13 - Plain Entrees; or Side Dishes for Every-day Fare

Hashed Beef ~ with Pickled Walnuts ~ Minced Beef ~ Grilled Bones ~ Devilled Bones ~ Bubble-and-Squeak ~ Rumpsteak, Plain. Ox-kidney Grilled ~ Stewed ~ Beef Collops ~ Boiled ~ Beef au Gratin ~ Mironton of Beef ~ Toad-in-the-Hole ~ Vinegaret of Beef ~ Tripe Boiled ~ Fried ~ Stewed ~ Baked ~ Pork Chops ~ Cutlets ~ Pig's Fry ~ Curried Pork. Hashed Mutton, plain ~ Mutton Hashed Venison Fashion ~ a l'lndienne ~ Minced Mutton ~ Mutton Chops ~ Cutlets, Plain ~ Bread-crumbed ~ Sheep's Kidneys Stewed ~ a l'Epicurienne ~ With Fine-herbs ~ Sheep's Trotters ~ Calf's Liver and Bacon ~ Calf's Liver a la Mode ~ Scotch Collops ~ Veal Cutlets with Mushrooms ~ Mince Veal with Poached Eggs ~ Calf's Brains a la Ravigote ~ With Nut-brown Butter ~ Fried ~ In Cases au Gratin ~ Calf's Feet a la Bourgeoise ~ a la Poulette ~ Fried. Lamb's Head Gallimaufried ~ Lamb's Fry ~ Lamb's Feet a la Poulette ~ Lamb Chops Breaded ~ Lamb Cutlets with Cucumber ~ a la Robert. Sweetbread Roasted ~ Sweetbread Cutlets ~ Beefsteaks a la Francaise ~ a la Chateaubriand ~ with Anchovy Butter ~ Epicurean ~ Fillets of Beef a la Soubise. Calf's Head and Bacon ~ Calf's Head Hashed ~ Broiled ~ a la Financiere ~ Turtle Fashion ~ Ox-tail, Haricot of ~ with Stewed Peas ~ Breaded and Grilled ~ Breast of Mutton Grilled ~ Irish Stew.