What one can do with a chafing dish : a guide for amateur cooks / by H.L.S.

  • Sawtelle, Henrietta L.
Date:
1896
Catalogue details

Licence: Public Domain Mark

Credit: What one can do with a chafing dish : a guide for amateur cooks / by H.L.S. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    Sardines with Hollandaise Sauce, Scallops and Clams, Creamed, Scallops en huile, Scallops, Saute of, . Shrimps, Shrimps, Creamed, . Shrimps, Stewed, Squabs, ..... Stew, English, Sweet-breads, .... Sweet-breads a la Milanaise, . Sweet-breads and Mushroom Ra- gout, Tomato Puree and Macaroni, Tomatoes and Mushrooms, . PAGE Tomatoes, Fried, • i*5 Tongue, Deviled Ox, • 79 Tripe, . 92 Tripe Saute, .... • 93 Turkey, Capilotade of . 104 Turkey, Salpicon of, . 103 Veal, Curried, .... • 77 Veal Cutlets, .... . 76 Veal Kidneys Sautd, • 78 Venison, ..... . 80 Venison Steak, . 81 Welsh Rarebit, • *39 Welsh Rarebit, Paprica, • *43 Wheatena, .... . 150 PAGE 57 22 43 42 17 18 *9 106 68 75 73 74 126 116