Marketing—Beef—Different “Cuts,” etc.—Veal—Mutton—Pork—Poultry—Fish —Shell-fish—Care of Meats—To salt down Beef—To cleanse Calf’s Head and Feet—To prepare Rennet—To salt down Fish—To try out Lard—Molasses-cured Hams—Brine for coming Hams, Beef, Pork, etc.—Another—Brine by Measure—To salt down Pork—To prepare Cases for Sausages—Sausage Meat—Another Recipe—Bologna Sausages—To smoke Hams 18 New Soup and Stew Kettle—General Directions—Stews: of Beef and Potato; Mutton and Turnip, (French;) Simple Mutton; Beef, with vegetable flavors; Fowl, with Celery or Tomatoes—Irish Stew—Veal Stew—Another—Pilaff (Turkish)—Rice or Hominy Stew—English Beef Stew—Pot au Feu (French)—Olla Podrida (Spanish)—French…
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