The National Cook Book, 9th ed. Hannah Mary Peterson

Sausage meat, 59 Venison, to roast a haunch of, 59 steaks, 60 best way of cooking, 60 Rabbit, roasted, 61 pie, baked, 61 pot-pie, 62 French stewed, 63 fricasseed, 63 smothered, 64 Pigeons, roasted, 64 stewed, 64 Squab, broiled, 65 Pigeon pie, 65 Reed Birds, stewed, No. 1, 65 No. 2, 66 roasted, 67 pie, 67 fried, 67 Turkey, roasted, 68 boiled, 69 Duck, roasted, No. 1, 69 No. 2, 70 Goose, roasted, 70 Giblet pie, 71 Chickens, roasted, 72 pie, 72 pot-pie, 73 broiled, 73 fried, 74 boiled, 74 stewed, 75 Brown fricassee, 75 White fricasseed chicken, 76 Chicken salad, No. 1, 76 No. 2, 77 VEGETABLES. Potatoes, boiled, No. 1, 78 No. 2, 79 fried, No. 1, 79 No. 2, 80 No. 3, 80 No. 4, 80 Sweet Potatoes, fried, 80 Potatoes, roasted, 81 cakes, 81 kale, 81 salad, 82 sausage, 83 Tomatoes, stewed, 83 fried, 83 baked, 84 scalloped, 84