BÉCHAMEL, or French White Sauce.
BÉCHAMEL MAIGRE, or Without Meat.
BEEF, Brisket of, à la Flamande.
BEEF, Broiled, and Mushroom Sauce.
BEEF, Broiled, and Oyster Sauce.
BEEF, Roast Fillet of (Larded) .
BEEF KIDNEY, to Dress (a more simple method) .
BEEF, Minced Collops of (an Entrée) .
BEEF PALATES, to Dress (an Entrée) .
BEEF PICKLE. (This may also be used for any kind of Meat, Tongues, or Hams.)
BEEF, Rib-bones of (a pretty Dish) .
BEEF, Roast Ribs of, Boned and Rolled (a very convenient Joint for a small Family) .
BEEF, Rolled, to eat like Hare.
BEEF, Miniature Round of (an excellent Dish for a small Family) .
BEEF, to Pickle part of a Round, for Hanging.
BEEF, Sliced and Broiled (a pretty Dish) .
BEEF, Spiced (to serve Cold) .
BEEF, Stewed. (A Polish Dish.)
BEEF-TEA, Savoury (Soyer’s Recipe) .