99 practical methods of utilizing boiled beef and the original recipe for stewed chicken.

Language: English. Approximately 122 pages. English : Print-on-demand reprint. Original edition : 1893. A curious late nineteenth-century culinary handbook devoted to economical cookery and the creative use of boiled beef. The volume is notable for its practical, domestic approach and for the unusual combination of recipes and household guidance centered on one staple ingredient, with a final recipe for stewed chicken adding variety to the selection. A scarce and attractive item for collectors of cookery books, social history, and period kitchen literature. Book images are non-contractual.