Meat
Pork Tenderloin with Cream
Contributor: Mary Cullen's Department, Household Arts Service of the Journal
Source: Food Fashion Revue Cooking School Second Session (1938-01-01)
MeatMain Dish Pork Tenderloin, Salt, Pepper, Lard, Cream, Flour, Lemon Juice Measuring Cups, Measuring Spoons, Knife, Saucepan
Roast Beef Superb
Contributor: Mary Cullen's Department, Household Arts Service of the Journal
Source: Food Fashion Revue Cooking School Second Session (1938-01-01)
Scotch Stew
Contributor: Mary Cullen's Department, Household Arts Service of the Journal
Source: Food Fashion Revue Cooking School Second Session (1938-01-01)
Meat Lamb, Dripping, Barley, Onion, Parsley, Celery, Salt, Water, Potato, Green Bean, Carrot Measuring Cups, Measuring Spoons, Knife, Saucepan
The King of Steaks
Contributor: Mary Cullen's Department, Household Arts Service of the Journal
Source: Food Fashion Revue Cooking School Second Session (1938-01-01)
Veal Supreme
Contributor: Mary Cullen's Department, Household Arts Service of the Journal
Source: Food Fashion Revue Cooking School Second Session (1938-01-01)
Meat Veal, Lard, Garlic, Water, Noodle, Almond, Butter, Poppy Seed Measuring Cups, Measuring Spoons, Knife, Saucepan, Stove
Kjodboller (Meat Balls)
Sylte (Head Cheese)
Source: Country Coon Prairie Church Preservation Kokk Bok (1986-01-01)
Baked Ham
Contributor: National Park Service, Smithsonian Institution
Source: Festival of American Folklife: German Recipes (1976-01-01)
MeatMain Dish Ham, Rye Flour, Cider Measuring Cups, Knife, Baking Pan, Oven