Mrs. Owens' Cook Book (part 2: pp 44 – 85: Fowls; Meats)

 We continue with Mrs. Owens' Cook Book and Useful Hints for the Household. You know you want to check out the German Relish for your Roast Goose… and other stuff.

If you want to investigate foods other than animal proteins, you can check out the rest of the book, sections Three, Four, Five, Six, and Seven, and let me know if there's something you especially like.

As usual, click any image to embiggen, and please share/copy if you like what you see.

pp 44, 45:
EGGS
Omelet Saccharine (part 2);
Omelet Celestine; Orange Omelet;
Pickled Eggs; To Keep Eggs;
To Color Eggs for Easter;
FOWLS
helpful hints

pp 46, 47:
FOWLS
Roast Poultry;
Full Directions for
Cutting up a Chicken (part 1)

pp 48, 49:
FOWLS
Full Directions for 
Cutting up a Chicken (part 2);
Roast Turkey; Chicken Stew;
Chicken Pie; Chicken Pot Pie

pp 50, 51:
FOWLS
Smothered Chicken; Fricasee Chicken;
Fried Chicken; Prairie Chicken;
Roast Goose; German Relish;
Roast Ducks;
Stuffing for Ducks

pp 52, 53:
FOWLS
Directions for Boning a 
Chicken or Turkey;
Directions for Boned Chicken;
Curry of Duck (part 1)

pp 54, 55:
FOWLS
Curry of Duck (part 2);
Chicken Pate; 
Pressed Veal or Chicken;
Chicken Salad (1);
Chicken Salad (2) (part 1)

pp 56, 57:
FOWLS
Chicken Salad (2) (part 2);
MEATS
Introduction, hints

pp 58, 59:
MEATS
Old Fashioned Boiled Dinner;
Pot Roast of Beef (part 1)

pp 60, 61:
MEATS
Pot Roast of Beef (part 2);
Parsnip Stew;
Blanquette of Lamb;
Boiled Mutton;
Macaroni Mutton;
Lamb Stewed with Green Peas

pp 62, 63:
MEATS
Pressed Beef; 
Stuffed Pressed Meat;
To Stuff a Ham;
Cold Boiled Ham; Roast Beef;
Yorkshire Pudding

pp 64, 65:
MEATS
Beef a la Mode; Pork Roast;
Veal Roast; Mutton Roast;
Leg of Lamb to Roast;
English Pork Pie (part 1)

pp 66, 67:
MEATS
English Pork Pie (part 2);
Beef Heart;
Beef Heart Equal to Tongue;
Beef Stew; Mock Duck;
Beefsteak Smothered with Onions;
Fried Steak (part 1)

pp 70, 71:
MEATS
Fried Steak (part 2);
Mutton Chops; Veal Cutlets;
Pork Tenderloins;
Devilled Kidneys;
Stewed Kidneys;
Liver Rolls

pp 72, 73:
MEATS
Pork and Liver; 
Stewed Calf's Liver; 
Another Nice Method of Cooking Liver;
Calves' Liver Larded;
Creole Sausages (part 1)

pp 74, 75:
MEATS
Creole Sausages (part 2);
Potted Tripe; Curried Tripe;
Sweet Breads

pp 76, 77:
MEATS
Stuffed Veal; Veal Loaf;
Veal Cake; Marbled Veal;
Dried Beef; Sweet Breads;
Fried Tripe

pp 78, 79:
MEATS
Rhode Island Dumplings;
To Keep Fresh Pork;
Head Cheese; Sausages;
To Press Corned Beef;
Souse;
How to Cook Pigs' Feet

pp 80, 81:
MEATS
Beef Pickle; Curing Hams;
Cure for Dried Beef and Ham;
HASH
General information, hints

pp 82, 83:
HASH
Corned Beef Hash; Wonders;
Philadelphia Scrapple;
Veal Croquettes; 
Union Hash;
Delicious Minced Veal;
Beef Patties (part 1)

pp 84, 85:
HASH
Beef Patties (part 2);
Chicken Croquettes;
Meat Pies; Meat Dumplings;
Minced Mutton;
Fricassee of Beef 

Keep going. There's a lot more to this book.