| [Preface] |
| [Introduction] |
| [Origin of Meat Foods] |
| [Food Animals in China] | Section |
| | Hogs | [1] |
| Cattle | [2] |
| Water Buffalo | [3] |
| Sheep and Goats | [4] |
| Poultry | [5] |
| [Selection of Animals for Slaughter] | |
| Health | [6] |
| Condition | [7] |
| Breeding | [8] |
| Feeding | [9] |
| Age and Size for Killing | [10] |
| [Preparation of the Animals for Slaughter] |
| [Bleeding and Dressing Hogs] |
| Tools | [11] |
| Scalding Equipment | [12] |
| Killing the Hog | [13] |
| “Watered” Meat | [14] |
| Scalding and Scraping | [15] |
| Gutting | [16] |
| Cooling the Carcass | [17] |
| Cutting up the Carcass | [18] |
| Shoulders | [19] |
| Middle Part | [20] |
| Hams | [21] |
| Trimmings | [22] |
| Head | [23] |
| Feet | [24] |
| [Killing and Dressing Beef] |
| Tools | [25] |
| Stunning | [26] |
| Bleeding | [27] |
| Skinning and Gutting | [28] |
| Treatment of Hides | [29] |
| [Killing and Dressing Sheep] |
| Stunning and Bleeding | [30] |
| Skinning | [31] |
| Gutting | [32] |
| [Bleeding and Dressing Poultry] |
| Bleeding and Picking | [33] |
| [Keeping Meat Fresh] |
| [Curing Meats: American Methods] |
| Preparing the Meat for Curing | [34] |
| Vessels for Curing | [35] |
| Curing Agents | [36] |
| [Wet and Dry Cures Compared] |
| [Recipes for Curing Meats] |
| Corned Beef | [37] |
| Dried Beef | [38] |
| Plain Salt Pork | [39] |
| Dry Cured Pork | [40] |
| Sugar Cured Pork | [41] |
| Pork Sausage | [42] |
| Mixed Meat Sausage | [43] |
| Bologna Sausage | [44] |
| Blood Sausage | [45] |
| Smoked, or Country Sausage | [46] |
| Frankfort, or Vienna Sausage | [47] |
| Liver Sausage | [48] |
| Summer Sausage | [49] |
| Headcheese | [50] |
| Scrapple | [51] |
| Snow Packing | [52] |
| Partial Cooking | [53] |
| Rendering Lard | [54] |
| Smoked Meats | [55] |
| The Smoke House | [56] |
| The Fuel | [57] |
| Preparing Meat for Smoking | [58] |
| The Fire | [59] |
| Keeping Smoked Meats | [60] |
| Recipe for Yellow Wash | [61] |
| [Chinese Meat Recipes] |
| Bean Sauce Sausage (腊腸) | [62] |
| Pickle for Bean Sauce Sausage | [63] |
| Preparing the Meat for Sausage | [64] |
| Sausage Casing (腸衣) | [65] |
| Softening the Casing | [66] |
| Filling the Casing | [67] |
| Sunning and Drying | [68] |
| Season and Weather for Making Sausage | [69] |
| Lean Pork Sausage (瘦肉腸) | [70] |
| Liver Sausage (潤腸) | [71] |
| Tung Koon Sausage (東莞腊腸) | [72] |
| Oyster Sauce Sausage (蠔油腸) | [73] |
| Catsup Sausage | [74] |
| Roast or Baked Sausage (火腸) | [75] |
| Cured Ham | [76] |
| Sun Dried Pork (瘦𦡳肉) | [77] |
| Pickled Pig’s Feet (札蹄) | [78] |
| Pickled Beef | [79] |
| Dried Rice Birds (腊禾花雀) | [80] |
| Pork Stuffed Liver (金銀潤) | [81] |
| Lo Mei (鹵味) | [82] |
| Roast Meat (燒肉) | [83] |
| Dried Duck (腊鴨) | [84] |
| Puffed Pig Skin (豬皮) | [85] |