Science in the Kitchen / A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes

by E. E. Kellogg

[Calves' brains and other viscera]

[Meat pies]

[Scallops]

[Pates]

[Comparative nutritious value]

[Variation and flavor]

[Composition and digestibility]

[Selection of meats]

[Preservation of meats]

[Jerked beef]