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

[101]

Mutton broth;

[428]

chop; [430]

chops, stewed; [402]

comparative nutritive value of; [392]

digestion of; [39]

recipes for cooking; [401]

rules for selection of; [393]

stewed; [402]