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MEATS, POULTRY AND FISH
With Suitable Gravies, Sauces, Etc. —Remarks. —Most beginners in house-keeping will not only find it well to have a few receipts for cooking meats, poultry, fish, etc., in their more common ways, but particularly valuable to know how to be economical in saving what may be left over from a meal, or several meals; with which a dish may be prepared not only as savory and palatable as the original, but often more so. We trust both these points will be found true in the following receipts. And, as we so often hear the question asked by the housewife: "What shall I get for dinner? " or whatever the next meal may be, I will start out in the " dish " line, with a " bill of fare " for a week, so everyone may know what will be proper, remembering, however, they can make any change they choose for the day or for a single meal, as suits their pleasure or desire, according to what they may have on hand,
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