Chapter IV — Entrées
Beef
| 195. | Beef à la mode | 73 |
| 184. | Beef’s brains au beurre noir | 69 |
| 185. | Beef’s brains à la poulette | 70 |
| 188. | Beef-kidneys, sautés au vin blanc | 70 |
| 183. | Hashed beef | 69 |
| 194. | Braised beef, tomato sauce | 72 |
| 193. | Fillet of beef sauté, madeira sauce | 72 |
| 192. | Tenderloins of beef, with potatoes à la Parisienne | 71 |
| 180. | Beef tongue, sauce piquante | 68 |
| 181. | Beef’s tongue à la jardinière | 68 |
| 182. | Smoked beef’s tongue, wine sauce with mushrooms | 68 |
| 191. | Porter-house steak à la Bordelaise | 71 |
| 190. | Rump steak broiled à la maître d’hôtel | 71 |
| 189. | Sirloin steak broiled, with anchovy sauce | 71 |
| 197. | Beefsteak pie | 74 |
| 179. | Glaze | 67 |
| 196. | Boiled marrow-bones | 73 |
| 187. | Ox-tails braised | 70 |
| 199. | Tripe à la Lyonnaise | 74 |
| 201. | Tripe à la mode de Caen | 75 |
| 198. | Broiled tripe | 74 |
| 200. | Fried tripe | 75 |