Page 1 Page 2 Page 3 Page 4 Page 5 For Grinding and gratingPage 6 Page 7 Glazed onionsPage 8 Beef studsPage 9 Page 10 Page 11 StewPage 12 Brown meatPage 13 LambPage 14 Sauté mashroomsPage 15 Page 16 LeftoversPage 17 Steam