{"product_id":"2940013618244","title":"The New England Cook Book","description":"Page.\u003cbr\u003e\u003cbr\u003e  1. Meat,                                                      1\u003cbr\u003e\u003cbr\u003e  2. Roast Beef,                                                1\u003cbr\u003e\u003cbr\u003e  3. Beef Steak,                                                2\u003cbr\u003e\u003cbr\u003e  4. Alamode Beef,                                              2\u003cbr\u003e\u003cbr\u003e  5. Beef Liver,                                                3\u003cbr\u003e\u003cbr\u003e  6. To Corn Beef,                                              3\u003cbr\u003e\u003cbr\u003e  7. Mutton,                                                    4\u003cbr\u003e\u003cbr\u003e  8. Veal,                                                      4\u003cbr\u003e\u003cbr\u003e  9. Veal Cutlets,                                              4\u003cbr\u003e\u003cbr\u003e  10. Calf's Head,                                              5\u003cbr\u003e\u003cbr\u003e  11. Collops,                                                  5\u003cbr\u003e\u003cbr\u003e  12. Plaw,                                                     5\u003cbr\u003e\u003cbr\u003e  13. A Fillet of Veal,                                         6\u003cbr\u003e\u003cbr\u003e  14. Lamb,                                                     6\u003cbr\u003e\u003cbr\u003e  15. Shoulder of Lamb Grilled,                                 7\u003cbr\u003e\u003cbr\u003e  16. Lamb's Fry,                                               7\u003cbr\u003e\u003cbr\u003e  17. Turkey,                                                   7\u003cbr\u003e\u003cbr\u003e  18. Goose,                                                    8\u003cbr\u003e\u003cbr\u003e  19. Chickens,                                                 8\u003cbr\u003e\u003cbr\u003e  20. Fricassee Chickens,                                       9\u003cbr\u003e\u003cbr\u003e  21. Pigeons,                                                  9\u003cbr\u003e\u003cbr\u003e  22. Ducks,                                                   10\u003cbr\u003e\u003cbr\u003e  23. Baked Pig,                                               10\u003cbr\u003e\u003cbr\u003e  24. Pressed Head,                                            10\u003cbr\u003e\u003cbr\u003e  25. Souse,                                                   11\u003cbr\u003e\u003cbr\u003e  26. Tripe,                                                   11\u003cbr\u003e\u003cbr\u003e  27. Ham,                                                     11\u003cbr\u003e\u003cbr\u003e  28. Tongues,                                                 11\u003cbr\u003e\u003cbr\u003e  29. Curries,                                                 12\u003cbr\u003e\u003cbr\u003e  30. Curry Powder,                                            12\u003cbr\u003e\u003cbr\u003e  31. Chicken Pie,                                             12\u003cbr\u003e\u003cbr\u003e  32. Beef and Mutton Pie,                                     13\u003cbr\u003e\u003cbr\u003e  33. Chicken and Veal Pot Pie,                                 13\u003cbr\u003e\u003cbr\u003e  34. To Frizzle Beef,                                         14\u003cbr\u003e\u003cbr\u003e  35. Warmed over Meats,                                       14\u003cbr\u003e\u003cbr\u003e  36. A Ragout of cold Veal,                                   15\u003cbr\u003e\u003cbr\u003e  37. Drawn Butter,                                            15\u003cbr\u003e\u003cbr\u003e  38. Burnt Butter,                                            16\u003cbr\u003e\u003cbr\u003e  39. Roast Meat Gravy,                                        16\u003cbr\u003e\u003cbr\u003e  40. Sauce for cold Meat, Fish or Salad,                      16\u003cbr\u003e\u003cbr\u003e  41. Wine Sauce for Venison or Mutton,                        16\u003cbr\u003e\u003cbr\u003e  42. Rice Sauce,                                              17\u003cbr\u003e\u003cbr\u003e  43. Oyster Sauce,                                            17\u003cbr\u003e\u003cbr\u003e  44. Liver Sauce for Fish,                                    17\u003cbr\u003e\u003cbr\u003e  45. Lobster Sauce,                                           17\u003cbr\u003e\u003cbr\u003e  46. Chicken Salad,                                           18\u003cbr\u003e\u003cbr\u003e  47. Sauce for Turtle or Calf's Head,                         18\u003cbr\u003e\u003cbr\u003e  48. Apple Sauce,                                             18\u003cbr\u003e\u003cbr\u003e  49. Pudding Sauce,                                           18\u003cbr\u003e\u003cbr\u003e  50. Tomato Catsup,                                           19\u003cbr\u003e\u003cbr\u003e  51. Mushroom Catsup,                                         19\u003cbr\u003e\u003cbr\u003e  52. Essence of Celery,                                       19\u003cbr\u003e\u003cbr\u003e  53. Soup Herb Spirit,                                        20\u003cbr\u003e\u003cbr\u003e  54. Veal Soup,                                               20\u003cbr\u003e\u003cbr\u003e  55. Black Soup,                                              20\u003cbr\u003e\u003cbr\u003e  56. Calf's Head or mock Turtle Soup,                         21\u003cbr\u003e\u003cbr\u003e  57. Chicken or Turkey Soup,                                  21\u003cbr\u003e\u003cbr\u003e  58. Oyster Soup,                                             22\u003cbr\u003e\u003cbr\u003e  59. Pea Soup,                                                22\u003cbr\u003e\u003cbr\u003e  60. To Bake Beans,                                           22\u003cbr\u003e\u003cbr\u003e  61. Poached Eggs,                                            23\u003cbr\u003e\u003cbr\u003e  62. To Boil Eggs,                                            23\u003cbr\u003e\u003cbr\u003e  63. Omelet,                                                  23\u003cbr\u003e\u003cbr\u003e  64. Fresh Fish,                                              23\u003cbr\u003e\u003cbr\u003e  65. Fresh Cod,                                               24\u003cbr\u003e\u003cbr\u003e  66. Halibut,                                                 24","brand":"SAP","offers":[{"title":"Default Title","offer_id":47180025626864,"sku":"2940013618244","price":0.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/2940013618244_p0.jpg?v=1763583091","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/2940013618244","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}