| 1. baised pork chops or steaks with dressing |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 2. basic grilled rib-eye or strip steaks |
| Microwave Cookbook by Pat Jester (1983) |
| 3. basic ham loaf or ring |
| Microwave Cookbook by Pat Jester (1983) |
| 4. basic meat loaf or ring |
| Microwave Cookbook by Pat Jester (1983) |
| 5. basic pork or veal cutlets |
| Microwave Cookbook by Pat Jester (1983) |
| 6. beef curry wih crushed spices and channa dal or potatoes |
| Cook's Illustrated #24 - February 1997 |
| 7. beef wellington or filet de boeuf en croute |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 8. beef, rabbit and pork or hare stewed in red wine |
| French Provincial Cooking by Elizabeth David (1999) |
| 9. beef, veal or ham loaf with russian dressing |
| The New Art 1933 - General Electric Kitchen Institute |
| 10. blood sausage or black pudding |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 11. boiled beef or boeuf bouilli |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 12. boiled leg of lamb with onion, caper, or tomato sauce |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 13. braised leg or shoulder of lamb - with beans |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 14. braised stuffed shoulder or farce of lamb |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 15. breaded pork chops or steaks |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 16. breaded veal chops or steaks |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 17. breast of veal stuffed and braised - hot or cold |
| Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 18. broil or panbroil pork chops and steaks |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 19. broiled or barbecued spare ribs |
| The Way To Cook by Julia Child (1989) |
| 20. broiled or grilled beef |
| Betty Crocker 40th Anniversary Edition Cookbook (1991) |
| 21. broiled or grilled ham |
| Betty Crocker 40th Anniversary Edition Cookbook (1991) |
| 22. broiled or grilled lamb |
| Betty Crocker 40th Anniversary Edition Cookbook (1991) |
| 23. broiled or grilled pork |
| Betty Crocker 40th Anniversary Edition Cookbook (1991) |
| 24. cube or mintue steaks |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 25. fillet or tenderloin of beef |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 26. frankfurters or sausages in sauce |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 27. german meatballs or knogsberger klops |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 28. glazed boeuf a la mode or daube glace |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 29. grilled porterhouse or t-bone steak |
| Cook's Illustrated #20 - June 1996 |
| 30. ham butt, shank or picnic ham |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 31. ham loaf or ring |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 32. herb veal cops or steak |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 33. herbed pork chops or steak in wine |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 34. hungarian-style pork chops or steaks |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 35. hungarian-style veal chops or steaks |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 36. jelly glazed roast leg or shoulder of lamb |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 37. lamb forestiere or mock venison |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 38. lamb or veal curry |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 39. leg of lamb or mutton marinated in red wine |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 40. loin of pork stuffed with crepes or truffles |
| Two Fat Ladies Ride Again by Jennifer Patterson and Clarissa Dickson Wright (1997) |
| 41. london broile or flank steak |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 42. meatloaf or meatballs |
| Cuisinart Food Preparation Center Professional 14 |
| 43. medallions of venison with blackberry jelly or blackberries |
| Cooking with the Two Fat Ladies by Jennifer Paterson and Clarissa Dickson Wright (1996) |
| 44. napa valley braised beef or lamb |
| Master Recipes by Stephen Schmidt (1998) |
| 45. orange-lemon pork chops or steaks |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 46. pan broiled lamb or mutton chops |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 47. panfried lamb chops or steaks with minute sauce |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 48. paprika schnitzel or cutlet |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 49. pork or veal cooked with apple and cream |
| The Country Kitchen Cookbook by Focasta Innes (1979) |
| 50. provencal roast pork or veal |
| Master Recipes by Stephen Schmidt (1998) |
| 51. rib roast or steak |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 52. roast fresh ham or leg of pork |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 53. roast leg of lamb or mutton |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 54. roast pork (or veal or turkey breast) |
| Master Recipes by Stephen Schmidt (1998) |
| 55. roast pork or veal with potatoes and onions |
| Master Recipes by Stephen Schmidt (1998) |
| 56. rost meat loaf or hedgehog |
| Cooking with the Two Fat Ladies by Jennifer Paterson and Clarissa Dickson Wright (1996) |
| 57. sausage (uncooked, smoked or fresh) |
| Betty Crocker 40th Anniversary Edition Cookbook (1991) |
| 58. sausage cakes or patties |
| The Way To Cook by Julia Child (1989) |
| 59. sauteed lamb chops or steaks (with mustard and capers) |
| Master Recipes by Stephen Schmidt (1998) |
| 60. sauteed lamb chops or steaks with colbert sauce |
| Master Recipes by Stephen Schmidt (1998) |
| 61. sauteed lamb chops or steaks with madeira |
| Master Recipes by Stephen Schmidt (1998) |
| 62. smoked shoulder butt or cottage ham |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 63. steak au poivre or peppered steak |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 64. stuffed leg or shoulder of lamb |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 65. susbarak or meat dumplings cooked in yogurt |
| The Country Kitchen Cookbook by Focasta Innes (1979) |
| 66. tomato sauce with pepperoni, soppresatta or salami |
| Home Sausage Making by Charles Reavis (1981) |
| 67. veal birds or paupiettes |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 68. veal roast stuffed or farci |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 69. veal scallop or escalope de veau orloff |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 70. white sausage or boudin blanc |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 71. wiener schnitzel or breaded veal cutlet |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |