In the recipe, "Braised Calf’s Liver," liver is first skewered into shape and then prepared with carrots, celery, and onion, as well as a variety of spices, including peppercorns, parsley, bay leaves, and brown stock. Once placed in a casserole dish, it is then cooked slowly for two hours. Once cooked, the liver is removed and the leftover liquid in the casserole dish is poured over the liver as a sauce. Braised Calf's Liver can be served either hot or cold. Liver was a cheap and readily available part of beef cows, often referred to as "the poor person's meat," which demonstrates the cookbook's desire to provide affordable yet delicious meals for all readers, especially during the Great Depression.
For "Filet Mignon Deviled with Brown Mushroom Sauce," first you broil the filet mignons and then season them with German or French mustard, salt, and pepper. They are then coated in crumbs, eggs, and sauteed in olive oil until golden brown. The brown mushroom sauce is not included in the cookbook recipe. Filet mignon is a higher-priced cut of meat, as discussed in the cookbook. This recipe is an example of one that that only more affluent readers would have been able to prepare.