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After finding these vintage receipt books, I've decided to use receipt to mean cooking instructions from books prior to about 1920, where cooking was mostly done on a wood-burning stove and gives an oven of "slow," "moderate," "quick," etc. for baking temperature.

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• the seasoning and cooking the meat. 3 For the beef tenderloin seasoning, combine all ingredients. Lightly oil the tenderloin and spread an even layer of the dry seasoning over the entire roast. 4 Place the seasoned roast on a roasting or broiling pan and roast for 10–15 minutes (to a minimum internal temperature of 145 ?F). Let cool for 5 minutes before carving into 16 slices (1 ounce each
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