Recipes from The art of cooking

Records 51 to 100 of 287, in reading order. Each links to a modern interpretation.

Boiled Fowl with Egg Saucep. 19 Boiled Corned Beefp. 19 Trussed Fowl with Saucep. 20 Boiled Beefsteak Puddingp. 20 Beefsteak Piep. 20 Hot-potp. 20 Haricot of Muttonp. 22 Blanquette of Vealp. 23 Fricassee of Chickenp. 23 Rolled Shoulder of Muttonp. 23 Stuffed Mutton Shoulderp. 23 Windham Cutletsp. 24 Mutton Soubisep. 25 Ragout of Rabbitp. 25 Braised Filet of Vealp. 25 Stewed Kidneyp. 26 Rissolesp. 26 Curryp. 26 Cold Boiled Mutton with Tomato Saucep. 27 Oomed-beef Hashp. 27 Cold Turkey with White Saucep. 27 Oomish Pastiesp. 28 Shepherd's Piep. 28 Sausage Rollsp. 28 Veal Ballsp. 29 Blinced Chicken with Potatop. 29 Cold Meat Shapep. 29 Savory Hashp. 30 Broiled Kidneys with Maitre d'Hotel Butterp. 30 Broiled Beefsteakp. 31 Broiled Chickenp. 31 Fork Sausagesp. 31 Fried Chicken with Chivesp. 32 Jugged Harep. 33 Roast Pheasantp. 33 Fartiridge Piep. 33 Roast Grousep. 34 Woodcock on Toastp. 34 Canvasback Duckp. 34 Reed Birdsp. 34 Squabs with Green Peasp. 34 Stewed Wild Pigeonsp. 35 Stewed Wild Pigeonsp. 35 Rissoles of Vealp. 35 Curry with Boiled Ricep. 35 Kromesqnies Russep. 35 Beef Olivesp. 37 Fricassee of Sweet-Breadsp. 37 Larded Sweet-Breadsp. 38 Vol-au-Vent of Sweet-breadsp. 38