Recipes from The art of cookery

Records 1 to 50 of 681, in reading order. Each links to a modern interpretation.

Stuffing for Fishp. 7 Preparation of Crumbs for Stuffingp. 7 Stuffing for Vealp. 8 To Broil a Steakp. 11 To Broil Chopsp. 12 To Broil Sweetbreadsp. 12 To Broil Tripep. 13 To Broil Liverp. 13 To Broil Liverp. 13 To Broil a Chickenp. 13 To Broil a Quailp. 13 To Broil a Fishp. 13 To Broil Oystersp. 13 To Broil Hamp. 13 To Broil Tomatoesp. 13 To Toast Breadp. 14 To Broil Steak or Chops on a Griddlep. 15 To Broil Oysters on a Griddlep. 15 To Broil a Chicken in the Ovenp. 16 To Broil Quail in the Ovenp. 16 To Broil a Rabbit in the Ovenp. 16 To Broil a Squirrel in the Ovenp. 16 To Broil a Fish in the Ovenp. 16 To Roast Muttonp. 19 To Roast a Leg of Lamb or Muttonp. 20 To Roast Vealp. 20 To Roast Fresh Porkp. 20 To Roast a Leg of Young Porkp. 20 Roast Turkeyp. 20 To Roast a Turkeyp. 20 To Roast a Chickenp. 21 To Roast Wild Duckp. 21 To Roast Quailsp. 21 To Roast Sweetbreadsp. 21 To Bake a Heart and Liverp. 21 To Bake a Fishp. 22 To Scollop Oystersp. 22 Scollop Oysters, No. 2p. 22 Bake Squash, No. 2p. 24 Bake Corn, No. 1p. 24 Bake Corn, No. 2p. 24 Bake Beansp. 25 Bake Apples, No. 1p. 25 Bake Apples, No. 2p. 25 Bake Bananasp. 25 Bake Almondsp. 25 Bake Rice Puddingp. 26 To Boil a Chickenp. 28 To Boil a Leg of Lambp. 28 To Boil a Fishp. 28