Recipes from The art of cookery

Records 51 to 100 of 681, in reading order. Each links to a modern interpretation.

To Boil a Hamp. 28 To Boil Corned Beefp. 29 To Boil Cornp. 29 To Boil Cauliflowerp. 29 To Boil Spiced Beefp. 29 To Boil an Eggp. 29 To Boil Potatoesp. 29 To Boil Macaronip. 30 To Boil Asparagusp. 30 To Boil String Beansp. 30 To Boil Carrotsp. 30 To Boil Beetsp. 30 To Boil Cabbagep. 30 To Boil Turnipsp. 30 Boiled Turnipsp. 30 Boiled Parsnipsp. 30 Boiled Spinachp. 30 Boiled Ricep. 31 Cooking Cerealsp. 31 To Make Coffee, No. 1p. 32 To Make Coffee, No. 2p. 33 To Make Coffee, No. 3p. 33 To Make Hygienic Coffeep. 33 To Make Green Teap. 33 To Make Black or Oolong Teap. 33 To Make Ceylon or English Breakfast Teap. 33 To Make Koumissp. 34 To Steam a Fishp. 34 To Steam Oystersp. 34 To Steam Potatoesp. 34 To Steam Cornp. 35 To Steam Ricep. 35 To Steam Squashp. 35 To Steam a Roly-Polyp. 35 To Steam a Batter Puddingp. 35 To Steam Small Puddingsp. 35 To Steam Eggsp. 35 To Stew a Chickenp. 36 Stewed Chicken with Mushroomsp. 36 Stewed Chicken with Trufflesp. 36 To Stew Vealp. 36 To Stew Beefp. 37 To Stew Muttonp. 37 To Stew Lambp. 37 To Stew Rabbit or Squirrelp. 37 To Fricassee a Chickenp. 38 To Stew Beetsp. 39 To Stew Green Shelled Beansp. 39 To Stew Dried Beansp. 39 To Stew Tomatoesp. 39