Recipes from The art of cookery

Records 201 to 250 of 681, in reading order. Each links to a modern interpretation.

Bisque of Tomatop. 53 Puree of Peasp. 53 Puree of Tomato No. 1p. 54 Puree of Tomato No. 2p. 54 Puree of Tomato No. 3p. 54 Puree of Potatop. 54 Puree of Beans No. 1p. 54 Puree of Beans No. 2p. 54 Puree of Beans No. 3p. 54 Puree of Asparagusp. 54 Puree of Spinachp. 54 Puree of Salsifyp. 55 Puree of Chestnutsp. 55 Puree of Lentilsp. 55 Puree of Sorrelp. 55 Parsley Butter No. 1p. 56 Parsley Butter No. 2p. 56 Brown Butter No. 1p. 56 Drawn Butterp. 56 Sauce Piquant No. 2p. 56 Brown Butter No. 2p. 56 Sauce Piquant No. 1p. 56 Egg Saucep. 56 Mushroom Saucep. 56 Fresh Mushroom Saucep. 56 Brown Sauce No. 1p. 56 Brown Sauce No. 2p. 56 Brown Sauce No. 3p. 57 Jelly Sauce No. 1p. 57 Jelly Sauce No. 2p. 57 Jelly Sauce No. 3p. 57 Sauce for Roast Duck, Venison, or Muttonp. 57 White Sauce No. 2p. 57 White Sauce No. 3p. 57 White Sauce No. 1p. 57 Parsley Sauce No. 1p. 57 Parsley Sauce No. 2p. 57 Caper Sauce No. 1p. 57 Caper Sauce No. 2p. 57 Fish Saucep. 57 Celery Saucep. 58 Salsify Saucep. 58 Bread Sauce No. 1p. 58 Bread Sauce No. 2p. 58 White Sauce No. 4p. 58 Shrimp Saucep. 58 Lobster Sauce No. 1p. 58 Anchovy Saucep. 58 Lobster Sauce No. 2p. 58 Sauce Hollandaise No. 1p. 59