Recipes from Mrs. Lincoln's Boston cook book
Records 201 to 250 of 678, in reading order. Each links to a modern interpretation.
Fricasseed Oystersp. 108Oysters and Mushrooms in Crustsp. 108Creamed Oystersp. 108Scalloped Oystersp. 108Oysters en Coquillep. 108Pigs in Blankets or Huitres au Litp. 109Fried Oystersp. 109Sauted Oystersp. 109Broiled Oystersp. 109Fried Scallopsp. 109Pickled Oystersp. 109Steamed Clamsp. 110Scalloped Clamsp. 110A Clam Bakep. 110Plain Lobsterp. 111Stewed Lobsterp. 112Creamed Lobsterp. 112Scalloped Lobsterp. 112Devilled Lobsterp. 112Terrapinp. 113Green Turtle Soupp. 113Drawn Butter Saucep. 114Celery Sauce (for Boiled Fowl)p. 115Richer Drawn Butter Saucep. 115Sauce Piquantep. 115White Sauce (for Vegetables, Chicken, Eggs, etc.)p. 115Cream Sauce, No. 1p. 115Gurry Sauce (for Curried Eggs, Chicken, etc.)p. 116Cream Sauce, No. 2p. 116Brown Saucep. 116Currant Jelly Sauce (for Mutton)p. 116Flemish Sauce (for Beef or Veal)p. 117Sauce a la Italiennep. 117Chestnut Sauce (for Roast Turkey)p. 117Port Wine Sauce (for Venison)p. 117Bread Sauce (for Game)p. 117Soubise Sauce (for Lamb or Mutton Chop)p. 117Tomato Sauce (for Macaroni)p. 117Tomato Sauce (for Chops or Fish)p. 118Hollandaise Sauce (for Baked or Boiled Fish)p. 118Tartar Sauce (Hot, for Broiled Fish)p. 118Tartar Sauce (for Broiled or Devilled Chicken)p. 118Horseradish Sauce (Hot, for Beef)p. 118Horseradish Sauce (Cold)p. 118Sauce Tartare (Cold, for Fried or Boiled Fish, Tongue, Fish Salad, or Broiled Chicken)p. 118Maitre d'Hotel Butter (Cold, for Beefsteak)p. 118Maitre d'Hotel Sauce (Hot)p. 119Maitre d'Hotel Sauce (Hot)p. 119Sauce for Fish Balls (Cold)p. 119Sauce for Fish Balls (Cold)p. 119