Recipes from Mrs. Lincoln's Boston cook book

Records 301 to 350 of 678, in reading order. Each links to a modern interpretation.

Chops en Papillotep. 141 Mutton Stew for Twop. 141 Mutton Cutlets, Breadedp. 141 Fricassee of Mutton or Lamb with Peasp. 141 Curry of Muttonp. 142 Sheep's Tongues, Braisedp. 142 Lambs' Tongues, Boiledp. 142 Hoast Vealp. 143 Veal Stew or Fricasseep. 143 Veal Cutletsp. 143 Calf's Liver, Braisedp. 143 Brain Saucep. 144 To Prepare Sweetbreadsp. 145 Roast Pigp. 146 Boast Porkp. 146 Pork Chops or Steaksp. 146 Breakfast Baconp. 146 Fried Salt Porkp. 147 Boiled Hamp. 147 Sausagesp. 147 Baked Pork and Beansp. 148 Gravy for Roast Poultry and Gamep. 152 Giblet Gravyp. 152 Roast Turkeyp. 152 Boiled or Steamed Turkey or Fowlp. 153 Roast Chickenp. 153 Chicken Fricasseep. 154 Chicken Curryp. 154 Fried Chickenp. 154 Broiled Chickenp. 154 Devilled Chickenp. 155 Roast Goosep. 155 Roast Ducksp. 155 Braised Ducksp. 155 Potted Pigeonsp. 156 Braised Pigeonsp. 156 Pigeons Stuffed with Parsleyp. 156 Stuffed Pigeonsp. 156 Roast Birdsp. 156 Venison Steaksp. 157 Pressed Chickenp. 158 Pressed Chickenp. 158 Blanquette of Chickenp. 158 Chicken Chartreusep. 158 Chicken Pilaup. 158 Scalloped Chickenp. 158 Chicken Pie for Thanksgivingp. 159 Chicken Terrapinp. 159 Salmis of Gamep. 160 Beef Olives, or Beef Rollsp. 160