Recipes from Cookery for every household
Records 1,051 to 1,100 of 2,753, in reading order. Each links to a modern interpretation.
Fricassee of Guinea-fowlp. 457Guinea-Fowl Stewp. 457Roast Pigeonp. 458Boiled or Steamed Pigeonp. 458Grilled Pigeons with Orange Saucep. 458Stewed Pigeons with Macaronip. 459Potted Pigeonsp. 459Pigeons with Green Peas (Pigeonneaux aux Petits Pois)p. 459Pigeons with Rice (Pigeons au Ris)p. 460Braised Pigeons with Spaghettip. 460Stuffed Pigeons with Mushroomsp. 460Pigeon Cutlets a la Duchesse (Cotelettes de Pigeon a la Duchesse)p. 461Pigeon Cutlets a la Milanaisep. 461Cutlets of Pigeon a la Villeroip. 462Roast Turkeyp. 462Galantine of Turkeyp. 463Curried Turkeyp. 464Turkey Legs, Devilled, 1p. 464Turkey Legs, Devilled, 2p. 465Jellied Turkeyp. 465Jellied Turkeyp. 465Turkey Ragoutp. 466Boiled Rabbit with Onion Saucep. 468Stuffed and Roast Rabbit (Lapin Roti)p. 468Stewed Rabbit with Brown Saucep. 469Stewed Rabbit with Porkp. 469Stewed Rabbit with Porkp. 469Rabbit with Rice (Lapin au Riz)p. 469Fried or Grilled Rabbitp. 470Curried Rabbit (Lapereau Sauté à l’Indienne)p. 470Fricassee of Rabbit (Garenne Sauté en Gibelotte)p. 470Rabbit with Mushrooms (Lapin aux Champignons)p. 471Rabbit with Mushroomsp. 471Fillets of Rabbit with Chestnut Pureep. 472Fillets of Rabbit à la Carnotp. 472Galantine of Rabbitp. 473Gateau of Rabbit (Gâteau de Lapin)p. 473Rabbit Mouldp. 473Stuffed and Roast Hare (Lièvre Roti)p. 474Jugged Hare (Civet de Lievre)p. 475Jugged Hare (Civet de Lievre Chasseur)p. 476Hashed Harep. 476Gâteau of Hare or Rabbitp. 477Timbale of Harep. 477Terrine of Harep. 477Roast Haunch of Venisonp. 479Saddle of Venison a l’Allemandep. 479Cold Venison with Aspicp. 479Venison Steaks, Broiledp. 480Venison Steaks in the Panp. 480