Recipes from Cookery for every household
Records 1,101 to 1,150 of 2,753, in reading order. Each links to a modern interpretation.
Venison Stewp. 480Venison en Casserole (Chevreuil en Casserole)p. 481Fried Bread-crumbs for Gamep. 482Roast Grousep. 483Broiled or Spatchcock Grousep. 483Grouse a l’Alsaciennep. 484Broiled Partridgesp. 484Partridge with Cabbagep. 485Partridges a la Valenciennep. 485Chartreuse of Partridgep. 485Roast Pheasantp. 486Pheasant Creamp. 486Plovers with Rice (Pluviers en Pilaff)p. 487Roast Quails (Cailles R6ties)p. 488Broiled Quails (Cailles Grilled)p. 488Quails in Cases (Cailles en Caisses)p. 488Roast Wild Duck (Canard Sauvage R6ti)p. 489Compote of Gamep. 489Creplinettes of Gamep. 490Fricassee of Gamep. 490Game Hot Potp. 490Kromeskis of Gamep. 491Salmi of Game (Salmis de Gibier)p. 491Salmi of Partridge (Salmis de Perdreau)p. 492Game Scallopsp. 492Little Game Souffles (Petits Souffles de Gibier)p. 493Apple Stuffingp. 493Mushroom Stuffingp. 493Celery Stuffingp. 493Chestnut Stuffingp. 493Forcemeat or Stuffing for Fish, 2p. 494Fish Quenelle Meat or Farcep. 494Forcemeat for Harep. 494Liver Farcep. 494Mushroom or D’Uxelle Stuffingp. 495Nut Stuffingp. 495Oyster Stuffingp. 495Forcemeat for Pigeonp. 496Potato Stuffingp. 496Sage and Onion Stuffingp. 496Sausage Stuffingp. 496Tomato Stuffingp. 496Veal or Herb Forcemeatp. 497Veal Forcemeat 2p. 497Forcemeatp. 497Forcemeat Balls, 1p. 497Walnut Stuffingp. 497Whiting Farce (Farce Mousseline)p. 497Bread Dumplingsp. 497Cheese Balls or Quenelles for Soupp. 497