Recipes from Wholesome cookery

Records 151 to 200 of 431, in reading order. Each links to a modern interpretation.

Omeletp. 32 Ham Omeletp. 32 Filet de Boeuf aux Eufs Pochesp. 33 Fillet of Beef 'Braise a la Puree de Tomates'p. 33 Fillets of Beef and Oystersp. 33 Roast Fillet of Beefp. 33 Beef and Macaronip. 33 Silver Side of Beef Stewedp. 34 Cold Galantine of Beefp. 34 Haricot of Muttonp. 34 Cervelles or Sweetbreads 'a l'Espagnole'p. 35 Breast of Mutton 'a la Sauce Piquante'p. 35 Cervelles, or Brains (To prepare)p. 35 Foreign Stewp. 35 Stewed Neck of Muttonp. 35 Savoury Mouldp. 36 Fricandeau of Vealp. 36 Fillet of Veal 'aux Anchois'p. 36 Cervelles Fritesp. 36 Cervelles or Sweetbreads 'en Matelote'p. 37 Cervelles a la Saucep. 37 Beignets de Cervellesp. 37 Stewed Sheep’s Kidneysp. 38 Liver Stuffing for Birdsp. 38 Proveiicale Stuffing for Birdsp. 38 Fowl a la Marengop. 39 Spanish Chickenp. 39 Spanish Chickenp. 39 Chicken a la Champenoisep. 39 Stewed Duck and Turnipsp. 39 Fowl a la Verezp. 39 Poiule au Rizp. 39 Salmis of Wild Duckp. 39 Pigeons and Prawns en Ragout de Crevettesp. 39 Goose or Turkey Stuffed with Chestnutsp. 39 Stewed Pigeonsp. 39 Fried Chickenp. 39 Duck Douilletp. 40 Stewed Duck and Olivesp. 40 Stewed Larksp. 41 Civet of Harep. 41 Game or Fowl Stewp. 41 Capon a la Regencep. 41 Roast Birdp. 41 Partridges a la Parisiennep. 41 Salmis of Partridgesp. 42 Pheasant en Soufflep. 42 Roast Quailsp. 42 Roast Harep. 42 Rabbits 'en Papillote'p. 43