Recipes from Chambers's cookery for young housewives
Records 1 to 50 of 294, in reading order. Each links to a modern interpretation.
To Roast Beefp. 7To Roast Muttonp. 7To Roast Venisonp. 7To Roast Vealp. 8To Roast Lambp. 8To Roast Porkp. 8To Roast Sucking-Pigp. 8To Roast Bullock's Heartp. 9Roast Bullock's Heartp. 9Roast Turkeyp. 9Roast Goosep. 9Roast Pigeonsp. 9Roast Fowlsp. 9Roast Partridgesp. 11Roast Goosep. 11Roast Harep. 11Roast Pheasantp. 11Roast Ducksp. 11Broil Beefsteakp. 12To Broil Mutton Chopsp. 13Broil Mutton Chopsp. 13To Broil Fowls and Pigeonsp. 13To Fry Beefsteaksp. 14To Fry Mutton Chopsp. 14To Fry Veal Cutletsp. 14To Dress Veal Cutletsp. 15To Fry Beef or Pork Sausagesp. 15Fried Lamb Chopsp. 15Fried Pork Chopsp. 15Fried Tripep. 15Fried Lamb's or Calf's Liverp. 15Fried Calf's Feetp. 15Fried Parsleyp. 15Fried Bacon or Ham and Eggsp. 16Boil a Salted Round of Beefp. 16Boil a Leg of Muttonp. 17To Boil a Leg of Lambp. 17To Boil Calf's Headp. 17To Boil Vealp. 17To Boil a Turkeyp. 17To Boil Fowlsp. 18To Boil Rabbits Wholep. 18To Boil a Hamp. 18To Boil Leg of Porkp. 18To Boil a Tonguep. 19To Boil Tripep. 19Boiled Cow-Heelp. 19Stew a Piece of Beefp. 19Stew a Shoulder of Muttonp. 20Haricot of Muttonp. 20