Recipes from The spirit of cookery
Records 51 to 100 of 303, in reading order. Each links to a modern interpretation.
Cherry Soupp. 120Chicken Panadap. 122Bisque or Crayfish Soupp. 124Crayfish Soupp. 125Compound Bisquep. 126Grab Soup (Bisque à la Normande)p. 126Compound Crab Soupp. 126Compound Lobster Soupp. 126Compound Prawn Soupp. 126Savoury Soup Sauce of Eel Filletsp. 127Turtle Soupp. 130Mulligatunny Soupp. 132Mulligatunnyp. 133Indian Curry (Kari)p. 134Hare Soupp. 135Bouillabaissep. 136Ravioli a la Napolitainep. 137Fowl's-liver Soup (Potage a la Camerani)p. 137Calf's-head or Mock-turtle Soupp. 138Thick Ox-tail Soupp. 139Calf's-feet Soupp. 139Oille en Potage à l'Ancienne Modep. 141Oille à la Françaisep. 141Oille Gratinee à la Navarroisep. 142Epanadap. 143Pilau, or Pilaffp. 143Tomato Chutneep. 145Mashed Potato Chutneep. 145Bunjal Chutneep. 145Cocoanut Chutneep. 145Mint Chutneep. 145Cranberry Chutneep. 145Cranberry and Tamarind Chutneep. 145Grand Saladp. 145Kuhab (Kebob) Curryp. 147Rapid Preparation of Curryp. 147Quoorma Gurryp. 147Brown Sauce or Espagnolep. 155Brown Bouxp. 156White Sauce or Veloutép. 156Bechamel Saucep. 157Sauce a la Béchamel by the Direct Processp. 158Allemande Saucep. 158Butter Saucep. 159White Sauce (Sauce Blanche)p. 159Dutch Sauce (Sauce Hollandaise)p. 160Dutch Saucep. 160Orleans Saucep. 162Devil's Saucep. 162Gravy Sauce for Roast Vealp. 162