Recipes from The spirit of cookery

Records 101 to 150 of 303, in reading order. Each links to a modern interpretation.

D’Uxelles Saucep. 162 Supreme Saucep. 163 Maitre d'Hotel Saucep. 164 Plain Shrimp Saucep. 165 Plain Lobster Saucep. 165 Fennel Saucep. 165 Gooseberry Saucep. 165 Parsley Saucep. 165 Mustard Saucep. 165 Poor Man's Saucep. 165 Indian Curry Saucep. 165 Piquant Sauce for Roebuckp. 166 Bread Saucep. 166 Fried-Bread Saucep. 166 Black Butter and Sharp Saucep. 166 Parsley and Butterp. 166 Butter and Yolk Saucep. 166 Currant and Raisin Saucep. 166 Gastronomer’s Saucep. 166 Bearnaise Shallot Saucep. 166 Sorrel Saucep. 166 Chicken Saucep. 166 Vanilla Saucep. 167 Boiled Savoury Marinadep. 168 Cold Aq^^eous Marinadep. 168 Short Marinadep. 168 Mushroom Catsupp. 168 Aspicp. 170 Citronized Milk Jellyp. 170 Grand Aspicp. 172 Jellies Flavoured with Winep. 172 Preparation of Sugar Syrup for Jelliesp. 172 Preparation of Fruit Juices for Jelliesp. 173 Orange Jellyp. 173 Lemon Jellyp. 173 Pineapple Jellyp. 174 Pomegranate Jellyp. 174 Cranberry Jellyp. 174 Currant and Raspberry Jellyp. 174 Strawberry Jellyp. 174 Cherry Jellyp. 174 Blanc-Mangerp. 175 Whipped Cream with Fruitp. 176 Cream Jellies or Bavaroisesp. 177 Custard Jelly with Wine and Egg-frothp. 177 Cold Wine Ricep. 179 Cold Wine Ricep. 179 Popinjieed Puddingp. 180 Snow Milkp. 180 Compound Poppyseed Puddingp. 180