Recipes from The spirit of cookery
Records 201 to 250 of 303, in reading order. Each links to a modern interpretation.
Mirlitonsp. 261Mirlitonsp. 262Pithiviers Cakesp. 262German Apricot Tartp. 262Dariolesp. 263Pastry Custardp. 263Mince Piesp. 264Glacing, Icing, or Encrusting of Cakesp. 265Sir Watkin Wynn Puddingp. 267Bread Puddingp. 267Somersetshire Puddingp. 267Plum Puddingp. 267Hot Charlottep. 268Apple Dumplingsp. 268Pickled Meatp. 272Braised Loin of Beefp. 274Fillet of Beefp. 274Spiced Beefp. 277Bubble and Squeakp. 277Cow's Heel Stewp. 282Fried Calf's Liverp. 286Sheep’s Head Soupp. 289Roast Leg of Muttonp. 290Boiled Leg of Muttonp. 290Mutton Cutletsp. 292Mutton Kebobsp. 292Mutton Cutlets Grilled with d'Uxelles Mince and d'Uxelles Saucep. 293Mutton Chopsp. 293Dunelm of Mutton (Royal Haggis)p. 294Boar's Headp. 297Griskin of Porkp. 297Pickled Porkp. 298Black Paulding (Boudin Ordinaire)p. 298Babbit Cooked in Its Skinp. 301Boiled Babbitp. 301Roast Harep. 302Civet of Harep. 303Roast Chickenp. 303Jugged Harep. 303Fricassee of Chickenp. 305Curried Fowlp. 305Fried Chickensp. 305Bissoles of Chickenp. 305Capon Preparationp. 306Supreme of Fowlsp. 306Stuffed Turkey with Trufflesp. 309Boned and Stuffed Turkeyp. 310Stuffed Goosep. 311Roast Duckp. 313Faisan Lucullusp. 315