Recipes from The spirit of cookery

Records 251 to 300 of 303, in reading order. Each links to a modern interpretation.

Scotch Woodcockp. 318 Ortolansp. 319 Wheatearsp. 319 Larksp. 319 Quailp. 319 Quails au Gratinp. 320 Quails with Trufflesp. 320 Cailles à l'Anglaisep. 320 Collaring of Fishp. 326 Court Bouillonp. 326 Boiled Turbotp. 329 Kegereep. 331 Fried Solep. 332 Boiled Herringsp. 338 Plain Boiled Codfishp. 343 Trout Boiled in Salt Waterp. 346 Trout with Montpellier Butterp. 346 Stuffed Troutp. 347 Eel Spitchcocked and Grilledp. 349 Compound Matelote of Eelp. 349 Devonshire Squab Piep. 360 Chartreuse of Applesp. 365 Fried Eggsp. 372 Baked Eggsp. 372 Poached Eggsp. 373 Baked Eggsp. 374 Omelettep. 374 Devonshire Clotted Creamp. 377 Yogurt (Yourt)p. 377 Gallina Curds and Wheyp. 378 Sour Milk Kumysp. 379 Devonshire Junketp. 381 Lemon Sillabubp. 381 Welsh Rabbitp. 383 Flip (Ale Flip)p. 388 Cool Tankard (Beer Gup)p. 388 Hot Ale with Spices (Boiol)p. 388 Yorkshire Punchp. 390 Regent’s Punchp. 391 Cramambulip. 391 Chocolatep. 395 Khubabs (Grilled Meat Skewers)p. 413 Pansteakp. 413 Braised Meatp. 413 Broth for Soupp. 415 Camp Breadp. 416 Meat Breadp. 417 Jumblesp. 429 Junketp. 429 Mumbled Harep. 432