Recipes from Liverpool School of Cookery recipe book
Records 1 to 50 of 183, in reading order. Each links to a modern interpretation.
Frying Batterp. 2Flaky Crust Pastryp. 3Gravy for Roast Meatp. 3Short Crust Pastryp. 3Puff Pastryp. 4Brown Stockp. 5White Lentil Soupp. 5Tomato Soupp. 5Forcemeat Ballsp. 6Imitation Hare Soupp. 6Consomme or Clear Soupp. 6Almond Soupp. 6Fried Sole or Plaicep. 7Haddock Stuffed and Bakedp. 7Sole a la Turquep. 7Sole a la Creme Blanchep. 8Fish Piep. 8Lobster Cutletsp. 8Potted Lobsterp. 8Potted Lobsterp. 8Stewed Steakp. 10Haricot of Muttonp. 10Haricot of Muttonp. 10Curried Veal, Fowl, or Rabbitp. 11Beefsteak Puddingp. 11Savoury Rolled Steakp. 11Stewed Sweetbreadsp. 12Braised Fillet of Vealp. 12Cdtelettes de Mouton a l’Alsacep. 12Fried Mutton Cutletsp. 14Cutlets of Sweetbreadsp. 14Liver a la Franqaisep. 14Liver a la Franqaisep. 14Beefsteak Piep. 15Ham Piep. 15Quenelles of Vealp. 15Raised Piep. 15Galantine of Fowlp. 16Hash or Mincep. 17Pork Sausagesp. 17Potted Beefp. 17Rissolesp. 17Durham Cutletsp. 18Casserole of Cold Meatp. 18Casserole of Cold Meatp. 18Chicken Croquettesp. 18Chicken Croquettesp. 18Boiled Potatoesp. 18Boiled Carrotsp. 19Vegetable Marrowp. 20