Recipes from The Dudley book of cookery and household recipes
Records 1 to 50 of 369, in reading order. Each links to a modern interpretation.
How to Make a Good Consommep. 4Parmesan Biscuits to Serve with Consommep. 4Quenelles Surprise for Serving with Consommep. 4Plain Quenelles for Consommep. 5Plain Quenelles for Consommep. 5Profiteroles to Serve with Consommep. 5Creme Duchesse Soupp. 5Cream of Lettucep. 5Crecy Soupp. 5Cock-a-Leekiep. 5Potage Romainep. 5Mutton Scotch Brothp. 5Potage Bonne Femmep. 6Potage Brunoisep. 6Potage Gratinep. 6Croutes au Potp. 6Croutesp. 6Croutesp. 6Cream of Macaronip. 6Cream of Chickenp. 7Cream of Barleyp. 7Veal Brothp. 7Clear Beef Teap. 7Beef Teap. 7Raw Beef Juicep. 7Kedgeree for Breakfastp. 8Fish Piep. 8Souchet of Fishp. 8Fillets of Sole a la Venetiennep. 8Fried Filletsp. 8Fillets of Sole Monte Carlop. 8Soles au Vin Blancp. 9Sole de Tout Parisp. 9Fillets of Sole Portuguesep. 9Sole a la Dauvillaisep. 9Brill a la Mode de Fecampp. 9Trout or Whitings Meunierep. 10Trout a la Montagnardep. 10Sea Trout au Vin de Champagnep. 10River Trout au Bleup. 10Souffle of Lobsterp. 10Lobster au Gratinp. 11Souffle of Crabp. 11Dressed Crabp. 11Fillets of Whiting a la Marsayp. 12Salmon Piep. 12Kippered Salmonp. 12For Kippering Salmonp. 12To Dry Haddocksp. 12Oysters in Forcemeatp. 12