Recipes from The Dudley book of cookery and household recipes
Records 51 to 100 of 369, in reading order. Each links to a modern interpretation.
Oysters a Chevalp. 12Oysters A La New Clubp. 12Oysters Gratinp. 12Coquilles of Oystersp. 13Cumberland Sauce for Cold Beef or Hamp. 14German Cream Sauce for Hare or Roedeerp. 14Another Sauce for Roedeer or Harep. 14Sauce for Spatchcockp. 14Paprica Saucep. 14Sauce Bechamelp. 14Sauce Robertp. 15Red Wine Saucep. 15Wild Duck Saucep. 15Grill Saucep. 15Celery Sauce for Boiled Pheasantp. 15Sauce Ravigottep. 15Sauce Piquantep. 16Sauce Chasseurp. 16Fish Sauce a la Rokebyp. 16Sauce Vertp. 16Italian Saucep. 16Sauce for Grilled Bonesp. 17Sauce Poivradep. 17Sauce for Perchp. 17Sauce Hollandaisep. 17Sauce Tartarep. 17Sauce Tartare (Another Recipe)p. 17Maitre d'Hotel Butterp. 17Good Bread Saucep. 17Tomato Sauce for Chaudfroid of Chickenp. 17Onion Saucep. 17Norvegienne (Horse-Radish) Saucep. 17Sauce Sabayonp. 18Iced Sauce for Plum Puddingp. 18Senior Wrangler Saucep. 18Senior Wrangler Saucep. 18Salad Dressingp. 18Bearnaise Sauce (Cold)p. 18Mayonnaise Saucep. 18Sauce Bearnaise (Hot)p. 18Chicken Villeroip. 19Sauce for Chicken Villeroip. 19Chicken A L'Allemandep. 19Hot Supreme de Volaillep. 19Marechale Sauce for Supreme de Volaillep. 19Fricassee of Chicken, Vin Blancp. 20Chicken A l'Americainep. 20Chickens Sainte Menchouldp. 20Timballe Milanesep. 20Souffle of Chicken Strasbourgp. 20