Recipes from The Dudley book of cookery and household recipes
Records 101 to 150 of 369, in reading order. Each links to a modern interpretation.
Pouardes aux Gourmetsp. 20Chaudfroid of Chickenp. 21Indian Curryp. 21Dry Curryp. 21Poularde a l'Anglaisep. 21Chickens a la Paysannep. 22Patties a la Heinep. 22Fried Quenellesp. 22Norman Piep. 22Devilled Chicken a la Cokep. 22Chicken Piep. 23Duck a la Langhamp. 23Cold Duck in Aspicp. 23Devilled Quailsp. 24Quail Cutlets Bordelaisep. 24Souffle of Quailsp. 24Snipe Puddingp. 24Grouse Piep. 24Grouse or Game Soufflep. 24A Cold Raised Game Piep. 25Rabbits a la Cremep. 25Croutes a l'Indiennep. 25Bouchees a la Bismarckp. 26Stuffed Pheasantp. 26Partridges a la Viennoisep. 26Chicken or Partridge aux Chouxp. 26Chicken Chasseurp. 26Potted Meatp. 27Meat Jelly for Invalidsp. 27Aspic Jellyp. 27Sandwiches of Pounded Ham or Tonguep. 27Sandwichp. 27Egg Sandwichesp. 27Chicken or Game Sandwichesp. 28Sandwichp. 28Anchovy Sandwichesp. 28Shrimp Sandwichesp. 28Mayonnaise Stuffing for Rollsp. 28Riz a Rizotp. 28Gnocchip. 28Spaghetti a la Napolitainep. 28Risotto a la Milanesep. 29Risotto a L'Italiennep. 29Crepinettes of Chicken and Vealp. 29Cassolettes Rachelp. 29Galantinep. 29Hashed Venisonp. 30Marinade for Roedeer or Harep. 31Cold Lamb Cutletsp. 32Cutlets a la Dupplin Castlep. 32