Recipes from The Dudley book of cookery and household recipes
Records 151 to 200 of 369, in reading order. Each links to a modern interpretation.
How to Make a Good Haricotp. 32Minced Mutton, Beef, Veal or Lambp. 32Scotch Collopsp. 33Tournedos of Muttonp. 33Leg of Mutton a L'Etuvep. 33Leg of Mutton of Seven Hoursp. 33Hot Potp. 33Mutton Piesp. 34Sheep’s Trotters Maitre d’Hotelp. 34Hot Cooked Tonguep. 34Cherry Sauce for Hot Tonguep. 34The Way to Cook a Small Prague Hamp. 34For a Good Cold Hamp. 35Hamp. 35Ox Talatesp. 35Veal Chopsp. 35Veal Chopsp. 35Fillets of Veal Milanesep. 35To Make a Brawnp. 36Tournedos of Beefp. 36Beefsteak Russep. 36Porter-House Steakp. 36Spiced Beefp. 36Braised Roll of Beef Flamandep. 37Long Fillet of Larded Beefp. 37Deer's Puddingp. 37Black Puddingp. 37Scotch Haggisp. 38Souffle Potatoes in Their Skinsp. 38Iced Potatoesp. 38Potatoes a la Lyonnaisep. 38Stewed Cucumberp. 39Souffle of Spinachp. 39Stuffed Tomatoesp. 40Souffle of Cauliflower a la Baronnep. 40Egg Saladp. 41Tomato Saladp. 41Cold Potato Saladp. 42Salad Composed of Lettuce, Endive, Celery and Beetrootp. 42Fingask Saladp. 42Another Dressing for Saladp. 42Sauce for Saladp. 42Gauffresp. 43Gauffresp. 43Omelette Soufflep. 43Omelette Millefeuillep. 43Snow Eggsp. 44Creme Sevillep. 44Creme Souffle Wiesbadenp. 44Creme Americainep. 44