Recipes from A second Dudley book of cookery and other recipes

Records 101 to 150 of 458, in reading order. Each links to a modern interpretation.

Partridge Piep. 38 Grilled Chicken Diablep. 39 Curry of Rabbitp. 39 Sauted Chicken Chasseurp. 39 Mutton Cutlets Reformp. 40 Mutton Cutlets Provençalep. 41 Cotelettes a la Maintenonp. 41 Haricot of Mutton Bretonp. 41 Cutlets a la Minutep. 41 Mixed Grillp. 42 Mixed Grillp. 42 Ragout of Muttonp. 42 Hashed Muttonp. 42 Cottage Pie of Muttonp. 42 A French Way of Roasting a Leg of Muttonp. 43 Leg of Mutton Boulangerep. 43 Epigrammes d'Agnau with Sharp Saucep. 43 Epaule d'Agnau Bonne Femmep. 43 Neck of Lamb a la Boulangerep. 43 Beefsteak with Herbsp. 44 German Beefsteak Cakesp. 44 Braised Roll of Beefp. 44 Culotte de Boeuf Normandep. 44 Beefsteak with Hard-Boiled Eggs and Spinachp. 44 Beef Stewed with Sweet Herbsp. 45 Macaroni and Minced Beefp. 45 Hachis de Boeufp. 45 Beefsteak Toastp. 45 How to Spice Beefp. 45 Beef Rollp. 45 Kedgeree of Cold Meatp. 45 Kedgereep. 46 Cornish Cutletsp. 46 Beef Hash Bourgeoisp. 46 Steak and Kidney Piep. 46 Veal and Ham Piep. 47 Stuffed Breast of Vealp. 48 Stuffing for Breast of Vealp. 48 Fricandeau of Vealp. 48 Sauce Maderep. 48 Braised and Stuffed Saddle of Vealp. 48 Blanquette of Vealp. 49 Goulache of Vealp. 49 Calves’ Brains with Black Butterp. 49 Calves’ Brains with Black Butterp. 49 Calf’s Head Vinaigrettep. 50 Boston Baked Pork and Beansp. 50 Canadian Baked Beansp. 50 Yorkshire Puddingp. 52 Mayonnaise of Chicken Alexandrap. 52