Recipes from A second Dudley book of cookery and other recipes

Records 301 to 350 of 458, in reading order. Each links to a modern interpretation.

Marlborough Puddingp. 86 Danish Puddingp. 86 Pouding Burbridgep. 86 Hunters’ Puddingp. 86 Hunters’ Puddingp. 86 Ginger Puddingp. 87 Ripon Puddingp. 87 Sherry Saucep. 87 St. Cloud Puddingp. 87 Small Caramel Creamsp. 87 Small Chocolate Creamsp. 88 German Frittersp. 88 German Puffsp. 88 Golden Ballsp. 88 Lemon Soufflep. 88 Golden Frittersp. 88 Brown Bread Puddingp. 89 Omelette au Rhump. 89 Riz a l'Américainep. 89 Custards in Cupsp. 89 Cornflour Puddingp. 89 Farola Puddingp. 89 Orange Tartletsp. 90 Lemon Soufflep. 90 Savoury Rice to Serve with Meatp. 91 Rice with Tomatoesp. 91 Risotto Piemontaisep. 91 Macaroni à l'Italiennep. 92 Macaroni à la Capricep. 92 Macaroni Cheesep. 92 Souffle au Maisp. 92 How to Cook Red Deer or Fallow Deer Fawnsp. 93 Venison Steaksp. 93 Cutlets of Red or Fallow Deer Fawnp. 93 Venison Cutlets a la Minutep. 94 Marinade for Venison Cutletsp. 94 Cottage Pie of Venisonp. 94 Venison Cutlets with Chestnut Pureep. 94 Venison Cutlets Polonaisep. 94 Venison Piep. 95 Venison Pastiesp. 95 Deer's Liverp. 96 Deer's Puddingsp. 96 Potted Venisonp. 96 Saddle of Venison A L'Allemandep. 97 Braised Haunch of Venisonp. 97 Venison Consommep. 97 Venison Collopsp. 98 Croquettes of Eggsp. 98 Creamed Eggs for Breakfastp. 99