Recipes from The royal baker and pastry cook
Records 301 to 350 of 409, in reading order. Each links to a modern interpretation.
Fried Oystersp. 62Oysters Roasted in the Shellp. 62Panned Oystersp. 62Stewed Oystersp. 62Creamed Oystersp. 62Scalloped Oystersp. 62Broiled Oystersp. 62Pickled Oystersp. 62Oyster Patesp. 62Oyster Piep. 62Scallops in Batterp. 62Deviled Crabsp. 63Crab Meat Scallopsp. 63Soft Shell Crabsp. 63Lobster Newburgp. 63Yorkshire Puddingp. 64Braised Beefp. 64Braised Veal Shoulderp. 64Broiled Ham and Poached Eggsp. 65Beefsteak Pie (French style)p. 65To Boil a Hamp. 65Boiled Mutton or Lambp. 65Boiled Corned Beef and Turnipsp. 65Pork Chops with Tomato Gravyp. 66Sausagesp. 66Fried Salt Porkp. 66Pork and Beansp. 66Liver and Baconp. 66Stew, Irishp. 66Brown Beef Stewp. 66Mutton Haricotp. 67Brown Kidney Stewp. 67Kidneys with Brown Saucep. 67Roast Leg of Porkp. 67Sweetbreadsp. 67Veal Cutlets, Breadedp. 67Veal Stuffingp. 67Poultry Stuffingp. 67Chestnut Stuffing for Poultryp. 67Oyster Stuffing for Poultryp. 67Celery Stuffingp. 67Stuffing for Porkp. 67Stuffing for Geese and Ducksp. 67Stuffing for Tomatoes, Green Peppers, etc.p. 67To Truss Poultryp. 68To Roast Poultryp. 68Poultry Gravyp. 68Broiled Chickenp. 68Fried Spring Chickenp. 68Chicken Fricasseep. 68