Recipes from The encyclopædia of practical cookery
Records 301 to 350 of 1,476, in reading order. Each links to a modern interpretation.
Cannelons with Cream or Preservesp. 106Cannelons Garnished with Fruit Jelly or Jamp. 106Broiled Canvas-Back Ducksp. 107Roasted Canvas-Back Ducksp. 107Roasted Canvas-Back Duckp. 107Browned Canvas-Back Duckp. 108Roasted Duck with Yamsp. 108Caper Saucep. 110Thick Caper Saucep. 110Caper Gravyp. 110Butter Sauce with Capersp. 110Melted Butter with Capersp. 110Melted Butter for Boiled Muttonp. 110Capillaire Syrupp. 111Orange-Flower Water Syrupp. 111Eau Sucréep. 112Capillaire Syrupp. 112Italian Capilotadep. 112Boiled Barded Capon with Mushroomsp. 113Capon with Trufflesp. 114Boiled Capons Garnished with Cocks’ Combs and Mushroomsp. 114Boiled Capons with Ricep. 115Boiled Capon with Rice a la Provençalep. 115Braised Capons a la Pinancierep. 115Boiled Capon with Rock-Saltp. 115Braised Caponp. 115Braised Capons a la Godardp. 116Braised Capon a la Neapolitainep. 117Braised Capons with Quenelles and Trufflesp. 117Braised Capons with Ricep. 117Braised Capons with Rock-Saltp. 117Braised Capons with Stuffed Cocks’ Combs and Supreme Saucep. 118Braised Capons with Sweetbreads and Trufflesp. 118Braised Capon of Toulouse a la Chipolatap. 118Capon Piep. 119Capon Soup (Spanish Style)p. 119Stewed Capon a la Francaisep. 120Stewed Capon a la Regencep. 120Stewed Capon in Turkish Stylep. 120Cayenne Cheesep. 122Cayenne Dropsp. 122Cayenne Winep. 122Chilli Saucep. 122Chilli Vinegarp. 122Essence of Capsicump. 123Pickled Capsicumsp. 123Stuffed and Baked Green Peppersp. 123Caramelp. 124Caramel Bonbonsp. 125Caramel Creamp. 126