Recipes from The encyclopædia of practical cookery

Records 401 to 450 of 1,476, in reading order. Each links to a modern interpretation.

Carp a la Paysannep. 152 Carp Boiled in Beerp. 152 Carp Piep. 153 Christmas Carp in Polandp. 153 Fisherman's Carpp. 154 Forcemeat Carp a l’Aaciennep. 154 Fried Carpp. 154 Marinaded Carpp. 155 Matelote of Carp and Eelp. 155 Pickled Carpp. 156 Boasted Carpp. 156 Stewed Carpp. 156 Stewed Carp a la Boip. 157 Boiled Carp Soft-Roesp. 157 Fried Carp’s Roesp. 157 Boudins of Carp served with Supreme Saucep. 158 Scalloped Carp’s Roep. 158 Carrageen Blanc Mangep. 159 Chocolate with Carrageenp. 159 Carrageen Waterp. 160 Boiled Carrotsp. 161 Boiled Carrots served with Brown Saucep. 161 Boiled Carrots served with Brown Saucep. 161 Carrots a la Maitre d’Hotelp. 162 Carrots and Asparagus, German Stylep. 162 Carrots a la Dlenag£rep. 162 Carrots a la Nivernaisep. 162 Carrots a l’Orleansp. 162 Carrots a la Paulettep. 162 Carrot Cakesp. 163 Carrot Cheese-Cakesp. 163 Carrots with Creamp. 163 Carrots with Fine Herbsp. 163 Carrots in Flemish Stylep. 164 Carrot Frittersp. 164 Carrot Jamp. 165 Carrot Piep. 165 Carrot Plum Puddingp. 165 Carrot Pudding (1)p. 165 Carrot Pudding (2)p. 166 Carrot Pudding (3)p. 166 Carrot Puree (1)p. 166 Carrot Puree (2)p. 166 Carrot Puree with Ricep. 167 Carrot-Puree Soupp. 167 Carrots Stewed with Sugarp. 168 Carrots Stewed in Sugar and Creamp. 168 Curried Carrotsp. 168 Fried Carrotsp. 168 Glazed Carrotsp. 168