Recipes from The encyclopaedia of practical cookery

Records 101 to 150 of 1,499, in reading order. Each links to a modern interpretation.

Boiled Hamp. 43 Boiled Ham with Windsor Beansp. 43 Braised Hamp. 43 Devilled Hamp. 44 Forcemeat of Hamp. 45 Ham Cakesp. 45 Frizzled Hamp. 45 Fried Hamp. 45 Ham-and-Chicken Piep. 46 Ham-and-Chicken Poloniesp. 46 Ham cooked in Ciderp. 46 Ham Collops a la Maitre d’Hotelp. 47 Maltre d’Hotelp. 47 Ham Croquettesp. 47 Ham and Eggsp. 47 Ham Frittersp. 48 Ham cooked in Madeira Winep. 48 Ham Piep. 49 Ham Pureep. 49 Ham Quenellesp. 50 Ham Relishp. 50 Ham Sandwichesp. 50 Ham Sandwichesp. 51 Ham Saucep. 51 Ham Sausagesp. 51 Ham Steaksp. 51 Ham Toastsp. 51 Potted Hamp. 52 Potted Ham and Chickenp. 53 Roasted Hamp. 53 Spiced Hamp. 54 Steamed Hamp. 54 Stuffed Hamp. 54 Baked Harep. 56 Boudin of Harep. 56 Braised Fillets of Hare with Poivrade Saucep. 58 Braised Fillets of Hare a la Soyerp. 59 Broiled Harep. 59 Civet of Harep. 59 Civet of Hare a la Chasseurp. 59 Civet of Hare a la Bourgeoisep. 60 Civet of Hare a la Franpaisep. 61 Essence of Harep. 61 Fillets of Hare with Poivrade Saucep. 61 Fillets of Hare to Resemble Roebuckp. 61 Fillets of Hare Sautesp. 61 Fried Fillets of Hare a la Siciliennep. 63 Fried Fillets of Hare with Quenellesp. 63 Fried Harep. 63 Hare au Chaudronp. 63