Recipes from The encyclopaedia of practical cookery

Records 151 to 200 of 1,499, in reading order. Each links to a modern interpretation.

Gibelotte of Harep. 63 Hare a la Minutep. 64 Hare's Backs with Poivrade Saucep. 64 Hare Cheese (Pain de Lievre)p. 64 Hare-Liver Saucep. 65 Hare Pie (Pate de Lievre)p. 66 Larded Hare Piep. 66 Hare Soupp. 68 Hare Soupp. 69 Stewed Harep. 69 Hare Soup with Winep. 69 Hare and Veal Patep. 71 Imitation Harep. 71 Imitation Hare Soupp. 71 Jugged Harep. 72 Jugged Harep. 73 Leicestershire Style Jugged Harep. 73 Marinaded Fillets of Harep. 75 Minced Harep. 76 Potted Harep. 76 Hare Forcemeatp. 77 Roasted Harep. 77 Stuffed Harep. 78 Marinated Harep. 78 Roasted Hare a la Brochettep. 79 Roasted Hare a la Finnoisep. 79 Roasted Hare a la Soyerp. 80 Roasted Hare with Cream Saucep. 80 Salmis of Harep. 81 Stewed Fillets of Harep. 82 Stewed Harep. 82 Stewed Harep. 83 Stewed Hare with Nouillesp. 84 Stuffed Boned Harep. 84 Terrine of Harep. 85 Timbales of Harep. 85 Fried Leveret a la Bretonnep. 85 Roasted Stuffed Leveretp. 85 Leveret cooked in Bavarian Stylep. 85 Leveret Cheese or Fain with Aspic Jellyp. 86 Leveret Sautep. 86 Puree of Leveret with Ricep. 86 Roasted Leveret (Turkish)p. 87 Sauce for Leveretp. 87 Roasted Leveret a la Brochep. 87 Stewed Leveretp. 88 Timbale of Leveretp. 88 Hartshorn Creamsp. 89 Hartshorn Jellyp. 89 Orange and Lemon Jellyp. 89