Recipes from Modern cookery, in all its branches
Records 451 to 500 of 1,054, in reading order. Each links to a modern interpretation.
Fowls a la Mayonnaisep. 259Stewed Duckp. 260Roasted Pigeonsp. 260Boiled Pigeonsp. 260To Stew a Shoulder of Venisonp. 262To Hash Venisonp. 263To Roast a Harep. 263Stewed Harep. 264To Roast a Rabbitp. 265To Boil Rabbitsp. 265Fried Rabbitp. 265To Roast a Pheasantp. 266Boudin of Pheasant a la Richelieup. 266To Roast Partridgesp. 267Boiled Partridgesp. 268Partridges with Mushroomsp. 268Broiled Partridge (Breakfast Dish)p. 268Broiled Partridge (French Receipt)p. 268To Roast the Landrail or Corn-Crakep. 269To Roast Black Cock and Gray Henp. 269To Roast Grousep. 270A Salmi of Moor Fowl, Pheasants, or Partridgesp. 270French Salmi, or Hash of Gamep. 270To Roast Woodcocks or Snipesp. 271To Roast Wild Ducksp. 272A Salmi, or Hash of Wild Fowlp. 272Salmi or Hash of Wild Fowlp. 272Christopher North's Own Sauce for Many Meatsp. 272Mr. Arnott's Currie-Powderp. 273Mr. Arnott's Curriep. 274A Bengal Curriep. 274A Dry Curriep. 275A Common Indian Curriep. 275Selim's Curriesp. 276Curried Macaronip. 276Curried Eggsp. 277Curried Sweetbreadsp. 277Curried Oystersp. 278Cocoa-nut Curryp. 278Curried Gravyp. 278Potted Hamp. 280Potted Ham and Vealp. 280Potted Chicken, Partridge, or Pheasantp. 281Potted Ox-Tonguep. 281Potted Anchoviesp. 281Potted Shrimps or Prawnsp. 281Potted Hakep. 282To Boil Potatoes (As in Ireland)p. 284To Boil Potatoes (The Lancashire Way)p. 285To Boil New Potatoesp. 285