Recipes from Modern cookery, in all its branches
Records 101 to 150 of 1,054, in reading order. Each links to a modern interpretation.
To Boil Grey Mulletp. 95To Fry Smeltsp. 96To Dress White Baitp. 96Water Souchyp. 97Water Souchyp. 97Shad, Touraine Fashionp. 97Stewed Troutp. 98To Bake Pikep. 98To Boil Pikep. 98To Bake Pikep. 99To Stew Carpp. 100To Boil Perchp. 100To Fry Perch or Tenchp. 100To Fry Eelsp. 100Boiled Eelsp. 101Stewed Eelsp. 101Red Herrings a la Dauphinp. 101Anchovies Fried in Batterp. 102Oyster Saucep. 103Oyster Sausagesp. 104To Boil Lobstersp. 104Lobsters, Fricasseed, or Au Bechamelp. 105Hot Crab or Lobsterp. 105Potted Lobstersp. 105Lobster Cutletsp. 106Lobster Sausagesp. 107Boudinettes of Lobsters, Prawns, or Shrimpsp. 107Baron Liebeg’s Beef Gravyp. 110Baron Liebeg’s Beef Gravyp. 111Shin of Beef Stock for Graviesp. 111Rich Pale Veal Gravy, or Consommep. 111Rich Deep-Coloured Veal Gravyp. 112Good Beef or Veal Gravyp. 113A Rich English Brown Gravyp. 113Plain Gravy for Venisonp. 114Espagnole (Spanish Sauce)p. 114Jus des Rognons, or, Kidney Gravyp. 115Gravy in Hastep. 116Cheap Gravy for a Roast Fowlp. 116Another Cheap Gravy for a Fowlp. 116Gravy or Sauce for a Goosep. 116Orange Gravy for Wild Fowlp. 116Meat Jellyp. 117Cheaper Meat Jellyp. 117Glazep. 118Aspic or Clear Savoury-Jellyp. 118French Thickening, or Brown Rouxp. 119White Roux, or French Thickeningp. 119Sauce Tournee, or Pale Thickened Gravyp. 120Bechamelp. 120