Recipes from Modern cookery, in all its branches
Records 301 to 350 of 1,054, in reading order. Each links to a modern interpretation.
Beef Steak Stewed in Its Own Gravyp. 185Beef or Mutton Cakep. 186German Stewp. 186Welsh Stewp. 186A Good English Stewp. 187To Stew Shin of Beefp. 187French Beef a la Modep. 188Stewed Sirloin of Beefp. 188To Stew a Rump of Beefp. 189Beef Palatesp. 190Beef Palates (Neapolitan Mode)p. 190Stewed Ox-Tailsp. 190Broiled Ox-Tailp. 191To Salt and Boil a Round of Beefp. 191Hamburgh Pickle for Beef, Hams, and Tonguep. 192Dutch or Hung Beefp. 192Spiced Round of Beefp. 193Collared Beefp. 193A Common Receipt for Salting Beefp. 193Beef Roll, or Canellon de Bceufp. 195Mince Collops au Naturelp. 196Savoury Minced Collopsp. 196Scotch Minced Collopsp. 196Beef Tongues (Curing Method)p. 197To Dress Beef Tonguesp. 197To Roast a Beef Heartp. 198BEEF KIDNEYp. 198FRENCH RECEIPT FOR HASHED BOUILLIp. 198AN EXCELLENT HASH OF COLD BEEFp. 199A COMMON HASH OF COLD BEEF OR MUTTONp. 199BRESLAW OF BEEFp. 199NORMAN HASHp. 200BAKED MINCED BEEFp. 200Saundersp. 200To Boil Marrow Bonesp. 200Baked Marrow Bonesp. 201Ox-Cheek Stuffed and Bakedp. 201Boiled Calf's Headp. 202Prepared Calf's Headp. 203Burlington Whimseyp. 204Whimseyp. 204Cutlets of Calf's Headp. 205Cheap Hash of Calf's Headp. 205Calf's Head Brawnp. 207To Roast a Fillet of Vealp. 207Fillet of Veal, au Bechamel, with Oystersp. 208Boiled Fillet of Vealp. 208Roast Loin of Vealp. 209Boiled Loin of Vealp. 209Stewed Loin of Vealp. 209