Recipes from Modern cookery, in all its branches
Records 401 to 450 of 1,054, in reading order. Each links to a modern interpretation.
Oxford Receipt for Mutton Kidneysp. 231To Roast a Fore Quarter of Lambp. 231Saddle of Lambp. 231Roast Loin of Lambp. 232Stewed Leg of Lamb with White Saucep. 232Loin of Lamb Stewed in Butterp. 232Lamb or Mutton Cutlets with Soubise Saucep. 232Lamb Cutlets in Their Own Gravyp. 232To Roast a Sucking Pigp. 234Pig a la Tartarep. 235Sucking Pig en Blanquettep. 235To Roast a Saddle of Porkp. 236To Broil or Fry Pork Cutletsp. 236Cobbett's Receipt for Curing Baconp. 236Kentish Mode of Cutting Up and Curing a Pigp. 238Monsieur Ude's Receipt for Hams Superior to Westphaliap. 239French Bacon for Lardingp. 239To Pickle Cheeks of Bacon and Hamsp. 239Super-Excellent Baconp. 240To Boil a Hamp. 241French Receipt for Boiling a Hamp. 242To Bake a Hamp. 243To Boil Baconp. 243Dressed Rashers of Baconp. 244Tonbridge Brawnp. 244Italian Pork Cheesep. 244Sausage-Meat Cakep. 245Kentish Sausage-Meatp. 245Excellent Sausagesp. 245Truffled Sausagesp. 246Galantinep. 248Roast Turkeyp. 249Boiled Turkeyp. 250Turkey Boned and Forcedp. 250Turkey a la Flamandep. 251To Roast a Goosep. 252To Roast a Green Goosep. 253To Roast a Fowlp. 253Roast Fowl (A French Receipt)p. 254Fowl a la Carlsforsp. 255Boiled Fowlsp. 255To Broil a Chicken or Fowlp. 255Fricasseed Fowls or Chickensp. 256English Chicken Cutletsp. 256Cutlets of Fowls, Partridges, or Pigeonsp. 257Fried Chicken a la Malabarp. 257Hashed Fowlp. 257Fritot of Cold Fowlsp. 258Scallops of Fowl au Bechamelp. 258Grillade of Cold Fowlsp. 259