Recipes from The St. Mungo cookery book
Records 51 to 100 of 473, in reading order. Each links to a modern interpretation.
Salmon Piep. 9Steamed Fish Cakep. 10Stewed Fishp. 10Stuffed Haddock, Bakedp. 10Fish with Melted Butter Saucep. 10To Use Up Scraps of Fishp. 10Scraps of Fishp. 10Oyster Patesp. 11White Stewed Salmon (Jewish)p. 11Beefsteak and Kidney Puddingp. 11Whiting or Haddock in Mealp. 11Beef Olivesp. 12Saucep. 12Braised Vealp. 13Brown Stew (Jewish)p. 13Chaudfroid de Volaille a la Baronnep. 13Chicken Soufflep. 13Chicken a la Romainep. 14Chartreuse of Chickenp. 14Cornish Pastiesp. 14Cowheel and Steak Piep. 14Creme of Fowlp. 14Curry Made of Cold Meatp. 14Curry Made of Cold Meatp. 14Dutch Stewp. 15Grilled Mutton Cutlets and Tomatoesp. 15Haricot Muttonp. 15Italian Stewp. 15Jugged Rabbitp. 15Jugged Harep. 16Mexican Stewp. 16Mock Roast of Venisonp. 16Pates au Beurrep. 16Pot Piep. 17Potted Rabbitp. 17Rabbit Cutletsp. 17Roast Mince (German)p. 17Sausage Rollsp. 17Simple Way to Cook a Rabbitp. 18Scotch Haggisp. 18Sour Roast (German)p. 18Spanish Beef Steakp. 18Spanish Beef Steakp. 18Spanish Steakp. 18Stewed Kidneyp. 19Stewed Beef and Beans (Jewish)p. 19Steamed Haggisp. 19Steamed Steakp. 19Stuffed Lambp. 19Stuffed Steakp. 19