Recipes from The St. Mungo cookery book

Records 101 to 150 of 473, in reading order. Each links to a modern interpretation.

Toad in-a-Holep. 19 To Cook Tripep. 20 Veal and Ham Piep. 20 Meat Piep. 20 Veal Cutlets a la St Clairp. 20 Yuchna (Stew from Syria)p. 20 Meat Shape with Vegetablesp. 21 Boiled Artichokesp. 21 Cabbage Saladp. 21 Carrots and Green Peasp. 21 Cold Plan (American)p. 22 Cucumber Salad (German)p. 22 Cucumber Saladp. 22 Potato Croquettesp. 22 Potato Croquettesp. 22 Potatoes a la Cremep. 22 Potato Salad with Mayonnaisep. 22 Stewed Mushroomsp. 23 Stewed Rice (Mexican)p. 23 Tomato Salad (French)p. 23 Vegetable Cutletsp. 23 Vegetable Piep. 23 Celery Saucep. 24 Chutneyp. 24 Chutney Saucep. 24 Dutch Sauce (Hollandaise)p. 25 Egg Saucep. 25 German Herring Saucep. 25 Horse Radish Saucep. 25 Indian Chutneyp. 25 Lemon Saucep. 25 Mayonnaise Saucep. 25 Mayonnaise (without Oil)p. 26 Onion Sauce (Brown)p. 26 Simple Custard Saucep. 26 Simple Custard Saucep. 26 Sweet Sauce (for Puddings)p. 26 Tartare Saucep. 26 Tomato Saucep. 26 White Saucep. 26 Albert Triflep. 27 Almond Pudding (Jewish)p. 27 Pie Crustp. 27 Apple Piep. 28 A Plain Soufflep. 28 Apple Cakep. 28 Apple Hedgehogp. 28 Apple Jonathanp. 29 Apple Meringuep. 29 Apple Pastiesp. 29