Recipes from The King's College Hospital book of cooking recipes

Records 51 to 100 of 669, in reading order. Each links to a modern interpretation.

Fish Puddingp. 11 Fish Soufflep. 11 Gateau de Poissonp. 12 German Stewed Fishp. 12 Haddock Toastp. 12 Irish Fish Piep. 12 Lobster Quenellesp. 12 Oyster Frittersp. 12 Oyster Kromeskiesp. 13 Oyster Cutletsp. 13 Plaice with Tomatoes and Onionsp. 13 Scalloped Lobsterp. 13 Sole a la Rouennaisp. 13 Stewed Solesp. 13 Stuffed Fillets of Haddockp. 14 To Cook Plaicep. 14 To Dress Crabsp. 14 American or Sharp Saucep. 14 Bechamel Saucep. 14 Bread Sauce (1)p. 14 Bread Sauce (2)p. 14 Egg Sauce for Fishp. 15 Egg Sauce for Fishp. 15 Foam Saucep. 15 Hollandaise Saucep. 15 Melted Butterp. 15 Horseradish Saucep. 15 Matrimony Sauce for Vegetablesp. 15 Mayonnaise Saucep. 15 Mushroom Ketchupp. 15 Piquant Saucep. 15 Salad Saucep. 15 Salad Dressing (1)p. 16 Salad Dressing (2)p. 16 Sauce Bearnaisep. 16 Sauce for Cold Salmonp. 16 A Good Sauce for Boiled Fishp. 16 Sauce Flamande (for Cod Fish)p. 16 Sweet Sauce (1)p. 16 Sweet Sauce (2)p. 16 Thick Saucep. 16 Thick Saucep. 16 Tomato Sauce (1)p. 17 Tomato Sauce (2)p. 17 Tomato Sauce (for keeping)p. 17 Walnut Ketchupp. 17 White Saucep. 17 Bredeep. 17 Beef au Gratinp. 17 Beef Rollp. 17