Recipes from The King's College Hospital book of cooking recipes
Records 101 to 150 of 669, in reading order. Each links to a modern interpretation.
Bengal Cutletsp. 17Braised Loin of Muttonp. 18Breast of Mutton a la Ste. Menoultp. 18Bubble and Squeakp. 18Creme de Veaup. 18Creme de Veaup. 18Cambridge Sausagesp. 18Cassolettes of Cucumberp. 18Devil Mixturep. 19Devilled Muttonp. 19Excellent Beef Galantinep. 19Frieaseed Sweetbreadp. 19Fiseatelles of Vealp. 19German Roastp. 19German Sausagep. 19Hunter’s Piep. 20Ham Sausagep. 20Hot Potp. 20Hotch Potehp. 20Hag’g'is (Scotch, Simple)p. 20Haggis (Scotch, Simple)p. 20Indian Hash for Venison or Muttonp. 20Isle of Wight Timbalep. 21Jugged Steakp. 21Kidneys with Macaronip. 21Kidneys a la Brochettep. 21Lobseousep. 21Lunch Brawnp. 21Leg of Mutton a la Meg Dodp. 22Loin of Mutton a la Venaisonp. 22Mushroom Piep. 22Macaroni a l’Italiennep. 22Macaroni Scallopsp. 22Mock Venisonp. 23Mock Turtle Piep. 23Oxfordshire Bacon Puddingp. 23Oeufs en Darioles a la Portuguesep. 23Pish Pashp. 24Potemkin Piep. 24Polentap. 24Reform Cutletsp. 24Rolled Breast of Muttonp. 24Breast of Muttonp. 24Roman Puddingp. 24Stuffed Tomatoesp. 24Savoury Macaronip. 24Stuffed Cabbagep. 25Spanish Onions Stuffedp. 25Stewed Kidneysp. 25Sheep’s Head Brawnp. 25