Recipes from Consult me
Records 1,151 to 1,200 of 1,213, in reading order. Each links to a modern interpretation.
Veal Haricotp. 510Veal Neck a la Braisep. 510Veal Knuckle to Stewp. 511Veal Neckp. 511Veal Olivesp. 511Veal Pattiesp. 511Veal Piep. 512Veal Pie, Commonp. 512Veal Pie, a Richp. 512Veal or Chicken and Parsley Piep. 512Veal Sausagesp. 512Veal Stockp. 512Veal to Mincep. 512Veal to Potp. 512Veal to Stew a Breast ofp. 513Vegetable Soupp. 513Velvet Creamp. 514Pap-Sauce for Venisonp. 514Gravy for Venisonp. 514Jelly-Sauce for Venisonp. 514Venison, to Fryp. 515Venison, Haunch of, to Roastp. 515Venison, to Stew a Shoulder ofp. 515Verjuicep. 516Vermicelli Creamp. 516Vermicelli Puddingp. 517Vermicelli Pudding (alternative method)p. 517Vermicelli Soupp. 517Vienna Chocolatep. 517Vienna Coffeep. 517Wafer Cakesp. 519Wafflesp. 519Walnut Ketchup, very Finep. 520Pickled Walnutsp. 520Distilling Simple Watersp. 523Water for Low Spiritsp. 524Water Gruelp. 525Water Muffinsp. 525Welsh Puddingp. 526Whipped Creamp. 526Whipped Cream with Coffeep. 526White Gloves, to Dye a Good Purplep. 528White Soupp. 528White Soup (Alternate Recipe)p. 528Whiting to Fryp. 530Wild Goosep. 531Decoction of Willow Barkp. 531Windsor Crullersp. 533Windsor Crullersp. 533Windsor Puddingp. 533