Recipes from Instruction in cookery (London School Board receipts)

Records 1 to 50 of 121, in reading order. Each links to a modern interpretation.

Stewed Rabbit Irish Stew Haricot Muttonp. 2 Fried Rissolesp. 2 To Broil Chops or Steaksp. 2 Minced Meat and Mashed Potatoesp. 3 Leg of Beef Stewp. 3 Toad in the Holep. 3 Meat Puddingp. 4 Stewed Beef and Ricep. 4 Shepherd's Piep. 4 Steak Pie with Veal Stuffingp. 4 Flaky Pastep. 5 To Fry Sausagesp. 5 Sausage Pollsp. 5 Cornish Pastiesp. 5 Goblet Piep. 5 Meat Piep. 5 Beef Tea (Quick)p. 6 Ragout of Beefp. 6 Beef Olivesp. 6 Savoury Codp. 6 Fish Cakesp. 6 To Fry Fish in Batterp. 7 To Boil Fishp. 8 Baked Haddockp. 8 Baked Haddockp. 8 Mutton Broth for Invalidsp. 8 French Vegetable Soup or Marrow Soupp. 9 Vegetable Soupp. 9 Good Vegetable Soupp. 9 Pea Soupp. 9 Lentil Soupp. 10 Stewed Cabbagep. 10 Stewed Cabbagep. 10 Stewed Vegetable Marrowp. 10 Boiled Potatoesp. 10 Baked Potatoesp. 11 Fried Potatoesp. 11 To Steam Potatoesp. 11 New Potatoes (Swiss Way)p. 11 Boiled Cauliflowerp. 11 Potato Ballsp. 11 Potato Pastryp. 12 Potato Soupp. 12 Potato and Leek Soupp. 12 Haricot Beansp. 12 Haricot Beans and Minced Onionsp. 12 To Make Breadp. 12 To Make Whole Meal Breadp. 13