Recipes from English and French cookery

Records 1 to 50 of 371, in reading order. Each links to a modern interpretation.

Wheaten Breadp. 15 Sparghettip. 17 Stock-Pot Soupp. 22 Calf’s Foot Soupp. 23 Cabbage Soupp. 23 Celery Soupp. 23 Chantilly Soupp. 23 Chicken Brothp. 23 Giblet Soupp. 25 Gravy Soupp. 25 Clear Soupp. 25 Green Pea Soupp. 25 Fresh Haddock Soupp. 25 Herb Soupp. 25 Haricot Soupp. 26 Hotch Potchp. 26 Lentil Soupp. 26 The Housekeeper’s own Soupp. 26 Julienne Soupp. 26 Mutton Brothp. 27 Onion Soupp. 27 Onion Soupp. 27 Ox-Tail Soupp. 27 Mulligatawny Soup (Economical)p. 27 Mulligatawny Soupp. 27 Pea Soup (1)p. 27 Pot-au-Feup. 27 Pea Soup (2)p. 27 Potage a la Condep. 28 Potato Soup (Alternative)p. 28 Potage a la Crecyp. 28 Potato Soupp. 28 Prussian Soupp. 29 Prussian Soupp. 29 Rice Soupp. 29 Dutch Sauce for Fishp. 29 Tomato Soupp. 29 Veal Soupp. 29 White (Vegetable) Soupp. 30 Anchovy Saucep. 30 Apple Saucep. 30 Bechamel Sauce (White)p. 30 Bread Saucep. 30 Bretonne Sauce (for Cold or Hot Beef)p. 30 Brown Saucep. 30 Chutney Saucep. 30 Egg Saucep. 30 Mint Saucep. 31 Mint Saucep. 31 Mustard Saucep. 31