Recipes from English and French cookery

Records 101 to 150 of 371, in reading order. Each links to a modern interpretation.

Beef, Ribs of (à la Marseillaise)p. 41 Beef Rissolesp. 41 Beef, Stewed (2)p. 42 Cow Heelp. 42 Ox Cheek Stewedp. 42 Uissolesp. 42 Uissolesp. 42 Steak, Dolledp. 42 Steak, Braised (2)p. 42 Steak, Stewedp. 43 Steak, Braised (1)p. 43 Steak a la Duchessep. 43 Steak aux Legumesp. 43 Steak, Plain Broiledp. 44 Steaks, Broiled (French way)p. 44 Steak, Broiledp. 44 Broiled Perfection Steakp. 44 Stewed Tripep. 45 Tripe a la Mode de Caenp. 45 Veal a la Bourgeoisep. 45 Braised Vealp. 45 Veal and Ham Piep. 46 Knuckle of Boiled Vealp. 46 Roast Loin of Vealp. 47 Minced Vealp. 47 Calf’s Liver a PAinericainep. 47 Bacon, Boiledp. 47 Bacon and Beansp. 47 Bacon Toastp. 47 Ham, Boiledp. 47 Boiled Pickled Porkp. 47 Hand of Porkp. 48 Roast Leg of Porkp. 48 Roast Loin of Porkp. 48 Stewed Sausagesp. 48 Baked Sausagesp. 48 Baked Sausagesp. 48 Fried Sausages with Applesp. 48 Sucking Pigp. 49 Breast of Muttonp. 49 Baked Breast of Muttonp. 49 Boiled Neck of Muttonp. 49 Mutton Chops, a la Soyerp. 49 Mutton Chops, Grilledp. 50 Mutton Cutlets, with Hot Saucep. 50 Mutton Cutlets, a la Soubisep. 50 Mutton Cutlets, a la Valenciennesp. 50 Haricot Muttonp. 50 Mutton Curryp. 50 Haunch of Mutton, Roastp. 50