Recipes from English and French cookery

Records 151 to 200 of 371, in reading order. Each links to a modern interpretation.

Mutton Hashedp. 51 Mutton à l'Indiennep. 51 Mutton Irish Stewp. 51 Irish Stewp. 51 Stew (de la Viande bis Cuite)p. 51 Mutton Kidneys, Broiled or Roastedp. 52 Mutton Kidneys, Stewed à la Francaisep. 52 Boiled Leg of Muttonp. 52 Minced Muttonp. 52 Boiled Leg of Mutton, with Cauliflower and Spinachp. 52 Minced Mutton, with Poached Eggsp. 53 French Ragout of Muttonp. 53 Mutton Sautep. 53 Breast of Lamb, and Peasp. 54 Lamb Cutlets, Fricasseedp. 54 Lamb Chops, Broiledp. 54 Roast Forequarter of Lambp. 54 Forequarter of Lamb, Roasted and Lardedp. 55 Roast Leg of Lambp. 55 Lamb (Leg of) Stewed with Peasp. 55 Sweetbreads, Friedp. 55 Chicken à la Marengop. 55 Curried Chickenp. 55 Devilled Chickenp. 56 Chicken Fricasseep. 56 Chicken Mincedp. 56 Boiled Fowlp. 56 Boiled Fowlp. 56 Fowl aux Olivesp. 56 Minced Fowl and Eggsp. 56 Roast Fowlp. 56 Fowl Sandwichesp. 57 Fowl a la Tartarep. 57 Roast Duckp. 57 Duck and Green Peasp. 57 Giblets with Stewed Potatoesp. 58 Giblet-Piep. 58 Grousep. 58 Jugged Harep. 58 Civet of Harep. 58 Partridges aux Chouxp. 58 Partridges au Gratinp. 58 Roast Partridgep. 59 Rabbit Piep. 59 Rabbit Stewedp. 60 Boiled Turkeyp. 60 Roasted Turkeyp. 60 Boiled Asparagusp. 60 Boiled Artichokesp. 61 Boiled Jerusalem Artichokesp. 61