Recipes from Sea Cookery

Records 101 to 150 of 374, in reading order. Each links to a modern interpretation.

Tomato Saucep. 44 Cornflour Saucep. 44 Grilled Bonesp. 44 Devilled Bonesp. 45 Stewed Beef (with Vegetables)p. 46 Stewed Steak and Onionsp. 46 Curried Salt Beefp. 46 Curried Salt Beefp. 46 Hot Potp. 46 Hamburg Steaksp. 46 Boiled Rice, to Serve with Curryp. 46 Irish Stewp. 47 Hodge Podgep. 47 Sea Piep. 47 Minced Collopsp. 47 Lamb Cutlets with Tomatoesp. 48 Blanquette of Vealp. 48 Veal with Gravyp. 48 Fillets of Beef with Olivesp. 48 Veal Cutlets and Celery Saucep. 48 Steak and Kidney Piep. 49 Steak and Kidney Puddingp. 49 Haricot of Muttonp. 49 Mutton Cutletsp. 49 Vol au Vent of Kidneyp. 49 Ham Omelettep. 50 Ham Omelettep. 50 Sausages with Tomatoesp. 50 Minced Vealp. 50 Veal Mouldp. 50 Potted Beefp. 51 Savoury Omelettep. 51 Mutton and Potato Piep. 51 Mutton Puddingp. 51 Mutton Hashp. 51 Galantine of Vealp. 52 Sausage Rollsp. 52 Preserved Meat Piep. 52 Baked Liver with Baconp. 52 Rabbit Piep. 52 Stewed Liver and Baconp. 53 Scalloped Liverp. 53 Stewed Steak with Chestnutsp. 53 Beef Olivesp. 54 Beef Olivesp. 54 Cannelon of Beef or Muttonp. 55 Stewed Veal with Peasp. 55 Creams of Mutton or Beefp. 55 Kidneys in Batterp. 56 Kidneys in Batterp. 56