Recipes from Sea Cookery

Records 151 to 200 of 374, in reading order. Each links to a modern interpretation.

Rissoles of Beefp. 56 Veal and Mushroomsp. 56 Devilled Mushroomsp. 56 Stewed Tripe and Ricep. 56 Stewed Tripe and Onionsp. 56 Fried Tripep. 56 Tripe and Tomatoes (Italian Way)p. 56 Stuffed Tripep. 57 Devilled Kidneysp. 57 Boiled Sheep Headp. 57 Stuffed Turnipsp. 57 Rissolesp. 57 Beef Croquettesp. 58 Hamburgher Steaksp. 58 Raised Veal and Ham Piesp. 58 Mock Goosep. 58 Birds' Nestsp. 59 Roast Fowl with Stuffingp. 59 Chicken a la Marengop. 59 Fricassep. 59 Fricasse of Chicken (Brown)p. 60 Jugged Harep. 60 Creams of Chickenp. 60 Chicken a la Venisep. 60 Chicken a la Bellevuep. 60 Frigasse of Rabbitp. 61 Roast Turkey Stuffed with Chestnutsp. 61 Forced Onionsp. 61 Forcemeat for Harep. 62 Eggs a la Bonne Femmep. 62 Scrambled Eggsp. 62 Stewed Pigeonsp. 62 Stewed Celeryp. 63 Potato Frittersp. 63 Cauliflower, Boiledp. 63 Cauliflower au Gratinp. 64 Baked Potatoesp. 64 Boiled Potatoesp. 64 Potato Chipsp. 64 Potato Saladp. 64 Potato Croquettesp. 64 Lettuce and Bean Saladp. 64 Tomato Saladp. 65 Boiled Cabbagep. 65 Sea Kale, Boiledp. 65 Baked Beansp. 65 Parsnips, Boiledp. 65 Parsnips, Friedp. 65 Vegetable Marrow, Boiledp. 65 Vegetable Marrow, Boiledp. 65