Recipes from Berridge House recipe book

Records 1 to 50 of 241, in reading order. Each links to a modern interpretation.

Scrubbing Pastep. 2 White Saucep. 2 Brown Saucep. 2 Parsley Saucep. 3 Caper Saucep. 3 Caper Saucep. 3 Anchovy Saucep. 3 Anchovy Saucep. 3 Brown Saucep. 3 Mint Saucep. 3 Apple Saucep. 3 Jam Saucep. 3 Custard Saucep. 3 Bone Stockp. 3 Potato Soupp. 3 Mutton Brothp. 3 Lentil Soupp. 4 Brown Vegetable Soupp. 4 White Vegetable Soupp. 4 Tomato and Rice Soupp. 4 Fried Whitingp. 4 Fried Fillets of Plaicep. 4 Fried Cod Steaksp. 5 Boiled White Fishp. 5 Fish Stewed in Milkp. 5 Soused Mackerel or Herringp. 5 Baked Stuffed Haddockp. 6 Fish Puddingp. 6 Fish Cakesp. 6 Fish Mouldp. 7 Stewed Mutton and Peasp. 7 Irish Stewp. 7 Sea Piep. 7 Stewed Beefp. 7 Stewed Tripep. 7 Roast Beefp. 8 Rolled Stuffed Breast of Muttonp. 8 Roast Porkp. 8 Roast Heartp. 8 Roast Heartp. 8 Liver and Baconp. 9 Meat Pasty (Shepherd’s Pie)p. 10 Mincep. 10 Meat Cakesp. 10 Hashp. 10 Boiled Rabbitp. 10 Roast Rabbitp. 10 Stewed Rabbitp. 10 Boiled Suet Puddingp. 11 Fruit Tartp. 11