Recipes from Berridge House recipe book

Records 151 to 200 of 241, in reading order. Each links to a modern interpretation.

Roast Duckp. 32 Jugged Harep. 32 Clear Soupp. 33 Lemon Jellyp. 33 Aspic Jellyp. 33 Vanilla Cream Custardp. 34 Plain Triflep. 34 Gooseberry Foolp. 34 Lemon Creamp. 34 French Breadp. 35 Dinner Rollsp. 35 Sally Lunnsp. 35 Sponge Cakep. 35 Small Cakes (Louise Cakes)p. 35 Curried Vealp. 35 Jam Sandwichp. 36 Rice Cakep. 36 Fruit Cakep. 36 Chocolate Cakep. 36 Anchovy Eggsp. 37 Cheese Strawsp. 37 Macaroni a la Tomatep. 37 Savoury Omeletp. 37 Macaroni a la Milanesep. 38 Semolina Slabsp. 38 Cheese Aigrettesp. 38 Kedgereep. 39 Beef Galantinep. 39 French Soupp. 39 Crecy Soupp. 39 Blanquette of Veal or Rabbitp. 39 Lobster au Gratinp. 39 Salmon Mouldp. 39 Timbales of Haddock à la Genoisep. 40 Potted Herringsp. 40 Huitres au Litp. 40 Salmis of Pheasantp. 40 Rissoles à la Pompadourp. 40 Cotelettes à la Dejeunerp. 40 Mock Gamep. 41 Veal with Saucep. 41 Jugged Harep. 41 Gateau de Veaup. 41 Brawnp. 41 Pickle for one Hamp. 41 Pickle for Pig’s Head, Meat, &c.p. 42 Pickle for Tongues or Hamsp. 42 Curried Lentilsp. 42 Beans and Baconp. 42 Cauliflower in Batterp. 42