Recipes from The exhibition cookery book

Records 1 to 50 of 202, in reading order. Each links to a modern interpretation.

Potato Soupp. 1 Spring Soupp. 1 Green Pea Soupp. 1 Tomato Soupp. 1 Chestnut Pureep. 2 Puree of Haricot Beansp. 2 Game Soupp. 2 Julienne Soupp. 3 Celery Creamp. 3 Cucumber Creamp. 3 Cock-a-Leekie Soupp. 4 Lobster Soupp. 4 Mock Turtle Soupp. 4 Pompadour Soupp. 5 Boiled Fishp. 5 Fish Fried in Batterp. 5 Baked Haddock Stuffedp. 6 Baked Turbotp. 7 Cod Fish Soufflép. 7 Fish Stockp. 7 Oyster Frittersp. 7 Fillets of Plaice with Wine Saucep. 7 Grilled Red Mulletp. 8 Fillets of Mackerel, French Stylep. 8 Flounders en Souchetp. 9 Fish Stockp. 9 Hhashed Beefp. 9 Boiled Beef or Muttonp. 9 Roast Chickenp. 9 Boiled Rabbitp. 10 Boiled Fowlp. 10 Cornish Pastiesp. 11 Meat Puddingp. 11 Irish Stewp. 11 Hotch-Potchp. 11 Haricot Muttonp. 11 Sausage Rollsp. 11 Steak and Kidney Piep. 12 Grilled Kidneysp. 12 Devilled Butterp. 12 Veal Soufflep. 12 Veal Soufflep. 12 Chicken Soufflep. 13 Veal Olivesp. 13 Veal Fillets a la Victoriap. 13 Fried Onions with Filletsp. 14 Stuffed Shoulder of Muttonp. 15 Mutton Cutlets a la Bretonnep. 15 Mutton Cutlets with Green Peasp. 15 Chicken Quenellesp. 15