Recipes from The "Queen" cookery books: Pickles and Preserves

Records 201 to 243 of 243, in reading order. Each links to a modern interpretation.

Hams, to Picklep. 75 Pickling Hams (Old Yorkshire Way)p. 75 Pickling Ox Tonguesp. 76 Truffled Sausagesp. 76 Oxford Sausagesp. 77 Truffled Sausagesp. 77 Saucisse an Vinp. 77 Chicken and Ham Sausagep. 78 Leber-ruurstp. 78 Chorissap. 79 German Sausagesp. 79 Bologna Sausagep. 79 Beef Sausagesp. 80 Smoked Scotch Sausagesp. 80 Jewish Sausagesp. 80 Beef Collaredp. 80 Jewish Picklep. 81 Red Beef Picklep. 81 Sprats, to Picklep. 82 Beef, Salted in a Hurryp. 82 Hound, to Saltp. 82 Whole, to Saltp. 82 Salmon, to Kipperp. 82 Caveached Fishp. 83 Barberries, to Preservep. 83 Barberries, in Brinep. 83 Rose Petal Conservep. 84 Rahat la Koum (Turkish Delight)p. 84 Nougat de Montelimartp. 85 Turon Blanco (Spanish Nougat)p. 86 Gocoanut Conesp. 86 Barley Sugarp. 86 Toffee (Assafrey)p. 86 Toffee (Russian)p. 87 Popcornp. 87 Almonds (Devilled)p. 87 Fruit Pastep. 87 Fruit Dropsp. 87 Fruit Dropsp. 87 Cuerries, to Dryp. 87 Damson Cheesep. 88 Lemon Juicep. 89 Eggs, to Preservep. 89