Recipes from The "A1" cookery book
Records 1 to 50 of 502, in reading order. Each links to a modern interpretation.
How to make a Stock-potp. 8Stock for Clear Soupp. 9To Clarify Stockp. 9White Stockp. 9Asparagus Soupp. 9Artichoke Soup (White)p. 9Beef Teap. 10Celery Soup, Thick Brownp. 10Celery Soup, Cream ofp. 10Chicken Brothp. 10Cream of Lettuce Soupp. 11Hare Soupp. 11Forcemeat Ballsp. 11Imitation Hare Soupp. 11Haricot Bean Soupp. 11Julienne Soupp. 12Lentil Soupp. 12Mutton Broth (for an Invalid)p. 12Mulligatawny Soupp. 13Ox Tail Soupp. 13Pea Soupp. 13Green Pea Soupp. 13Potato Soupp. 14Rabbit Soupp. 14Rice Soupp. 14Sago Soupp. 14Scotch Mutton Brothp. 14Semolina Soupp. 14Semolina Soupp. 14Soupe à la Reinep. 15Spinach Soupp. 15Tomato Soupp. 15Vegetable Soupp. 15Vermicelli Soupp. 16To Boil a Brillp. 17To Boil Codp. 17To Boil Cods’ Soundsp. 17Slices of Cod Friedp. 18To Stew Eelsp. 18Fish Cakesp. 18Fish Piep. 19Fish Mould Steamedp. 19To Bake Fresh Haddockp. 19To Boil Haddockp. 19To Fry Haddockp. 19Kedgereep. 20To Boil Mackerelp. 20Scalloped Oystersp. 20Oysters with White Saucep. 20Filleted Plaice with Dutch Saucep. 20