Recipes from The "A1" cookery book

Records 51 to 100 of 502, in reading order. Each links to a modern interpretation.

To Boil Pikep. 21 To Boil Salmonp. 21 Salmon Cutletsp. 21 Potted Salmonp. 21 Scallop-shells of Cooked Fishp. 21 Smeltsp. 21 To Boil Solesp. 22 Fried Filleted Solesp. 22 To Fry Solesp. 22 Soles with Mushroomsp. 22 Mushroom Saucep. 22 Boiled Turbotp. 22 Boiled Whitingp. 23 Fried Whitingp. 23 Steamed Whiting for an Invalidp. 23 Cooked Whitebaitp. 23 Bread-crumbs for Frying Fishp. 23 Beef a-la-modep. 25 Beef Olives (fresh meat)p. 25 Beef Olives (of cooked meat)p. 25 Beef Cheek Piep. 26 Beefsteak Piep. 26 Beefsteak Puddingp. 26 Collared Beefp. 26 Croquettes of Beefp. 26 Scotch Collopsp. 26 To Stew Rumpsteakp. 27 To Pickle Beefp. 27 To Roast Sirloin or Ribs of Beefp. 27 To Roast Rolled Ribs of Beefp. 27 To Roast a Fillet of Beefp. 27 To Broil Beefsteaksp. 28 To Fry Beefsteaksp. 28 To Stew Beefsteakp. 28 To Stew Steak and Macaronip. 28 To Fry Fillets of Beef (1)p. 29 To Fry Fillets of Beef (2)p. 29 Fillets of Beef with Mushroomsp. 29 Spiced Beef (pressed)p. 29 To Salt Beefp. 29 Bubble-and-Squeakp. 30 Potato Piep. 30 Crumb Piep. 30 Curryp. 30 Dry Curryp. 30 Dry Curryp. 30 To Boil Rice for Curryp. 30 Gravy for Jointsp. 30 To Hash Meatp. 31 To Boil a Hamp. 31