Recipes from The "A1" cookery book

Records 101 to 150 of 502, in reading order. Each links to a modern interpretation.

Hot Potp. 31 Meat Pattiesp. 31 Breast of Lamb and Mushroomsp. 32 To Stew a Breast of Lamb with Peasp. 32 Lamb Cutletsp. 32 Brown Saucep. 32 Lamb’s Fryp. 32 To Roast a Breast of Muttonp. 32 Fillets of Mutton (entree)p. 33 Loin of Mutton boned and stuffedp. 33 Haricot Muttonp. 33 Irish Stewp. 33 To Boil Leg of Muttonp. 34 To Boil a Knuckle of Mutton (Scotch Broth)p. 34 To Roast a Leg of Muttonp. 34 To Roast Loin of Muttonp. 34 Loin of Mutton Boned and Stuffedp. 34 To Roast Neck of Muttonp. 34 Mince (1)p. 34 Mince (2)p. 34 Mince Mouldsp. 34 Mince Cutletsp. 35 Mutton Chopsp. 35 Mutton Chops and Green Peasp. 35 Mutton Cutlets (1)p. 35 Mutton Cutlets (2)p. 35 Mutton Cutlets a la Reformep. 36 To Boil Neck of Mutton with Parsley Saucep. 36 To Roast Neck of Muttonp. 36 Saddle of Muttonp. 36 Roast Shoulder of Muttonp. 36 Pickle for Beef, Pork, or Tonguep. 36 Pork Chopsp. 36 To Boil Pickled Porkp. 37 Rissoles (1)p. 37 Rissoles (2)p. 37 To Boil a Tonguep. 37 To Boil a Calf’s Headp. 37 Calf’s-head Mouldp. 38 Calf’s-foot Jellyp. 38 Calf's Head Ragoutp. 38 Calves’ Sweetbreadsp. 38 Sweetbreads Baked and Lardedp. 38 Rolled Breast of Vealp. 39 Veal Forcemeatp. 39 To Curry Vealp. 39 Veal Cutletsp. 39 To Roast a Fillet of Vealp. 39 Fricandeau of Vealp. 40 To Boil a Knuckle of Vealp. 40