Recipes from The "A1" cookery book

Records 151 to 200 of 502, in reading order. Each links to a modern interpretation.

Knuckle of Veal Stewed with Green Peasp. 40 Knuckle of Veal Stewed with Green Peasp. 40 Minced Vealp. 40 Stewed Veal and Green Peasp. 40 Veal Piep. 41 Rissoles of Vealp. 41 Aspic Jellyp. 41 Brawnp. 42 Salmagundip. 42 Kromeskiesp. 42 Kromeskiesp. 42 Liver and Baconp. 43 Potted Beefp. 43 Potato Cutletsp. 43 Pork Piep. 43 Chicken in Cream Saucep. 44 Mince Chickenp. 44 Chicken Piep. 45 Stewed Chicken with Tomatoes and Mushroomsp. 45 Quenellesp. 45 To Roast a Duckp. 46 Duck Stewed with Green Peasp. 46 Wild Duckp. 46 To Roast a Goosep. 47 Gravy for Roast Goosep. 47 To Hash Goosep. 47 Jugged Harep. 47 Roast Harep. 47 Forcemeat for Harep. 48 Larks Broiledp. 48 Larks Roastedp. 48 Partridgesp. 48 Pigeon Piep. 48 Pigeon Piep. 48 To Roast Pigeonsp. 49 To Stew Pigeonsp. 49 To Curry Rabbitp. 49 Jugged Rabbitp. 50 Rabbit Piep. 50 Rabbit Piep. 50 Roast Rabbitp. 50 Salmis of Gamep. 50 Devilled Turkey Drumsticksp. 51 Boiled Jerusalem Artichokesp. 52 Boiled Asparagusp. 52 Boiled Beetrootp. 52 Boiled Broad Beansp. 52 To Mash Broad Beansp. 52 Boiled French Beansp. 53 Boiled Haricot Beansp. 53