Recipes from The "A1" cookery book

Records 201 to 250 of 502, in reading order. Each links to a modern interpretation.

Boiled Broccolip. 53 Boiled Brussels Sproutsp. 53 Boiled Cabbage or Savoysp. 53 Boiled Cauliflowersp. 53 Cauliflower au Gratin (1)p. 53 Cauliflower au Gratin (2)p. 53 Boiled Carrotsp. 54 Carrots au Beurrep. 54 Stewed Celery (Brown)p. 54 To Stew Celeryp. 54 Stewed Celery (White)p. 54 To Curry Vegetablesp. 54 To Stew Lettucesp. 54 To Boil Leeksp. 54 To Stew Mushroomsp. 55 To Boil Parsnipsp. 55 To Boil Green Peasp. 55 To Boil Potatoesp. 55 To Steam Potatoesp. 55 To Boil New Potatoesp. 55 To Bake Potatoesp. 56 To Mash Potatoesp. 56 To Brown Potatoesp. 56 Potato Ballsp. 56 Potato Balls (economical)p. 56 To Fry Potatoesp. 56 Potato Mouldp. 56 Potato Scallopsp. 56 Potato Souffleesp. 57 To Stew Potatoesp. 57 Potatoes a la Maitre d’Hôtelp. 57 Potato Saladp. 57 Sea-kalep. 57 Spinachp. 57 Baked Tomatoesp. 58 To Boil Turnipsp. 58 To Boil Vegetable Marrowp. 58 Boiled Vegetable Marrowp. 58 Stuffed Vegetable Marrowp. 58 Apple Saucep. 58 Apricot Saucep. 58 Arrowroot Saucep. 58 Bread Saucep. 58 Caper Saucep. 59 Chestnut Forcemeat and Saucep. 59 Custard Saucep. 59 Dutch Saucep. 59 Egg Saucep. 59 German Foam Saucep. 59 Horseradish Saucep. 59