Recipes from The housekeeper's guide to preserved meats, fruits, vegetables, &c

Records 51 to 100 of 250, in reading order. Each links to a modern interpretation.

Kromeskiesp. 51 Bechamel Sauce from Essence of Chickenp. 52 Pascaline Saucep. 53 Chicken Soupp. 53 Ravigote Saucep. 53 Cold Poivrade Saucep. 53 Chow-Chow Picklep. 54 Aromatic Flavouring Herbsp. 56 Liver Forcemeatp. 57 Forcemeat with Liver and Hamp. 57 Imitation Lobster Coralp. 57 Sweet Sauce with Arrowrootp. 58 Iced Souffle au Cafep. 60 Cranberry Tartp. 61 Black Currant Jelly Sauce for Venisonp. 61 Jugged Hare Flavored with Black Currant Jellyp. 62 Venison Cutletsp. 62 Red Currant Jelly Saucep. 63 Venison Saucep. 63 Currants and Raspberries Piep. 65 Open Tarts with Currants in Syrupp. 65 Boiled Rice for Curryp. 66 Curry Saucep. 67 Curried Oystersp. 70 Curried Sweetbreadsp. 70 Curry Saucep. 70 Compote of Damsonsp. 72 Rice Borderp. 72 Damson Jamp. 74 Soup from Bonesp. 76 Mock Turtle Soupp. 76 Good Clear Stockp. 77 Good Stockp. 78 Glazep. 80 Bechamel Saucep. 80 Financiere Ragoutp. 80 Sauce Supremep. 81 Foie Gras Entirep. 83 Foie Gras Mouldp. 84 Pate de Foie Grasp. 84 Italian Frittersp. 84 Mayonnaise Salad with Pickled French Beansp. 85 Game Soupp. 89 Gherkin Saucep. 89 Giblet Soupp. 90 Essence of Ginger Drinkp. 91 Plain Ginger Puddingp. 91 Ginger Puddingp. 91 Fritters with Preserved Ginger (Diavolini)p. 92 Glazed Tonguep. 94