Recipes from The school cookery book

Records 1 to 50 of 225, in reading order. Each links to a modern interpretation.

Pan Kailp. 20 Potato Soupp. 20 Peas Soupp. 20 Haricot Bean Soupp. 21 Lentil Soupp. 21 Milk Soupp. 21 Cabbage Soupp. 22 Onion Soupp. 22 Bread Soupp. 22 Town Vegetable Soupp. 22 Vegetable Soupp. 22 Fish Soupp. 22 Ox-tail Soupp. 22 Kidney Soupp. 22 Curry Soupp. 22 Ox-cheek Soupp. 23 Hotch-Potchp. 23 Economical Brown Soupp. 24 Richer Brown Soupp. 24 Stockp. 24 Pot-au-Feup. 24 Clear Soupp. 25 Fish Puddingp. 26 Savoury Fish Piep. 26 Baked Fishp. 26 Stewed Plaicep. 26 Haddock Stuffed and Bakedp. 27 Baked Herringsp. 27 Stewed Herringsp. 27 Broiled Mackerelp. 27 Finnon Haddocksp. 27 Crappit Headsp. 28 Roast Heartp. 28 Savoury Roastp. 28 Roast Fowlp. 29 Boiled Fowlp. 29 Dressed Lamb’s Headp. 30 Brain Cakesp. 30 Beef Olivesp. 30 Haricot Muttonp. 30 Stewed Beefp. 30 Irish Stewp. 30 Mince Collopsp. 30 Swiss Stewp. 32 Brazilian Stewp. 32 Stewed Kidneysp. 33 Stewed Rabbit and Onionsp. 33 Spanish Stewp. 33 Stewed Lightsp. 33 Stewed Rabbit with Brown Saucep. 33