Recipes from The school cookery book

Records 51 to 100 of 225, in reading order. Each links to a modern interpretation.

Stewed Knuckle of Vealp. 33 Curryp. 33 Stewed Lightsp. 34 Fried Sausagesp. 34 Cow-heelp. 34 Stewed Tripep. 34 Dressed Tripep. 34 Fried Tripep. 35 Steak Fried in the Panp. 35 Dressed Cutletsp. 35 Bacon and Eggsp. 35 Toasted Baconp. 36 Dressed Cutletsp. 36 Hashp. 36 Shepherd’s Piep. 36 Meat Saladp. 36 Macaroni and Meat Shapep. 36 Bread and Meat Shapep. 36 Meat Sandersp. 36 Rissolesp. 36 Meat Saladp. 38 Bubble and Squeakp. 38 Porridgep. 38 Sheep’s Haggisp. 40 Pan Haggisp. 40 Liver Puddingsp. 40 Snow Pancakesp. 41 Pickle for Meatp. 42 Goose Puddingp. 42 Savoury Ricep. 42 Rice and Cheesep. 42 Savoury Potatoesp. 42 Sweet Rice Croquettesp. 43 Macaroni Cheesep. 43 Welsh Rabbitp. 43 Mealy Puddingsp. 43 Mealy Puddingsp. 44 Currant Puddingsp. 44 Peas Puddingp. 44 Mashed Potatoesp. 44 Old Potatoes Boiled in their Jacketsp. 45 Old Potatoes Boiled without their Jacketsp. 45 New Potatoesp. 45 Baked Potatoesp. 45 New Potatoes: Swiss Wayp. 45 Boiled Carrotsp. 45 Stewed Peas with Baconp. 46 Spinachp. 46 Dandelionsp. 46 Colcannonp. 46