Recipes from The paper-bag cookery manual

Records 51 to 100 of 189, in reading order. Each links to a modern interpretation.

Farced Mutton Cutletsp. 20 Mutton Rollsp. 20 Veal Cutletsp. 21 Veal Steak with Mushroomsp. 21 Veal Olives with Tomato Saucep. 21 Beef Rolls or Olivesp. 22 Steamed Chopp. 22 Exeter Stewp. 22 Savoury Ballsp. 22 Haricot Muttonp. 22 Irish Stewp. 23 Stuffed Sheep’s Heartp. 23 Stuffed Sheep’s Heartp. 23 Sausage Rollsp. 23 Beefsteak Puddingp. 23 Spiced Shoulder of Muttonp. 23 Calf’s Liver and Baconp. 24 Boiled Pork and Baconp. 24 Boiled Hamp. 24 Broiled Ham and Baconp. 24 Savoury Ham Pattiesp. 24 Scotch Collopsp. 24 Sheeps’ Kidneys with Mushroomsp. 25 Roulade of Vealp. 25 Curried Vealp. 25 Minced Meatp. 26 Hashed Meatp. 26 Express Mixed Grillp. 26 Sweetbreadp. 26 Roman Macaroni Piep. 26 Oxford Duckp. 26 Sage and Onion Stuffingp. 27 Cornish Pastiesp. 27 Cornish Pastiesp. 27 Chicken Livers with Fine Herbsp. 27 Hot Potp. 27 Toad in the Holep. 27 Kidneys a la frangaisep. 27 Fillets of Beef a la Viennoisep. 28 Loin of Pork a la Robertp. 28 Ham and Eggsp. 28 Roast Chickenp. 28 Boiled Chickenp. 28 Chicken with Ricep. 29 Curried Chickenp. 29 Spatchcock of Chickenp. 29 Chicken Fricassee with Mushroomsp. 30 Chicken Pattiesp. 30 Roast Partridgep. 31 Stuffed Bordeaux Pigeonp. 31