Recipes from The English-Chinese cookery book
Records 1 to 50 of 216, in reading order. Each links to a modern interpretation.
Rich Soupp. 3Shank Soupp. 3Roast Beef Bone Soupp. 3Ox Tail Soupp. 3Oyster Soupp. 3Vegetable Soupp. 4Mutton Brothp. 4Cabbage Soupp. 4Macaroni Soupp. 4Macaroni Soupp. 5Vegetable Pureep. 5Milk Soupp. 6Pea Soupp. 6Spring Vegetable Soupp. 7Chicken Brothp. 7Soup in Hastep. 8Cheap Soupp. 8Baked Soupp. 8Curry Soupp. 9Curry Soupp. 9Boiled Fishp. 9To Fry Fishp. 9Cutlets of Solep. 9Batter for Frying Fishp. 9Fried Fillets of Solep. 10Cutlets of Solep. 11Fried Solesp. 11To Dress Cold Fishp. 11Rissoles of Cooked Fishp. 11Fish Cake of Cold Fishp. 11Fish Ballsp. 12Fish Hashp. 12Kedgereep. 12Fish Baked in Vinegarp. 13To Boil and Serve Prawnsp. 13The Simplest Way of Cooking Oystersp. 13Escaloped Oystersp. 13Oyster Piep. 14Stewed Oystersp. 14To Fry Oystersp. 14Buttered Crabp. 14Boiling Meatp. 15Gravy for Roasting Beef or Muttonp. 15Gravy for Poultryp. 15Stuffing for Poultryp. 16Roast Beefp. 16Yorkshire Pudding with Roast Beefp. 16Fried Beefsteakp. 16Fried Beefsteakp. 16Boiled Fresh Tonguep. 17