Recipes from The English-Chinese cookery book

Records 51 to 100 of 216, in reading order. Each links to a modern interpretation.

Boiled Leg of Muttonp. 17 Boiled Salt Tonguep. 17 Stewed Beefp. 17 Roast Muttonp. 17 Sheep's Headp. 17 To Boil a Hamp. 18 To Fry Hamp. 18 Ham and Eggsp. 18 Fried Sausagesp. 18 Bacon and Eggsp. 19 Shepherd's Piep. 19 Meat Frittersp. 19 Beef Rissoleesp. 20 Beef Steak Piep. 20 Beef Steak Piep. 20 Meat Hashp. 21 Mutton Pie, Plainp. 21 Haricot of Muttonp. 21 Minced Muttonp. 21 Toad in the Holep. 22 To Roast a Turkeyp. 22 To Fricassee Chickensp. 23 Chicken Piep. 23 Salad Chickenp. 23 Pigeon Piep. 24 Boiling Potatoesp. 24 Boiling Old Potatoesp. 24 Steamed Potatoesp. 24 New Potatoesp. 25 Baked Potatoesp. 25 Saute Potatoesp. 25 Mashed Potatoesp. 26 Potato Chipsp. 26 Fried Slices of Potatoesp. 26 Potato Croquettesp. 26 Turnipsp. 28 Mashed Turnipsp. 28 Turnipsp. 28 Carrotsp. 28 Spinachp. 29 Boiled Cauliflowerp. 30 Boiled Cauliflowerp. 30 Boiled Onionsp. 30 Stewed Celeryp. 30 Boiled Peasp. 31 Boiled Indian Maizep. 31 Stringed Beansp. 31 Saladp. 31 Cucumbersp. 31 Bean Sproutsp. 31