Recipes from The universal cookery book
Records 1 to 50 of 361, in reading order. Each links to a modern interpretation.
Brown Stockp. 4Veal Stockp. 4Bouillonp. 4Pot-au-Feup. 4Rabbit Soupp. 5Eel Soupp. 5Oyster Soupp. 5Mock Oyster Soupp. 6Potage à la Reinep. 6Okra or Gumbo Soupp. 6Celery Soupp. 6Pea Soupp. 6Corn Soupp. 7A Delicious Soupp. 7Marrow Dumplings for Soupsp. 7Vermicelli Soupp. 7Noodles for Soupp. 7To Fry Troutp. 8Green Turtle Steak, Epicureanp. 8Boiled Bassp. 8Roast Sturgeonp. 8Salmon Broiledp. 8Fillets of Halibut a la Poulettep. 9Fried Floundersp. 9Scalloped Fishp. 10Fish Jellyp. 10To Make a Good Forcemeatp. 10Stewed Eelsp. 10Fried Eelsp. 11Oyster Pattiesp. 11Oysters Fried to the Queen’s Tastep. 11Scalloped Oystersp. 11Broiled Oystersp. 11To Boil Hard-shelled Clamsp. 11Clam Chowderp. 12Clam Scallopsp. 12Stewed Terrapinp. 12Lobster Chowderp. 12Lobster Saucep. 12Beef & la Modep. 13Beef Stew or Hashp. 14Beefsteak Piep. 14Yorkshire Pudding with Roast Beefp. 15Beef Loafp. 15Frizzled Dried Beefp. 15To Boil Tonguep. 15Ragout of Liverp. 15Veal Sweetbreadp. 15Fricandeau a l’Oseillep. 16Puree d’Oseille (Puree of Sorrel)p. 16