Recipes from The universal cookery book
Records 51 to 100 of 361, in reading order. Each links to a modern interpretation.
Stewed Vealp. 16Stewed Vealp. 16Braised Vealp. 16Veal and Ricep. 16Roast Pigp. 18Roast Pigp. 18Spare-Ribp. 18Pork Steaksp. 18Tenderloin on Toastp. 18Pork Frittersp. 18Salt Pork and Applesp. 19Bacon and Eggsp. 19To Boil Pickled Porkp. 19Soused Pig’s Feetp. 19Jelly of Pig’s Feet and Earsp. 19To Boil a Hamp. 19To Broil Hamp. 19Codfish Ballsp. 20Baked Beaksp. 20Baked Beansp. 20Pettitoesp. 20Stewed Tripep. 20To Keep Sausage Fresh All the Yearp. 21White or Suet Puddingp. 21To Bake a Beef’s Heartp. 21Lamb’s Headp. 21Little Pigs in Blanketsp. 21Bubble and Squeakp. 22Meat Porcupinep. 22How to Roast a Turkeyp. 24Turkey Dressed with Oystersp. 25Utilizing the Left-Oversp. 25Cranberriesp. 26A Chestnut Pureep. 26To Roast a Goosep. 26Apple-Sauce for Goosep. 27Duckling Pot Roastp. 27Chicken Fricasseep. 28A Souffle of Chickenp. 28Chicken Curryp. 28Chicken Salad No. 1p. 28Chicken Salad No. 2p. 28Jellied Chickenp. 29Chicken Piep. 29Chicken Pie with Sweet Potatoesp. 29Giblet Piep. 29Pigeon Piep. 29Roast Guinea Fowlsp. 30Croquettes de Volaille (Poultry Croquettes)p. 30To Cook a Deer’s Head in Campp. 31