Recipes from The book of plain cooking
Records 101 to 150 of 297, in reading order. Each links to a modern interpretation.
A Richer Puddingp. 18Fillet of Beef en Casserolep. 19Stewed Kidneysp. 19Stewed Pigeons and Kidneysp. 19Haricot Ox-tailp. 19To Hash Muttonp. 19Irish Stewp. 20Lancashire Hot-Potp. 20Ragout of Rabbitp. 20Rabbit Puddingp. 20Ragout of Muttonp. 21Ragout of Rabbitp. 21Italian Cutletsp. 21Chicken Piep. 21Devonshire Potato Piep. 21Veal and Ham Piep. 22Pigeon Piep. 22Giblet Piep. 22Giblet Puddingp. 22Rabbit Piep. 22Rabbit Piep. 22Brown Sweetbreadsp. 22Baked Sweetbreadsp. 22Curried Porkp. 23Curried Rabbitp. 23Fried Liver and Baconp. 23Toad in the Holep. 23Mutton Pie with Cold Meatp. 24Fricasse of Chickenp. 24Mutton Pie of Cold Muttonp. 24Minced Beefp. 25Potato Piep. 25Croquettes of Fowlp. 26Fricasse of Muttonp. 26Minced Vealp. 26Devilled Bonesp. 27Hashed Goosep. 27Cold Meat Cutletsp. 27To Cook up Cold Mutton Quicklyp. 27Bubble and Squeakp. 27Potato Rissolesp. 27Asparagus and Cheesep. 27Cauliflower and Cheesep. 27Stewed Sausagesp. 28Sausages Baked in Batterp. 28Sausage Rollsp. 28Sausage Rollsp. 28A Mixed Grillp. 28Another Grillp. 28A Supper Dishp. 28