Recipes from Cookery book and general axioms for plain cookery

Records 51 to 100 of 153, in reading order. Each links to a modern interpretation.

Gruelp. 17 Haricot Bean Stewp. 18 Brown Gravyp. 18 Baked Potatoesp. 18 Roly-Poly Puddingp. 18 Irish Stewp. 19 To Poach Eggsp. 20 Lentil Soupp. 20 Lentil Soupp. 20 Sausage Pollsp. 20 Fried Sausagesp. 20 Liver and Baconp. 21 Stewed Tripe with Onionsp. 21 To Fry Eggs and Baconp. 21 Tapioca or Sago Puddingp. 22 Tapioca or Sago Puddingp. 22 Broiled Chops or Steaksp. 22 Baked Apple Dumplingsp. 22 Cocoap. 23 Stewed Beef and Ricep. 23 Cornish Pastiesp. 23 Barley Waterp. 23 Lemonadep. 24 Vegetable Plum Puddingp. 24 Vegetable Plum Puddingp. 24 Mince Meatp. 24 Orange Marmaladep. 24 To Pickle Red Cabbagep. 25 Plain Lettuce Saladp. 25 To Make Jamp. 25 Steamed Fish for an Invalidp. 26 Invalids’ Jellyp. 26 To Make a Cup of Arrowroot or Cornflourp. 26 Rice Waterp. 27 Stewed Rabbitp. 27 Gingerbreadp. 27 Savoury Codp. 27 Bread and Butter Puddingp. 28 Stewed Lentilsp. 28 Cornflour Cakep. 28 Meat Cakep. 28 Rice Snowballs with Lemon or Orange Saucep. 29 Lemon or Orange Saucep. 29 Haricot Muttonp. 29 Fried Potatoesp. 29 Veal Piep. 30 Flaky Pastryp. 30 Gingerbread Puddingp. 30 Fig Puddingp. 30 Sultana and Crumb Puddingp. 30