Recipes from Buckmaster's cookery

Records 51 to 100 of 317, in reading order. Each links to a modern interpretation.

Macaroni and Vermicelli Soupp. 52 Tapioca Soupp. 53 Clear Soupp. 53 Clear Soupp. 53 Hashed Muttonp. 54 Irish Stewp. 55 Stewed Eelsp. 55 Hotch-Potchp. 56 Stewed Pigeons (1)p. 56 Stewed Rabbitsp. 56 Stewed Pigeons (2)p. 56 Stewed Fowlsp. 57 Stewed Breast of Vealp. 57 Stewed Steakp. 58 Tinned Meat Stewp. 58 Brown Fricassee Rabbitp. 58 Jugged Harep. 59 Civit of Harep. 59 Minced Vealp. 60 Haricot Mutton (1)p. 60 Haricot Mutton (2)p. 60 Stewed Onionsp. 61 Stewed Vegetable Marrowp. 61 Stewed Lentils and Baconp. 61 Tripe and Onionsp. 62 Tripe a la Coutancep. 62 Stewed Kidneysp. 63 Stewed Cheesep. 63 Beef a la Modep. 63 To Boil Macaronip. 64 Macaroni a la Milanesep. 64 Macaroni with Cheese and Butterp. 64 Baked Batter Puddingp. 65 Yorkshire Puddingp. 65 Puddingp. 65 Orange Custard Puddingp. 65 Marmalade Puddingp. 65 Baked Rice Puddingp. 66 Lemon Puddingp. 66 Sponge Puddingp. 66 Brown Bread Puddingp. 66 Genoese Pastryp. 66 Genoese Pastryp. 67 Plum Puddingp. 67 Brandy Saucep. 67 Pease Puddingp. 68 Vennoise Puddingp. 68 Cabinet Puddingp. 69 Suet Crustp. 69 Steak Puddingp. 69