Recipes from Buckmaster's cookery
Records 151 to 200 of 317, in reading order. Each links to a modern interpretation.
Plain Boiled Solep. 85Boiled Turbotp. 85Fried Smeltsp. 85Fried Whitingp. 85Whitebaitp. 85Boiled Codp. 86Salt Codp. 86Grey Mullet Broiledp. 86Red Mullet Bakedp. 86Broiled Mackerelp. 86Boiled Mackerelp. 87Croquettes of Fishp. 87Fish Pudding of a Haddockp. 87Baked Haddockp. 88Lobster Cutletsp. 89Baked Spratsp. 90Plain Melted Butterp. 90Melted Butterp. 90Egg Saucep. 91Mayonnaise Saucep. 91Piquant Saucep. 92Piquant Saucep. 92Dutch Sauce or Sauce Hollandaisep. 93Maitre d’Hotel Butterp. 93Maitre d’Hotel Saucep. 93Hot Mint Saucep. 94Cold Mint Saucep. 94Bechamel Saucep. 94Bechamel Sauce Without Meatp. 94Horseradish Saucep. 95Italian Saucep. 95Onion Sauce (1)p. 95Onion Sauce (2)p. 95Tomato Saucep. 95Bread Saucep. 96Oyster Saucep. 96Mushroom Sauce (1)p. 96Mushroom Saucep. 96Rouxp. 97Gravy Soup (from Tinned Meat)p. 97Croquettes of Tinned Meatp. 97Lemon and Liver Saucep. 97German Saucep. 97Apricot Saucep. 97Plain Boiled Potatoesp. 99Mashed Potatoesp. 99Potatoes with Milkp. 99Potatoes with Creamp. 100Fried Potato Chipsp. 100Fried Potatoes and Onionsp. 100