Recipes from Buckmaster's cookery
Records 251 to 300 of 317, in reading order. Each links to a modern interpretation.
Calf’s Liver and Baconp. 115Roast Leg of Muttonp. 115Boiled Leg of Muttonp. 115Braised Leg of Muttonp. 116Mutton Cutletsp. 116Roast Hind-Quarter of Lambp. 117Roast Breast of Lambp. 117Lamb Cutlets and Asparagus Peasp. 117Roast Partridgep. 117Roast Grousep. 117Roast Pheasantsp. 117Salmis of Pheasantp. 118Roast Turkeyp. 118Roast Snipep. 118Roast Duckp. 118Braised Duckling with Turnipsp. 118Roast Goosep. 119Roast Fowlp. 119Boiled Fowlp. 119Fricassee of Fowlp. 119To Utilise Cold Chickenp. 120Sweetbreads à la Jardinièrep. 121Ox Palatep. 121Ox Tonguep. 121Haricot Beans and Baconp. 121Fat Pork or Bacon and Haricot Beansp. 121Aspic Jellyp. 121Gravy for General Usep. 122Chestnut Forcemeatp. 122Chestnut Forcemeatp. 122Chestnut Pureep. 122Stuffing (1)p. 123Stuffing (2)p. 123Plain Omelette with Herbsp. 123Cheese Omelettep. 124Omelette Soufflep. 124Sweet Omelettep. 124Bacon or Ham Omelettep. 124Bacon or Ham Omelettep. 124Omelette Soufflep. 124Frittersp. 124Macedoine Saladp. 126Vegetable Saladp. 126Fish or Game Saladp. 126Lettuce Saladp. 127Tomato Saladp. 127Calf's Foot Jellyp. 127Orange Compotep. 129Macedoine of Whole Fruitsp. 129Whole Stewed Apples and Whipped Creamp. 129