Recipes from The Landmarks club cook book

Records 101 to 150 of 772, in reading order. Each links to a modern interpretation.

Lobster with Curryp. 23 Lobster Cutletsp. 23 Lobster Newbergp. 24 Lobster Ramekinsp. 24 Delmonico Oystersp. 24 Fried Oystersp. 24 Fricasseed Oysters and Mushroomsp. 24 Oysters a la Poulettep. 24 Oyster Rarebitp. 24 Scalloped Oystersp. 25 Fish Roep. 25 Baked Salmon (Spanish)p. 25 Boiled Salmon with Stuffed Cucumbersp. 25 Salmon a la Moldp. 25 Salmon Loafp. 25 Sauce for Salmon Loafp. 25 Fricassee of Shrimpsp. 26 Fried Frogs' Legsp. 26 Broiled Chickenp. 26 Chicken en Fricassee (French)p. 26 Fried Chickenp. 27 Fried Chickenp. 27 Corn Meal Bales for Chickenp. 27 Chicken a la Marengop. 27 Chicken a la Pachecop. 27 Chicken Piep. 27 Roast Chickenp. 27 Forcemeat for Chicken, Veal, etc.p. 27 Chicken Soufflep. 27 Supreme of Chicken, Toulouse Stylep. 28 Chicken a la Terrapinp. 28 Wild Ducksp. 28 Roast Duckp. 29 Fried Tealp. 29 Roast Goosep. 29 Larded Fillets of Harep. 29 Stewed Harep. 30 Roast Belgian Harep. 30 Forcemeat for Harep. 30 Roasted Partridgesp. 30 Potted Pigeonsp. 30 Potted Pigeonsp. 30 Broiled Quailsp. 30 Smothered Quailsp. 31 Jugged Rabbitp. 31 Squabs en Casserolep. 31 Roasted Turkeyp. 31 Dressing for Turkeyp. 32 Truffle and Chestnut Stuffing for Poultry and Gamep. 32 Roast Beefp. 33