Recipes from Entrees made easy
Records 51 to 100 of 118, in reading order. Each links to a modern interpretation.
Stewed Rabbitp. 12Jugged Harep. 12Stewed Steakp. 13Beef Olivesp. 14Hash (Hot)p. 15Hashed Beef (Hot)p. 15Hashed Mutton à la Francaise (Hot)p. 15Hashed Lamb (Hot)p. 15Oxford Hash (Hot)p. 15Hash à la Bourgeoise (Hot)p. 15Meat au Gratin (Hot)p. 15Bubble and Squeak (Hot)p. 15Hashed Veal à la Bombay (Hot)p. 16Beef in Paper Cases (Hot)p. 16Blanquette of Vealp. 16Hashed Chickenp. 16Fricassee of Chickenp. 17Curryp. 17Dry Curryp. 17Salmi of Gamep. 17Cutlets Rechauffesp. 18Mince (Hot)p. 18Rissoles (Hot)p. 18Curried Mince (Hot)p. 18Kew Mince (Hot)p. 18Bobotjes (Hot)p. 18Vegetable Marrow and Mince (Hot)p. 19Fricandelles (Hot)p. 19Cassolettes MeringuGes (Hot)p. 19Stuffed Tomatoes (Hot)p. 19Cannelon (Hot)p. 19Croustades of Chicken (Hot)p. 19Shepherd’s Pie (Hot)p. 19Richelieu Pudding (Hot)p. 20Paprika (Hot)p. 20Macaroni Mould (Hot)p. 20Stuffed Pancakes (Hot)p. 20Kromeskies (Hot)p. 20Croquettes (Hot)p. 21Cornish Pasties (Hot)p. 21Meat Scallops (Hot)p. 21Potato Ragout (Hot)p. 21Roman Pie made with Beef (Hot)p. 21Chaufroix of Chicken (Cold)p. 22Minced Chaufroix of Chicken (Cold)p. 22Chaufroix & la Paysannep. 22Breast of Mutton en Chaufroixp. 22Chaufroix of Pheasantp. 22Mutton Cutlets in Tomato Jellyp. 22Cold Chicken Soufflép. 23