Recipes from Paper-bag cookery
Records 1 to 50 of 126, in reading order. Each links to a modern interpretation.
Cod Bourgeoisep. 7Codp. 7Stewed Eelsp. 7Fish Croquettesp. 8Smoked Haddockp. 8Stuffed Fresh Haddockp. 8Haddock a la Royalep. 8Cod a la Valeskap. 8Halibut a la Minutep. 9Herrings a la Russep. 9Fresh Herringp. 9Whitebaitp. 9Lobster a l’Americainep. 9Red or Grey Mulletp. 9Mackerel a la Napolitainep. 9Plaice (Sole, Flounder) a la Meunierep. 9Sole Bourguigonep. 10Sole or Flounder or Cod a la Comtessep. 10Smelts Milanaisep. 10Scallopsp. 10Turbot or Flounderp. 11Whitefish la Normandep. 11Whitefish Fines Herbesp. 11Trout à la Soyerp. 11Light White Fishp. 12Lamb Chopp. 12English Mutton Chopp. 12Veal Chopp. 12Sausagesp. 12Fillet of Beefp. 12Escalop of Sweetbreadsp. 12Sweetbreads (Fancy Method)p. 12Sweetbreadsp. 13Curry of Beef, Veal, or Poultryp. 13Entree of Chickenp. 13Veal and Ham Piep. 13Irish Stewp. 14Curried Venisonp. 14Venison with Curryp. 14Fillet de Boeuf h la Mirandep. 15Chops a la Paysannep. 15Chops a l'Espagnolp. 16Chops a la St. Cecilep. 16Chops aux Navettesp. 16Chops in a Hurryp. 17Chops a l'Indiennep. 17Chops for the Nurseryp. 17Economical Stewp. 17Roast Chickenp. 18Boiled Fowlp. 18