Recipes from Mrs. Roundell's Practical cookery book
Records 451 to 500 of 924, in reading order. Each links to a modern interpretation.
Carrots a la Flamandep. 232Mrs. C. W. Earle’s Celeryp. 233Fried Celery with Celery Pureep. 234Braised Celeryp. 234Chestnut Pureep. 235Chestnut Pureep. 235Stewed Chestnutsp. 235Cucumber a la Poulettep. 236Dandelion Saladp. 236Dandelion Saladp. 237Endive Preparationp. 237Horseradish Saucep. 239Laverp. 239Stewed Lettucesp. 240Mushrooms Cooked under Glassp. 241Stewed Mushroomsp. 241Mushrooms with Creamp. 241Wyvern's Mushroom Pureep. 241Mushroom Ketchupp. 242Plainly Baked Mushroomsp. 242Wyvern's Baked Mushroomsp. 242Grilled Mushroomsp. 242Stewed Mushrooms (Alternative)p. 243Mushroom Ketchupp. 243Mustardp. 243Baked Onionsp. 244Fried Onionsp. 244Roasted Onionsp. 244Stewed Portugal Onionsp. 245Onion Puree or Soubise Pureep. 245Boiled Parsnipsp. 245Boiled Green Peasp. 246Peas in the Jarp. 246Stewed Peas a la Fran^aisep. 247Stewed Peas a la Paysannep. 247Mrs. C. W. Earle’s Stewed Peasp. 247Green Peas with Lettucesp. 247Puree of Peasp. 247Wyvern’s Salsifyp. 248Sorrelp. 248Scorzonerap. 248Seakalep. 248Sorrel Saucep. 249Stewed Spinachp. 250Savoury Shortbread Biscuits for Spinachp. 250Spinach Soufflesp. 251Tomato Jam (Gonserva di pomi d’oro)p. 251Tomato Pureep. 251Baked Tomatoesp. 252American Broiled Tomatoesp. 252