Recipes from Mrs. Roundell's Practical cookery book

Records 51 to 100 of 924, in reading order. Each links to a modern interpretation.

Soup for a Soup Kitchenp. 31 Soup for the Poorp. 31 Strong Brothp. 31 Puree of Green Peasp. 33 Puree of Jerusalem Artichokesp. 33 Puree of Carrots and Tapiocap. 33 Puree of Pearl Barleyp. 34 Celery Soupp. 34 Potag’e Paysannep. 34 Sir Henry Thompson’s Fish Soupp. 34 Sir Henry Thompson’s Fish Soupp. 34 Captain Marryat’s Fish Soupp. 34 Shrimp Pureep. 36 Oyster Soup for a Party of Fourp. 36 Wyvern's Fish Soupp. 36 Lady Bruce's Fish Soupp. 37 Poached Fishp. 40 Broiled Salmonp. 41 Fillets of Brill au Bleup. 42 Boiled Solep. 42 Fried Solep. 43 Sole a la Colbertp. 43 Fillets of Sole with Shrimpsp. 44 Fillets of Sole D’Orlyp. 44 Baked Sole au Gratinp. 44 Boiled Sole with Maitre d’Hotel Butterp. 44 Sole au Fourp. 45 Cream of Plaicep. 45 Halibut Steaks with Oysters or Mushroomsp. 46 Salt Cod with Potatoes and Egg Saucep. 47 Baked Herring’s in a Crustp. 48 Fried Whitebaitp. 49 Boiled John Doreyp. 49 Wyvern's Haddockp. 50 Haddock Stuffed and Bakedp. 51 Haddock in a Mouldp. 52 Finnan Haddock for Breakfastp. 53 Little Fish Creams - Petits Cremes a la Dieppoisep. 54 Fish Creamsp. 54 Mackerelp. 55 Red Mullet en Papillotesp. 56 Wyvern's Stuffed Smeltsp. 58 Fresh Haddocks, or Codling’s, Toasted Whitby Fashionp. 60 Fresh Brill, Smokedp. 60 Russian Salmon Piep. 61 Salmon Steaksp. 62 Salmon Rag’outp. 62 Slice Of Salmon Poachedp. 62 Court Bouillonp. 63 Marinade for Frying Fishp. 64