Recipes from Mrs. Roundell's Practical cookery book

Records 101 to 150 of 924, in reading order. Each links to a modern interpretation.

Baked Jackp. 65 Collared Eelp. 66 Eel Jellyp. 66 Spitchcock Eelsp. 66 Stewed Eelsp. 66 Fried Oystersp. 68 Roasted Oystersp. 68 Scalloped Oystersp. 68 Stewed Oystersp. 69 Oyster Pattiesp. 69 Oyster Saucep. 69 Lobster Saucep. 71 Lobster Cutletsp. 72 Lobster Saladp. 72 Lobster Canapesp. 73 Baked Crabp. 73 Dressed Crabp. 73 Crab Saladp. 73 Partan Piep. 73 Mayonnaise Souffle of Crabp. 74 Shrimp Croustadesp. 74 Prawn or Shrimp Butterp. 75 Shrimp Frittersp. 75 Shrimp Toastsp. 75 Curry of Prawns or Shrimpsp. 75 Prawn Salad with Cucumberp. 76 Fricasseed Crayfishp. 78 Kedgeree or Khitchrip. 78 Fish Cakesp. 78 Fish Cutletsp. 78 Fish Cutletsp. 78 Boulettes Of Cooked Fishp. 79 Fish Puddingp. 79 Cutlets of Cooked Salmonp. 79 Baked Fishp. 79 Fish Custard Puddingsp. 79 Cooked Fish in Shells - Ala Carmelitep. 80 Cold Fish in Shellsp. 80 Rechauffe of Salmon a la Parmentierp. 80 Cutlets of Cooked Salmonp. 81 Melted Butterp. 83 Melted Butterp. 83 Maitre d’ Hotel Saucep. 84 Sauce d la Poulettep. 84 Soubise Saucep. 84 Sauce Milanaisep. 85 Hollandaise Saucep. 85 Sauce Robertp. 85 Sauce Piquantep. 85 Poivrade Saucep. 86