Recipes from Mrs. Roundell's Practical cookery book

Records 201 to 250 of 924, in reading order. Each links to a modern interpretation.

Caper Saucep. 119 Neck or Breast of Muttonp. 119 Shoulder of Muttonp. 119 Mutton Chopsp. 119 Mutton Cutletsp. 120 Mutton Cutlets a la Maintenonp. 121 Kidneysp. 121 Haricot of Muttonp. 122 Mint Saucep. 123 Mint Saucep. 123 Cold Lamb Cutletsp. 123 To Cook Sweetbreadsp. 124 Veal Collopsp. 125 Dean of York’s Italian Veal Collopsp. 125 Dean of York’s Frieatellesp. 125 Brown Veal Collopsp. 126 Blanquette of Vealp. 126 A Simple Blanquettep. 126 Fricandeau of Vealp. 127 Veal Cutletsp. 128 Calf's Tonguep. 128 Calf's Head en Tortuep. 129 Pork Cutletsp. 130 Rissolesp. 131 Kromeskisp. 131 Croquettesp. 131 Casserolesp. 131 Mincep. 131 Timbale of Macaronip. 132 Little Timbalesp. 133 Quenellesp. 133 Quenelles of Cheesep. 134 Quenelles de Fromagep. 135 Potted Meat or Fishp. 136 Stuffingp. 136 Sausage Stuffing for Turkeyp. 137 Chestnut Stuffingp. 137 Stuffing for Fishp. 137 Spiced Round of Beefp. 141 Spiced Round Of Beefp. 141 Pressed Beefp. 141 Rolled Spiced Beefp. 141 Welsh Beefp. 142 To dress Salted Round Of Beef, a Ham, or a Tonguep. 142 Hamburgh Picklep. 142 Pickle for Brawnp. 144 Excellent Mock Brawnp. 145 A Norfolk Recipe for Pickling a Hamp. 145 Pickle for Baconp. 146 Toasted Rashersp. 146