Recipes from Mrs. Roundell's Practical cookery book
Records 251 to 300 of 924, in reading order. Each links to a modern interpretation.
Fried Rashersp. 146Broiled Rashersp. 146Baked Rashersp. 146Boiled Baconp. 146To Boil a Hamp. 147To Boil a Hamp. 147Sausagesp. 147To Bake a Hamp. 147To Steam a Hamp. 148Oxford Sausagesp. 148To Cook Sausagesp. 148Lancashire Hot Potp. 149Elaborate Hot Potp. 149Shepherd's Piep. 149Toad in a Holep. 150Kidney Dumplingp. 150Rabbit and Onionsp. 150Bubble and Squeakp. 151Irish Stewp. 151Another Irish Stewp. 152Beef Pie with Potato Crustp. 152Potato or Pedro Piep. 152Savoury Stewp. 153Christmas Stewp. 153Broad Beans and Baconp. 153Baked Beans and Porkp. 154Tripep. 154Liver and Baconp. 154Marrow Bonesp. 155Pease Puddingp. 155Suet Puddingp. 155Yeast Dumplingsp. 156Real Aspic Jellyp. 157Sir Henry Thompson's Aspic Jellyp. 157Beef-Steak Piep. 159Chicken Piep. 160Pigeon Piep. 160Rabbit Piep. 160Egg and Bacon Piep. 161French Piep. 161Game Piep. 161Venison Pastyp. 161Venison Pastyp. 163Leicestershire Pork Piep. 163Crust for Leicestershire Pork Piep. 164Beef-steak Puddingp. 164Partridge Puddingp. 164Stewed Beef-steak with Sorrel Puréep. 164Entre-côte à la Jardinièrep. 165Leg of Mutton à la Bretonnep. 166