Recipes from Mrs. Roundell's Practical cookery book

Records 301 to 350 of 924, in reading order. Each links to a modern interpretation.

Fillets of Beef au Raifrtp. 166 Fillets of Beef aux Anchoisp. 166 Ragout Of Muttonp. 167 Mutton Pie with Mushroomsp. 167 Monsieur Buglere’s Haricotp. 167 Mutton Cutlets a la Vinaigrettep. 168 Mutton Cutlets a la Nelsonp. 168 Spinach a la Franr/iisep. 168 Puree of Tomatoesp. 168 Flageolets a la Flamandep. 168 Green Peas au Beurrep. 169 Mutton or Lamb Cutlets a la Duboisp. 170 Noisettes of Mutton a la Gendarmep. 170 Leg of Lamb a la Bepcyp. 170 Leg of Lamb a la Bercyp. 171 Spring Chicken with Tarragonp. 171 Crepes de Voiaillep. 171 Croquettes of Gamep. 172 Preparation of Poultry and Gamep. 176 Roast Chickenp. 178 Bread Saucep. 179 Bread Saucep. 179 Boiled Chickenp. 180 Braised Chickenp. 180 Spitchcocked Chickenp. 180 Wyvern’s Spitchcockp. 181 Chicken a la Toscanep. 181 Chicken Roasted French Fashionp. 181 Poulet au Rizp. 181 Boiled Chicken with Oystersp. 181 Supreme of Chickenp. 182 Chicken a la Casserolep. 182 Fricassee of Chickenp. 182 Chicken Devilled Whitep. 183 Chicken a la Turquep. 183 Chicken Jellyp. 183 Jambalaiap. 183 Minced Chicken aux fines herbesp. 184 Mousse de Volaillep. 184 Chicken and Macaronip. 184 Caperatap. 184 Cold Chicken Piep. 184 Chicken Piep. 184 Chicken Saladp. 185 Fried Chickenp. 185 Boiled Turkeyp. 185 Galantinep. 186 Galantinep. 186 Roast Goosep. 187 Boiled Duckp. 188