Recipes from Mrs. Roundell's Practical cookery book
Records 351 to 400 of 924, in reading order. Each links to a modern interpretation.
Duck and Green Peasp. 188Stewed Pigeonsp. 189Roast Pigeonsp. 189Bordeaux Pigeons Stewed with Mushroomsp. 189Roasted Bordeaux Pigeonsp. 190Roasted Quailp. 191Roasted Ploverp. 191Marinade for Venisonp. 192Brown Gravyp. 194Fried Breadcrumbsp. 194Partridges au Choup. 195Boiled Pheasant with Celery Saucep. 195Salmis of Gamep. 197Hashed Venisonp. 198Vale Royal Poivrade Sauce for Wild Duckp. 199Bigfarade Saucep. 199Sauce for Wild Duck made on the Tablep. 200Marinated Roast Harep. 201Jugged Harep. 203Hashed Harep. 203Rabbit with Mushroom Saucep. 204Broiled Rabbit, American Fashionp. 204Gibelottep. 204Rabbit with Celeryp. 205Baked Potatoesp. 210Broiled Potatoesp. 210Mashed Potatoesp. 210French Mashed Potatoesp. 210American Potato Puffp. 211Baked Dish with Eggs and Creamp. 211Cream Potatoesp. 211Savoury Potatoesp. 211American Stewed Potatoesp. 211Irish Potato Cakesp. 211Scotch Potato Frittersp. 211Potato Snowp. 211Fried Potato Balls with Herbsp. 212Baked Potato Ballsp. 212Potato Quenellesp. 212Fried Potatoesp. 213Potato Chipsp. 213Potatoes a la Duchessep. 214Potatoes a la G.C.p. 214Potatoes a la Marechalep. 214Potato Marbles or Boulettesp. 214Potato Rollers or Flutes au Parmesanp. 214Potatoes Sautesp. 215Potatoes a la Maitre d'Hotelp. 215Potatoes a la Lyonnaisep. 215Potatoes a la Lyonnaisep. 215