Recipes from The new practical cookery guide
Records 201 to 250 of 402, in reading order. Each links to a modern interpretation.
Blanquette de Veau (Blanquette of Veal)p. 99Veau Saute (Veal Saute)p. 99Kari de Veau (Curried Veal)p. 99Ragout a la Boston (Vegetable Stew)p. 99Ragoût Irlandais (Irish Stew)p. 99Hot Potp. 100Banana Chaffee Khanp. 101Bhoona Khitchreep. 101Hash Poolootp. 102Indian Beef Nabobsp. 102Indian Bur divanp. 102Kasseler Rippenspeerp. 103Poerkoellp. 103Cotelettes de Chevreuil (Roebuck or Venison Cutlets)p. 105Grand Veneurp. 105Villeneuvep. 106Beaulieu Chickenp. 109Biarrotte Chickenp. 109Annette Chickenp. 109Bohemienne Chickenp. 110Ambassadrice Chickenp. 110Lathuilep. 111Malabar Indienp. 111Marylandp. 111Parmentierp. 111PoULET A BLANC OU FRICASSEEp. 111Chartreusep. 113En Patesp. 114Cassouletp. 115Cuisse d'Oie, Sauce Robertp. 115Mont Vernonp. 115Amateurp. 116Belle Merep. 116Dauphinep. 117Dieppoisep. 117Hanche de Venaison (Haunch of Venison)p. 124Bayonnaise (Ham)p. 124Bourguignonne (Ham)p. 124Richemondp. 125Romainep. 126Savoisiennep. 126Souvaroffp. 126Turquep. 126Vigneronnep. 126Au Chouxp. 126A V Anglaisep. 126Bourguignonnep. 126Becasse En Salmip. 127Becasse Princep. 127Wild Duck A V Americainep. 127