Recipes from The household gas cookery book

Records 151 to 200 of 512, in reading order. Each links to a modern interpretation.

Braised Rump of Beefp. 49 Chicken San Remop. 49 Fork Cutlets, Plain Broiledp. 50 Braised Fillet of Beefp. 50 Irish Stewp. 50 Kidneys a Italiennep. 50 Chicken, Boned and Stuffedp. 50 Steak, Stewedp. 51 Brisket of Beef Spicedp. 51 Calf’s Liver and Baconp. 51 Chicken Croquettesp. 51 Cornish Pastiesp. 52 Dresden Pattiesp. 52 Chicken Croquettesp. 52 Devilled Chicken or Turkey Legsp. 52 Game Soufflesp. 53 Meat and Potato Rissolesp. 53 Veal Stewedp. 53 Petits Poulets de Volatilep. 53 Chicken Curriedp. 53 Veal and Ham Piep. 54 Mince with Potato Wallp. 54 Roman Piep. 54 Mince with Potato Cassolettesp. 55 Mince with Eggsp. 55 Petite Benches of Cold Meat or Gamep. 55 Duck (Portuguese)p. 57 Roast Ducklingsp. 57 Spring Chicken Monacop. 57 Wild Duck, Roastp. 57 Capon, Boiledp. 58 Capon, Roastp. 58 Braised Ducklingsp. 59 Fowl in Jellyp. 59 Ragout of Pigeonsp. 59 Chicken Marengop. 59 Braised Fowlp. 60 Chicken Valenciennep. 60 Pigeons Stewedp. 60 Roast Haunch of Venisonp. 61 Breast of Venison Stewedp. 61 Wild Ducks Stewedp. 62 Roast or Baked Wild Duckp. 62 Roast Grousep. 62 Salmi of Grousep. 63 Roast Quails on Canapesp. 63 Game Piep. 63 Partridges to Roast or Bakep. 64 Cold Partridges Masked with Saucep. 64 Salmi of Partridgep. 64