Recipes from The victory cookery book

Records 1 to 50 of 253, in reading order. Each links to a modern interpretation.

Bone Stockp. 4 Fish Stockp. 4 Vegetable Stockp. 5 Brown Vegetable Sauce or Gravyp. 5 Onion Soupp. 5 Meat Gravy (Stoved)p. 6 Pot-au-Feu made with Ox Cheekp. 6 Farmers’ Soupp. 6 Cabbage and Onion Soupp. 7 Cabbage and Onion Soupp. 7 Minestronip. 7 Cabbage and Potato Soupp. 7 Vegetable Puréep. 7 Mulligatawny Soupp. 7 Salsify and Barley Soupp. 8 Marrow Soupp. 8 Celery Soupp. 8 O’Connor Soupp. 8 Pea-Pod Soupp. 8 Fish Soup (Soup and Fish Dish)p. 9 Leek and Potato Soupp. 9 Eel Soupp. 9 Fish Soup (Mock Bouillabaisse)p. 9 Fish Mock Turtle Soupp. 10 Fish Cream Soup (without Cream)p. 10 Fish Soupp. 10 Bread Saucep. 10 Barley Brothp. 11 Curry Saucep. 11 Imitation Bread Saucep. 11 Lyonnaise Saucep. 11 Tomato Saucep. 12 Chasseur Saucep. 12 Bercy Saucep. 12 Fish Saucep. 12 Custard Saucep. 12 Parsnip Sauce (Sweet)p. 12 Parsnip Sauce (Sweet)p. 12 Mayonnaise Sauce without Eggsp. 13 Mayonnaise Sauce without Oilp. 13 Fish Piep. 14 Fish Stuffing 1p. 15 Fish Cakes (Baked)p. 15 Pan Fishp. 15 Baked Fish (Whole or Filleted)p. 15 Steamed Fishp. 16 Baked Fillet of Fish in Batterp. 16 Whiting or other Fish au Gratinp. 16 Mackerel and Ricep. 16 Halibut Portugaisep. 17