Recipes from Boston Cooking-School cook book
Records 551 to 600 of 1,624, in reading order. Each links to a modern interpretation.
Roast Breast of Lambp. 120Breast of Lambp. 120Mock Duckp. 120Boiled Leg of Muttonp. 120Braised Leg of Muttonp. 120Lamb en Casserolep. 120Fricassee of Lambp. 121Fricassee of Lambp. 121Irish Stew with Dumplingsp. 121Lamb or Mutton Curryp. 121Barbecued Lambp. 121Rechauffée of Lambp. 121Salmi of Lambp. 121Scalloped Lambp. 121Casserole of Rice and Lambp. 121Lamb a la Breckp. 122Minced Lamb or Muttonp. 122Minced Lamb on Toastp. 122Fricassee of Vealp. 123Veal Holsteinp. 123Veal Cutlets, Claret Saucep. 123Loin of Veal a la Jardinierep. 123English Veal Piep. 123Roast Vealp. 124Stuffed Cushion of Vealp. 124India Curryp. 124Veal Birdsp. 124Veal Olivesp. 125Veal Loaf Ip. 125Veal Loaf IIp. 125Veal Patties en Casserolep. 125Veal Timbalesp. 125Blanquette of Vealp. 125Ragout of Vealp. 126Pork Chops with Tomatoesp. 126Pork Steak with Pineapplep. 126Baked Pork Tenderloins with Sweet Potatoesp. 127Roast Loin of Porkp. 127Roast Crown of Porkp. 127Roast Fresh Hamp. 127Fried Salt Pork, Country Stylep. 128Barbecued Hamp. 128Barbecued Hamp. 128Casserole of Ham Ip. 128Casserole of Ham IIp. 128Baked Ham with Glaceed Pineapplep. 129Baked Ham A La Van Voastp. 129Ham Loafp. 130Ham and Veal Loafp. 130Ham and Veal Loafp. 130