Recipes from Boston Cooking-School cook book
Records 601 to 650 of 1,624, in reading order. Each links to a modern interpretation.
Miss Daniel’s Meat Loafp. 130German Loafp. 130Liver Loafp. 130Fort Lincolnp. 131Shredded Ham, Currant Jelly Saucep. 131Scalloped Hamp. 131Livers with Curry Saucep. 132Chicken Livers en Brochettep. 132Parboiled Sweetbreadsp. 132Sweetbreads, Country Stylep. 133Sweetbreads à la Napolip. 133Sweetbreads Monroep. 133Sweetbreads à la Mont Vertp. 133Braised Tonguep. 134Broiled Veal Kidneysp. 134Sauteed Kidneysp. 134Kidneys en Brochette (A la Canfield)p. 134Braised Kidneysp. 134Ragout of Kidneysp. 134Kidney Rollsp. 135Pickled Tripe Fried in Batterp. 136Lyonnaise Tripep. 136Braised Ox Jointsp. 136Boiled Pigs’ Feetp. 136Broiled Pigs’ Feetp. 136Fried Pigs’ Feetp. 136Broiled Chicken Ip. 139Broiled Chicken IIp. 139Planked Chicken, Pepper Butterp. 140Pepper Butterp. 140Planked Boned Chickenp. 140Delmonico’s Deviled Chickenp. 140Blanketed Chickenp. 140Smothered Chicken, Swedish Stylep. 140Smothered Chickens, Sour Cream Saucep. 140Breslin Potted Chickenp. 140Fried Chickenp. 141Fried Chicken, Southern Stylep. 141Maryland Chickenp. 141Chicken A La Stanleyp. 141Knickerbocker Supreme of Chickenp. 141Larded Breasts of Guinea Chickenp. 141Fillets of Chicken, Sauce Supremep. 141Chicken Forcemeatp. 142Roast Chickenp. 142Chicken Gravyp. 142Baked Chickenp. 142Braised Chickenp. 142Boiled Fowl, Capon, or Chickenp. 142Chicken a la Providencep. 142