Recipes from Boston Cooking-School cook book

Records 351 to 400 of 1,624, in reading order. Each links to a modern interpretation.

Bercy Saucep. 79 Peanut Butter Sauce (Brown Nut Sauce)p. 79 Velouté Saucep. 79 Tomato Saucep. 81 Tomato Saucep. 81 Brown Tomato Saucep. 81 Italian Tomato Sauce Ip. 81 Mexican Tomato Saucep. 81 Tomato Cream Saucep. 81 Mushroom Pureep. 81 Horse-Radish Sauce IIp. 82 Epicurean Saucep. 82 Cucumber Hollandaisep. 82 Littleton Saucep. 83 Hot Mayonnaisep. 83 Maitre D’Hotel or Parsley Butterp. 83 Sauce Tyroliennep. 83 Beurre Noir or Black Butterp. 83 Raisin Sauce II (For Ham)p. 83 Lemon Butterp. 83 Lobster Butterp. 83 Cider Sauce (For Ham)p. 83 Grapejuice Sauce (For Ham)p. 83 Raisin Sauce I (For Ham)p. 83 Mustard Saucep. 83 Mint Saucep. 83 Currant Mint Saucep. 84 Cold Orange Saucep. 84 Horse-Radish Sauce Ip. 84 Vinaigrette Saucep. 84 Cold Spanish Saucep. 84 Guaymas Saucep. 84 Tartare Saucep. 84 Cucumber Sauce Ip. 84 Cucumber Sauce IIp. 84 Cucumber Sauce IIp. 84 Baked Fillets of Fishp. 85 Baked Stuffed Fishp. 85 Sauteed Fishp. 86 Court Bouillonp. 87 Baked Fillets of Bass with Brown Saucep. 87 Breslin Baked Bluefishp. 87 Bluefish A L’Italiennep. 87 Fillets of Flounder in Paper Casesp. 87 Fillets of Sole, A La Meuniere Ip. 87 Fillets of Sole, A La Meuniere IIp. 87 Fillets of Sole Baked in Creamp. 87 Fillets of Sole, St. Malop. 88 Fillets of Sole, Margueryp. 88 Stuffed Turbans of Flounderp. 88