Recipes from Cassell's dictionary of cookery

Records 1 to 50 of 6,256, in reading order. Each links to a modern interpretation.

Oyster Saucep. 1 Savory Omeletp. 2 Cheese Soufflep. 3 Grilled Chops and Steaksp. 14 Grilled Salmon in Oiled Paperp. 15 Gravy from Roasting a Jointp. 21 Brown Thickening (Brown Roux)p. 25 Bordelaise Saucep. 27 Common Stockp. 30 Brown Saucep. 31 White Saucep. 31 Clearing Stockp. 34 Stock from Mutton Bonep. 34 Instant Stockp. 34 Vegetable Stockp. 36 Mock Turtle Soupp. 42 Hare Soupp. 42 Mulligatawny Soupp. 43 Palestine Soupp. 43 Principles Bisquep. 44 Improving Tinned Soupsp. 46 Oyster Soup from Tinned Oystersp. 46 Fish en Papillotep. 49 Fried Whitebaitp. 50 Devilled Whitebaitp. 50 Melted Butterp. 51 Melted Butterp. 52 Roasting a Leg of Muttonp. 54 Roasting a Haunch of Muttonp. 54 Roasting a Haunch of Venisonp. 55 Devil Sauce (Francatelli's Recipe)p. 59 Quick Devil Saucep. 59 Boiled Fowl or Turkeyp. 60 Stewed Mutton Chopp. 61 Irish Stewp. 61 Kromeskiesp. 66 Aromatic Spicesp. 68 Batter for Entreesp. 69 Salmi Saucep. 70 Hashed Venison or Muttonp. 71 Fried Parsleyp. 72 Turkey Entreep. 72 Mayonnaise Saucep. 75 Lobster Saladp. 75 Aspic Jellyp. 76 Omeletp. 76 Custardp. 78 Whipped Cream for Triflep. 81 Icing for Cakesp. 82 Icingp. 82