Recipes from Cassell's dictionary of cookery
Records 5,701 to 5,750 of 6,256, in reading order. Each links to a modern interpretation.
Calf's Head, Plainp. 2109Calf's Head Piep. 2109Calf's Liver, Friedp. 2110Veal Chops Broiled in Paperp. 2112Veal, Chump of, Stewedp. 2112Veal, Cold, Bakedp. 2112Veal, Cold, Minced Plainlyp. 2112Veal, Cold, Hashedp. 2112Veal, Cold, Minced with Mushrooms or Oystersp. 2113Veal, Cold, To Bagoutp. 2113Veal, Cold, To Re-dressp. 2114Veal Collared, or Galantine of Vealp. 2114Veal Collops, Braisedp. 2115Veal Collops Made with Fresh Meat - No. 1p. 2115Veal Collops Made with Fresh Meat - No. 2p. 2115Veal Collops Made with Fresh Meat - No. 3p. 2115Veal Collops, Mincedp. 2116Veal Collops, Scotch - No. 1p. 2116Veal Collops, Scotch - No. 2p. 2116Veal Conesp. 2117Veal Consomme for Making White Saucesp. 2117Veal Croquettesp. 2118Veal Curry Made with Cold Dressed Vealp. 2118Veal Curry Made with Fresh Meatp. 2118Braised Veal Cushionp. 2119Veal Custardp. 2120Veal Cutlets (another way)p. 2120Veal Cutlets (a la Financiere)p. 2121Veal Cutlets (a la Maintenon, or En Papillotes)p. 2121Veal Cutlets (a la Venitienne)p. 2122Veal Cutlets (a la Zingara)p. 2122Veal Cutlets (a l'Italienne)p. 2123Veal Cutlets and Celeryp. 2123Veal Cutlets and Tomatoesp. 2123Veal Cutlets, Bread-crumbed and Broiledp. 2124Veal Cutlets, Curriedp. 2124Veal Cutlets, Farce ofp. 2125Veal Cutlets, Friedp. 2125Veal Cutlets, Fried (another way)p. 2125Veal Cutlets, Fried (a la Maintenon)p. 2126Veal Cutlets, Gravy forp. 2126Veal Cutlets, Lardedp. 2126Veal Cutlets, Larded and Served Cold (Superlative)p. 2126Veal Cutlets made from Cold Dressed Vealp. 2127Veal Cutlets, Roasted (a la Maintenon)p. 2127Veal Cutlets, Roasted (a la Maintenon)p. 2127Veal Cutlets, Russian Mode of Dressingp. 2127Veal Cutlets, Stewedp. 2128Veal Cutlets, with Maitre d' Hotel Butterp. 2128Veal Cutlets, with Mushroomsp. 2128