Recipes from Cassell's dictionary of cookery
Records 5,901 to 5,950 of 6,256, in reading order. Each links to a modern interpretation.
Velvet Cream (another way)p. 2193Velvet Cream made with Gelatinep. 2193Venetian Biscuit for Dessertp. 2193Venetian Biscuit with Chocolate Icingp. 2194Venetian Cakep. 2194Venetian Creamp. 2195Venetian Frittersp. 2195Venetian Saucep. 2195Venison (a la Dauhe)p. 2196Venison, Breast of, Stewedp. 2196Venison and Hare Piep. 2197Venison, Beef Potted in Imitationp. 2197Cold Stewed Venisonp. 2198Venison Collopsp. 2198Venison Collops, Mincedp. 2198Venison Cutlets, Broiledp. 2199Venison Cutlets, Stewedp. 2199Venison Gravyp. 2200Venison Gravy (Another Way)p. 2200Venison Hashedp. 2200Venison, Haunch ofp. 2201Venison, Imitation of, Pottedp. 2202Venison, Marinaded and Bakedp. 2203Venison, Mock; or Mutton Dressed to Taste like Venison, Stewedp. 2203Mock Venison or Mutton Dressed to Taste like Venisonp. 2203Venison Pastyp. 2204Venison Pastyp. 2206Roast Venison (German Recipe)p. 2206Crusted Saddle of Venison (German Recipe)p. 2206Pastry for Venison Pastyp. 2206Venison Pasty to Keepp. 2206Pickled Melons to Serve with Venisonp. 2206Potted Venisonp. 2207Venison Puddingp. 2207Venison with Bread-Crumb Coatingp. 2208Red-Currant Sauce for Venisonp. 2208Old-Fashioned Currant Saucep. 2208Venison Shoulder Marinadep. 2208Stewed Venison Shoulderp. 2209Venison Soupp. 2210Venison Soup (another way)p. 2210Venison Soup, Brownp. 2210Venison Soup, made from the Remains of Cold Roast Venisonp. 2210Venison Steaks, Friedp. 2210Venison Steaks, Broiledp. 2211Verder, or Milk Punchp. 2212Vermicelli (a la Reine)p. 2212Vermicelli (au lait)p. 2213Vermicelli Chestnuts for Dessertp. 2213Vermicelli, Portuguesep. 2213