Recipes from Cassell's dictionary of cookery

Records 1,401 to 1,450 of 6,256, in reading order. Each links to a modern interpretation.

Eggs and Saucep. 492 Eggs and Sauce, Robertp. 492 Eggs and Spinachp. 492 Eggs and White Saucep. 493 Eggs, as Snowp. 493 Eggs (au Gratin)p. 493 Eggs (au Miroir)p. 493 Eggs, Boiled, Hardp. 494 Eggs, Broiledp. 494 Eggs, Butteredp. 494 Eggs (en Marinade)p. 494 Eggs, Buttered (another way)p. 494 Eggs Cooked without Boilingp. 495 Eggs, Curriedp. 495 Eggs, Devilledp. 495 Eggs, Dishedp. 495 Eggs (Fari^is)p. 496 Eggs (en Suisse)p. 496 Eggs, Forcedp. 496 Eggs, Fricasseedp. 496 Eggs, Fricasseed (another way)p. 496 Eggs, Fricasseed, Whitep. 496 Eggs, Friedp. 497 Eggs, Frothedp. 497 Eggs in Paper Casesp. 497 Eggs, Jumbledp. 497 Eggs, Pickledp. 498 Poached Eggsp. 498 Poached Eggs in Gravyp. 498 Potted Eggsp. 499 Poached Eggs (Another Way)p. 499 Poached Eggs with Creamp. 499 Preserved Eggsp. 499 Puree of Eggsp. 500 Ragout of Eggsp. 500 Truffle and Morel Saucep. 500 Savory Eggsp. 500 Scrambled Eggs (American)p. 500 Steamed Eggsp. 500 Swan's Eggs (en Salade)p. 500 Scotch Eggsp. 501 Spun Eggs (Œufs en Filagramme)p. 501 Elderberry Ketchup for Fish Saucep. 502 Elder Robp. 502 Elder Tops, To Picklep. 502 Elder Winep. 503 Empress Puddingp. 503 Endcliffe Bunsp. 504 Endive, Dressedp. 504 Endive, with Veal Gravyp. 505