Recipes from Cassell's dictionary of cookery
Records 1,601 to 1,650 of 6,256, in reading order. Each links to a modern interpretation.
Bechamel Sauce with Cold Roast Fowlp. 542Fowl Pie, Mock Strasburgp. 542Fowl, Poese forp. 542Fowl, Pottedp. 543Fowl (Poulet aux Cressons)p. 543Fowl, Pulledp. 543Fowl, Hagout ofp. 544Fowl, Rissoles ofp. 544Fowl, Salmi ofp. 545Fowl, Sauce forp. 545Fowl, Sausages ofp. 545Fowl Scallopsp. 545Fowl, To Boilp. 546Stuffed Fowlp. 548Fowl Hashp. 548Roast Fowl (German Method)p. 548Fowl, To Sousep. 548Fowl with Macaronip. 548Fowl, To Stewp. 548Fowl, Veal, or Rabbit Curryp. 549Fowl, White Oyster Sauce forp. 549Fowl with Ham, Pottedp. 549Fowl with Onionsp. 550Fowl with Ricep. 550Fowl with Peasp. 550French Frittersp. 550Fowl with Rice Croquettesp. 551Frangipanep. 551Frankfort Sausagesp. 551French Cakep. 551French Fritters (another way)p. 552French Gauffresp. 552French Jellyp. 552French Melted Butterp. 552French Pancakesp. 552French Piep. 553French Plum Puddingp. 553French Rollsp. 554French Saladp. 554French Soufflép. 555French Supper Dishp. 555Friar's Chicken Soupp. 556Fricandelles, Friedp. 556Fricandelles, Friedp. 556Fricassee Chaudfroidp. 556Fromage Cuitp. 557Frost, or Icing, for Cakesp. 557Fruit Frittersp. 558Fruit Frittersp. 558Fruit Fritters (another and richer way)p. 558