Recipes from Cassell's dictionary of cookery
Records 2,151 to 2,200 of 6,256, in reading order. Each links to a modern interpretation.
Herrings, Marinaded (a German recipe)p. 717Pickled Herringsp. 718Potted Herringsp. 718Pickled Herrings (French Style)p. 718To Dress Pickled Herringsp. 718Herring Piep. 719Mock Anchovy Toastp. 720Mock Anchovy Toastp. 720Mock Anchovy Sandwichesp. 720Salted Herringsp. 720Sauce for Herringsp. 720German Sauce for Fishp. 720Smoked Herringsp. 721Baked Soft Roes of Herringsp. 721Hessian Soupp. 721Hessian Stewp. 721Hessian Soup and Ragoutp. 721Hide-and-seek Puddingp. 722Omelet with Jamp. 722Hillsboro' Puddingp. 722Holstein Sauce for Fishp. 722Hip Saucep. 722Hog's Ears, Hotp. 723Holmby Cupp. 723Holstein Creamp. 724Honey Cakep. 724Honey Cakes (a German recipe)p. 724Honeycomb Creamp. 725Horseradish Sauce, Brownp. 726Horseradish Sauce (for cold roast beef)p. 726Horseradish Sauce (for hot roast beef)p. 726Horseradish Sauce with Apples (German recipe)p. 726Horseradish Sauce, Superior Flavouringp. 726Horseradish Sauce, Hot (for boiled fowls)p. 726Horseradish Sauce with Cream (German recipe)p. 727Horseradish Sauce with Eggs (German recipe)p. 727Horseradish Vinegarp. 727Hotch-potchp. 727Hotch-potch, Ox-tailp. 728Hotch-potch, Scotchp. 728Mutton Brothp. 728Hotch-potch, Winterp. 728Hot Cross Bunsp. 728Household Gravy, Superiorp. 728Hot Picklep. 729Hot Pint, Scotchp. 729Hot Potp. 729Hot Sauce for Broilsp. 729Hot Spice for Flavouring Sauce, Gravies, etc.p. 729Howtowdie (a Scotch dish)p. 730