Recipes from Cassell's dictionary of cookery

Records 3,301 to 3,350 of 6,256, in reading order. Each links to a modern interpretation.

Roast Partridgesp. 1099 Partridge Saladp. 1099 Salmi of Partridges (another way)p. 1099 Salmi of Partridges (a la Francaise)p. 1100 Partridge Soupp. 1100 Salmi of Partridges, Coldp. 1101 Partridges, Soup ofp. 1101 Partridges, Stewedp. 1101 Partridges, Soup of (another way)p. 1101 Partridges Stuffed with Mushroomsp. 1102 Passover Ballsp. 1102 Passover Cakesp. 1102 Brioche Pastep. 1103 Paste for Common Piesp. 1104 Paste for Meat or Savoury Piesp. 1104 Pate Briseep. 1105 Paste, Puff (an easy way of making)p. 1105 Paste, Puff or Feuilletagep. 1105 Rich Cream Paste for Tartsp. 1107 Short Paste for Tarts and Fruit Piesp. 1107 Transparent Paste for Tartsp. 1107 Suet Paste for Boiled Puddingsp. 1107 Good Plain Pastryp. 1108 Iced Pastryp. 1109 Pastry Ramakinsp. 1109 Pastry Sandwichesp. 1109 Game Piep. 1110 Pâté of Fishp. 1111 Pâté of Foies Grasp. 1111 Pâté of Macaronip. 1112 Macaroni with Beef-Steakp. 1112 Patience (Plant Preparation)p. 1113 Fried Pattiesp. 1113 Peach Cakesp. 1115 Peach Cream Icep. 1115 Peach Frittersp. 1116 Peach Jam or Marmaladep. 1116 Peach Jellyp. 1116 Peach Water Icep. 1117 Peaches, Bottledp. 1117 Peaches, Brandiedp. 1117 Peaches, Compote ofp. 1117 Peaches, Compote of (another way)p. 1117 Peaches, Pickledp. 1118 Pickled Peachesp. 1118 Peaches, Pickled (Another Way)p. 1119 Peaches Preserved in Brandyp. 1119 Peaches Preserved Wholep. 1119 Vol-au-vent with Peachesp. 1121 Peafowl, Larded and Roastedp. 1121