Recipes from Cassell's dictionary of cookery
Records 3,501 to 3,550 of 6,256, in reading order. Each links to a modern interpretation.
Pigeons, Broiled (another way)p. 1194Pigeons, Compote ofp. 1194Pigeons, Curry ofp. 1195Pigeons (en Matelote)p. 1195Pigeons (en Papillotes)p. 1196Pigeons (en Surprise)p. 1196Pigeons, Fricasseed, Brownp. 1196Pigeons, Prieandeau ofp. 1196Pigeons, Friedp. 1197Fried Pigeonsp. 1197Jugged Pigeonsp. 1197Pate Chaud of Pigeonsp. 1197Pigeons in a Mould of Jellyp. 1198Pigeon Pie (al'Anglaise)p. 1199Pigeons, Piquantp. 1200Pigeon Puddingp. 1200Pigeons, Pupton ofp. 1200Pigeons, Ragout ofp. 1201Pigeons, Roastp. 1201Roast Pigeonsp. 1201Pigeons, Roast (another way)p. 1201Pigeon Soupp. 1202Pigeons, Stewedp. 1202Pigeons, Stewed (another way)p. 1202Pigeons Stewed with Cabbagep. 1203Pigeons Stewed with Green Peasp. 1203Pigeons Stewed with Mushroomsp. 1204Pigeons Stuffed and Roastedp. 1204Pigeons, Stuffed and Stewedp. 1205Pigeons Stuffed with Chestnuts and Roastedp. 1205Pigeons, Vol-au-Vent ofp. 1206Pigeons with Rice and Parmesanp. 1206Pike (a la Genevoise)p. 1208Pike, Bakedp. 1208Pike, Baked (another way)p. 1209Pike, Baked (another way)p. 1209Pike, Bakedp. 1209Pike, Baked in Sour Creamp. 1209Pike, Boiledp. 1210Pike, Cold, Re-dressedp. 1210Pike, Larded and Bakedp. 1211Pike, Larded and Roastedp. 1212Pike, Matelote Saucep. 1212Pike, Pottedp. 1212Pike, Sauces forp. 1213Pike, Seasonedp. 1213Pike, Stewedp. 1214Pike, White Sauce forp. 1214Pike, Stewed in Gravyp. 1214Pike, Stuffing forp. 1214