Recipes from Cassell's dictionary of cookery
Records 3,851 to 3,900 of 6,256, in reading order. Each links to a modern interpretation.
Fried Onions and Potatoesp. 1336Fried Potatoesp. 1336Fried Potatoes (Clarified Butter)p. 1336Fried Potatoes (Another Method)p. 1336Potatoes Fried for Garnishp. 1336Potatoes Fried (German Method)p. 1336Potatoes Fried in Butterp. 1337Potatoes Fried Wholep. 1337Mashed Potatoesp. 1337Potatoes, Mashed and Brownedp. 1338Potatoes, Mashed, with Onionsp. 1338Potatoes, Mock New, in Creamp. 1338Potatoes, Scallopedp. 1338Potatoes, Rolledp. 1339Potatoes, Savoury (a German recipe)p. 1339Potatoes, Sliced (German way of cooking)p. 1340Potatoes, Sliced, with Parmesanp. 1340Potatoes, Steamedp. 1340Potatoes, Stewed (a la Française)p. 1340Potatoes, Stuffedp. 1340Potatoes with Saucep. 1341Potatoes with Saucep. 1341Potatoes with Sauce Piquantp. 1341Potatoes with White Saucep. 1342Potatoes with White Sauce (another way)p. 1342Pot-au-feup. 1342Pot-au-Feup. 1343Pot-au-Feu, au Bain-Mariep. 1345Pot-au-Feu, Household (a restorative broth)p. 1345Healthy Soupp. 1345Potted Headp. 1348Potted Meatp. 1348PoulaC Ketchupp. 1349Poularde (a la Royal)p. 1350Poularde (a Stamboul)p. 1350Poularde, Galantine ofp. 1350Poularde Raised Piep. 1351Poularde with Ricep. 1352Poulet a la Marengop. 1352Poulet Blancp. 1352Poulet en Cotelettesp. 1353Poulette Saucep. 1353Mushroom Saucep. 1353Poultry a la Tartarep. 1355Cold Sauce for Chickenp. 1355Broiled Chickenp. 1355Boudins (French Puddings)p. 1356Poultry Bagoutp. 1359Poultry Ragoutp. 1359Pound Cakep. 1360