Recipes from The century cook book

Records 151 to 200 of 650, in reading order. Each links to a modern interpretation.

Potted Meatsp. 40 Calf's Liverp. 40 Pigeon Piep. 40 A Brine for Beef, Bacon, Ham and Venisonp. 40 Boiled New England Dinnerp. 41 Broiled Sweet Breadsp. 41 Sweet Breads No. 2p. 41 Mock Duckp. 42 Pot Piep. 42 Pot Piep. 42 Crust for Pot Piep. 42 Ham Sandwichesp. 42 Hashp. 42 Oyster Sandwichesp. 42 Nudeln (German Macaroni)p. 42 Fried Bananasp. 43 Apples and Ricep. 43 Apple Frittersp. 43 Rissolesp. 44 Rissolesp. 44 Almond Pastep. 44 Chili Saucep. 44 Mint Saucep. 44 Curry Saucep. 44 Drawn Butter Saucep. 45 Mustard Saucep. 45 Tomato Saucep. 45 Cream Saucep. 45 Maitre D'Hotel Saucep. 45 Allemande, or White Saucep. 45 Normandy Saucep. 46 Old Zealand Saucep. 46 Truffle Saucep. 46 Celery Saucep. 46 Hollandaise Saucep. 46 Kidney Saucep. 46 Jelly Sauce for Gamep. 46 Horseradish Saucep. 46 Oyster Saucep. 46 A Good Sauce for Steaksp. 46 Mushroom Saucep. 47 French White Saucep. 47 Asparagus Saucep. 47 Olive Saucep. 47 Epicurean Saucep. 47 Asparagus Saucep. 47 Apple Saucep. 48 Bread Saucep. 48 Robert Saucep. 48 Melted Butterp. 48