Recipes from The Common sense recipe book

Records 51 to 100 of 396, in reading order. Each links to a modern interpretation.

Minced Liverp. 20 Virginia Stewp. 20 Creamed Dried Beefp. 21 Sweet Breadsp. 21 Prizzeer de Beltp. 21 Fricandeaup. 21 Poumroas Tsp. 21 Beef Rollp. 22 Lamb Kidneysp. 22 Mutton Cutletp. 22 Boiled Tonguep. 23 Roasted Tonguep. 23 Baked Tonguep. 24 Ham Dressingp. 24 Pie of Cold Meatp. 24 Shepherd's Piep. 24 Baked Pork and Beansp. 25 Fried Chopsp. 25 Bacon Frazep. 25 Veal Loafp. 25 Potted Beefp. 26 Sausage and Biscuitp. 26 Hash of Venisonp. 26 Minced Meat-Cupsp. 27 Beef or Veal Stewed with Applesp. 27 Oyster and Steak Piep. 28 Veal and Ham Piep. 28 Chicken Piep. 28 Mushrooms Autp. 29 Brown Sauce (Alternate)p. 29 Crete au Brian D Saucep. 30 Brown Saucep. 30 Roman Saucep. 30 Oyster Saucep. 30 Sauce Pilouantp. 31 Made Mustardp. 31 Sauce Ge Robertp. 31 Brown Saucep. 31 Olive Saucep. 31 Clear Beef Gravyp. 31 Brown Mushroom Saucep. 32 Mushroom Saucep. 32 Oyster Stuffing for Turkeyp. 33 Chicken Saucep. 33 Casserole Chickenp. 34 Hot Chicken Piep. 34 Roast Duckp. 35 Chicken with Ricep. 35 Chicken Fricasseep. 35 Chicken Telep. 35