Recipes from The bride's cook book
Records 301 to 350 of 617, in reading order. Each links to a modern interpretation.
Pot Roastp. 68Hamburg Steakp. 68Kidney Stewp. 68Fried Brainsp. 68Fried Brainsp. 68Irish Stewp. 68Irish Stewp. 68Boiled Beef Tonguep. 68Beef Heart Stuffedp. 68Beef Timbalesp. 68Fried Tripep. 69Tripe Stewp. 69Hashp. 69Beef a la Modep. 69Braised Beefp. 69Lamb Sweetbreadsp. 70Lamb or Mutton Stewp. 70Broiled Mutton Chopsp. 70Irish Stewp. 70Sweetbread Croquettesp. 71Knuckles of Vealp. 71Roast Loin of Vealp. 71Fried Sweetbreadsp. 71Veal Cutlets, Breadedp. 71Calves Liver and Baconp. 71Veal Loafp. 71Roast Leg of Porkp. 72Salt Pork, Cream Gravy (Southern Style)p. 72Pork with Cornstarch Saucep. 72Roast Spare Ribsp. 72Fried Salt Porkp. 72To Boil a Hamp. 73Baked Hamp. 73Hot Potp. 73Cottage Piep. 73Shepherd's Piep. 74Mock Pork Sausagep. 74Yellow Soy Bean Soufflep. 74Nut and Cereal Roastp. 74Vegetable Stewp. 74Goulashp. 74Peanut Butter Loafp. 75Peanut Pureep. 75Baked Soy Beansp. 75Nut and General Roastp. 76Baked Beansp. 76Cheese Soufflep. 76Vegetable Cutletsp. 76Welsh Rarebitp. 76Barley and Cheese Soufflep. 76