Recipes from The Cook County cook book
Records 1,151 to 1,200 of 2,257, in reading order. Each links to a modern interpretation.
Roasted Wild Duckp. 203Variation I for Roasting Duckp. 203Canvas-Back and Red-Head Ducksp. 204Breast or Grouse Saute Chasseurp. 204Broiled Grousep. 204Larded Grousep. 204Guinea Fricasseep. 205Larks and Other Small Birdsp. 205Boiled Partridgesp. 205Partridge and Cabbagep. 206Roast Partridgep. 206Broiled Pheasants, Partridges, Quails and Grousep. 206Hashed Pheasantsp. 207Panned Pheasants, Partridges, Quails and Grousep. 207Boiled Pigeons or Squabsp. 207Braised Pigeonsp. 207Jugged Pigeonsp. 208Pigeon Stewp. 208Pigeon Piep. 208Pigeon Pot Roastp. 208Pigeons with Green Peasp. 208Roast Pigeonsp. 209Variation Ip. 209Potted Pigeonsp. 209Stewed Pigeonsp. 209Pigeons Stewed in Brothp. 209Pigeon and Mushroom Stewp. 210Stewed Wild Pigeonsp. 210Stuffed Pigeonsp. 210Pigeons Stuffed with Parsleyp. 210Prairie Chickens with Bread Saucep. 211Broiled Quailp. 211Quail Piep. 211Roast Quailp. 211Quail Stewp. 212Reed Birds for Broilingp. 212Roast Reed Birdsp. 212Fried Snipes and Ploversp. 212Roast Snipep. 213Snow Birdsp. 213Broiled Squabsp. 213Squab Pot-Piep. 213Wild Turkeyp. 213Woodcockp. 214Barded Woodcockp. 214Gravyp. 214Roasted Woodcockp. 214Brown Flour for Graviesp. 214Beef Ballsp. 215Braised Beefp. 215