Recipes from Cookery and housekeeping
Records 301 to 350 of 541, in reading order. Each links to a modern interpretation.
Oyster Saucep. 118Italian Saucep. 119Stuffing for Fishp. 119Stuffing for Turkey, Fillet of Veal, &c.p. 119Stuffing for Rabbitp. 119Another Stuffing for Turkey or Rabbitp. 120Hominyp. 120Potatoes a la Duchessep. 120Aspic Jellyp. 121Egg Ballsp. 121Economical Aspic Jellyp. 122To Boil Ricep. 123Yorkshire Puddingp. 123Baked Batterp. 123Frying Batterp. 123Suet Pudding and Dumplingp. 124Pease Puddingp. 124Ladies' Cabbagep. 127Ladies' Cabbagep. 127Rice and Cabbage Ballsp. 127Brussels Sproutsp. 127Red Cabbagep. 128Colcanonp. 128Jerusalem Artichokesp. 128Jerusalem Artichokes au Gratinp. 128Jerusalem Artichoke Chipsp. 128Cauliflower au Gratinp. 131Scalloped Cauliflowerp. 131Cauliflower with Breadcrumbsp. 131Celery a la Espagnolep. 131Salsify or Mock Oystersp. 132Cucumbers and Beef Marrowp. 132Kohlrabi au Gratinp. 133Lettuce in Stockp. 133Dressed Endivep. 133Onions a la Poulettep. 135Stewed Leeksp. 135To Boil Potatoesp. 135New Potatoesp. 135Potato Ballsp. 136Savoury Potatoesp. 136Potatoes a la Maitre d'Hotelp. 136Potato Puffp. 136Potato Chipsp. 136Stewed Peasp. 137Young Peas 'dressed'p. 137Polentap. 137Peas and Hamp. 137Hominyp. 138Dressed Tomatoesp. 139