Recipes from Twentieth century home cook book

Records 251 to 300 of 795, in reading order. Each links to a modern interpretation.

Veal Steaksp. 59 Veal Cutletsp. 59 Fried Brainsp. 60 Fillet of Veal to Roastp. 60 Veal Sausagesp. 60 Veal Olivesp. 60 Fillet of Veal Boiledp. 60 Veal Chopsp. 60 Escalloped Vealp. 60 Veal Cutlets Broiledp. 60 To Fry Calf's Liverp. 60 Broiled Calf's Liver with Baconp. 60 Veal Steak with Oyster Saucep. 60 Baked Calf's Headp. 60 Fricandeau of Vealp. 60 Stewed Kidneysp. 61 Beef Tonguep. 61 Boiled Tonguep. 61 Brains Omeletp. 61 Brains and Tomatoesp. 61 Brains and Tomatoesp. 61 Calf's Brainsp. 61 Calf's Brainsp. 61 Bechamel Sweetbreadsp. 61 Sweetbreads with Mushroomsp. 61 Stewed Sweetbread with Champignonp. 61 A Leg of Mutton to Roastp. 63 Boiled Leg of Muttonp. 63 Boned Leg of Muttonp. 63 A Shoulder of Mutton to Roastp. 63 Breast of Mutton and Green Peasp. 63 Mutton Cutlets Braisedp. 64 Mutton Chopsp. 64 Mutton Chops Broiledp. 64 Breaded Lamb Chopsp. 64 Cutlets a la Duchessep. 64 Braised Breast of Lambp. 64 Forequarter of Lamb, A L'Hotelp. 64 A Saddle of Lambp. 64 To Fry Lamb Steaksp. 65 Lamb's Head to Fricasseep. 65 Delicious Flavor to Lambp. 65 Breast of Lamb with Peasp. 65 Blanquette of Lamb's Sweetbreadsp. 65 Fillet of Porkp. 65 Roast Pigp. 66 Backbone Piep. 67 Barbecue Shoatp. 67 Sausage Meatp. 67 Ham with Madeirap. 67