Recipes from The Ocklye cookery book

Records 1 to 50 of 328, in reading order. Each links to a modern interpretation.

Puree of Chestnutsp. 1 Consomme or Clear Soupp. 1 Cock a Leekiep. 1 Crecy or Carrot Soupp. 1 Fishwife's Soupp. 2 Flemish Soupp. 2 Puree of Green Peasp. 2 Hare Soupp. 2 Hotch Potchp. 3 Hotch Potchp. 3 Imperial Soupp. 3 Mock Turtle Soupp. 3 Mulligatawny Soupp. 3 Clear Oxtail Soupp. 4 Thick Oxtail Soupp. 4 Palestine Soupp. 4 Parsnip Soupp. 4 Potato Soupp. 5 Potato Soupp. 5 Tomato Soupp. 5 Puree of Tomatoes with Milkp. 5 Clear Turtle Soupp. 5 Puree of Vegetablesp. 5 Vegetable Marrow Soupp. 6 Water Souchetp. 6 White Soupp. 6 Puree of White Lentilsp. 6 White Sago Soupp. 6 White Sago Soupp. 6 Dressed Crabp. 7 Fillets of Sole with Anchovyp. 7 Fish Cakesp. 7 Timbales of Fishp. 7 Fish Puddingp. 7 Fish Soufflep. 8 Kedgereep. 8 Lobster Cutletsp. 8 Mackerel with Black Butterp. 8 Stewed Mackerelp. 9 Plaice in Batterp. 9 The Batterp. 9 Red Mullet en Papillotep. 9 Scallopsp. 9 Shrimp and Scallop Cutletsp. 9 Sole au Gratinp. 10 Sole aux Fines Herbesp. 10 Turbot au Gratinp. 10 Homely Bacon Puddingp. 10 Homely Bacon Puddingp. 10 Fillets of Beef Devilledp. 11