Recipes from The Ocklye cookery book
Records 51 to 100 of 328, in reading order. Each links to a modern interpretation.
Relishing Fillets of Beefp. 11Beef Olivesp. 11Pressed Beefp. 11Boudinsp. 11Brawnp. 12Breast of Lamb Braised and Broiledp. 12Boiled Calf's Headp. 12Braised Calf's Headp. 12Calf's Head Cutletsp. 12A Galantine of Calf's Headp. 13Hashed Calf's Headp. 13Chicken en Casserolep. 13Croquettesp. 13Croustadesp. 14Curried Lentilsp. 14Duck a la Modep. 14Fricandeau of Vealp. 14Mushroom Saucep. 14To Roast an Old Fowlp. 14Ham Rollp. 15To Roast a Harep. 15Jugged or Hashed Harep. 15Hot Potp. 15Kidneysp. 15Kabobsp. 15Minced Beef and Poached Eggsp. 16Minced Vealp. 16Mutton Chops a la Marinerep. 16Mutton Cutlets en Robe de Chambrep. 16Savoury Mutton Cutletsp. 16Mutton a la Venaisonp. 16Neck of Lamb a la Jardinierep. 17Ox Tailp. 17Braised Pheasantp. 17A Pheasant Piep. 17Pigs' Feet and Earsp. 18Sauce Robertp. 18Potato Rissolesp. 18Rissolesp. 18Quenellesp. 18Rabbit Piep. 19Stewed Rabbitp. 19Ragout of Muttonp. 19Roman Puddingp. 20Salmis of Partridgep. 20Salmis of Partridgep. 20Savoury Hashp. 20Scotch Piep. 20White Scotch Collopsp. 20Sheep's Headp. 21