Recipes from The Ocklye cookery book

Records 101 to 150 of 328, in reading order. Each links to a modern interpretation.

Sheep's Head and Trotter Piep. 21 Stewed Pigeonp. 21 Stewed Veal and Peasp. 21 Stuffed Leg of Chickenp. 21 Timbales of Muttonp. 21 Veal Creamsp. 22 Sauce Supremep. 22 Dunphail Mustardp. 22 Green Tomato Picklep. 22 Vegetable Marrow Picklep. 22 Salad Dressingp. 22 Duck Saucep. 22 Dutch Saucep. 22 Bakewell Puddingp. 22 Brown Fish Saucep. 22 White Fish Saucep. 23 Sauce for Grey Mulletp. 23 Mayonnaise Saucep. 23 Veal Stuffingp. 23 Apple Capanp. 23 Apple Charlottep. 23 Bakewell Puddingp. 24 Banana Triflep. 24 Black Currant Foolp. 24 Blancmangep. 24 Brown Pattiesp. 24 Cabinet Puddingp. 24 Caramel Creamp. 25 Caramel Puddingp. 25 Castle Puddingsp. 25 Real Cheesecakesp. 25 Chocolate Foolp. 25 Chocolate Puddingp. 25 Cold Marmalade Custardp. 25 Custard with Gelatine and Marmaladep. 26 Cold Puddingp. 26 Creme Bruleep. 26 Drumlanrig Puddingp. 26 Dundee Pudding, Icedp. 26 Five-Cup Puddingp. 27 French Cannellonsp. 27 Gateau Genoisep. 27 Genoese Pastryp. 27 Ginger Puddingp. 27 Harrogate Pastryp. 27 Jane Simpson's Puddingp. 27 Jane Simpson's Puddingp. 27 Calf's Foot Jellyp. 28 Lemon Jellyp. 28 Wine Jellyp. 28