Recipes from The art of German cooking and baking
Records 151 to 200 of 1,027, in reading order. Each links to a modern interpretation.
Mutton Pie Prepared Simplyp. 33Plain Ragout of Mutton or Lambp. 34Breaded Lamb Roastp. 34Mutton or Lamb Ragoutp. 34Lamb Stewp. 34Fresh Young Leg of Pork for Roastp. 35Ham in Burgundy Winep. 35Breaded Leg of Porkp. 35Braised Pork Roastp. 36Sour Pork Roastp. 36Pork Stewp. 36Salt Pork or Hip-Bone for Stewp. 36Smoked Ham for Cookingp. 36Smoked Ham Boiled, Breaded with Rye Bread Crumbsp. 36Fried Ham with Eggsp. 37Boiled Ham with Noodlesp. 37Boiled Ham with Macaronip. 37Boiled Ham with Macaronip. 37Breaded Hamp. 37Roasted Pork-Filletp. 37Stuffed Pork-Fillet Called Mock-Duckp. 38Roasted Pork Cutletsp. 38Chopped Pork Cutletsp. 38Stewed Pork Cutletsp. 38Pork Ragout or Pork Pepperp. 38Pork Kidneysp. 38Mock-Rabbitp. 39Stuffed Hog's Headp. 39Pork Ribs and Sauerkrautp. 39White Cabbage Pie with Porkp. 40Cabbage Sausagesp. 40Sausagep. 40Fried Sausagep. 40Sausagesp. 40Fried Sausagesp. 40Spanferkel or Roast Little Pigp. 41Stuffed Spanferkel or Roast Little Pigp. 41Stuffed Spanferkel or Roast Little Pigp. 41Roast Spring Chickenp. 41Stewed Chicken with Champignonsp. 41Spanferkel a la French Stylep. 41Pickled Hamp. 42Stuffed Roast Chickensp. 42Chicken Piep. 43Puff-Paste Patties Filled with Chicken Ragoutp. 43Chicken Ragout in Shells or Other Small Moldsp. 44Fine Chicken Fricasseep. 44Vienna Baked Chickenp. 44Chicken or Pigeon Cutletp. 44Chicken Pie, English Stylep. 45