Recipes from The art of German cooking and baking

Records 201 to 250 of 1,027, in reading order. Each links to a modern interpretation.

Fried Pigeonp. 45 Stuffed Fried Pigeonsp. 45 Fried Pigeons with Sweet Stuffingp. 45 Roast Turkeyp. 46 Roasted and Stuffed Turkeyp. 46 Roasted Young Goosep. 46 Fat Goose Stuffed with Applesp. 46 Goose Gibletsp. 47 Goose Liver Piep. 47 Goose Liver Puddingp. 47 Roasted Wild Goosep. 48 Roast Duckp. 48 Fried Pheasantp. 49 Fried Old Pheasantp. 49 Pheasant Pattiesp. 49 Stewed Pheasantp. 49 Pheasant Piep. 50 Fried Partridgesp. 50 Partridge with Sauerkrautp. 51 Fine Ragout of Partridgep. 51 Blackbirdsp. 51 Fried Snipesp. 52 Snipe on Toastp. 52 Fried Woodcockp. 52 Another Form of Fried Woodcockp. 52 Roast Wild Duckp. 53 Roast Wild Duckp. 53 Roast Caponsp. 53 Stewed Caponp. 53 Red Grouse Cutletsp. 53 Roast Poulardp. 53 Duck Ragoutp. 54 Leg of Venisonp. 55 Venison Cutletsp. 55 Deer or Doe Liverp. 55 Venison Ragoutp. 55 Cold Game Piep. 56 Game Ragout Made from Remnantsp. 57 Rabbit Roastp. 58 Stewed Rabbitp. 58 Hasenpfeffer (Rabbit Pepper)p. 58 Rabbit Liverp. 59 Rabbit Roast Saladp. 59 Rabbit Piep. 59 Boiled Fishp. 60 Baked Fishp. 61 Fish Steamed or Stewed in Red Wine Gravyp. 61 Broiled or Roasted Fishp. 61 Boiled Salmonp. 61 Salmon, Bluep. 62