Recipes from The art of German cooking and baking
Records 251 to 300 of 1,027, in reading order. Each links to a modern interpretation.
Salmon Saladp. 62Sliced Salmon Broiledp. 62Boiled Salmon-Troutp. 62Boiled Salmon-Troutp. 62Fried Troutp. 62Eel, Bluep. 62Baked Eelp. 63Eel in Beerp. 63Eel with Rice (Fricassee)p. 63Cold Eel Rouladep. 63Larded Pickerelp. 64Larded and Stuffed Pickerelp. 64Fish Fricassee from Pickerel or Whitefishp. 64Pickerel with Tomato Saucep. 65Pickerel or Codfish Saladp. 65Baked Red Snapperp. 65Pickerel or Whitefish with Sauerkrautp. 66Boiled Turbotp. 66Turbot Fricasseep. 66Fish with Champignon Gravyp. 66Boiled Red Snapperp. 66Baked Solep. 66Fried Smelt or Sparlingp. 66Fillet of Shellfish, Whitefish, Cabeljou, Sole with Dressingp. 66Fried Mackerelp. 67Rolled, Stuffed Fish Filletsp. 67Boiled Codfishp. 67Codfish Ragoutp. 67Fried Solep. 68Baked Gurnetp. 68Fish Croquettesp. 68Small Fish Ragouts in Shells or Small Moldsp. 68Fish and Potato Puddingp. 69Fried Fresh Herringp. 69Boiled Lobsterp. 70Cold Lobsterp. 70Baked Lobsterp. 70Lobster Ragout in Shells or on Toastp. 70Boiled Crawfish or Crabsp. 71Crab Ragoutp. 71Oyster Pattiesp. 71Oyster or Clam Pudding with Ricep. 72How to Prepare Gelatinep. 72Meat Gelatine for Patientsp. 73Gelatine or Head-Cheese from Poultry Bouillonp. 73Head-Cheese from Pigs' Feet and Calf's Tonguep. 73Head-Cheese from Partridgep. 74Fish in Jellyp. 74Eel in Jellyp. 74Salmon in Jellyp. 74