Recipes from The Institute cook book

Records 151 to 200 of 1,040, in reading order. Each links to a modern interpretation.

Chicken Piep. 39 Chicken Terrapinp. 40 Chicken and Oystersp. 40 Roast Duckp. 40 Panned Rabbitp. 40 Chicken Forcemeatp. 42 Ham Forcemeatp. 42 Beef Forcemeatp. 42 Veal Forcemeatp. 42 Beef Forcemeatp. 42 Forcemeat for Baked Fishp. 42 Stuffing for Baked Fishp. 42 Oyster Stuffingp. 42 Bread Stuffingp. 42 Potato Stuffingp. 42 Brown Saucep. 43 Sauce Piquantep. 43 Bread Saucep. 43 Cream Saucep. 44 Mint Saucep. 44 Mint Saucep. 44 Curry Saucep. 44 Curry Saucep. 44 Caper Saucep. 44 Béchamel Saucep. 44 Maître d'Hôtel Butterp. 44 Drawn Butterp. 44 Sauce Hollandaisep. 44 Tartare Saucep. 44 Tomato Saucep. 44 Anchovy Saucep. 44 White Saucep. 45 Horseradish Saucep. 45 Mushroom Saucep. 45 Oyster Saucep. 45 Sauce Supremep. 45 Celery Saucep. 45 Cranberry Saucep. 45 Stewed Cranberriesp. 45 Jelly Saucep. 46 Apple Saucep. 46 Shirred Eggsp. 46 Scrambled Eggsp. 46 Plain Omeletp. 46 Ham Omeletp. 46 Sweet Omeletp. 46 Curried Eggsp. 47 Savory Omelet No. 1p. 47 Savory Omelet No. 2p. 47 Rice Omeletp. 47