Recipes from The complete cook book

Records 101 to 150 of 650, in reading order. Each links to a modern interpretation.

Chicken Timbalesp. 33 Chicken Flap Jacksp. 33 Broiled Chickenp. 34 Smothered Chickenp. 34 Plain Chicken Piep. 34 Boiled Chickensp. 34 Chicken Forcemeatp. 34 Chicken Timbalesp. 35 Cream Saucep. 35 Substitute for Roast Duckp. 36 Roast Ducksp. 37 Gravy for Ducksp. 37 Roast Birdsp. 37 English Snipe - Broiledp. 38 Silvy's Broiled Quailp. 38 Quail Piesp. 39 Quails Roasted - Plainp. 39 Quails Broiled with Baconp. 39 Cooked Partridges and Pheasantsp. 40 Squabs Broiled on Toast, with Baconp. 40 Pigeon Piep. 40 Roasted Hare or Rabbitp. 42 Fried Rabbitp. 42 Barbecued Rabbitp. 42 My Mother's Stewed Squirrelp. 43 Squirrel or Young Rabbit Piep. 43 Squirrels Stewedp. 43 To Barbecue Squirrelp. 43 Gravy for Larded Liverp. 44 Roast Beefp. 44 Braised Beef A La Morlaisiennep. 45 Tenderloin Pique A La Francaisep. 46 Roast Tenderloinp. 46 Roasted Beefsteaksp. 46 To Roast Beef in a Stovep. 46 Fillet of Beefp. 46 Veal Cecilsp. 47 Roast Lambp. 47 Braised Leg of Muttonp. 47 Saddle or Loin of Mutton or Lambp. 47 Saddle of Mutton— Roasted, Plainp. 47 Leg of Mutton— Caper Saucep. 47 To Roast a Sucking Pigp. 48 Stuffed Pigp. 48 Grape-Nuts Pattiesp. 48 Boiled Hamp. 48 Stewed Steak with Oystersp. 49 Sirloin Steak with Green Peppersp. 50 Epicurean Beefsteakp. 50 Hamburg Steakp. 50