Recipes from Miss Corson's practical American cookery and household management
Records 201 to 250 of 685, in reading order. Each links to a modern interpretation.
Venison in Chafing-Dishp. 167Forest City Saucep. 167Frizzled Venisonp. 167Pastry for Meat and Game Piesp. 167Venison Piep. 168Venison Pastyp. 168Broiled Spring Chicken with Cauliflowerp. 169Spring Chicken Fried in Creamp. 169Chicken Fried with Okrap. 169Boiled Ricep. 169Chicken Fried with Salt Porkp. 169Fricassee of Chickenp. 170Toulouse Ragoutp. 170Chicken Quenellesp. 170Chicken Piep. 170Chicken Croquettesp. 171Turkey Hashp. 172Turkey Hash with Poached Eggsp. 172Stewed or Potted Pigeonsp. 172Squab Piep. 172Beef a la Mode with Stuffingp. 174Tenderloin of Beef with Spaghetti, Milanese Stylep. 174Fresh Tongue, Boiledp. 175Robert Saucep. 175Boiled Muttonp. 176Baked Fresh Porkp. 176Baked Pork with Potatoesp. 177Baked Tenderloinsp. 177Stuffed Applesp. 178Broiled Pork with Chili Saucep. 178Chili Saucep. 178Baked Sucking-Pigp. 179Apple Saucep. 179Salting Meat for Smokingp. 180How to Pickle Meatp. 180Smoking Meatp. 181Knickerbocker Dried Beefp. 181Baked Ham Cooked in Ciderp. 182To Smoke a Mutton Hamp. 182Plain Boiled Hamp. 182Baked or Roast Hamp. 182Boiled Mutton Hamp. 182Boiled Pork and Parsnepsp. 183Boiled Bacon and Cabbagep. 184A New-England Boiled Dinnerp. 185Corned Beef Brisketp. 185Mustard Saucep. 186Beef's Heart, Cornedp. 186Boiled Tonguep. 187Baked Tonguep. 187