Recipes from Miss Corson's practical American cookery and household management
Records 251 to 300 of 685, in reading order. Each links to a modern interpretation.
Boiled Turkey with Oyster Saucep. 187Boiled Turkey with Celery Saucep. 187Boiled Chickenp. 187Boiled Chickenp. 187Cream Onion Saucep. 188Roast Beefp. 189Roast Lamb with Sobbel-Saucep. 189Sorb-Saucep. 190Broiled Venisonp. 190Roast Lambp. 190Cucumber Saucep. 190Fried Venisonp. 191Roast Venisonp. 191Larded Saddle of Venisonp. 191Shoulder of Venison Lardedp. 191Hare Barded and Roastedp. 192Broiled Ortolansp. 193Fried Reed-Birdsp. 193Beed-Birdsp. 193Woodcock on Toastp. 193Fried Woodcockp. 194Snipe Fried in Oilp. 194Snipe Broiled Wholep. 194Roast Ploverp. 194Quail Barded and Roastedp. 194Roast Quailp. 195Baked Quailp. 195Broiled Canvas-Back Duckp. 195Boast Canvas-Back Duckp. 195Canvas-Back Duck, Philadelphia Stylep. 196Broiled Canvas-Back Duck, Delmonico Stylep. 196Roast Wild Duckp. 196Filets of Wild Duck with Orange-Saucep. 196Roast Widgeonp. 196Orange Essence Saucep. 196Roast Tealp. 197Onion-Saucep. 197Roast Prairie Chickens or Grousep. 197Roast Partridgep. 197Prairie Chickens Broiledp. 197Broiled Partridgep. 197Roast Ptarmiganp. 198Roast Guinea-Fowlp. 198Boned Squabs and Pigeonsp. 198Roast Turkey Poultp. 199Gravy for Roast Turkeyp. 199Giblet Stuffingp. 200Salt-Pork Stuffingp. 200Suet Stuffingp. 200Potato Stuffingp. 200