Recipes from German cookery for the English kitchen

Records 101 to 150 of 429, in reading order. Each links to a modern interpretation.

Piquant Herringp. 27 Marinaded Fresh Herringsp. 27 Crayfish with Saucep. 28 Weisse Gnmdsauoe (White Sauce)p. 28 Hummep-Frikassee (Lobster Fricassee)p. 28 AuBtem-Ragout (Oyster Ragout)p. 28 Sardellen-Sauoep. 28 Tomaten-Sauce (Tomato Sauce)p. 28 Frikassee-Sauoe (Fricassee Sauce)p. 28 HeringB-Sauoe (Herring Sauce)p. 29 Champi^on-Sauoe (Mushroom Sauce)p. 29 Bechamel-Saucep. 29 Heerrettig-Saaoe (Horseradish Sauce)p. 29 Heerrettig-Saaoe (Horseradish Sauce)p. 29 Mandelmeervettig (Horseradish Sauce with Almonds)p. 30 Krebs-Sauoe (Crayfish Sauce)p. 30 Fisoh-Sauoe (Fish Sauce)p. 30 Botwein-Sauoe (Red Wine Sauce)p. 30 Ausiem-Sance (Oyster Sauce)p. 30 Caviar Saucep. 30 Oorken-Saaoe (Cucumber Sauce)p. 30 BoBiiien-Saaoe (Sultana Sauce)p. 30 Triiffel-Saaoe (Truffle Sauce)p. 30 Burgander-Saace (Burgundy Sauce)p. 31 Hadeira-Saucep. 31 Polnisohe Sauoe (Polish Sauce)p. 31 Hollfindisohe Sauce (Dutch Sauce)p. 31 Hollfindisohe Sauce (Dutch Sauce)p. 31 Sauce Biamaise Ip. 31 Sauce Biamaise IIp. 32 Mustard Saucep. 32 Cumberland Saucep. 32 Fruit Saucep. 32 Red Wine Saucep. 32 Mustard Butter for Fishp. 32 Sauce for Cauliflower, Asparagus or Salsifyp. 32 Cold Herring Saucep. 32 Remouladen Saucep. 33 Vanilla or Almond Saucep. 33 Red Wine Saucep. 33 Roast Harep. 33 Salmi of Partridgep. 33 Cherry Saucep. 33 Weinsohaum-Saucep. 33 Saddle of Venisonp. 34 Roast Partridgesp. 34 Venison Cutlets with Burgundy Saucep. 34 Venison Ragoutp. 34 Salmi of Harep. 34 Braised Chickensp. 35