Recipes from German cookery for the English kitchen

Records 151 to 200 of 429, in reading order. Each links to a modern interpretation.

Braised Chicken with Piquant Saucep. 36 Chicken Ricep. 36 Chicken Fricasseep. 36 Braised Pigeonsp. 37 Roast Turkeyp. 37 Roast Goosep. 37 Braised Duckp. 39 Duck Gibletsp. 39 Sour Beefp. 39 Beef Olivesp. 39 Rolled Breast of Beefp. 39 Stewed Beefp. 39 Deutflohes Beefsteakp. 41 Prussian Cutletsp. 41 Rindfleisohreste mit Aepfelnp. 41 Restepuddingp. 41 Rinderzungen-Ragoutp. 42 Rinderleber gesohmortp. 42 Rinderbragenp. 42 Ungarisohes Ooolasohp. 42 Oekoohtes Kalbflelsoh mit Frikassee Sauoep. 42 Feines Frikassee Yon Kalbfleischp. 43 Oesohmortes Kalbfleisohp. 43 Braised Vealp. 43 Veal Aspicp. 43 Braised Veal with Egg Saucep. 43 Braised Veal Cutletsp. 43 Veal Olivesp. 43 Boiled Veal in Jellyp. 44 Veal Cutlet with Ragoutp. 44 Calves' Liver Dumplingsp. 44 Calves' Liverp. 44 Calves' Liver Goulaschp. 44 Calves' Liver Patép. 45 Kalbsleber-Brot (Calves' Liver Pâté)p. 45 GeBohmorte Kalbsmiloh (Braised Calves' Sweetbread)p. 45 Kalbnuiloh-Padding (Sweetbread Pudding)p. 45 KalbBmiloh-Groquettes (Sweetbread Croquettes)p. 45 KalbBbpfigen (Calves' Brain)p. 46 Ragout fin in Husoheln (Ragout fin in Scallops)p. 46 Kalbszunge mit hollandisoher Sanoe (Calves' Tongue with Dutch Sauce)p. 46 Kalbfleisohring (Border of Minced Veal)p. 46 Braised Porkp. 46 Mutton Puddingp. 47 Pigs' Ears with Mustard Saucep. 47 Sheep's Tongues in Aspicp. 47 Stewed Porkp. 47 Pork as Mock Venisonp. 48 Piquant Leg of Porkp. 48 Chine of Pork with Cherry Saucep. 48