Recipes from Handbook of practical cookery

Records 1 to 50 of 536, in reading order. Each links to a modern interpretation.

Brown Stockp. 13 Clear Soupp. 14 Kidney Soupp. 14 Mock Turtle Soupp. 15 Brown Soupp. 15 Giblet Soupp. 15 Hotch-potchp. 16 Hare Soupp. 17 White Stockp. 17 Tapioca Cream Soupp. 18 Turkish Soupp. 18 Soup a-la-Reinep. 18 Rabbit Soupp. 19 Mullagatawny Soupp. 19 Ox-tail Soupp. 19 Puree a-la-Condep. 20 Puree of Green Peasep. 20 Tomato Pureep. 20 Asparagus Pureep. 21 Turnip Pureep. 21 Potato Pureep. 22 Oyster Soup à la Reinep. 22 Fish Chowderp. 22 Oyster Soupp. 23 Fried Oystersp. 23 Fricassee of Oysterp. 23 Scalloped Oystersp. 24 Oysters a-la-Cremep. 24 Oyster Preparationp. 25 Oyster Croquettesp. 25 Oyster Ballsp. 26 Crab Piep. 26 Curried Lobsterp. 27 Eel Piep. 27 Fricassee of Lobsterp. 28 Filet de Sole a-la-Maitre d'Hotelp. 28 Boiled Cod-fishp. 28 Sole au Gratinp. 29 Broiled Mackerelp. 29 Stuffed Haddockp. 29 Fried Smeltsp. 29 Broiled Haddockp. 30 Sole in Jellyp. 30 Sole a-la-Normandiep. 31 Fish a-la-Russep. 31 Fish Cakesp. 32 Salmon Piep. 32 Turbot a-la-Cremep. 32 Potted Halibutp. 33 Kedgereep. 33