Recipes from Handbook of practical cookery

Records 51 to 100 of 536, in reading order. Each links to a modern interpretation.

Salmon Puddingp. 33 Stewed Cod Fishp. 34 Roast Turkeyp. 35 Roast Porkp. 36 Roast Bullock's Heartp. 36 Boiled Leg of Muttonp. 37 Boiled Corned Beefp. 37 Boiled Fowl: Egg Saucep. 38 Boiled Beefsteak Puddingp. 39 Beefsteak Piep. 40 Hot-potp. 40 Stewed Beefp. 41 Haricot of Muttonp. 41 Blanquette of Vealp. 41 Fricassée of Chickenp. 42 Rolled Shoulder of Muttonp. 43 Mutton Soubisep. 43 Windham Cutletsp. 43 Ragout of Rabbitp. 45 Browned Rabbitp. 45 Stewed Kidneyp. 45 Braised Fillet of Vealp. 45 Rabbits Stewed in White Saucep. 47 Curried Rabbitp. 47 Duck with Green Peasep. 47 Babbit Piep. 47 Veal Piep. 48 Pigeons and Tomatoesp. 48 Turkey Stuffed with Chestnutsp. 49 Turkey Stuffingp. 49 Browned Calf's Headp. 49 Forcemeat Ballsp. 49 Dressed Lamb's Headp. 50 Minced Collopsp. 50 Mutton Cutletsp. 50 Rissolesp. 51 Cornish Pastiesp. 51 Curryp. 51 Cold Boiled Mutton with Tomato Saucep. 51 Corned Beef Hashp. 52 Sausage Rollsp. 53 Cold Turkey with White Saucep. 53 Veal Ballsp. 54 Minced Chicken with Potato Wallp. 54 Cold Chickenp. 55 Savoury Hashp. 55 Minced Cold Vealp. 56 Broiled Beef-steakp. 57 Broiled Chickenp. 57 Pork Sausages with Mashed Potatoesp. 57