Recipes from Handbook of practical cookery
Records 101 to 150 of 536, in reading order. Each links to a modern interpretation.
Liver and Baconp. 57Fried Chicken with Chivesp. 58Chicken with Chivesp. 58Jugged Harep. 59Haunch of Venisonp. 59Boudinsp. 59Roast Pheasantp. 60Partridge Piep. 60Roasts-rousep. 61Wild Ducksp. 61Larksp. 62Pigeons with Green Peasep. 62Woodcock on Toastp. 62Stewed Wild Pigeonsp. 63Kromesquies Russep. 63Curry with Boiled Ricep. 64Rissoles of Vealp. 64Beef Olivesp. 65Fricassee of Sweet-Breadsp. 65Larded Sweet-Breadsp. 65Vol-au-Vent of Sweet-Breadsp. 66Chaud-froid of Chickenp. 67Chicken Croquettesp. 68Croquettes of Chickenp. 68Quenelles of Vealp. 68Grenadines of Vealp. 69Talleyrand Cutletsp. 70Timbalesp. 70Cutlets à la Maréchalp. 70Fillet of Beef with Sauce Hollandaisep. 71Browned Sweet-Breadsp. 71Sweetbreads with Cream Saucep. 72Spinach with Eggsp. 73Cauliflower au Gratinp. 73Tomato Farcip. 74Boiled Asparagus with White Saucep. 74Green Peasep. 75Turnipsp. 75Boiled Cabbagep. 75Boiled Carrots with Brown Saucep. 76Boiled Potatoesp. 76Boiled Haricot Beansp. 76Colcannonp. 77Boiled Onionsp. 78Baked Onionsp. 78Lima Beansp. 79Cabbage a-la-Modep. 79Boiled Parsnipsp. 79Leeks au Gratinp. 80Macaroni and Cheesep. 80