Recipes from Harper's cook book encyclopædia

Records 601 to 650 of 1,785, in reading order. Each links to a modern interpretation.

Oysters, Friedp. 163 Oysters, au Gratinp. 163 Oyster Sausagesp. 164 Oyster Omeletp. 164 Oyster Pattiesp. 164 Oysters, Pickledp. 165 Oyster Piep. 165 Oyster Saucep. 165 Oysters a la Poulettep. 165 Oysters, Ramekins ofp. 165 Oysters, Roastedp. 165 Oyster Saladp. 165 Oyster Sandwichesp. 166 Oyster Sausagesp. 166 Oysters, Scallopedp. 166 Oyster Soupp. 167 Oysters, Stewedp. 167 Oysters, Stuffedp. 168 Prawns in Shellsp. 168 Scallops and Scrambled Eggsp. 169 Shrimps, Canned (in a chafing-dish)p. 169 Shrimps in Jellyp. 169 Shrimp or Prawn Pattiesp. 169 Shrimps, Stuffedp. 169 Almond Force-meatp. 170 Almond Force-meatp. 170 Curry Force-meat Ballsp. 170 Beef Force-meatp. 170 Chestnut Force-meatp. 170 Game Force-meatp. 170 Gratinp. 170 Cream Stuffing (for chicken)p. 171 Egg Force-meat Ballsp. 171 Fish Force-meatp. 171 Fish Soups, Force-meat Balls forp. 171 Game Force-meat ofp. 171 Liver Force-meatp. 171 Hare Force-meatp. 171 Force-meat for Meat Pies or Ragoutsp. 172 Mushroom Force-meatp. 172 Mushroom Stuffing for Turkeyp. 173 Onion Stuffing for Chickenp. 173 Sage and Onion Stuffing for Geese, Pork, and Ducksp. 173 Oysters Force-meatp. 173 Passover Balls for Soupp. 173 Sage, Onion, and Apple Stuffing for Geese, Pork, and Ducksp. 173 Shrimp Force-meatp. 174 Suet Force-meat Ballsp. 174 Turkey Force-meatp. 174 Turtle Soup Force-meatp. 174