Recipes from Harper's cook book encyclopædia
Records 801 to 850 of 1,785, in reading order. Each links to a modern interpretation.
Rabbit, Friedp. 211Rabbit, Matelote ofp. 211Rabbit a la Minutep. 211Rabbit, Old-fashioned Barbecuedp. 212Old-fashioned Barbecued Rabbitp. 212Roasted Harep. 212Rabbit a la Tartarep. 212Reed-birds and Potatoes in Surprisep. 213Redbirds in Jellyp. 213Snipes a la Minutep. 214Roasted Snipesp. 214Squabs (with mixed vegetables)p. 214Squabs, Bakedp. 214Venison, Fillets ofp. 214Squabs in Halves (with water-cress)p. 215Turkey, Roast Wild (Kentucky style)p. 215Marinade for Venisonp. 216Potted Venisonp. 216Roasted Woodcockp. 216Marinaded and Baked Venisonp. 216Kentucky Venisonp. 216Broiled Venison Steaksp. 217Venison Pastryp. 217Stuffed Woodcockp. 218Stuffed Birdsp. 218Gravy for Boiled Meatp. 220Gravy for Curried Fishp. 220Gravy for Gamep. 220Gravy from Extract of Meatp. 221Gravy for Grills and Broilsp. 221Gravy for Poultryp. 221Gravy for Roast Meatp. 221Gravy, Sage and Onionp. 222Gravy, Seasoning forp. 222Gravy, White (for fish)p. 222White Gravy for Fishp. 222Brown Thickeningp. 222White Thickening for Saucesp. 222Simple Thickening for Ordinary Brown Soupp. 223Gruel, Barleyp. 224Barley Gruelp. 224Oatmeal Gruelp. 224Hop Teap. 225Almond Icep. 225Currant Icep. 225Ginger Icep. 226Lemon Icep. 226Orange Icep. 226Caramel Ice-creamp. 226Peach Surprise Icep. 226