Recipes from The Ideal cook book
Records 51 to 100 of 781, in reading order. Each links to a modern interpretation.
Salmon (to Pot)p. 13Salmon (to Dry)p. 13Salmon (Dried)p. 14Salmon (Fried with Anchovy Sauce)p. 14Salmon (Dressed with Italian Sauce)p. 14Fresh Salmon (to Boil)p. 14Whitings (Fried)p. 14Whitings (Fried)p. 14Reece (to Boil)p. 14Lobsters (Potted)p. 15Lobster Croquettesp. 15Shad (Boiled)p. 15Shad (Baked)p. 15Cream Oysters on the Half-Shellp. 16Oyster Pattiesp. 17Baked Herrings or Spratsp. 17Fillet of Turbot with Dutch Saucep. 18Baked Halibutp. 18Turbot au Gratinp. 19Fried Smeltsp. 19Haddock with Tomatoesp. 19Fish Croquettesp. 19Stuffing for Pike, Haddock, and Small Codp. 19Boiled Halibutp. 19Halibut Steakp. 20Fowl (Roast)p. 21Fowl (to Boil)p. 21Chicken Cutlets (with Rice)p. 21Chicken a la Jardinierep. 21Chicken Leafp. 22Chicken Rissolesp. 22Jellied Chickenp. 22Braised Fowl with Macaronip. 22Puree of Gamep. 22Broiled Chicken with Mushroomsp. 23Wild Duck (Roast)p. 23Quail Piep. 23Rabbit Piep. 24Rabbit (Stewed)p. 24A German Dishp. 24Giblets (to Stew)p. 24Giblets (to Stew)p. 24Roast Haunch of Venisonp. 25Hashed Venisonp. 26Roast Goosep. 26Hashed Game (Cold Meat Cookery)p. 26Hashed Game (Cold Meat Cookery)p. 26Spiced Beefp. 27Beef-Steak Puddingp. 27Fillets of Beef (with Olives)p. 28