Recipes from Kentucky receipt book

Records 251 to 300 of 1,508, in reading order. Each links to a modern interpretation.

Stewed Hashp. 34 Daubed Roast Beefp. 34 Smothered Beefsteakp. 34 Smothered Beefsteakp. 34 Scrapplep. 34 Stuffing for Ham, Venison or Muttonp. 35 A Stewed Beefsteakp. 35 Fan Broiled Beefsteakp. 36 Cream Gravyp. 36 Gravyp. 36 To Marinatep. 36 Barbecued Rabbitp. 36 Beefsteak Patep. 36 Baked Calf's Headp. 36 Dry Beef Hashp. 36 Broiled Venisonp. 36 Beef With Brown Gravyp. 37 Breast of Vealp. 37 Venison Pastjrp. 37 Boast Venisonp. 38 Venison Steakp. 38 Deviled Venisonp. 38 Venison Hashp. 38 Fillet of Veal Boastp. 38 Shoulder of Vealp. 38 Boast Vealp. 39 Calf's Headp. 39 Larded Liver With Claret Saucep. 39 Lamb's Liverp. 39 Veal Tonguesp. 39 Pork Chopsp. 39 Barbecued Muttonp. 39 Squirrel Pot Piep. 39 Mint Saucep. 40 Southern Hamburg Steakp. 40 Sauce for Veal Loafp. 41 Pressed Vealp. 41 Dumplingsp. 41 Veal Loafp. 41 To Boil a Hamp. 42 Baked Hamp. 42 Stuffed Hamp. 42 Pork Tenderloinp. 43 Liver With Chestnutsp. 43 Kidneys in Sherryp. 43 Boiled Pigs Feetp. 43 To Fry Hog Brains (Alternative)p. 43 Spare-Bibp. 43 Baked Spare-Bibp. 43 Boiled Spare-Bibp. 43