Recipes from Kentucky receipt book

Records 301 to 350 of 1,508, in reading order. Each links to a modern interpretation.

Spare-Bib Piep. 43 Pickle for Porkp. 43 Pickled Pigs Feetp. 43 Pigs Feet — Cream Dressingp. 43 To Fry Pigs Feetp. 44 To Fry Hog Brainsp. 44 Squirrels Stewedp. 44 Pan-Broiled Rabbitp. 44 Hasenpfefferp. 44 Roasted Rabbitp. 44 Stewed Chickenp. 45 Chicken a la Hollandaisep. 45 Chicken Piep. 46 Chicken a la Terrapinp. 46 Chicken Curryp. 46 Salmi of Duckp. 47 Heat Soufflép. 47 Chicken Panadap. 47 Marengo Chickenp. 48 Cream Turkey Hashp. 48 Turkey Hashp. 48 Chicken Piep. 48 Dressing for Turkey or Goosep. 48 Pan Broiled Chickensp. 48 Roast Duckp. 48 Roast Turkeyp. 49 Boast Duckp. 49 Chestnut Dressing for Turkeyp. 50 Meat Ballsp. 50 Broiled Partridgep. 51 To Roast Goosep. 51 Boiled Turkeyp. 51 To Fry Chickenp. 51 Brown Saucep. 52 Tomato Saucep. 53 Tomato Oatsupp. 53 Lamb Dressingp. 53 Tartare Saucep. 53 Dressing for Lambp. 53 Spanish Saucep. 53 Tomato Sauce IIp. 53 Brown Mushroom Saucep. 54 Sauce Piquantep. 54 White Saucep. 54 Indian Chutneyp. 54 Picalilli Saucep. 54 Olive Saucep. 54 To Make Bouxp. 54 Bouxp. 54 Hollandaise Saucep. 55