Recipes from Kirmess cook book
Records 201 to 250 of 985, in reading order. Each links to a modern interpretation.
Beef a la Modep. 60Corn Beef Boiled Dinnerp. 60Broiled Steakp. 60Broiled Steak with Marrowp. 61Broiled Fillet of Beefp. 61Beefsteak and Fried Onionsp. 61Steak a la Stanleyp. 61Steak en Casserolep. 61Crown of Lambp. 62Hind Quarter of Spring Lambp. 63Family Stew of Lamb and Peasp. 63Casserole of Lamb Chopsp. 63Stuffed Shoulder of Lambp. 63Boiled Leg of Muttonp. 64Boiled Leg of Muttonp. 64Roast Mutton, Breton Stylep. 64Roast Saddle of Muttonp. 64Breaded Mutton Chops with Cheesep. 64Lamb Stewp. 64Roast Leg of Vealp. 65Veal Cutletsp. 65Veal Steaks with Mushroom Saucep. 65Larded Vealp. 65Boiled Hamp. 66Roast Ham with Champagne Saucep. 66Ham, Southern Stylep. 66To Boil a Hamp. 67Sucking Pig a la Busse with Horseradish Saucep. 67Horseradish Saucep. 67Roast Pigp. 67Crown of Porkp. 67Roast Porkp. 67Chine of Pork Braised with Applesp. 68Pork Tenderloinsp. 68An English Pork Piep. 68Soused Pigs' Feetp. 69Baked Tripep. 69Tripe in Batterp. 69Tripe Rollsp. 69Lyonnaise Tripep. 69Pickled Tripep. 69Mint Jelly to Serve with Lambp. 69Mint Jellyp. 69Mint Jelly (Mrs. T. K. Chambers)p. 70Mint Jelly (Table Talk)p. 70Bread Dressing for Turkeyp. 73Sausage Dressing for Turkeyp. 73Oyster Stuffing for Turkeyp. 73Chestnut Stuffing for Turkeyp. 73Roast Turkey with Oystersp. 73