Recipes from A laboratory manual of foods and cookery

Records 151 to 200 of 393, in reading order. Each links to a modern interpretation.

Creole Soupp. 57 Fillet of Beef Ip. 58 Stuffed Flank Steak or 'Mock Duck'p. 58 Dressing for Flank Steakp. 58 Brown Gravyp. 58 Hamburg Steakp. 59 Breaded Mutton Cutletsp. 59 Veal Loafp. 59 Beef Stewp. 60 Beef Brothp. 60 Meat Cakesp. 60 Meat Piep. 61 Browned Hashp. 61 Casserole of Rice and Meatp. 61 Casserole of Beefp. 61 Brown Saucep. 61 Casserole of Vealp. 61 Souffle of Lambp. 61 Royal Scallopp. 61 Saucep. 62 Spanish Sauce for Steakp. 62 Cuban Sauce Ip. 62 Cuban Sauce IIp. 62 Horseradish Saucep. 62 Spanish Creamsp. 64 Roast Chickenp. 66 Fricasseed Chickenp. 66 Stuffing for Roast Chickenp. 66 Chicken a la Kingp. 66 Gravyp. 66 Maryland Chickenp. 66 Chicken Piep. 66 Chicken en Casserolep. 67 Creamed Chickenp. 67 Egg Saucep. 68 Boiled Fishp. 68 Steamed Fishp. 68 Stuffing for Fishp. 68 Fish Chowderp. 68 Fish Ballsp. 69 Maitre d'Hotel Butterp. 69 Hollandaise Saucep. 69 Oyster Brothp. 69 Mock Hollandaise Saucep. 69 Clam Brothp. 71 Clam Chowder Ip. 71 Oyster Stewp. 71 Oyster Cocktailp. 71 Fried Oystersp. 72 Pigs in Blankets or Oysters in Baconp. 72