Recipes from Manual for army cooks

Records 1 to 50 of 310, in reading order. Each links to a modern interpretation.

Cooking Butter from Suetp. 9 Stock Soup (Bouillon)p. 19 Tomato Soup (from Stock)p. 20 Vegetable Soup (from Stock)p. 20 Barley Soupp. 20 Barley Soup (from Stock)p. 20 Dried Bean Soupp. 20 Macaroni Soupp. 21 Sago Soupp. 21 Rice Soupp. 21 Rice Soupp. 21 Tomato and Rice Soupp. 21 Vegetable Soupp. 21 Tomato Soup, No. 1p. 21 Tomato Soup, No. 2p. 22 Mutton or Lamb Brothp. 22 Mutton or Lamb Brothp. 22 Dumpling Brothp. 22 Ox-Tail Soupp. 23 Consommep. 23 Tomato and Rice Soupp. 23 Bean Soupp. 23 Pea Soupp. 24 Oyster Soup (Cove Oysters)p. 24 Oyster Soup (Cove Oysters)p. 24 Oyster Soup (Fresh Oysters)p. 24 Mock Oyster Soupp. 24 Beef Teap. 25 Onion Soupp. 25 Kidney Soupp. 25 St. Patrick's Soupp. 25 Fried Bread for Soupsp. 26 Boiled Fishp. 26 Fried Fishp. 26 Baked Fishp. 27 Fish or Clam Chowder, No. 1p. 27 Fish Chowder, No. 2p. 27 Turbot (Fish Hash)p. 28 Fish Bakep. 28 Boiled Salt Codfishp. 28 Codfish Ballsp. 28 Salt Codfish Hashp. 29 Boiled Salt Mackerelp. 29 Broiled Salt Mackerelp. 29 Baked Shadp. 29 Baked Halibut (Creole Style)p. 30 Little Pigs in Blanketsp. 30 Gravy for Baked Fishp. 30 Gravy for Baked Fishp. 30 Drawn-Butter Saucep. 30