Recipes from Manual for army cooks

Records 51 to 100 of 310, in reading order. Each links to a modern interpretation.

Pickle Saucep. 30 Boiled-Egg Saucep. 30 Baked Beefp. 31 Pot Roastp. 31 Broiled Filletp. 32 Pounded Beefp. 32 Broiled Beefsteakp. 32 Broiled Beefsteakp. 32 Beefsteak Smothered in Onionsp. 33 Boiled Fresh Beefp. 33 A La Mode Beefp. 34 Beef Bouillip. 34 To Stew Fresh Beefp. 35 To Make a Beef Piep. 35 Baked Beef Heartp. 36 Potato Piep. 36 Turkish Pillaup. 36 Crimean Kebobsp. 37 Bombshellsp. 37 Stewed Beef Heartp. 38 Stewed Beef Heartp. 38 Boiled Fresh Beef Tonguep. 38 Marrow Bonesp. 39 Corned Beef and Cabbagep. 40 New England Boiled Dinnerp. 40 Brine to Corn Meatsp. 40 Browned Flourp. 40 Gravy for Baked Meatsp. 40 Brown Saucep. 41 Wet Hashp. 42 Dry Hashp. 42 Pemmicanp. 43 Baked Pork and Beansp. 44 Baked Beans with Porkp. 44 Sausage Meatp. 44 Breakfast Sausagep. 44 Boiled Hamp. 45 Fried Liver (Begue Style)p. 46 Fried Liver (Begue Style)p. 46 Boiled Muttonp. 46 Mutton Pot Piep. 46 Irish Stewp. 46 Hot Potp. 46 Mint Saucep. 47 To Bake or Roast a Quarter of Lambp. 47 Roast Loin of Vealp. 47 Veal Pot-Piep. 47 Baked Turkeyp. 48 Baked Venisonp. 49 Baked Rabbitp. 49