Recipes from Miss Cameron's cookery book

Records 101 to 150 of 520, in reading order. Each links to a modern interpretation.

Chicken in Batterp. 28 Stuffed Onionsp. 28 Poulet aux Champignonsp. 28 Poulet a la Hosgroisep. 28 Poulet a la Czarinap. 28 Fricassee of Gold Chickenp. 28 Sweetbreads Fried in Pastryp. 29 Tongue a la Portugaisep. 29 Timbales of Muttonp. 29 Mushrooms a l'Ambassadressp. 29 Stuffed Cucumbers a la Rsine Blanchep. 30 Stuffed Cucumbers (Brown)p. 30 Tomatoes a la Heinep. 30 China Ohilop. 30 Haricot Muttonp. 30 Ragout of Vealp. 31 Fillets of Veal a la Portugaisep. 31 Veal Cutlets a la Talleyrandp. 31 Italian Tripep. 31 Economical Ragoutp. 31 Ribs of Lamb au Gratinp. 32 Lamb Cutlets with Cucumberp. 32 Medallions de Veau a la Bar.nnep. 32 Luncheon Quenellep. 32 Pork Mouldp. 32 Spring Outlets (Gold)p. 33 Tomatoes a la Figarop. 33 Malay Curryp. 33 Quickly-made Curryp. 33 Madras Curryp. 33 Prawn Curryp. 34 Purge of Chestnutsp. 34 Kidneys a la Brochettep. 34 Snipe Paddingp. 34 Chicken Croquettesp. 34 Stewed Ox-Tail Entreep. 34 Pish-Pashp. 34 Neck of Mutton with Sorrelp. 35 Braised Neck of Vealp. 35 Ragout of Rabbitp. 35 Chaud-Froid of Chickenp. 35 Steak and Oyster Puddingp. 36 Leveret and Orange Saucep. 36 Foie Grasp. 36 Foie Grasp. 36 Salmis of Pigeonsp. 36 Italian Polpettip. 36 Veroni Macaroni Mouldp. 36 Sauce Robertp. 38 Brown Saucep. 38