Recipes from Miss Parloa's kitchen companion

Records 1 to 50 of 1,227, in reading order. Each links to a modern interpretation.

Sirloin Roastp. 30 Entrecdte Steakp. 31 Chuck Steakp. 31 Fricandeau of Vealp. 31 Fillet of Vealp. 31 Porterhouse Chopsp. 32 Simplest Way of Making Stockp. 48 How Soups are Clearedp. 49 Meat Stockp. 50 Stock made with Shin of Beefp. 53 Bouillonp. 54 Consommép. 54 Veal Consommép. 55 Consommé with Macaronip. 55 Chicken Consommép. 56 Consommé with Ricep. 56 Consommé with Barleyp. 56 Consommé with Profiterolesp. 57 Consommé with Force-meat Ballsp. 57 Consommé with Quenellesp. 57 Consommé with Green Peasp. 57 Consommé with Asparagus Topsp. 57 Consommé with Poached Eggsp. 57 Consommé with Poached Eggsp. 57 Julienne Soupp. 58 Another Julienne Soupp. 58 Brown Soupp. 59 Beef Soup with Barleyp. 60 Barley Soupp. 60 Shin-of-Beef Soupp. 60 Sago Soupp. 61 Mock Turtle Soupp. 61 Mock Turtle Soupp. 61 Spaghetti Soupp. 62 Turkey Soupp. 62 Chicken Soupp. 63 Chicken Gombop. 63 Oyster Gombop. 64 Okra Soupp. 64 Okra-and-Rice Soupp. 64 Bean Soupp. 65 Scotch Puréep. 65 Pea Soupp. 65 St. Germain Soupp. 65 Green Pea Soupp. 66 Asparagus Soupp. 66 Sorrel Soupp. 66 Normandy Soupp. 67 Garbure a la Printanidrep. 67 Carrot Soupp. 68