Recipes from Miss Parloa's kitchen companion

Records 201 to 250 of 1,227, in reading order. Each links to a modern interpretation.

Hashed Beef on Toastp. 133 Frizzled Beefp. 133 Creamed Beefp. 133 Loin of Vealp. 134 Blanquette of Vealp. 134 Brown Fricassee of Vealp. 135 Veal Pillaup. 136 Curry of Vealp. 136 Minced Veal on Toastp. 136 Terrapin Vealp. 137 Jellied Vealp. 137 Veal Loafp. 138 Leg of Lamb a la Jardinierep. 138 Broiled Breast of Lambp. 138 Fricassee of Lamb with Baked Dumplingsp. 139 Lamb Warmed in Curry Saucep. 139 Ragout of Cold Lambp. 140 Boiled Leg of Muttonp. 140 Stuffed and Rolled Shoulder of Muttonp. 140 Stuffed Fillet of Muttonp. 140 Broiled Breast of Muttonp. 141 Ragout of Muttonp. 141 Irish Stewp. 141 Brunswick Stewp. 142 Vegetable Stewp. 142 Escaloped Muttonp. 142 Deviled Muttonp. 142 Fried Bacon, Southern Fashionp. 143 Fried Liver and Baconp. 143 Blanquette of Calf's Liverp. 143 Calf's Liver with Cream Saucep. 143 Liver in Cream Saucep. 144 Liver Hashp. 144 Lamb's Liver Sautép. 144 Baked Hashp. 144 Broiled Hamp. 144 Crumbed Kidneysp. 144 Kidneys Sautép. 145 Kidneys a la Tartarp. 145 Corned Beef Hashp. 145 Tongue Hashp. 146 Turkey Hashp. 146 Vegetable Hashp. 146 Meat-and-Potato Hashp. 146 Force-meat Cakesp. 147 Baked Sausagesp. 147 Baked Rice and Sausagesp. 147 Turkish Pilafp. 148 Turkish Pilafp. 148 Ham Cakesp. 148