Recipes from Miss Parloa's new cook book and marketing guide

Records 51 to 100 of 701, in reading order. Each links to a modern interpretation.

Cusk, a-la Cremep. 46 Baked Fish with Creamp. 46 Turbot a la Cremep. 47 Matelote of Codfishp. 47 Fish au Gratinp. 47 Smelts a la Tartarep. 47 Fish Au Gratinp. 48 Eels a la Tartarep. 48 Stewed Eelsp. 49 Roasted Oysters on Toastp. 49 Oysters Panned in their Own Liquorp. 50 Oysters Panned in the Shellp. 50 Oyster Sautép. 50 Oysters Roasted in the Shellp. 50 Little Pigs in Blanketsp. 50 Fricasseed Oystersp. 50 Creamed Oystersp. 50 Croustade of Oystersp. 51 Oyster Chartreusep. 51 Escaloped Oystersp. 51 Oysters Served in Escalop Shellsp. 51 To Pickle Oystersp. 52 Lobster Broiled in the Shellp. 53 Broiled Lobsterp. 54 Breaded Lobsterp. 54 Stewed Lobsterp. 54 Curry of Lobsterp. 54 Devilled Lobster in the Shellp. 54 Escaloped Lobsterp. 54 Lobster Cutletsp. 55 Boiled Hamp. 56 Salt Tonguep. 56 Fresh Tonguep. 56 Corned Beefp. 56 Roast Beef with Yorkshire Puddingp. 58 Yorkshire Puddingp. 58 Fillet of Veal, Roastedp. 58 Roast Hamp. 59 Braised Beefp. 60 Fricandeau of Vealp. 60 Leg of Lamb a la Prancaisep. 61 Braised Breast of Lambp. 61 Beef Stewp. 61 Irish Stewp. 62 Toad in the Holep. 62 Scotch Rollp. 62 Boiled Fowl with Macaronip. 63 Boiled Turkey with Celeryp. 64 Boiled Turkeyp. 64 Roast Turkey with Chestnut Stuffing and Saucep. 64