Recipes from Miss Parloa's new cook book and marketing guide
Records 101 to 150 of 701, in reading order. Each links to a modern interpretation.
Boned Turkeyp. 64Aspic Jellyp. 65Jellyp. 66Roast Goosep. 66Roast Duckp. 66Roast Chickenp. 67Chicken a la Matelotep. 67Chicken a la Heinep. 68Chicken a la Tartarep. 68Broiled Chickenp. 68Chicken Stew with Dumplingsp. 68Larded Grousep. 69Potted Pigeonsp. 70Pigeons in Jellyp. 70Roast Rabbitp. 71Curry of Rabbitp. 71Saddle of Venisonp. 71Roast Leg of Venisonp. 71Fillet of Beef a la Hollandaisep. 72Fillet of Beef a l'Allemandp. 72Fillet of Beef in Jellyp. 72Alamode Beefp. 73Macaronied Beefp. 73Cannelon of Beefp. 74Cannelon of Beef, No. 2p. 74Beef Roulettep. 74Beef Olivesp. 75Veal Olivesp. 75Fricandelles of Vealp. 75Braised Tonguep. 75Tongue with Gravyp. 76Fillets of Tonguep. 76Baked Escaloped Tonguep. 76Tongue in Jellyp. 76Lambs' Tongues Stewedp. 77Stewed Ox Tailsp. 77Haricot of Ox Tailsp. 77Ox Tails a la Tartarep. 77Cold Game Piep. 78Ragout of Muttonp. 78Ragout of Vealp. 78Chicken Piep. 78Pasties of Game and Poultryp. 78Pate de Foies Grasp. 80Chartreuse of Chickenp. 81Chartreuse of Vegetables and Gamep. 81Vegetable Chartreusep. 82Chartreuse of Chicken and Macaronip. 82Galatine of Turkeyp. 83To Make the Jellyp. 84