Recipes from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Records 51 to 100 of 710, in reading order. Each links to a modern interpretation.

Tomato Cream Soupp. 57 Tomato Soupp. 57 Tomato Soup Maigrep. 57 Sorrel Soupp. 58 Fish Forcemeatp. 58 Veal Forcemeat for Fishp. 58 Baked Basap. 58 Baked Bluefishp. 59 Shredded Cod Baked with Cream Saucep. 59 Baked Codp. 60 Baked Cod's Headp. 60 Codfish à la Modep. 60 Colonial Codfish Pie with Crustp. 60 Codfish Ballsp. 61 Maigre Fish Piep. 61 Salt Mackerelp. 61 Pompano Fillets à la Duchessep. 61 Broiled Pompano with Lobsterp. 62 Boiled Red Snapperp. 62 Baked Red Snapper with Forcemeatp. 62 Broiled Salmonp. 63 Salmon Gutletsp. 63 Baked Salmonp. 63 Fillets of Salmon à la Vénitiennep. 63 Salmon Mousse à la Martinotp. 64 Fish Saucep. 64 Baked Salmon Troutp. 64 Broiled Shad à l'Abbé with Herb Saucep. 64 Herb Saucep. 64 Planked Shadp. 65 Baked Shad Roep. 65 Shad Roe Cromeskiesp. 65 Roast Shad with Saucep. 65 Shad Saucep. 65 Boiled Brook Trout (Hot)p. 65 Boiled Brook Trout (cold)p. 66 Broiled Troutp. 66 Fried Trout, Mountain Stylep. 66 Baked Brook Trout, with Forcemeatp. 66 Sole à la Vénitiennep. 66 Sole Normande, with Saucep. 67 How to make the Saucep. 67 Fillet of Solep. 67 Fillet of Sole with Mushroom Pureep. 67 Chartreuse of Fish à la Hauraisep. 68 Baked Sardinesp. 68 Broiled Smeltsp. 68 Fried Smelts à la Parisiennep. 68 Baked Smeltsp. 68 Stuffed Smeltsp. 69