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

Records 151 to 200 of 710, in reading order. Each links to a modern interpretation.

Beef à la Modep. 84 Fillet of Beef with Mushroom Saucep. 84 Mushroom Saucep. 84 Braised Boil of Beef à la Printanièrep. 84 Fried Oxp. 85 Corned Beefp. 85 French Creamed Corned Beef Hashp. 85 Timbale of Tongue with Saucep. 85 Brains with Mushroomsp. 85 Sauce for Tongue Timbalep. 85 Tongue Stewp. 85 Baked Tripep. 86 Fried Tripe with Espagnole Saucep. 86 Btewed Tripe with Tomatoesp. 86 Fricasseed Vealp. 86 Veal Potpie with Dumplingsp. 87 Veal Cutlets à la Polonaisep. 87 Dumplings for Potpiep. 87 Veal à la Cadetp. 87 Veal Outlet with Puree of Cucumberp. 88 Veal Cutlets London Fashionp. 88 Veal Loafp. 88 Veal à la Marengop. 88 Plawp. 88 Knuckle of Veal with Ricep. 89 Pickled Vealp. 89 Meat and Nut Ballsp. 89 Sweetbread Jardinière with Saucep. 89 Jardinière Saucep. 90 Sweetbreads with Brown Saucep. 90 Baked Sweetbreadsp. 90 Sweetbread Croquettes with Saucep. 90 Sweetbread Pattiesp. 90 Scalloped Sweetbreadsp. 91 Stewed Calf's Liverp. 91 Sweetbread Timbalep. 91 Veal Kidney Piep. 91 Baked Calf's Liver with Glazed Onionsp. 91 Baked Calf's Liver with Glazed Onionsp. 91 Glazed Onionsp. 91 Fried Calf's Liver and Baconp. 92 Calf's Brains with Mushroom Saucep. 92 Calf's Brains à la Vinaigrettep. 93 Quarter of Spring Lambp. 94 Ourry of Lamb with Asparagus Topsp. 94 Fillets of Muttonp. 94 Mutton Stewp. 95 Devilled Muttonp. 96 Boiled Leg of Muttonp. 96 Mutton Pilaup. 96