Recipes from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..
Records 201 to 250 of 710, in reading order. Each links to a modern interpretation.
Irish Stewp. 98Beef Scotch Hot Potp. 98Mutton Croquettesp. 98Broiled Lamb's Kidneysp. 98Devilled Lamb's Kidneysp. 99Baked Pork and Beansp. 99Boiled Hamp. 99Baked Ham with Hot Saucep. 99Hot Sauce for Baked Hamp. 99Ham Boiled in Ciderp. 100Boiled Ham à la Chamberlinp. 100Virginia Hamp. 100Ham Moussep. 100Roast Pigp. 101Horseradish Saucep. 101Roast Porkp. 102Crown of Porkp. 102Roast Leg of Porkp. 102Mock Duckp. 102Walnut Groquettesp. 102Chicken Croquettesp. 102Chicken à la Marengop. 102Chicken Ghimbop. 102Marinade of Chickenp. 103Fried Chicken with Cream Saucep. 103Chicken Ormeskiesp. 103Flour Batter for Marinadep. 103Fried Chicken with Tomato Saucep. 104Poulade à la Boyalep. 104Fricassee à la Dauphinep. 105Chicken Curryp. 105Boned Broiled Chicken with Mushroom Saucep. 105Fricassee of Chicken with Mushroomsp. 106Boiled Chicken and Tonguep. 106Creamed Chickenp. 107Chicken Canapésp. 107Jellied Chickenp. 107Walled Chickenp. 107Jellied Chickenp. 108Pressed Chickenp. 109Galantine of Chickenp. 109Terrapin Chickenp. 109Chicken and Rice Piep. 110Chicken Piep. 110Chicken Timbalep. 110Chicken à la Parisiennep. 111Timbale à la Hydep. 111Boast Capon with Trufflesp. 112Desoaidesp. 113Chicken Liver Gromeskiesp. 113