Recipes from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..
Records 251 to 300 of 710, in reading order. Each links to a modern interpretation.
Roast Turkey with Oystersp. 113Scalloped Turkeyp. 113Devilled Turkey Legsp. 113Timbale of Turkey Livers with Bread Mixturep. 114Roast Goose Stuffed with Chestnutsp. 114Baked Wild Goosep. 115Salmi of Duckp. 115Quail à la Boyalep. 116Pigeon Piep. 117Ballottines of Squabp. 117Partridges à la Malagap. 117Fillet of Partridge à la Jardinièrep. 117Roast Saddle of Venison with Saucep. 118Allemande Saucep. 118Asparagus Saucep. 119Drawn Butterp. 120Celery Saucep. 120Cheese Saucep. 120Puree of Chestnutsp. 120Clam Saucep. 120Egg Saucep. 120Espagnole Saucep. 120Creamy Saucep. 120Puree of Cucumbersp. 121Curry Saucep. 121Custard Saucep. 121Glazep. 121Demiglace Saucep. 121Sauce for Devilled Hamp. 121Italienne Saucep. 122Lemon Saucep. 122Maryland Saucep. 122Lobster Saucep. 122Lyonnaise Saucep. 122Madeira Saucep. 122Maitre d'Hotel Saucep. 122Martinot Sauce for Fishp. 122Mint Saucep. 123Mussel Saucep. 123of Wales Saucep. 123Princess Saucep. 123Puree of Potatoesp. 123Shrimp Saucep. 124Spanish Etaucep. 124Supreme Saucep. 124Puree of Spinachp. 124Wine Saucep. 126Cream Salad Dressingp. 126Cream Boiled Dressing for Saladsp. 126Mayonnaise Dressingp. 126