Recipes from The official handbook for the National Training School for Cookery

Records 1 to 50 of 293, in reading order. Each links to a modern interpretation.

To Clean a Copper Stewpanp. 6 Roasting a Leg of Muttonp. 6 Boiling Meatp. 7 Baking Meatp. 8 Clarifying Fatp. 10 Hashed Meatp. 11 Meat Frittersp. 12 Frittersp. 12 Goblet Piep. 13 Curryp. 14 Shepherd's Piep. 14 Fried Rissolesp. 15 Minced Meatp. 16 Mulligatawny Soupp. 17 Sausage Rollsp. 18 Sausage Rollsp. 18 Meat Piep. 18 Rissolesp. 19 Rissolesp. 20 Mincep. 20 Savoury Hashp. 20 Curry (Indian) of Rabbitp. 22 Quenelles of Vealp. 23 Qtienelles of Vealp. 23 Braised Fillets of Beefp. 25 Mutton Cutletsp. 26 Chaud Froid of Chickenp. 26 Veal Cutletsp. 27 Grilled Veal Cutletsp. 27 Fricassee of Chickenp. 28 Fricassee of Chickenp. 29 Beef Olivesp. 30 Irish Stewp. 31 Irish Stewp. 31 Haricot Muttonp. 31 Croquettes or Rissoles of Chickenp. 32 Rissolesp. 33 Curried Rabbitp. 33 Boiled Ricep. 34 A-la-Mode Beefp. 35 Brazilian Stewp. 35 Irish Stewp. 36 Stewed Brisket of Beefp. 37 Stewed Ox Cheekp. 37 Stewed Rabbitp. 38 Stewed Ox Cheekp. 39 Stewed Breast or Neck of Lamb with Peasp. 39 Curried Tripep. 39 Stewed Knuckle of Vealp. 40 Curried Tripep. 40