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

Records 51 to 100 of 293, in reading order. Each links to a modern interpretation.

Tripe in Milkp. 41 Tripe a la Coutancep. 42 Tripe and Bacon Stewp. 42 Braised Fillet of Vealp. 43 Roast Bullock's or Calf's Heartp. 44 Roast Bullock's Heartp. 44 Sausage Rollsp. 44 Cornish Pastiesp. 45 Sausage Rollsp. 46 Veal and Ham Piep. 47 Rabbit Piep. 47 Beef Steak Piep. 48 Meat Puddingp. 48 Pig's Fryp. 50 Pork Piep. 50 Sea Piep. 52 Brawn from Pig's Headp. 52 Boiled Pig's Head with Onion Saucep. 52 Sea Piep. 52 Sheep's Headp. 54 Grilled Steakp. 56 Grilled Steakp. 56 Stewed Steakp. 56 Toad in the Holep. 57 Bubble and Squeakp. 57 Mutton Brothp. 58 Liver and Baconp. 58 Roast Rabbit Stuffedp. 58 Fried Bacon and Liverp. 59 Braised Liverp. 60 Brain Cakesp. 60 Haricot Muttonp. 62 Sheep's Trottersp. 63 Piquante Saucep. 63 Sheep's Trottersp. 63 Boiled Fowl with Egg Saucep. 63 Boiled Fowl with White Saucep. 65 Trussing a Fowl for Roastingp. 65 Roast Fowlp. 67 Bread Saucep. 68 Clear Soupp. 68 Savoury Custardp. 69 Tapioca Creamp. 70 Bonne Femme Soupp. 70 Puree of Potatoesp. 71 Spring Vegetable Soupp. 72 Giblet Soupp. 72 Giblet Soupp. 73 Mock Turtle Soupp. 74 Pot-au-feu or Soupp. 75