Recipes from The official handbook for the National Training School for Cookery
Records 101 to 150 of 293, in reading order. Each links to a modern interpretation.
Ox-Tail Soupp. 76Ox-Tail Soupp. 76Semolina Soupp. 77Milk Soupp. 77Cabbage Soupp. 77Pea Soupp. 78Pea Soupp. 78Macaroni Soupp. 79Lentil Pureep. 80Haricot Pureep. 80Haricot Pureep. 80Vegetable Stockp. 81Vegetable Pureep. 81Stock for Soupp. 81Vegetable Stockp. 82Lobster Saucep. 82Fish Puddingp. 84Fish Puddingp. 84Sole au Gratinp. 84Whitebaitp. 85Sole au Gratinp. 86Fillets of Soles a la Maitre d'Hotelp. 86Fried Fillets of Solep. 87Anchovy Saucep. 88Lobster Cutletsp. 88Boiled Cod Fish and Oyster Saucep. 90Cod Fish with Oyster Saucep. 90Grilled Salmon with Tartare Saucep. 90Baked Mackerel or Herringp. 91Baked Stuffed Haddockp. 92Fish Baked in Vinegarp. 92Fried Plaicep. 93Boiled Fishp. 93Stewed Eelsp. 94Kedgereep. 94Boiled Potatoesp. 95Steamed Potatoesp. 95Baked Potatoesp. 96Saute Potatoesp. 96Mashed Potatoesp. 96Fried Potatoesp. 97Fried Slices of Potatop. 97Potato Croquettesp. 97Brussels Sproutsp. 98Carrots and Turnipsp. 99Boiled Turnipsp. 99Boiled Cauliflowerp. 99Cauliflower au Gratinp. 99Spinachp. 100Peasp. 101