Recipes from Physical culture cook book

Records 151 to 200 of 443, in reading order. Each links to a modern interpretation.

Clam Chowder (No. 1)p. 26 Clam Chowder (No. 1)p. 26 Clam Chowder (No. 2)p. 26 Deviled Clamsp. 27 Bewitched Beefp. 28 Corned Beefp. 28 Beef Tongue (Boiled)p. 28 Stewed Lamb a la Jardinierep. 28 Mutton Stewp. 29 Blanquette of Vealp. 29 Roast Vealp. 29 Veal Potpiep. 30 Veal Loafp. 30 Veal Cheesep. 30 Creamed Sweetbreadsp. 30 Creamed Sweetbreadsp. 30 Roast Turkeyp. 30 Baked Tenderloin of Porkp. 30 Beef Stewp. 30 Meat Ballsp. 31 Lamb and Macaronip. 31 Lamb Croquettesp. 31 Veal Croquettesp. 31 Minced Veal on Toastp. 31 Rechauffee of Vealp. 31 Oyster Stuffingp. 32 Ragout of Turkeyp. 32 Turkey Scallopp. 32 Fricasseed Chickenp. 32 Chicken Potpiep. 32 Chicken Piep. 32 Broiled Chickenp. 33 Pan-Broiled Chickenp. 33 Scalloped Chickenp. 33 Chicken Terrapinp. 33 Blanquette of Chickenp. 33 Baked Chicken Omeletp. 33 Roast Duckp. 33 Roast Goosep. 33 Broiled Quailp. 33 Roast Quail, Pigeons, Partridgep. 33 Grouse au Cressonp. 33 Roast Venisonp. 33 Roast Rabbitsp. 34 Tomato Saucep. 34 Tomato Cream Saucep. 34 Mint Saucep. 34 Caper Saucep. 34 Drawn Butter No. 2p. 34 Sauce Bordelaisep. 34