Recipes from Practical household cookery

Records 151 to 200 of 661, in reading order. Each links to a modern interpretation.

Essence of Chickenp. 40 Essence of Anchoviesp. 41 Essence of Fishp. 41 Melted Butter Saucep. 41 Financlière Saucep. 41 Hollandaise Sauce (Dutch)p. 41 Butter and Ketchup Saucep. 41 Egg Saucep. 41 Blanquette Saucep. 41 Poullette Saucep. 41 Gooseberry Saucep. 41 Apple Saucep. 41 Bread Saucep. 42 Indian Saucep. 42 Oyster Saucep. 42 Supreme Saucep. 42 Robert Saucep. 43 Horse-Radish Saucep. 43 Mushroom Saucep. 43 Cucumber Saucep. 44 Italian Saucep. 44 Italian Sharp Saucep. 44 Sicilian Saucep. 45 Tomato Saucep. 45 Venetian Saucep. 45 Genoise Saucep. 45 Napolitaine Saucep. 45 Romaine Saucep. 45 Lombarde Saucep. 45 Lobster Saucep. 45 Shrimp Saucep. 46 Victorla Saucep. 46 Red Currant Jelly Saucep. 46 Butter Sauce for Asparagusp. 46 Tomato Saucep. 46 Mayonnaise Saucep. 46 Another Mayonnaise Saucep. 47 Tartare Saucep. 47 Mayonnaise Ravigote Saucep. 47 Remoulade Saucep. 47 Mustard Saucep. 47 Horse-Radish Saucep. 47 Hint Saucep. 48 Maître d'Hôtel Butterp. 48 Calf's Foot Jelly (Plain)p. 48 Purée of Tomatoesp. 48 Purée à la Soubisep. 48 Purée of Vegetablesp. 48 Purée of Potatoesp. 48 Purée of Green Peasp. 48