Recipes from Practical household cookery

Records 301 to 350 of 661, in reading order. Each links to a modern interpretation.

Salmon a la Genoisep. 78 Broiled Salmon with Tartare Saucep. 78 Salmon Cutlets a l'Indiennep. 78 Salmon Croquetsp. 78 Salmon with Mayonnaise Saucep. 78 Pickled Salmonp. 78 Boiled Turbot with Hollandaise Saucep. 79 Fillets of Turbot a Lindiennep. 79 Fillets of Turbot a Litaliennep. 79 Turbot Cream au Gratinp. 80 Cod with Oyster Saucep. 80 Cod Stuffed and Bakedp. 80 Sturgeon a la Venitiennelp. 81 Sturgeon a l'Anglaisep. 82 Sturgeon, Larded and Roastedp. 82 Sturgeon au Gratinp. 82 Soles A La Colbertp. 83 Mackerel A La Genoisep. 83 Soles With Fine Herbsp. 83 Fillets of Mackerel A La Venitiennep. 83 Soles A La Provençalep. 83 Stewed Filleted Mackerelp. 84 Boiled Solesp. 84 Fried Solesp. 84 Soles Au Gratinp. 85 Fillets of Sole a la Livournaisep. 85 Soles with Fried Parsleyp. 85 Filleted Soles, Venetian Saucep. 85 Soles a la Normandep. 86 Sole with White Wine Saucep. 86 Fried Whitingp. 87 Whiting Boiledp. 87 Fillets of Whiting, Italianp. 88 Filleted Whiting, Venetianp. 88 Fillets of Whiting, Citizen Stylep. 88 Lamprey Bordelaisep. 89 Lamprey Citizen Stylep. 89 Fresh Haddock with Egg Saucep. 90 Haddock Broiled with Mustard Saucep. 90 Fillets of Haddock à l'Italiennep. 90 Haddock au Gratinp. 90 Smoked Haddock, Citizen Stylep. 90 Fresh Herrings with Mustard Saucep. 91 Fresh Herrings Fried with Plain Butter Saucep. 91 Conger Eel à la Maitre d'Hôtel Saucep. 91 Fillet of Eel, Fried with Tartare Saucep. 91 Conger Eel, Roastedp. 91 Stewed Eels, English Stylep. 92 Eel Matelottep. 92 Eel Milanesep. 93