Recipes from Principles of food preparation

Records 51 to 100 of 154, in reading order. Each links to a modern interpretation.

Oysters a la Poulettep. 28 Curry of Oystersp. 28 Oysters with Cheesep. 28 Supreme of Oystersp. 28 Hamburg Steakp. 31 Salisbury Steakp. 31 Maitre d'Hotel Butterp. 31 Horseradish Saucep. 31 Rolled Skirt Steakp. 32 Stuffing for Skirt Steakp. 32 Standing Rib Roastp. 34 Pot Roastp. 35 Pot Roastp. 35 Beef a la Modep. 36 Veal Birdsp. 36 Deviled Tomatoesp. 36 Tomato Curryp. 36 Mississippi Steamboat Potatoesp. 36 Hot Slawp. 37 Green Peppers, Farcip. 37 Green Peppers, Farcip. 37 Boiled Leg of Lambp. 38 Caper Saucep. 38 Plain Meat Stew with Dumplingsp. 38 Dumplingsp. 38 Dumplingsp. 39 Soup Stockp. 40 Court Bouillonp. 41 Preparation of Kreatinp. 41 Fritadellap. 43 Rennet Custard, or Junketp. 44 Cottage Cheesep. 44 Butterp. 44 Cream Tomato Soupp. 45 Bread and Butter Puddingp. 46 Chocolate Bread Puddingp. 46 Welsh Rabbitp. 47 Simple Welsh Rabbitp. 47 French Dressingp. 50 Mayonnaisep. 50 Mock Mayonnaise No. 1p. 51 Cream Dressingp. 51 Sour Cream Dressingp. 51 Croquettesp. 53 Banana Frittersp. 53 Lemon Saucep. 53 Nutted Creamp. 56 Suet Puddingp. 56 Scrapplep. 56 Boiled Macaronip. 58