Recipes from The Queen Cook Book: A Careful Compilation of Recipes and Practical ...
Records 101 to 150 of 464, in reading order. Each links to a modern interpretation.
Salad Dressingp. 26Chicken Croquettesp. 26Chicken and Oyster Croquettesp. 27Roast Leg of Fresh Porkp. 27Roast Spare Ribp. 27Roast Loin of Porkp. 27Pork Tenderloinsp. 27Fried Ham and Eggsp. 28Cured Hamsp. 29Boiled Hamp. 29Ham Forcemeatp. 30Pickle for Curing Hamsp. 30Pig's Head Cheesep. 30Pigs' Feet Sousep. 30Baked Fishp. 31Steamed Fish or Boiled Fishp. 31Hollandaise Saucep. 31Fried Fishp. 31Creamed Fishp. 31Turbot a la Crèmep. 31Fish Souffle to Bake in Shellsp. 31Creamed Salmonp. 32Canned Salmonp. 32Potted Shad or any Fresh Fishp. 32Halibut Steakp. 32A Supper Dishp. 32Broiled Fishp. 32Salt Boiled Mackerelp. 32Broiled Salt Mackerelp. 32Hollandaise Saucep. 32Creamed Cod Fishp. 33Cod Fish Ballsp. 33Boiled Cod Fishp. 33Fried Frogsp. 33To Boil and Open a Lobsterp. 33To Pickle Salmonp. 34Fried Smeltsp. 34Stewed Oystersp. 35Oysters on Toastp. 35Fried Oystersp. 35Oyster Frittersp. 35Baked Oystersp. 35Oyster Pattiesp. 35Broiled Oystersp. 35Scalloped Oystersp. 36Drawn Butterp. 36Hollandaise Saucep. 36Hollandaise Saucep. 36Mayonnaise Saucep. 36Mayonnaise Saucep. 36