Recipes from Royal baker and pastry cook
Records 301 to 350 of 423, in reading order. Each links to a modern interpretation.
Mock Bisque Soupp. 59Soups of Dried Peas or Beansp. 60Ox-tail Soupp. 60Broiled Salt Mackerelp. 61Broiled Halibutp. 61Fish Chowderp. 61Codfish Ballsp. 61Lamb Chowderp. 62Lamb Chowderp. 62Fried Oystersp. 62Panned Oystersp. 62Stewed Oystersp. 62Scalloped Oystersp. 62Oyster Pattiesp. 62Creamed Oystersp. 62Pickled Oystersp. 62Oyster Cocktailp. 63Oyster Piep. 63Deviled Crabsp. 63Lobster Newburgp. 63Yorkshire Puddingp. 64Braised Beefp. 65Braised Veal Shoulderp. 65Beefsteak Pie (French style)p. 65Pork Chops with Tomato Gravyp. 65To Boil a Hamp. 66Boiled Mutton or Lambp. 66Boiled Corned Beef and Turnipsp. 66Broiled Ham and Poached Eggsp. 66Sausagesp. 66Boston Baked Beansp. 66Veal Stuffingp. 66Liver and Baconp. 67Fried Salt Porkp. 67Baked Liverp. 67Scotch Collopsp. 67Irish Stewp. 67Brown Beef Stewp. 67Mutton Haricotp. 67Brown Kidney Stewp. 67To Roast a Leg of Porkp. 68Veal Cutlets, Breadedp. 68Veal Stuffingp. 68Poultry Stuffingp. 68Poultry Stuffingp. 68Chestnut Stuffing for Poultryp. 68Stuffing for Porkp. 68Stuffing for Tomatoes, Green Peppers, etc.p. 68Stuffing for Geese and Ducksp. 68Fried Spring Chickenp. 69