Recipes from Scientific cooking with scientific methods
Records 201 to 250 of 741, in reading order. Each links to a modern interpretation.
Stuffed Chickenp. 61Stuffing for Fowlp. 61Chestnut Stuffingp. 61Oyster Stuffingp. 61Roast Goosep. 61Potato Stuffing for Goosep. 62Roast Wild Duckp. 62Canvasback Duckp. 62Roast Quailp. 62Broiled Quailp. 62Broiled Venison Steakp. 62Venison Cutletsp. 62Saddle of Venisonp. 62Guinea Fowlp. 62Woodcockp. 62Roast Partridgep. 62Fried Ploverp. 63Quail Piep. 63Creamed Chickenp. 63Chicken and Oystersp. 63Belgian Hare Bakedp. 63Drawn Butter Saucep. 64Caper Saucep. 64Egg Saucep. 64Brown Saucep. 64Brown Mushroom Saucep. 65Sauce Piquantep. 65Tomato Saucep. 65Orange Saucep. 65Currant Saucep. 65Chutnee Saucep. 65Olive Saucep. 65Spanish Saucep. 65Tomato Cream Saucep. 65Oyster Saucep. 66Cucumber Sauce with Whipped Creamp. 66Celery Saucep. 66Lobster Butterp. 66Tartar Saucep. 66Maitre d'Hotel Butterp. 66Maitre d'Hotel Butterp. 66Hollandaise Saucep. 66Bread Sauce for Partridge or Grousep. 66Mint Saucep. 67Wine Saucep. 67Boiled Salad Dressingp. 67Curry Sauce for Eggs, Chicken, etc.p. 67Cranberry Saucep. 67Mushroom and Tomato Saucep. 67Boiled New Potatoesp. 69