Recipes from The Swedish, French, American cook book
Records 751 to 800 of 2,454, in reading order. Each links to a modern interpretation.
Stuffed Fried Fillet of Beef with Peasp. 201Fillet of Beef a la Nemoursp. 202Mince of Beef a la Europeennep. 202Creamed Beef with Mushrooms in Vol-au-vent a la Valleyp. 202Beefsteak Pudding a l’Americainep. 203Broiled Beefsteak a la Gimop. 203Beefsteak with Mushrooms a la Delmonicop. 203Goulache a la Ericsson Hammondp. 203Irish Beef Stewp. 203Braised Larded Beefp. 204Meat Balls, or Kott Bullerp. 204Beefsteak Pudding a la King Edwardp. 204Boiled Corned Beefp. 204Corned Beef Hashp. 204Braised Beef a la Godardp. 205Beef Ragout a la Ericsson Hammondp. 205Porterhouse Roast a la Macedoinep. 205Beef with Mushrooms a la Casserolep. 207Beef Pie with Potatoes a la Continentalep. 208Plank Steakp. 208Creamed Smoked Beef with Potatoesp. 209Smoked Beef with Scrambled Eggsp. 209Scrambled Eggs with Beefp. 209Veal Roll a la Perigordp. 209Fried Veal Cutletsp. 210Devilled Veal Chops with Tomatoesp. 210Veal Pie with Ham (Pate de Veau au Jambon) a la Gustafp. 211Veal Pie with Mushrooms a la Ericsson Hammondp. 211Creamed Veal in Croustades a la Lydiep. 211Croustades with Veal and Mushrooms a la Waldep. 212Mousse of Veal in Tomatoesp. 213Veal Croquettesp. 213Timbale of Vealp. 214Mousse of Veal a la Balrimoriennep. 214Mousse of Veal with Spinach a la Princessep. 214Spaghetti Baskets with Veal and Mushroomsp. 214Garnished Saddle of Vealp. 215Mousse of Veal with String Beans a la Pompadourp. 215Mousse de Veau aux Haricotsp. 215Veal a la Casserolep. 215Calf’s Head with Terrapin Sauce a la Ericsson Hammondp. 216Veal Pie with Ham and Aspic a la Parisiennep. 216Calf’s Head a la Picardep. 216Stuffed Calf's Head a la Hollandaisep. 217Calf’s Head in Pastry a la Mariap. 217Calf’s Tongue a la Chaud-froidp. 217Calf’s Head (Tete de Veau) a la Poulettep. 218Calf’s Head (Tete de Veau) a la Perigordp. 218Glazed Calf’s Head (Tete de Veau glacee) a l’Allemandep. 218Fried Calf’s Head with Tomatop. 218