Recipes from The thorough good cook

Records 101 to 150 of 772, in reading order. Each links to a modern interpretation.

Puree of Partridgesp. 78 Game Soupp. 78 Scotch Hare Soupp. 79 English Hare Soupp. 79 Grouse Soupp. 79 Poacher's Soupp. 79 Vermicelli Soupp. 80 Sweet Milk Soupp. 80 Macaroni Soupp. 80 Nice Soupp. 81 Bread Soupp. 81 Sago Soup with Turnipsp. 81 Scotch Barley Broth with Boiled Mutton or Beefp. 81 Chestnut Nesselrode Soupp. 82 Cocoa-nut Soupp. 82 Macaroni and Cheese Soupp. 82 Cheese Soup a la Biberonp. 82 German Cheese Soupp. 83 Pucherop. 83 Calabrian Soupp. 84 German Soupp. 84 Flemish Soupp. 84 Austrian Soupp. 84 Minestra Soup (Italian)p. 85 Minestra Soup (Italian)p. 85 Minestrone (Milan Fashion)p. 85 German Wine Soupp. 85 Currant Juice Soup for Childrenp. 85 A Simple Soup with Eggsp. 85 Cold Soupp. 86 A Pepper-Potp. 86 Sharp Soupp. 87 Thick Soup with Egg Yolkp. 87 Crusts for Thick Soupsp. 87 Forcemeat for Stews of Fishp. 87 Fish Forcemeat or Quenellesp. 87 To Fry Parsley, Herbs, Bread-crumbs, etc.p. 88 To Collar Salmonp. 88 Cutlets of Salmon a la Maitre d'Hotelp. 88 To Roll Salmonp. 88 To Pot Salmonp. 88 Salmon Cutletsp. 88 Caveach Salmonp. 89 Caveach Salmonp. 89 Salmon a la Genevoisep. 89 Slices of Crimped Salmon Broiled, with Caper Saucep. 89 Crimped Salmon au Naturelp. 89 Salmon au Bleup. 90 Salmon Frittersp. 90 Baked Salmonp. 90