Recipes from The thorough good cook
Records 251 to 300 of 772, in reading order. Each links to a modern interpretation.
Skate with Liver Saucep. 118Crimped Skate with Burnt Butterp. 118Crimped Skate with Burnt Butterp. 118Forcemeat Ballsp. 119Sausage-Meat (Plain)p. 119Batter for Fryingp. 119Fricassee of Fowlp. 120Fowl, Country Captainp. 120Chickens with Macedoine of Spring Rootsp. 120Epigram of Chicken Cutletsp. 121Chicken in Savoury Jellyp. 121Chicken Patties with Puree a la Reinep. 121Compote of Quailsp. 121Scollops of Rabbitsp. 122Kickshaws of Rabbit, Italian Saucep. 122Bablit Puddingp. 122Rabbit Galantinep. 122Turban of Fillets of Rabbitsp. 123Young Rabbits in Curl Papersp. 123Galantine of Turkeyp. 124Gratin of Pigeon à la Périgordp. 124Potted Harep. 124Venison Pie d'Americainp. 125Sweetbread Piep. 125Scollops of Sweetbreads with Green Peasp. 125Sweetbreads 'Dauphin' Fashionp. 126Red Ox Tonguep. 126Tongues with Stewed Endivep. 126Minced Beefp. 127Minced Beef with Cucumbersp. 127Chartreuse with Beef Palatesp. 127Minced Muttonp. 127Bacon Fraisep. 128Beans and Baconp. 128Feas and Baconp. 128York Ham with Spinachp. 128Veal and Ham Fattiesp. 129Veal and Ham Piep. 129Raised Ham Piep. 129Hottentot Piep. 129Cutlets in Aspicp. 130Queen Blanche Stewp. 130Kidneys Stewedp. 130Rissolesp. 131Calf's Head, Plain Boiledp. 131Entree of Boiled Lambp. 131Vol-au-Vent of Lambs' Tailsp. 131Wild Boar's Headp. 132Braised Beef, Parsley Saucep. 132Eromeskies à la Mouglasp. 132