Recipes from The thorough good cook
Records 301 to 350 of 772, in reading order. Each links to a modern interpretation.
Shoulder of Veal à la Bourgeoisep. 133Sheep's Trotters with Cheesep. 133A Neat's-Foot Puddingp. 133Aspic, or Savoury Jellyp. 133Another Aspicp. 134Aspic (Clear)p. 134Scotch Beef Collops with Onionsp. 134Scotch Minced Collopsp. 134Brewisp. 135Scots Kailp. 135A Scotch Haggisp. 135Punshkip. 135Omelette, Plainp. 136Omelette with Baconp. 136Omelette with Kidneysp. 136Omelette with Kidneysp. 136Omelette with Pine Herbsp. 136White Pudding in Skinsp. 136Casserole of Ricep. 137Bisotto (Neapolitan way)p. 137Meagre Risottop. 137Timbale of Macaronip. 137German Toastp. 138French Fanadap. 138Pudding Frangaisp. 138Roast Sucking Pigp. 139Leg of Mutton: Polish Wayp. 139Loin of Mutton, Boiled and Stuffedp. 139Roast Hamp. 140Roast Tripep. 140Pigeons à la Crapaudinep. 141To Roast Pigeonsp. 141Pigeon Piep. 141Pigeon Puddingp. 141Cutlets of Fillets of Fowl, with Crumbs of Bread à la Marechalep. 142Fowl a la Cardinalp. 142Fowl a la Villeroip. 142Fowl a la Tartarep. 143Fowl a la Dubarilp. 143Fowl a la Turquep. 143Fowl a la Monglasp. 144Fowl with Olivesp. 144Fowl with Tarragonp. 144Ragout of Fowlp. 144Forcemeat Balls of Fowlp. 145Chicken à la Girenflotp. 145Chicken à la Marengop. 145Capons à la Turquep. 145Capon à la Nautaisep. 145To Boil a Capon Larded with Liminsp. 145