Recipes from The thorough good cook
Records 401 to 450 of 772, in reading order. Each links to a modern interpretation.
Liver and Baconp. 161Hare Pate, en Terrinep. 162Hare Piep. 162Boned Harep. 162Neck of Veal à la Mirepoixp. 163Neck of Veal with Sweet Herbsp. 163Neck of Veal à la Crèmep. 163To Dress a Fillet of Veal the Italian Wayp. 164Ox-tail, Crumbed and Grilledp. 164Breast of Veal à la Ponlettep. 164Minced Veal à la Catalanp. 164Boiled Knuckle of Vealp. 165Calves' Feetp. 165Calves' Feet au Naturelp. 165Sheep's Trotters, Friedp. 165Sheep's Tail à l'Anglaisep. 165Ox-Tails à la Saint Lambertp. 166Ox-tail, Crumbed and Grilledp. 166Neat's Tongue au Gratinp. 166Sheep's Tongues a la Saint Lambertp. 166To Boil Tripep. 166Tripe a la Bourgeoisep. 166Beef Steak, Saute, with Madeirap. 168Chateaubriand Steakp. 168Beef Ballsp. 168Beef-steak Piep. 168Beef Olivesp. 169Beef a la Modep. 169Short or Spiced Beefp. 169Beef a la Braisep. 169Fillet of Beef a l'Intendantep. 170Stewed Beefp. 170Beef Bouillip. 170Gratin of Boiled Beefp. 170To Boil a Rump of Beef after the French Fashionp. 171Vinaigrette of Beefp. 171Scarlet Beefp. 171Carbonnade of Muttonp. 171To Stew a Shoulder of Muttonp. 171To Kebob a Loin of Muttonp. 172Skewer Kebobp. 172Milk Kebobp. 172Baked Mincemeat Kebobp. 172Leg of Mutton Braised for Seven Hoursp. 172Breast of Mutton, Grilledp. 173Haricot Muttonp. 173Irish Mutton Stewp. 175Navarin Stewp. 175Stew with Bacon and Meatp. 175Hashed Calf's Headp. 175