Recipes from Virginia Cookery-book

Records 101 to 150 of 598, in reading order. Each links to a modern interpretation.

Potato Omeletp. 27 Omelet of Eggsp. 27 Beef Omeletp. 27 Ham Omeletp. 27 Stuffed Eggsp. 27 To Boil Oystersp. 28 To Roast Oystersp. 28 Scolloped Oystersp. 28 Baked Oystersp. 28 Oyster Pattyp. 29 Oyster Frittersp. 29 To Fry Oystersp. 29 To Make Oyster Loavesp. 29 Terrapin Stewp. 30 To Pickle Oystersp. 30 Pickled Oystersp. 30 Oyster Soupp. 30 Richmond Way of Pickling Oystersp. 30 Cream Oystersp. 31 Baltimore Oyster Piep. 31 Ragout of Oystersp. 31 To Boil Rockfishp. 32 Sauce for Rockfishp. 32 To Broil a Shadp. 33 To Boil a Shadp. 33 To Bake a Shadp. 33 To Fry a Shadp. 33 Court Bouillonp. 34 To Broil Troutp. 34 Sauce for Troutp. 34 To Fry Troutp. 34 To Fry Perchp. 34 To Boil Herrings Plainp. 35 To Boil Salmonp. 36 Salmon with Anchovy Saucep. 36 Salmon Piep. 36 Lobster Piep. 36 Turbot a la Cremep. 37 To Dress Bass or Sheep's-headp. 37 Baked Blackfishp. 37 To Boil Carpp. 37 To Boil Carp au Court Bouillonp. 37 Stewed Lobsterp. 38 Baked Bassp. 38 Fish with Gravyp. 38 Stock for Soupp. 38 Beef Soupp. 38 Chicken Soupp. 38 Black Mexican Bean Soupp. 38 Force-meat Balls for Bean Soupp. 38