Recipes from Virginia Cookery-book

Records 201 to 250 of 598, in reading order. Each links to a modern interpretation.

Blanquettes of Vealp. 52 Ragout of Sousep. 52 Beef Bouillip. 52 Venison Stewp. 53 Baked Hashp. 53 Baked Bread Dishp. 53 Handbomb Dish from an Old Henp. 53 Veal Ouvbsp. 53 Sweetbreads with Orangesp. 54 Sweetbreads A la Dauphinep. 54 Brunswick Stewp. 55 Stewed Pigeonsp. 55 Stewed Pigeonsp. 56 Baked Chicken with Ricep. 56 Cucumber Catsup, No. 1p. 56 Cucumber Catsup, No. 2p. 56 Chelsea Saucep. 56 Pepper Saucep. 56 Cranberry Saucep. 56 Celery Saucep. 56 Drawn-butter Saucep. 56 Dutch Saucep. 56 Fish Saucep. 56 Sauce for Roasted Wild Duckp. 56 Sauce for Rockfishp. 57 Lobster Saucep. 57 Duck Saucep. 58 Egg Saucep. 58 Sauce for Venisonp. 58 Green Tomato Catsupp. 58 Cold Tomato Saucep. 58 Tomato Saucep. 58 Sauce for Lettucep. 58 Mint Sauce for Lambp. 58 Apple Sauce for Goosep. 58 Russian Saucep. 58 Tomato Catsup, No. 1p. 58 Tomato Catsup, No. 2p. 58 Tomato Catsup, No. 3p. 59 A Nice Store Saucep. 59 Oyster Saucep. 59 Cucumber Saucep. 59 Bay Saucep. 59 Gooseberry Catsupp. 59 Gooseberry Catsupp. 59 Walnut Catsup, No. 1p. 59 Walnut Catsup, No. 2p. 60 Cucumber Catsupp. 60 Worcestershire Saucep. 60 Cabbage Pudding, No. 1p. 62