Recipes from The white ribbon cook book
Records 51 to 100 of 688, in reading order. Each links to a modern interpretation.
Eel Piep. 15Eels (to Boil)p. 15Haddock with Tomatoesp. 15Fish Croquettesp. 15Halibut (Boiled)p. 16Halibut (Baked)p. 16Baked Herring or Spratsp. 16Fish Chowderp. 16Planked Shadp. 16Lobsters (Potted)p. 16Lobster Croquettesp. 17Crabs (Hot)p. 17Oysters on Toastp. 17Oysters (Stewed)p. 17Escalloped Lobsterp. 18Fried Oystersp. 19Roasted Oystersp. 19Stewed Oystersp. 19Oyster Pattiesp. 19Oyster Omeletp. 19Chicken Pattiesp. 20Rissolesp. 21Stewed Rabbitp. 21Jellied Chickenp. 21Roast Wild Duckp. 21Chicken Loafp. 21Chicken Croquettesp. 21Pressed Chickenp. 21Braised Chickenp. 22Quail Piep. 22Rabbit Piep. 22Rabbit Stewp. 23Giblet Stewp. 23German Dishp. 23Boiled Turkeyp. 23Roast Turkeyp. 23Partridgep. 24Potato Stuffing for Geese or Ducksp. 24Ducksp. 24Roast Goosep. 24Truffle and Chestnut Stuffingp. 24Truffle Saucep. 24To Boil a Turkeyp. 24Chestnut Sauce (for Roast Turkey)p. 25Roast Haunch of Venisonp. 25Breast of Venison (Stewed)p. 25Wild Ducks (Stewed)p. 25Beef and Oyster Puddingp. 26Fillets of Beef (with Olives)p. 27Orenadins of Beefp. 27