Recipes from With a saucepan over the sea
Records 101 to 150 of 553, in reading order. Each links to a modern interpretation.
Xmas Carpp. 17Trout (as cooked in Geneva)p. 18Baked Shad (as cooked in France)p. 18Broiled Fish (as cooked in Normandy)p. 19Fish Salad (as made in the Tyrol)p. 19Fish Piesp. 19Mackerel Pie (Scotland)p. 19Fried Oysters (Holstein style)p. 19Salmon Croquettes (A Swedish recipe)p. 19Salmon (as cooked along the Rhine)p. 20Baked Shad Roe (Northern France)p. 20Mackerel (as cooked in the Tyrol)p. 20Turban of Sole (Paris)p. 20Richmond Eel Pie (England)p. 20Eel Piep. 20Frying Fishp. 20Crabs and Tomatoesp. 20Oysters in Creamp. 21Ragout of Eelsp. 21Oysters in Forcemeatp. 21Valencia Saucep. 22Family Cullisp. 22Tartare Saucep. 22Prince of Wales' Saucep. 22Montpellier Butterp. 23Cherry Saucep. 23Garlic Saucep. 23Gooseberry Saucep. 23Orange Saucep. 23Essence of Hamp. 23Chipolata Garnishp. 23Caramelp. 23Green Coloringp. 24French Seasoningp. 24English Recipe for Frying Fishp. 24Jewish Recipe for Frying Fishp. 24Poached Eggs (Normandy)p. 24Fried Eggs (Marseilles)p. 24Eggs (Piedmont style)p. 24Fondue (Switzerland)p. 24Eggs (as cooked in Sienna)p. 24Eggs (as cooked in Malta)p. 25Eggs (Carmelite Convent recipe)p. 25Crumb Omelette (A German recipe)p. 25Eggs (à la Gruydre)p. 25Poached Eggs (Roumania and Turkey)p. 25Eggs (as cooked in Nuremberg)p. 25Fried Eggs (as cooked in Scotland)p. 25Eggs (as cooked in Lyons)p. 25Spanish Omelettep. 25