Recipes from With a saucepan over the sea

Records 201 to 250 of 553, in reading order. Each links to a modern interpretation.

Little Mutton Turnoversp. 32 Mutton Piep. 32 Beef Marrow Amourettesp. 32 Sweetbreads Dauphinyp. 32 Sweetbreads Financiérep. 32 Fricandeau of Vealp. 34 Grenadines of Vealp. 34 Veal and Mushroomsp. 34 Cream of Vealp. 34 Baked Calf's Heartp. 34 Minestronep. 35 Leicestershire Medleyp. 35 Lancashire Hot-Potp. 35 Crowdiep. 35 Bachelor's Stewp. 35 Tripe à la Mode de Caenp. 36 Callaloup. 36 Cassouletp. 36 Andouillettes of Nancyp. 36 Pigs' Feet (as cooked in St. Menehould)p. 36 Howtowdiep. 37 Kedgereep. 37 Hodge-Podgep. 37 Beef Tongue (as cooked in Alsace-Lorraine)p. 37 Beef Tongue (as cooked in Italy)p. 37 Beef Tongue (as cooked in France)p. 37 French Kidney Stewp. 37 Braised Calf's Liver (as cooked in Italy)p. 37 Blanquette of Vealp. 38 Ragout of Lambp. 38 Kebobbed Muttonp. 38 Mince Lambp. 38 Chicken Croquettes (as made at the Jockey Club, Paris)p. 38 Beef Hash (as cooked in Russia)p. 39 Mock Rabbitp. 39 Italian Beef Croquettesp. 39 Angels on Horsebackp. 39 Winchester Cutletsp. 39 Ventnor Puddingp. 39 Ventnor Puddingp. 39 Pilaff of Beefp. 39 Braised Beef, en daubep. 39 Braised Beefp. 39 Beef Stew (as cooked in Poland)p. 40 Boiled Beef (as cooked in Hungary)p. 40 Souffle of Gamep. 40 Salmi of Gamep. 40 Jugged Hare (Yorkshire style)p. 40 Goose Liver Klossep. 40 Partridges with Cabbagep. 40