Recipes from With a saucepan over the sea

Records 251 to 300 of 553, in reading order. Each links to a modern interpretation.

Jugged Harep. 41 Civet of Harep. 41 Rabbit (as cooked in Venice)p. 41 Rabbit Cakep. 41 Aspic of Rabbitp. 41 Beefsteak Piep. 41 Veal Liver Pie or Patep. 41 Hunter's Venisonp. 41 Forcemeat with Jellyp. 41 Pigeon Piep. 41 Venison with Prunesp. 41 Pig's Harsletp. 42 Head Cheesep. 42 Burgundy Piep. 43 Goose Piep. 43 Imitation Pâté de Foies Grasp. 43 Chicken Pie (as made in France)p. 43 Perigord Piep. 43 Roman Piep. 43 Fife Piep. 44 Lark Piep. 44 Turkey Piep. 44 Duck Piep. 44 Rabbit Piep. 45 Chicken Pie (as made in England)p. 45 Chicken Tart (invented for Madame de Pompadour)p. 45 Chicken Mouldp. 45 Humble Piep. 45 Annastichp. 45 Green Peas (as cooked in France)p. 45 Lettuce and Peas (Provincial France)p. 46 Puree of Peas (French)p. 46 Peas Porridge (England)p. 46 Asparagus (as cooked in France)p. 46 Asparagus (as cooked in Spain)p. 46 Spinach (as cooked in France and Germany)p. 46 String Beans (as cooked in Brittany)p. 46 White Beans (as cooked in Brittany)p. 46 Potatoes, Pilgrim Stylep. 46 Baked Tomatoes (as cooked in Sicily)p. 47 Baked Tomatoes (Florentine style)p. 47 Celery (as cooked in Italy)p. 47 Cauliflower, Au Gratin (Italy)p. 47 Cauliflower with Cheese Saucep. 47 Cauliflower Frittersp. 47 Mushrooms on Toastp. 47 Mushrooms with Eggsp. 47 Puree of Mushroomsp. 47 Stuffed Cucumbersp. 48 Border of Ricep. 49