Recipes from The Worcester domestic science school's one year course laboratory cook book
Records 201 to 250 of 554, in reading order. Each links to a modern interpretation.
Liver Rollsp. 61Plank Steakp. 61Savory Dishp. 62Cottage Piep. 62Roast Pigp. 62Beef Stewp. 62Beef Stewp. 62Dumplingsp. 62Ham Timbalesp. 62Cream Saucep. 62Pigeon Piep. 63Moulded Chicken or Vealp. 63Tripe Ragoutp. 63Beaded Vealp. 63Boiled Hamp. 63Filipino Beefp. 63Meat Loafp. 63Brown Gravyp. 63Cannelon of Beef and Macaronip. 63Veal and Tomatop. 64Pot Roastp. 64Meat Outletsp. 64Liver and Baconp. 64Roast Beefp. 64Brown Gravyp. 64Roast Duckp. 64Duck Stuffingp. 64Potato Stuffingp. 64Breaded Chopsp. 64Moulded Veal or Chickenp. 64Jellied Vealp. 65Lobster Saucep. 66Hollandaise Saucep. 66Drawn Butterp. 66Bechamel Saucep. 66Brown Saucep. 66Cream Saucep. 66Allamand Saucep. 66Egg Sauce 2p. 66Asparagus Saucep. 66Caper Saucep. 66Celery Saucep. 66Lobster, Oyster or Shrimp Saucep. 66Curry Saucep. 66Maize Saucep. 66Egg Sauce 1p. 66Mushroom Saucep. 67Tomato Sauce No. 2p. 67Olive Saucep. 67Hard Saucep. 67