Browse the Kitchen
Soups & Broths
24 recipes
Fish & Shellfish
20 recipes
Poultry & Game
15 recipes
Meat & Roasts
73 recipes
Vegetables & Salads
48 recipes
Puddings & Desserts
25 recipes
Cakes, Bread & Biscuits
10 recipes
Preserves & Pickles
2 recipes
Sauces & Seasonings
6 recipes
Drinks & Cordials
5 recipes
Eggs, Cheese & Dairy
7 recipes
Fruit & Nuts
1 recipe
More from the Book
Highlights
Eggs and Mushrooms
Pick over half a pound of mushrooms, cut them in small pieces like dice, and put them to stew in the oven with plenty of butter…
Sorrel Soup
Take a quart of bouillon or of meat extract and water. Fry in butter a carrot, a turnip, an onion, a small cabbage, all washed…
Carbonades Done with Beer
Cut the meat into slices that are thin rather than thick. Mince two big onions and fry them till brown; then fry the slices till…
Quince Custard
When you have quince preserves by you this is a quickly prepared dish. Make a good custard with a pint of rich milk, four eggs…
Anchovy Patties
Make some paste and roll it out thinly. Take a coffee cup and turning it upside down stamp out some rounds. Turn the cup the…
Boeuf a la Flamande
For this national dish that part of the animal called the "spiering" is used, which is cut from near the neck. What is called…