|
broth
|
|
— |
—
|
Soup, broth |
Soups, broth-based
|
Stewed Pigeons
|
|
broth
|
1.0–2.0 |
spoonful |
—
|
Soup, broth |
Soups, broth-based
|
Parsley Pie
|
|
broth
|
|
little |
—
|
Soup, broth |
Soups, broth-based
|
Fish Pie
|
|
broth
|
2.0–3.0 |
spoonfuls |
—
|
Soup, broth |
Soups, broth-based
|
Fish Pie
|
|
broth
|
0.5 |
pint |
—
|
Soup, broth |
Soups, broth-based
|
327. Sheep’s Head and Liver
|
|
broth
|
1.0 |
pint |
—
|
Soup, broth |
Soups, broth-based
|
Spinach Soup
|
|
broth
|
|
little |
—
|
Soup, broth |
Soups, broth-based
|
Stew Cucumbers
|
|
broth
|
|
— |
gravy
|
Soup, broth |
Soups, broth-based
|
ANOTHER BROWN ONION SAUCE
|
|
broth
|
1.0 |
cup |
—
|
Soup, broth |
Soups, broth-based
|
Stewed Celery
|
|
broth
|
|
little |
—
|
Soup, broth |
Soups, broth-based
|
Cauliflower in white Sauce
|
|
broth
boiling
|
|
— |
milk, cream
|
Soup, broth |
Soups, broth-based
|
Panada
|
|
broth
|
|
— |
—
|
Soup, broth |
Soups, broth-based
|
Caudle for the Sick and Lyi...
|
|
broth
good
|
5.0 |
pints |
—
|
Soup, broth |
Soups, broth-based
|
Hare Soup
|
|
broth
chiefly of the knuckle of veal
|
|
— |
—
|
Soup, broth |
Soups, broth-based
|
Mulligatawny Soup. No. 3.
|
|
broth
|
0.5 |
pint |
—
|
Soup, broth |
Soups, broth-based
|
CUCUMBERS A LA POULETTE
|
|
broth
|
|
— |
gravy
|
Soup, broth |
Soups, broth-based
|
Panada
|
|
broth
|
1.0 |
pint |
—
|
Soup, broth |
Soups, broth-based
|
STEWED ENDIVE
|
|
broth
|
3.0 |
spoonfuls |
—
|
Soup, broth |
Soups, broth-based
|
147. Anchovy Butter Sauce
|
|
broth
|
1.0 |
pint |
—
|
Soup, broth |
Soups, broth-based
|
ENDIVE A LA FRANCAISE
|
|
broth
|
1.0–2.0 |
spoonful |
—
|
Soup, broth |
Soups, broth-based
|
Cheap Rice Soup
|
|
broth
good strong
|
|
— |
—
|
Soup, broth |
Soups, broth-based
|
Turnip Broth
|
|
broth
|
0.5 |
pint |
—
|
Soup, broth |
Soups, broth-based
|
A German Method of Cooking ...
|
|
broth
|
4.0 |
tablespoonfuls |
—
|
Soup, broth |
Soups, broth-based
|
165. White Mushroom Sauce
|
|
broth
good
|
|
— |
—
|
Soup, broth |
Soups, broth-based
|
Pike
|
|
broth
|
|
— |
—
|
Soup, broth |
Soups, broth-based
|
Pike Fricandeau
|
|
broth
|
|
— |
—
|
Soup, broth |
Soups, broth-based
|
Turbot, to dress en gras, o...
|
|
broth
good
|
|
— |
—
|
Soup, broth |
Soups, broth-based
|
Rump of Beef, with onions
|
|
broth
|
|
little |
—
|
Soup, broth |
Soups, broth-based
|
A Common Indian Currie
|
|
broth
|
|
— |
—
|
Soup, broth |
Soups, broth-based
|
Beef, sausage fashion
|
|
broth
|
|
— |
—
|
Soup, broth |
Soups, broth-based
|
Brisket of Beef, stewed Ger...
|
|
broth
good
|
0.5 |
pint |
—
|
Soup, broth |
Soups, broth-based
|
Rump Steaks broiled, with O...
|
|
broth
|
3.0 |
pints |
—
|
Soup, broth |
Soups, broth-based
|
Boar’s Head, to dress whole
|
|
broth
|
1.0 |
quart |
—
|
Soup, broth |
Soups, broth-based
|
Cabbage, farced
|
|
broth
|
|
— |
—
|
Soup, broth |
Soups, broth-based
|
Calf’s Head, to hash. No. 1.
|
|
broth
for boiling
|
|
— |
—
|
Soup, broth |
Soups, broth-based
|
Calf’s Head, to hash. No. 1.
|
|
broth
|
|
— |
—
|
Soup, broth |
Soups, broth-based
|
Calf’s Head, to hash. No. 1.
|
|
broth
|
|
— |
—
|
Soup, broth |
Soups, broth-based
|
Stewed Onions (No. 137)
|
|
broth
|
|
— |
—
|
Soup, broth |
Soups, broth-based
|
Fricandeau
|
|
broth
|
1.0 |
pint |
—
|
Soup, broth |
Soups, broth-based
|
Beef Gravy (No. 186)
|
|
broth
|
0.5 |
pint |
—
|
Soup, broth |
Soups, broth-based
|
Neck of Mutton, to boil
|
|
broth
|
1.0 |
quart |
—
|
Soup, broth |
Soups, broth-based
|
Pig, to pickle or souse
|
|
broth
without salt
|
|
— |
—
|
Soup, broth |
Soups, broth-based
|
Savoury Toasts, to relish Wine
|
|
broth
|
1.0 |
pint |
—
|
Soup, broth |
Soups, broth-based
|
Veal, with Rice, to stew
|
|
broth
strong
|
|
— |
—
|
Soup, broth |
Soups, broth-based
|
To Heighten the Colour and ...
|
|
broth
|
|
— |
—
|
Soup, broth |
Soups, broth-based
|
Breast of Veal, with Cabbag...
|
|
broth
|
1.0 |
pint |
—
|
Soup, broth |
Soups, broth-based
|
Breast of Veal, glazed brown
|
|
broth
|
1.0 |
cupful |
—
|
Soup, broth |
Soups, broth-based
|
Half a Fillet of Veal, to stew
|
|
broth
|
|
— |
—
|
Soup, broth |
Soups, broth-based
|
Vegetables, to stew
|
|
broth
|
|
— |
—
|
Soup, broth |
Soups, broth-based
|
Scotch Brose (No. 205)
|
|
broth
|
1.0 |
pint |
—
|
Soup, broth |
Soups, broth-based
|
Veal Cutlets
|