What one can do with a chafing dish : a guide for amateur cooks / by H.L.S.

  • Sawtelle, Henrietta L.
Date:
1896
Catalogue details

Licence: Public Domain Mark

Credit: What one can do with a chafing dish : a guide for amateur cooks / by H.L.S. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    Dried Beef with Eggs, . Duck, Canvas-back, Eggs & l’Espagnole, Eggs a la Jardiniere, Eggs a la Maitre D’Hotel, Eggs, Creamed, Eggs, Curried, Eggs, Fricasseed, Eggs, Scrambled, . Eggs en huile, Scrambled, Fish, Cod, Deviled, Fish, Cod, Scrambled, . Fish, Cod, Tongues, Fish, Curried, Fish—Halibut Saute, Fish—Herring £ l’Anglaise, Fish, Rechauffe of, . Fish Roe, Fish Roe, Shad, Curried, Fish, Salpicon of, . Fish, Salt Cod, Dessicated, PALE • 33 Fish, Salt Cod, Hash, • 36 Fish, Salt, Scorched, • 32 Fish, White, & la Provenpale, • 4i Fricandeau de foie de veau, • • 83 Fritadella, .... ■ 91 F rogs, ..... • 58 Game, Salmi of, . 102 Game, Salpicon of, . • 105 Ham i l’Espagnole, . 88 Ham & la Fourchette, . 87 Ham and Eggs, . 138 Ham, Deviled, . 86 Ham, Piquant Sauce, . 89 Hamburg Steak, . 61 Huitres en Coquilles, • 49 Jambon & bon gout, . 109 Lamb’s Liver, .... . 84 Lobster, • 25 PAGE 127 94 133 128 135 *34 I31 132 136 137 38 35 37 3° 40 55 28 27 54 34