Recipe book : Success Cookery and Household Recipes

Book

1920 = 1939

1993.190

Discoloured white paper, black print. Cover missing. 96 pages. Belonged to wife of W H Butler M.P.

Butler (Mrs)

Hackney (Place)

Height: 182mm
Width: 120mm

No

INDEX
SOUPS.
American “ “ “ “ 7
Artichoke “ “ “ “ 7
Barley Cream “ “ “ “ 7
“ Broth “ “ “ “ 7
Beetroot “ “ “ “ 7
Brown “ “ “ “ “ 7
Brownling “ “ “ “ 7
Carrot “ “ “ “ “ 8
Cauliflower “ “ “ “ 8
Celery “ “ “ “ “ 8
Chestnut “ “ “ “ 8
Chicken Broth “ “ “ “ 8
Eel Broth “ “ “ “ 8
Fish “ “ “ “ “ 8
Fruit “ “ “ “ “ 8
Giblet “ “ “ “ “ 8
Hasty “ “ “ “ “ 8
Kidney “ “ “ “ “ 9
Leek “ “ “ “ “ 9
Macaroni “ “ “ “ 9
Milk “ “ “ “ “ 9
Mock Hare “ “ “ “ 9
Mulligatawny “ “ “ “ 9
Mutton Broth “ “ “ “ 9
(-) and Cheese “ “ “ “ 9
Packtail “ “ “ “ “ 9
Potato “ “ “ “ “ 9
Rabbit “ “ “ “ “ 10
Red “ “ “ “ “ 10
Russian “ “ “ “ “ 10
Savoy “ “ “ “ “ 10
Scotch Broth “ “ “ “ 10
Sheep’s Head Broth “ “ “ 10
Swedish “ “ “ “ “ 10
Summer “ “ “ “ “ 10
Terampore “ “ “ “ 10
The Stock Pot “ “ “ “ 10
Tomato “ “ “ “ “ 11
Tripe “ “ “ “ “ 11
Vegetable “ “ “ “ 11
White “ “ “ “ “ 11
FISH.
Bloaters Pickled “ “ “ 12
Cod and Bacon “ “ “ “ 12
“ Steaks “ “ “ “ 12
“ Cutlets “ “ “ “ 12
“ Splaced “ “ “ “ 12
“ Stuffed “ “ “ “ 12
Crab Dressed “ “ “ “ “ 12
Curried “ “ “ “ “ 12
Eels, Stewed “ “ “ “ 13
“ Jellied “ “ “ “ 13
Fish and Rice Croquettes “ “ 13
Cakes “ “ “ “ “ 13
Cream “ “ “ “ “ 13
Patties “ “ “ “ “ 13
Pudding “ “ “ “ 13
Salad “ “ “ “ “ 13
Souffle “ “ “ “ “ 13
French Pie “ “ “ “ 14
Gurned, Boiled “ “ “ 14
“ Baked “ “ “ 14
Haddock, Stuffed and Baked “ “ 14
“ Baked “ “ “ 14
Hake, Baked “ “ “ “ 14
Halinut, Boiled “ “ “ 14
“ Steamed “ “ “ 14
“ Steak “ “ “ “ 14
Herrings, Boned “ “ “ 15
“ Picked “ “ “ 15
“ Kippered “ “ “ 15
Kedgeree “ “ “ “ 15
Lobster Cutlets “ “ “ 15
“ Curried “ “ “ 15
Mackerel, Baked “ “ “ 15
“ Pickled “ “ “ 15
Mussel “ “ “ “ “ 16
Oyster Patties “ “ “ “ 16
Prawn and Gratin “ “ “ 16
Plaice and Tomatoes “ “ “ 16
Salmon, Boiled “ “ “ 16
“ Mayonnaise “ “ “ 16
“ Cakes “ “ “ “ “ 16
“ Cutlets “ “ “ 16
“ Pie “ “ “ “ 16
Skate, Crimped “ “ “ 17
Sole au Gratin “ “ “ “ 17
“ Devilled “ “ “ “ 17
“ with Oysters “ “ “ 17
Shrimp Rissoles “ “ “ 17
Scallops “ “ “ “ “ 17
Turbot, Boiled “ “ “ “ 17
Whiting Cream “ “ “ “ 17
MEAT DISHES.
Beef en Casserole “ “ “ 18
“ Olives “ “ “ “ 18
“ Fillets a la Francaise “ “ 18
“ Salt “ “ “ “ 18
“ Spiced “ “ “ “ 18
Berlin Steaks “ “ “ “ 18
Brawn “ “ “ “ “ 18
Exeter Stew “ “ “ “ 18
Forcément “ “ “ “ 19
Glaze for Meat “ “ “ “ 19
Irish Stew “ “ “ “ 19
Hot Pot “ “ “ “ “ 19
Liver and Bacon Pie “ “ “ 19
Lamb and Vegetables “ “ 19
“ Breast of, with Green Peas “ 19
“ Boiled Leg of “ “ “ 19
“ Stuffed “ “ “ “ 19
Liver Hot Pot “ “ “ 20
“ Roly-Poly “ “ “ 20
Mutton, Boiled Leg of “ “ “ 20
“ Braised “ “ “ 20
“ Curried “ “ “ 20
“ Hams “ “ “ 20
“ Frozen “ “ “ 20
“ Heriot “ “ “ 21
Ox Check, Stewed “ “ “ 21
“ Pressed “ “ “ “ 21
“ Heart, Steward “ “ “ 21
“ Tail, Salmi of “ “ “ 21
“ Tongue, To boil “ “ “ 21
Pig’s Feet, Stuffed “ “ “ 21
Pig’s Fry “ “ “ “ 22
Pork, Boiled “ “ “ “ 22
“ Pickled “ “ “ “ 22
“ Roast “ “ “ “ 22
“ Sausages “ “ “ 22
Sheep’s Head “ “ “ “ 22
Sheep’s Pluck “ “ “ “ 22
Steak, Broiled “ “ “ “ 23
“ Fried “ “ “ “ 23
“ and Onions “ “ “ 23
“ Marinaded “ “ “ 23
“ and Kidney, Curried “ “ 23