This book mainly collects well known recipes, from established sources: an impressive number of cookbooks chosen from the most authoritative published in the English language over the last three hundred years. Hence, these recipes pertain to the history of cuisine. And between the merits of this book (if any other can be found) there is that of documenting an old, and strictly American, way of preparing food. Below are the recipes included: A nice receipt for shoulder of lamb A sea pie An Omelette Soufflé Another Way To Stew A Round Of Beef Baked Cocoa Nut Custard Baked Cod Baked custard Baked fillet of veal Baked goose Baked porterhouse Baked Potatoes Beef à la mode Beef à la daube Boiled Cheese Boston Cream Cakes Braised beef Braised beef tongue Braised calf’s liver Bread Broiled Ham Or Bacon Browned flour for making soups and gravies dark and thick Calf’s Head Casserole Of Potatoes Cheese Pudding (Philadelphia Style.) Cheese Roasted, To Come Up After Dinner Cheese Toasts Chocolate Custard Chop Suey As The Chinese Make It Chowder, a sea dish Cod Scalloped Cod sounds, en poule Custard Cakes Cutlets À la maintenon Daube glacée or bœuf à la daube Dried Haddock Egg Pone Escalloped Potatoes Fillet Of Beef Hasenpfeffer How To Roast A Middling Or Spring Piece Of Pork How To Roast, Bake, Or Broil Red Mullet Indian Meal And Rye Meal Bread Indian Pickle, Calcutta Inexpensive Pot Roast Lamb’s Head And Fry Larded Leg Of Lamb Larded sweet breads Macaroni à la reine Marrow Toast Mashed Potatoes Mushrooms Farcie Omelette Soufflé Ox joints en casserole Paprika Schnitzel Partridges Pear Fashion Pot Roast With Potatoes Pound cake Quarter of Lamb Larded and Roasted Ramakins of Cheese Reed Birds Roast Cod’s Head And Shoulders With Cockles Roast Mushrooms Roast Of Veal (The Kidney Piece) Roast Onions Roast Potatoes Roast veal, stuffed Roasted Cheese, Dutch Receipt Roasted Leg Of Lamb Roasted potatoes Roasted Quails Roasted Saddle Of Venison Roasted Sweetbread Scalloped Lobster Shoulder Of Mutton, Called Hen And Chickens Soles To Fry Soup with bouilli Soyer’s Roast Potatoes Spiced Beef à La Mode. (Very Fine) Spiced Beef’s Tongue Spiced Saddle Of Venison Sponge cake Stuffed Egg Plants Stuffed hearts with vegetables Sweetbreads roasted Toasted cheese Tomatoes Stewed Veal à La Mode Veal Fricassee Veal Fricassee with sweet breads Veal Shoulder Bourgeoise Young pigeons stuffed and braised
