Recipes
> Meat
Meat
- African Hen
from The Italian Cook Book (1919)
- Armenian Kidgeri
from The Khaki Kook Book (1917)
- Baked Chop
from The Art of Living in Australia (1893)
- Baked Hash
from School and Home Cooking (1920)
- Baked Hash
from The International Jewish Cook Book (1919)
- Baked Hash
from Foods That Will Win the War and How to Cook Them (1918)
- Baked Poultry with Rice
from Woman's Institute Library of Cookery, Volume 3
- Baked Sausages
from The Skilful Cook (1905)
- Barley Stew
from Miss Parloa's New Cook Book
- Battle Pudding
from Foods That Will Win the War and How to Cook Them (1918)
- Bavarian Fried Brains
from 365 Foreign Dishes (1908)
- Beccaccini alla Diplomatica (Snipe)
from The Cook's Decameron
- Belgian Faggots
from A Plain Cookery Book for the Working Classes (1852)
- Birds
from The Easiest Way in Housekeeping and Cooking (1903)
- Birds
from The Italian Cook Book (1919)
- Birds Potted
from A Poetical Cook-Book (1864)
- Birds in Aspic
from The Boston Cooking-School Cook Book (1896)
- Bisquet, to make
from The Lady's Own Cookery Book (1844)
- Blackbird Pie
from Dressed Game and Poultry à la Mode (1888)
- Bocconcini
from Simple Italian Cookery
- Bodini Marinati
from The Cook's Decameron
- Boiled Chicken, Lamb and Other Fresh Meat
from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
- Boiled Fowl
from The Skilful Cook (1905)
- Boiled Meats
from Recipes Tried and True (1894)
- Boiled Salted Meats: Ham, Tongue, Etc.
from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
- Boiled Tongue
from The Easiest Way in Housekeeping and Cooking (1903)
- Boiled or Stewed Meats
from The New Dr. Price Cookbook (1921)
- Boiled or Stewed Meats
from The New Royal Cook Book (1920)
- Boiling and Stewing Meat
from The New Royal Cook Book (1920)
- Boiling and Stewing Meats
from The New Dr. Price Cookbook (1921)
- Bologna Sausage
from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
- Bologna Sausage (Cooked)
from The White House Cookbook (1887)
- Bologna Sausages
from The Virginia Housewife (1860)
- Bombay Broiled Kidney
from 365 Foreign Dishes (1908)
- Bouchées à la Reine
from The Belgian Cookbook (1915)
- Bouilli
from The Century Cook Book (1901)
- Brain Cutlets
from The White House Cookbook (1887)
- Brains
from Mrs. Wilson's Cook Book (1920)
- Brains With Egg Sauce
from The International Jewish Cook Book (1919)
- Breaded Sausages
from Miss Parloa's New Cook Book
- Breakfast Meat
from The Art of Living in Australia (1893)
- Breast of Guinea Hen, Terrapin Style
from Mrs. Wilson's Cook Book (1920)
- Broiled Birds in Buttered Cases
from The Boston Cooking-School Cook Book (1896)
- Broiled Kidneys
from Twenty-Five Cent Dinners for Families of Six (1879)
- Broiled Meats
from Recipes Tried and True (1894)
- Broiled Poultry
from Woman's Institute Library of Cookery, Volume 3
- Broiled Prairie Chicken
from Civic League Cook Book (1913)
- Broiled Small Birds
from Miss Parloa's New Cook Book
- Broiled Squirrel
from Woman's Institute Library of Cookery, Volume 3
- Broiled and Fried Meats
from The Easiest Way in Housekeeping and Cooking (1903)
- Broiling Meats
from The New Dr. Price Cookbook (1921)
- Brown Emince Fowl
from Mrs. Wilson's Cook Book (1920)
- Brown Hash
from The Century Cook Book (1901)
- Brown Stew or Fricassee
from The Easiest Way in Housekeeping and Cooking (1903)
- Brunswick Stew
from Things Mother Used to Make (1914)
- Brunswick Stew
from The Easiest Way in Housekeeping and Cooking (1903)
- Buffath of Cold Meat and Vegetables
from The Khaki Kook Book (1917)
- Buffath, or Curry with Vegetables
from The Khaki Kook Book (1917)
- Carbonades Done With Beer
from The Belgian Cookbook (1915)
- Casserole of Rice and Meat
from The Easiest Way in Housekeeping and Cooking (1903)
- Chartreuse of Vegetables and Game
from Miss Parloa's New Cook Book
- Chicken, or Ham and Veal patés, another
from The Lady's Own Cookery Book (1844)
- Chop Suey
from For Luncheon and Supper Guests (1923)
- Chopped Meat
from Practical Suggestions for Mother and Housewife
- Chopped Meat With Raisins (Roumanian)
from The International Jewish Cook Book (1919)
- Chow Mein
from For Luncheon and Supper Guests (1923)
- Club-House Sandwiches
from Sandwiches (1912)
- Cold Game Pie
from Miss Parloa's New Cook Book
- Cold Meat Curry
from The Khaki Kook Book (1917)
- Cold Meat Cutlets
from My Pet Recipes, Tried and True (1900)
- Cold Meat Turnovers
from Recipes Tried and True (1894)
- Cold Meat and Macaroni
from The Skilful Cook (1905)
- Cold Meat and Potato, Baked
from The White House Cookbook (1887)
- Cold Meat with Purée of Potato
from Miss Parloa's New Cook Book
- Cold Meat with Purée of Tomatoes
from The Skilful Cook (1905)
- Cold Meats
from A Little Cook Book for a Little Girl (1905)
- Cold Salmi
from Domestic French Cookery (1836)
- Cold Spice Tongue
from Mrs. Wilson's Cook Book (1920)
- Cold-meat Pie
from The Skilful Cook (1905)
- Common Patties
from The Virginia Housewife (1860)
- Creamed Dishes
from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
- Creole Roast Bird or Game
from Mrs. Wilson's Cook Book (1920)
- Creole Stew
from School and Home Cooking (1920)
- Croquets
from The Virginia Housewife (1860)
- Croquettes
from Mrs. Wilson's Cook Book (1920)
- Croquettes
from Miss Parloa's New Cook Book
- Croquettes
from The International Jewish Cook Book (1919)
- Croquettes
from Public School Domestic Science (1898)
- Croquettes
from Civic League Cook Book (1913)
- Croquettes
from The Century Cook Book (1901)
- Croquettes of Boiled Meat
from The Belgian Cookbook (1915)
- Croquettes of Odds and Ends
from The White House Cookbook (1887)
- Croustade of Larks
from Dressed Game and Poultry à la Mode (1888)
- Crust Patties
from Miss Parloa's New Cook Book
- Curried Chops
from The Art of Living in Australia (1893)
- Curry
from The Century Cook Book (1901)
- Curry
from The Khaki Kook Book (1917)
- Curry (Excellent)
from My Pet Recipes, Tried and True (1900)
- Curry With Curds
from The Khaki Kook Book (1917)
- Curry of Cold Meat
from Miss Parloa's New Cook Book
- Curry of Cold Meat
from The Skilful Cook (1905)
- Curry, Indian. No. 1
from The Lady's Own Cookery Book (1844)
- Curry. No. 2
from The Lady's Own Cookery Book (1844)
- Curry. No. 3
from The Lady's Own Cookery Book (1844)
- Curry. No. 4
from The Lady's Own Cookery Book (1844)
- Curry. No. 5
from The Lady's Own Cookery Book (1844)
- Curry. No. 6
from The Lady's Own Cookery Book (1844)
- Curry. No. 7
from The Lady's Own Cookery Book (1844)
- Cutlets of Chopped Meat
from The Italian Cook Book (1919)
- Cutlets à la Duchesse
from Miss Parloa's New Cook Book
- Côtelettes à l'Ecarlate
from Dressed Game and Poultry à la Mode (1888)
- Devilled Dishes
from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
- Devilled Meat
from The Art of Living in Australia (1893)
- Devilled Meat (Various)
from The Curry Cook's Assistant (1889)
- Egyptian Meat-Pie
from 365 Foreign Dishes (1908)
- Enchiladas
from The International Jewish Cook Book (1919)
- Enchildas
from Mrs. Wilson's Cook Book (1920)
- English Meat Loaf
from 365 Foreign Dishes (1908)
- English Sausages
from The Lady's Own Cookery Book (1844)
- Escaloped Meat
from Miss Parloa's New Cook Book
- Excellent Relish After Dinner
from The Virginia Housewife (1860)
- Fillets of Game
from The Boston Cooking-School Cook Book (1896)
- Fine Brown Jelly
from English Housewifry (1764)
- Fine Hash
from Domestic French Cookery (1836)
- Florentine with the Brawn of a Capon, or the Kidney of Veal
from The Queen-like Closet or Rich Cabinet (1672)
- For an Invalid
from The Belgian Cookbook (1915)
- Fowl a la Hollandaise
from A Poetical Cook-Book (1864)
- Fowl with Rice, called Pilaw
from The Lady's Own Cookery Book (1844)
- Fowl, to hash
from The Lady's Own Cookery Book (1844)
- Fowl, to roast with Anchovies
from The Lady's Own Cookery Book (1844)
- Fowl, to stew
from The Lady's Own Cookery Book (1844)
- French Servels
from The Queen-like Closet or Rich Cabinet (1672)
- French Squirrel Fricassee
from 365 Foreign Dishes (1908)
- French Stew
from The Italian Cook Book (1919)
- Fresh Tongue
from Miss Parloa's New Cook Book
- Fricadelle
from The Belgian Cookbook (1915)
- Fried Brains
from Simple Italian Cookery
- Fried Kidneys
from The Book of Household Management (1861)
- Fried Liver
from Recipes Tried and True (1894)
- Fried Plover with English Truffles
from Dressed Game and Poultry à la Mode (1888)
- Fried Sausages
from The Book of Household Management (1861)
- Fried Sausages
from The Skilful Cook (1905)
- Fritters
from The Skilful Cook (1905)
- Fritto Misto alla Piemontese
from The Cook's Decameron
- Fritto Misto alla Villeroy
from The Cook's Decameron
- Game
from Made-Over Dishes
- Game Curries (Various)
from The Curry Cook's Assistant (1889)
- Game Cutlets à la Royale
from Miss Parloa's New Cook Book
- Game Pie
from The White House Cookbook (1887)
- Game Pie
from Dressed Game and Poultry à la Mode (1888)
- Game Rissoles au Poulet à la Carême
from Dressed Game and Poultry à la Mode (1888)
- Game and Macaroni
from Dressed Game and Poultry à la Mode (1888)
- Gammon Dumpling
from Twenty-Five Cent Dinners for Families of Six (1879)
- Gammon, to roast
from The Lady's Own Cookery Book (1844)
- Gefillte Milz (Milt)
from The International Jewish Cook Book (1919)
- German Liver Dumplings
from 365 Foreign Dishes (1908)
- German Sandwiches
from Sandwiches (1912)
- German Stewed Brains
from 365 Foreign Dishes (1908)
- Giblet Pie
from The Book of Household Management (1861)
- Giblet Pie
from A Plain Cookery Book for the Working Classes (1852)
- Giblet Pie
from The Lady's Own Cookery Book (1844)
- Giblets
from Woman's Institute Library of Cookery, Volume 3
- Golden Plover
from Dressed Game and Poultry à la Mode (1888)
- Golden Plover aux Champignons
from Dressed Game and Poultry à la Mode (1888)
- Good Rissoles
from The Belgian Cookbook (1915)
- Grey Plovers Cooked in Brandy
from Dressed Game and Poultry à la Mode (1888)
- Grillades
from Domestic French Cookery (1836)
- Guinea Hen Marie
from Mrs. Wilson's Cook Book (1920)
- Guinea Hen Pot Pie
from Mrs. Wilson's Cook Book (1920)
- Haggis
from 365 Foreign Dishes (1908)
- Hash
from The Skilful Cook (1905)
- Hash
from Civic League Cook Book (1913)
- Hash
from The Century Cook Book (1901)
- Hashed Game (Cold Meat Cookery)
from The Book of Household Management (1861)
- Hashed Meats
from A Plain Cookery Book for the Working Classes (1852)
- Hoche Pot
from The Belgian Cookbook (1915)
- Hoche Pot
from The Belgian Cookbook (1915)
- Hoche Pot Gantois
from The Belgian Cookbook (1915)
- Hogs' Head Cheese
from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
- Home Made Sausage
from Civic League Cook Book (1913)
- Hot Sliced Tongue
from The Century Cook Book (1901)
- Hot-Pot
from The Belgian Cookbook (1915)
- Imitation Foie Gras
from The Skilful Cook (1905)
- Indian Hash
from Made-Over Dishes
- Irish Stew
from A Plain Cookery Book for the Working Classes (1852)
- Irish Stew (Old English)
from The Khaki Kook Book (1917)
- Jewish Stewed Brains
from 365 Foreign Dishes (1908)
- Kabob, an India ragout
from The Lady's Own Cookery Book (1844)
- Kabobs
from The Khaki Kook Book (1917)
- Kal Dolmar
from The International Jewish Cook Book (1919)
- Kidney Fritters
from The Art of Living in Australia (1893)
- Kidney Pudding
from Twenty-Five Cent Dinners for Families of Six (1879)
- Kidney Saute
from The Italian Cook Book (1919)
- Kidney Stew
from My Pet Recipes, Tried and True (1900)
- Kidney Toast
from The Art of Living in Australia (1893)
- Kidneys
from Woman's Institute Library of Cookery, Volume 3
- Kidneys with Madeira
from The Belgian Cookbook (1915)
- Kidneys, Sauté
from Miss Parloa's New Cook Book
- Kromskies
from The Art of Living in Australia (1893)
- Large Vol-au-Vent
from Miss Parloa's New Cook Book
- Lark Pie
from Dressed Game and Poultry à la Mode (1888)
- Lark Pie (an Entree)
from The Book of Household Management (1861)
- Lark Puffs
from Dressed Game and Poultry à la Mode (1888)
- Larks
from A Poetical Cook-Book (1864)
- Larks done in Jelly
from English Housewifry (1764)
- Larks à la Macédoine
from Dressed Game and Poultry à la Mode (1888)
- Little Filets 'Alla Napolitana'
from Simple Italian Cookery
- Liver Dumplings
from Mrs. Wilson's Cook Book (1920)
- Liver Polenta
from Twenty-Five Cent Dinners for Families of Six (1879)
- Liver and Bacon
from The New Dr. Price Cookbook (1921)
- Liver and Bacon, Creole
from Mrs. Wilson's Cook Book (1920)
- Madras Curry
from The Century Cook Book (1901)
- Marrow Pasties
from The Lady's Own Cookery Book (1844)
- Meat Blintzes
from The International Jewish Cook Book (1919)
- Meat Croquettes
from My Pet Recipes, Tried and True (1900)
- Meat Croquettes
from Better Meals for Less Money (1917)
- Meat Curry with Cabbage
from The Khaki Kook Book (1917)
- Meat Curry with Pastry
from The Khaki Kook Book (1917)
- Meat Fritters
from Miss Parloa's New Cook Book
- Meat Hash
from Miss Parloa's New Cook Book
- Meat Hash
from The Easiest Way in Housekeeping and Cooking (1903)
- Meat Loaf
from Mrs. Wilson's Cook Book (1920)
- Meat Panada for Invalids and Infants
from A Plain Cookery Book for the Working Classes (1852)
- Meat Pie
from Pennsylvania Dutch Cooking
- Meat Pie
from A Plain Cookery Book for the Working Classes (1852)
- Meat Pies and Similar Dishes
from Practical Suggestions for Mother and Housewife
- Meat Puddings
from Mrs. Wilson's Cook Book (1920)
- Meat Shortcake
from Foods That Will Win the War and How to Cook Them (1918)
- Meat Shortcake
from Better Meals for Less Money (1917)
- Meat Souffle
from Public School Domestic Science (1898)
- Meat Souffle
from Better Meals for Less Money (1917)
- Meat Soufflé
from A Little Cook Book for a Little Girl (1905)
- Meat Stuffing for Vol-Au-Vent
from The Italian Cook Book (1919)
- Meat and Potato Croquettes
from The White House Cookbook (1887)
- Meat and Rice Hash
from The Khaki Kook Book (1917)
- Meat and Tomato Pie
from Practical Suggestions for Mother and Housewife
- Meat and Tomato Pie
from Better Meals for Less Money (1917)
- Meat or Sausage Rolls
from The Book of Household Management (1861)
- Meat with Ribbon Macaroni
from Simple Italian Cookery
- Mesopotamia Stew
from The Khaki Kook Book (1917)
- Mina (Turkish)
from The International Jewish Cook Book (1919)
- Mince (with Eggs)
from The Skilful Cook (1905)
- Mince à la Reine
from The Skilful Cook (1905)
- Minced Giblets on Toast
from Mrs. Wilson's Cook Book (1920)
- Minced Meat
from The Skilful Cook (1905)
- Minced Meat Sandwiches
from Civic League Cook Book (1913)
- Mock Brawn
from The Lady's Own Cookery Book (1844)
- Mock Meat
from The Golden Age Cook Book (1898)
- Molded Meat or Fish Loaf
from Foods That Will Win the War and How to Cook Them (1918)
- Neck Chops in Casserole
from Mrs. Wilson's Cook Book (1920)
- New England Boiled Dinner
from Woman's Institute Library of Cookery, Volume 2
- New England Filling
from Mrs. Wilson's Cook Book (1920)
- Old Philadelphia Stewed Kidney
from Mrs. Wilson's Cook Book (1920)
- Ollo, a Spanish Dish
from The Virginia Housewife (1860)
- Ortolans aux Truffes
from Dressed Game and Poultry à la Mode (1888)
- Ortolans in Cases
from Dressed Game and Poultry à la Mode (1888)
- Ortolans à la Périgourdine
from Dressed Game and Poultry à la Mode (1888)
- Oxford Sausages
from The Skilful Cook (1905)
- Oxford Sausages
from The Lady's Own Cookery Book (1844)
- Pains de Gibier, Another
from Hand-Book of Practical Cookery (1884)
- Pallat Pie
from The Queen-like Closet or Rich Cabinet (1672)
- Pan Broiling or Frying Meat
from The New Royal Cook Book (1920)
- Pan Broiling or Frying Meats
from The New Dr. Price Cookbook (1921)
- Pan-Broiled Chops
from Woman's Institute Library of Cookery, Volume 1
- Pan-Broiling
from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
- Paste for Meat Dumplins
from The Virginia Housewife (1860)
- Pasties of Game and Poultry
from Miss Parloa's New Cook Book
- Pate of Game With Cold Meat
from Hand-Book of Practical Cookery (1884)
- Patties
from Miss Parloa's New Cook Book
- Patties
from The Skilful Cook (1905)
- Patties for Fried Bread
from A Poetical Cook-Book (1864)
- Patties from Puff Paste
from The Easiest Way in Housekeeping and Cooking (1903)
- Pepper Pot
from The Virginia Housewife (1860)
- Pickle for Meat
from The Skilful Cook (1905)
- Pintail
from Dressed Game and Poultry à la Mode (1888)
- Plain Pot-Pie
from The Century Cook Book (1901)
- Plums, Sweet Potatoes and Meat
from The International Jewish Cook Book (1919)
- Poor Man's Dish
from The Art of Living in Australia (1893)
- Pot Roast
from Recipes Tried and True (1894)
- Pot Roast With Garlic and Rosemary
from The Italian Cook Book (1919)
- Pot-Pie
from Hand-Book of Practical Cookery (1884)
- Potato Dumplings
from Made-Over Dishes
- Potato Pasty
from The Book of Household Management (1861)
- Potato Sausages
from The Art of Living in Australia (1893)
- Potato and Meat Pie
from Recipes Tried and True (1894)
- Potted Head
from My Pet Recipes, Tried and True (1900)
- Potted Tongue
from Miss Parloa's New Cook Book
- Prairie Chicken (Steamed and Baked)
from Civic League Cook Book (1913)
- Pudding Genoese
from The Italian Cook Book (1919)
- Pudding Made of Small Birds
from A Plain Cookery Book for the Working Classes (1852)
- Quenelles
from The Century Cook Book (1901)
- Quenelles
from Hand-Book of Practical Cookery (1884)
- Quickly Made Stew
from The Belgian Cookbook (1915)
- Quickly-Made Samball
from The Curry Cook's Assistant (1889)
- Rabbits and Squirrels
from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
- Ragout for made dishes
from The Lady's Own Cookery Book (1844)
- Ragout of Cold Meat
from The Belgian Cookbook (1915)
- Ragout of Haslet
from The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877)
- Reed Birds
from The White House Cookbook (1887)
- Reed Birds
from Breakfast Dainties (1885)
- Reed Birds on Toast
from The White House Cookbook (1887)
- Remains of Meat
from The Belgian Cookbook (1915)
- Remains of Sausage
from The Belgian Cookbook (1915)
- Rice Cutlets
from The Art of Living in Australia (1893)
- Rice and Meat Croquettes
from Miss Parloa's New Cook Book
- Rice-and-Meat Patties
from Woman's Institute Library of Cookery, Volume 3
- Rissoles
from Miss Parloa's New Cook Book
- Rissoles
from The Boston Cooking-School Cook Book (1896)
- Rissoles
from The Art of Living in Australia (1893)
- Rissoles
from The Skilful Cook (1905)
- Rissoles
from The Century Cook Book (1901)
- Rissoles of Game
from The Skilful Cook (1905)
- Rissoles. No. 3
from The Lady's Own Cookery Book (1844)
- Roast Black-Cock
from The Book of Household Management (1861)
- Roast Fowl and Gravy
from A Plain Cookery Book for the Working Classes (1852)
- Roast Guinea Fowl
from Fifty-Two Sunday Dinners (1913)
- Roast Guinea-Fowl, Larded
from The Book of Household Management (1861)
- Roast Landrail, or Corn-Crake
from The Book of Household Management (1861)
- Roast Larks
from The Book of Household Management (1861)
- Roast Meats
from The New Dr. Price Cookbook (1921)
- Roast Meats
from The New Royal Cook Book (1920)
- Roast Poultry
from The New Dr. Price Cookbook (1921)
- Roast Teal
from The Book of Household Management (1861)
- Roast Widgeon
from The Book of Household Management (1861)
- Roast Woodcock
from The Book of Household Management (1861)
- Roasted Meats
from Mrs. Wilson's Cook Book (1920)
- Roasted Plovers
from Domestic French Cookery (1836)
- Roasted Small Birds
from Woman's Institute Library of Cookery, Volume 3
- Roasting Meat
from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
- Roasting Meats
from The New Dr. Price Cookbook (1921)
- Royal Croquettes
from Miss Parloa's New Cook Book
- Royal Croquettes, No. 2
from Miss Parloa's New Cook Book
- Salmagundi
from The Virginia Housewife (1860)
- Salmi of Game
from The White House Cookbook (1887)
- Salmi of Game
from The Italian Cook Book (1919)
- Salmi of Larks à la Macédoine, Cold
from Dressed Game and Poultry à la Mode (1888)
- Salmi of Moor Fowl or Wild Duck
from Dressed Game and Poultry à la Mode (1888)
- Salmi of Teal
from Dressed Game and Poultry à la Mode (1888)
- Salmi of Woodcocks à la Lucullus
from Dressed Game and Poultry à la Mode (1888)
- Salmis of Game
from Miss Parloa's New Cook Book
- Salmis of Widgeon
from Dressed Game and Poultry à la Mode (1888)
- Salpicon
from The Century Cook Book (1901)
- Salpicon
from Hand-Book of Practical Cookery (1884)
- Salt Tongue
from Miss Parloa's New Cook Book
- Salt and Smoked Meats
from Twenty-Five Cent Dinners for Families of Six (1879)
- Sausage
from Public School Domestic Science (1898)
- Sausage Cakes
from Mrs. Wilson's Cook Book (1920)
- Sausage Meat, etc.
from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
- Sausage Patties
from The Belgian Cookbook (1915)
- Sausage Rolls
from The Skilful Cook (1905)
- Sausage and Potatoes
from The Belgian Cookbook (1915)
- Sausage-Meat
from Hand-Book of Practical Cookery (1884)
- Sausages for Scotch collops
from The Lady's Own Cookery Book (1844)
- Sausages without skins
from The Lady's Own Cookery Book (1844)
- Savory Hash (Baked)
from Better Meals for Less Money (1917)
- Savory Rolls
from Practical Suggestions for Mother and Housewife
- Scalloped Meat
from School and Home Cooking (1920)
- Scalloped Meat
from The Century Cook Book (1901)
- Scotch Collops, brown
from The Lady's Own Cookery Book (1844)
- Scotch Haggis
from My Pet Recipes, Tried and True (1900)
- Scotch Haggis
from A Poetical Cook-Book (1864)
- Scrapple
from Recipes Tried and True (1894)
- Scraps of Meat
from The Belgian Cookbook (1915)
- Sea Pie
from American Cookery (1796)
- Sea Pie
from The Virginia Housewife (1860)
- Shepherd's Pie
from A Little Cook Book for a Little Girl (1905)
- Shepherd's Pie
from Public School Domestic Science (1898)
- Shepherd's Pie
from The Skilful Cook (1905)
- Shepherds Pie
from Miss Parloa's New Cook Book
- Shepherds Pie, No. 2
from Miss Parloa's New Cook Book
- Sliced Meat with Gravy
from A Little Cook Book for a Little Girl (1905)
- Small Birds, Roasted
from Miss Parloa's New Cook Book
- Snails
from Hand-Book of Practical Cookery (1884)
- Snails Stewed
from Hand-Book of Practical Cookery (1884)
- Snipe
from The White House Cookbook (1887)
- Snipe Curry
from The Curry Cook's Assistant (1889)
- Snipe Pie
from Dressed Game and Poultry à la Mode (1888)
- Snipe Pie à la Danoise
from Dressed Game and Poultry à la Mode (1888)
- Snipe Raised Pie (Hot)
from Dressed Game and Poultry à la Mode (1888)
- Snipe Soufflé
from Dressed Game and Poultry à la Mode (1888)
- Snipe and Woodcock (Dark Meat)
from The Century Cook Book (1901)
- Snipe à la Minute
from Dressed Game and Poultry à la Mode (1888)
- Snipes à la Superlative
from Dressed Game and Poultry à la Mode (1888)
- Snowbirds
from The White House Cookbook (1887)
- Soloman Gundy another Way
from English Housewifry (1764)
- Soubise Cutlets
from The Art of Living in Australia (1893)
- Soup Meat
from The International Jewish Cook Book (1919)
- Southern Stew
from The Italian Cook Book (1919)
- Soyer's Recipe For Preserving the Gravy in Salt Meat, When It is to be Served Cold
from The Book of Household Management (1861)
- Spanish Broiled Kidney
from 365 Foreign Dishes (1908)
- Spanish Meat Loaf
from Mrs. Wilson's Cook Book (1920)
- Spanish Method of Dressing Giblets
from The Virginia Housewife (1860)
- Spanish Olio
from The Compleat Cook (1658)
- Spanish Pie
from The International Jewish Cook Book (1919)
- Standing Pies
from Directions for Cookery, in its Various Branches (1840)
- Stew
from The Italian Cook Book (1919)
- Stew Milanaise
from The Italian Cook Book (1919)
- Stewed Chops
from The Art of Living in Australia (1893)
- Stewed Kidneys
from Miss Parloa's New Cook Book
- Stewed Kidneys
from Public School Domestic Science (1898)
- Stewed Kidneys
from The Century Cook Book (1901)
- Stewed Kidneys and Macaroni
from The Art of Living in Australia (1893)
- Stewed Milt
from The International Jewish Cook Book (1919)
- Stewed Sausage
from Twenty-Five Cent Dinners for Families of Six (1879)
- Stewed Sausages
from A Plain Cookery Book for the Working Classes (1852)
- Stewed Teal
from Dressed Game and Poultry à la Mode (1888)
- Stuffed Kidneys
from The Skilful Cook (1905)
- Stuffed Meat Roast
from School and Home Cooking (1920)
- Sweet and Sour Stew
from Civic League Cook Book (1913)
- Tamale Pie
from School and Home Cooking (1920)
- Tamale Pie
from Foods That Will Win the War and How to Cook Them (1918)
- Tamale Pie Made with Cornmeal Mush, Meat and Chopped Peppers
from Foods That Will Win the War and How to Cook Them (1918)
- Tamales (Mexican)
from The Khaki Kook Book (1917)
- Teal Pudding
from Dressed Game and Poultry à la Mode (1888)
- Timballo alla Lombarda
from The Cook's Decameron
- Timballo alla Romana
from The Cook's Decameron
- To Bake Fowls
from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
- To Bake Woodcocks, Black-birds, Sparrows or Larks
from The Queen-like Closet or Rich Cabinet (1672)
- To Bake a Swan
from The Queen-like Closet or Rich Cabinet (1672)
- To Boil Fowls
from The Virginia Housewife (1860)
- To Boil Fresh Meat
from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
- To Boil a Capon
from The Queen-like Closet or Rich Cabinet (1672)
- To Boil a Gurnet on the French Fashion
from The Queen-like Closet or Rich Cabinet (1672)
- To Boil a Teal or Wigeon
from The Queen-like Closet or Rich Cabinet (1672)
- To Clean Poultry
from The Easiest Way in Housekeeping and Cooking (1903)
- To Dress Plovers
from The Book of Household Management (1861)
- To Dress Snipes
from The Book of Household Management (1861)
- To Dress Wheatears
from The Book of Household Management (1861)
- To Dress the Ptarmigan
from The Book of Household Management (1861)
- To Dry Tongues
from The Queen-like Closet or Rich Cabinet (1672)
- To Fry Croquettes
from The Century Cook Book (1901)
- To Keep Meat Fresh
from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
- To Keep Meat Three or Four Days
from Mrs. Wilson's Cook Book (1920)
- To Make Fritters of Liver or of Any Other Meat
from The Queen-like Closet or Rich Cabinet (1672)
- To Make Sausages
from The Book of Household Management (1861)
- To Make a Fricasie of Veal, Chicken, or Rabbits, or of Any Thing Else
from The Queen-like Closet or Rich Cabinet (1672)
- To Make a Pie of Larks, or of Sparrows
from The Queen-like Closet or Rich Cabinet (1672)
- To Make an Olio
from The Queen-like Closet or Rich Cabinet (1672)
- To Mold Croquettes
from The Century Cook Book (1901)
- To Preserve Birds
from Hand-Book of Practical Cookery (1884)
- To Restore Meat That Has Been Kept Too Long
from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
- To Roast Landrail
from Dressed Game and Poultry à la Mode (1888)
- To Roast Large Fowls
from The Virginia Housewife (1860)
- To Roast Ortolans
from A Poetical Cook-Book (1864)
- To Roast Partridges or any Small Birds
from The Virginia Housewife (1860)
- To Roast Pheasants, Partridges, Quails, or Grouse
from Directions for Cookery, in its Various Branches (1840)
- To Roast Reed-Birds, or Ortolans
from Directions for Cookery, in its Various Branches (1840)
- To Roast Snipes, Woodcocks, or Plovers
from Directions for Cookery, in its Various Branches (1840)
- To Roast Woodcocks or Snipes
from The Virginia Housewife (1860)
- To Roast a Kid
from Directions for Cookery, in its Various Branches (1840)
- To Rost Larks with Bacon
from The Queen-like Closet or Rich Cabinet (1672)
- To Smother a Fowl in Oysters
from American Cookery (1796)
- To Use Up Cold Meat
from The Belgian Cookbook (1915)
- To Warm Cold Meats
from The Easiest Way in Housekeeping and Cooking (1903)
- To force a Fowl
from English Housewifry (1764)
- To make Pullony Sausages
from English Housewifry (1764)
- To make a Battalia Pye
from The Compleat Cook (1658)
- To make a Portugall Dish
from The Compleat Cook (1658)
- To make a Woodcock Pie
from English Housewifry (1764)
- To make good Sausages
from The Compleat Cook (1658)
- To pot all Sorts of Wild-Fowl
from English Housewifry (1764)
- To roast a Woodcock
from English Housewifry (1764)
- Toad in Hole
from The Khaki Kook Book (1917)
- Toad in the Hole
from A Plain Cookery Book for the Working Classes (1852)
- Toad-in-the-Hole
from The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877)
- Tomatoes and Mince
from The Art of Living in Australia (1893)
- Tomatoes stuffed with Sausage Meat
from The Skilful Cook (1905)
- Tongue
from Recipes Tried and True (1894)
- Tongue, to bake
from The Lady's Own Cookery Book (1844)
- Turkish Stew
from The Khaki Kook Book (1917)
- Vienna Sausage
from The International Jewish Cook Book (1919)
- Vol Au Vent
from A Poetical Cook-Book (1864)
- Vol Au Vent
from The Century Cook Book (1901)
- Vol-au-Vent (an Entree)
from The Book of Household Management (1861)
- Vol-au-vent
from Hand-Book of Practical Cookery (1884)
- Walloon Entrée
from The Belgian Cookbook (1915)
- Widgeon, to dress
from The Lady's Own Cookery Book (1844)
- Wild Fowl
from The Art of Cookery (1802)
- Wild Fowl with Bigarade Sauce
from Dressed Game and Poultry à la Mode (1888)
- Woodcock Toast
from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
- Woodcock en Surprise
from Dressed Game and Poultry à la Mode (1888)
- Woodcock à la Chasseur
from Dressed Game and Poultry à la Mode (1888)
- Woodcock à la Lucullus
from Dressed Game and Poultry à la Mode (1888)
- Woodcock à la Provençale
from Dressed Game and Poultry à la Mode (1888)
- Woodcock à la Périgueux
from Dressed Game and Poultry à la Mode (1888)
- Woodcock, Roasted
from The White House Cookbook (1887)
- Woodcocks
from A Poetical Cook-Book (1864)
- Woodcocks and Snipes
from The Skilful Cook (1905)
- Woodcocks and Snipes, to roast
from The Lady's Own Cookery Book (1844)
- Woodcocks à la Française
from The Lady's Own Cookery Book (1844)
- Woodcocks, to pot
from The Lady's Own Cookery Book (1844)
- Yorkshire Christmas Pie
from The Lady's Own Cookery Book (1844)