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1,369 recipes found · page 55 of 58
- Roast Loin of Lamb with Roast Potatoes, Glazed Carrots and Swedes and Celeriac Fondant with a Red Wine Reduction
- Rack of Lamb with a Herb Crust Served with Dauphinoise Potatoes, Jerusalem Artichoke Flan and Aromatic Lamb Jus
- Pan-fried Loin of Venison with Butternut Squash, Roasted Salsify, Venison Jus with Dark Chocolate and Brussels Sprout Salad
- National Grocery Co
- Savory Dishes
- Of the Choosing and Roasting of Plain Joints
- To Boil
- Second Course
- Salt Marsh Lamb with Woodland Mushrooms and Sorrel
- Roast Mortimer Forest Venison Loin with Bitter Chocolate, Blackberries and Beetroot
- Table of Measures
- Dishes with the Remains of Lamb
- Fish Sauces
- Pigeon Wrapped in Filo Pastry with Parma Ham, Morels, Asparagus and Cauliflower Purée
- Stuffed Breast and Braised Leg of Partridge with Celeriac Purée, Savoy Cabbage and Spiced Breadcrumbs
- Corn-btarch Pudding
- Duck Breast with Smoked Potatoes, Glazed Baby Turnips, Leek Crisps with Buttered Winter Greens and Duck Jus
- Mexican Crisp Pressed Pork with Prunes, Sherry Vinegar and Cauliflower Cream
- Slow-cooked Shin and Cutlet of Venison with Potato Dumplings, Creamed Black Kale, Parsnip Purée and Pearl Barley Sauce
- Garam Masala Braised Beef Short Ribs with Curried Spaetzle, Brussel Sprout 'cups', and Jicama Slaw Recipe
- Illinois Cook Book
- Gravies and Sauces
- Fillet of Dover Sole, Mussel and Clam Ragoût, Courgette Ribbons, Swiss Chard and a Caviar Cream
- Shell Fish
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