Mrs Beetons Vegetables Revisited
Boiled Artichokes
Fried Artichokes
Artichokes a l’Italienne
Boiled Jerusalem Artichokes
Mashed Jerusalem Artichokes
Artichokes in White Sauce
Boiled Asparagus
Asparagus Peas
Asparagus Pudding
Boiled French Beans
Boiled Broad or Windsor Beans
Broad Beans a la Poulette
Boiled Brocoli
Boiled Brussels Sprouts
Boiling Young Greens or Sprouts
Boiled Cabbage
Stewed Red Cabbage
Boiled Carrots
Stewed Carrots
Sliced Carrots
Boiled Cauliflowers
Cauliflowers a la Sauce Blanche
Cauliflower Cheese
Celery
Stewed Celery a la Creme
Stewed Celery with White Sauce
To Dress Cucumbers
Cucumbers a la Poulette
Fried Cucumbers
Stewed Cucumbers
Stewed Cucumbers with Onions
Endive
Stewed Endive
Endive a la Francaise
Boiling Haricots Beans
Haricots Blancs a la Maitre d’Hotel
Haricot Beans and Minced Onions
Horseradish
Lettuces
Baked Mushrooms
Broiled Mushrooms
Preserved Mushrooms
Stewed Mushrooms
Stewed Mushrooms in Gravy
Baked Spanish Onions
Stewed Spanish Onions
Boiled Parsnips
Pease Pudding
Boiled Green Peas
Green Peas a la Francaise
Stewed Green Peas
Baked Potatoes
Boiling Potatoes
Boiling Potatoes in Jackets
Boiling New Potatoes
Steaming Potatoes
Fried Potatoes
German Way of Cooking Potatoes
Potatoes a la Maitre d’Hotel
Mashed Potatoes
Puree de Pommes de Terre
Potato Rissoles
Potato Snow
Boiled Rice For Curries
Plain Boiled Rice Pudding
Savoury Rice Border
Dressing Salsify
Boiled Sea Kale
Boiled Salad
Potato Salad
Summer Salad
Winter Salad
Baked Tomatoes
Stewed Tomatoes
Truffles au Naturel
Truffles with Champagne
Italian Mode of Dressing Truffles
Boiled Turnips
Mashed Turnips
Turnips in White Sauce
Boiled Turnip Greens
Boiled Vegetable Marrow
Fried Vegetable Marrow
Vegetable Marrows in White Sauce
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