35819 results in British history after 1450
CHAPTER 4 - Frying
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Frontmatter
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CHAPTER 1 - Made-Dishes of Beef, Mutton, Veal, Venison,
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Pastes
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Ketchups and essence
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POST CAPTAINS (Continued) pages 215-482
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CHAPTER 6 - Fish and Fish-Pies
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CHAP. XIII - FRESH-WATER FISH
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PREFACE
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Advice to cooks
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Culinary Lectures
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The Constitutional History of England from the Accession of Henry VII to the Death of George II
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THE ITALIAN CONFECTIONER
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CHAPTER XVIII - ON THE CONSTITUTION OF IRELAND
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Frontmatter
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Pork
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The Constitutional History of England from the Accession of Henry VII to the Death of George II
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CHAPTER V - ON THE CIVIL GOVERNMENT OF ELIZABETH
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CHAPTER XI - FROM THE RESTORATION OF CHARLES THE SECOND TO THE FALL OF THE CABAL ADMINISTRATION
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Balls
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