FabulousFusionFood's Cook's Guide for Stock 6th Page

Fresh beef stock, beef stock cube and jellified chicken stock Fresh beef stock, beef stock cube and jellified chicken stock.
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Stock along with all the Stock containing recipes presented on this site, with 1345 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Stock recipes added to this site.

These recipes, all contain Stock as a major wild food ingredient.

This page is a continuation of the list of recipe terms including Stock held on the FabulousFusionFood site. If you are specifically looking for this site's information on as a culinary term navigate to First Page of the Stock Culinary Term entry on this site.


The alphabetical list of all Stock recipes on this site follows, (limited to 100 recipes per page). There are 1345 recipes in total:

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Gruem vel anatem
(Crane or Duck in Spiced Gravy)
     Origin: Roman
Hotpot Porc Cymreig, Chorizo a Ffa
Gwynion

(Welsh Pork, Chorizo and White Bean
Hotpot)
     Origin: Welsh
In Torpedine Elixa
(Sauce for Boiled Ray)
     Origin: Roman
Guard of Honour
     Origin: Britain
Houbova Polevka Myslivecka
(Hunters' Mushroom Soup)
     Origin: Czech
In Vulva [et] Sterili
([Sauce] for Sterile Sow's Womb)
     Origin: Roman
Guinean Avocado Sauce
     Origin: Equatorial Guinea
How to Prepare Saltfish/Stockfish
     Origin: Britain
Irish Beef In Guinness
     Origin: Ireland
Guinness Bottle Chicken Stew
     Origin: Saint Vincent
Humarsúpa
(Creamy Icelandic Langoustine Soup)
     Origin: Iceland
Irish Beef Stew
     Origin: Ireland
Guisado de la Quinoa
(Quinoa Stew)
     Origin: Peru
Hypotrimma
(Condiment Sauce)
     Origin: Roman
Irish Cabbage Parcels
     Origin: Ireland
Guisado del Inca
(Inca Stew)
     Origin: Peru
Iced Coconut Soup
     Origin: Cayman Islands
Irish Carbonnade
     Origin: Ireland
Gujarati-style Monkfish Curry
     Origin: Fusion
Iced Curry Soup
     Origin: Britain
Irish Coddled Pork with Cider
     Origin: Ireland
Gulai Ikan Karibia
(Caribbean Fish Stew)
     Origin: Turks Caicos
Iecinera Haedina vel Agnina
(Liver of Kid Goat or Lamb)
     Origin: Roman
Irish Kidney Soup
     Origin: Ireland
Gurnard Fillets Steamed on a Bed of
Wrack

     Origin: England
Ikokore
     Origin: Nigeria
Irish Lamb and Potato Curry
     Origin: Ireland
Gustum de Holeribus
(Vegetable Relish)
     Origin: Roman
Imoyo Eba
     Origin: Nigeria
Irish Lamb Stew
     Origin: Ireland
Gustum Versatile
(Turnover Antipasto)
     Origin: Roman
Imqarrun fil-Forn
(Baked Macaroni)
     Origin: Malta
Irish Lamb Stew
     Origin: Ireland
Guy Fawkes Gunpowder Casserole
     Origin: Britain
In Aprum Assum Iura Ferventia Facies
Sic

(Hot Sauce for Roast Wild Boar is Made
Thus)
     Origin: Roman
Irish Potato and Parsley Soup
     Origin: Ireland
Guyanese Curried Chickpeas
     Origin: Guyana
In Colocasio
(For Taro)
     Origin: Roman
Irish Potato Soup
     Origin: Ireland
Haedum Laseratum
(Kid Goat Seasoned with Laser)
     Origin: Roman
In copadiis ius album
(White Sauce for Choice Cuts)
     Origin: Roman
Irish Sorrel Soup
     Origin: Ireland
Haedum Laureatum ex Lacte
(Suckling Kid Crowned with Laurel and
Milk [Sausage])
     Origin: Roman
In Dentice Elixo
(Sauce for Poached Bream)
     Origin: Roman
Irish Stock
     Origin: Ireland
Haedum sive Agnum Parthicum
(Parthian Kid or Lamb)
     Origin: Roman
In Echino
(Of Sea Urchins)
     Origin: Roman
Isicia Amulata a Balineo sic Facies
(Meatballs with Starch Cooked in a Pan)
     Origin: Roman
Haedus sive Agnum Tarpeianum
(Kid or Lamb à la Tarpeius)
     Origin: Roman
In Echino Salso
(Salted Sea Urchins)
     Origin: Roman
Isicia de Cerebellis
(Brain Dumplings)
     Origin: Roman
Haedus sive Agnus Syringiatus
(Boned Suckling Kid or Lamb)
     Origin: Roman
In ficato oenogarum
(Livers of Animals Fattened on Figs,
Another Way)
     Origin: Roman
Isicia de Pavo
(Peacock Forcemeats)
     Origin: Roman
Haenau Cig Oen gyda Pannas a Chennin
(Slices of Lamb with Parsnips and Leeks)
     Origin: Welsh
In ficato oenogarum
(Wine Sauce for the Livers of Animals
Fattened on Figs)
     Origin: Roman
Isicia Ova et Cerebella
(Egg and Brain Sausages)
     Origin: Roman
Haggis
     Origin: Scotland
In Locusta Elixa
(Sauce for Boiled Lobster)
     Origin: Roman
Isicia Plena
(Pheasant Forcemeat)
     Origin: Roman
Haggis and Pork Sausages with Mash and
Red Wine Onion Gravy

     Origin: Scotland
In Lolligine Farsili
(Stuffed Squid)
     Origin: Roman
Item Aliam ad Eum Impensam
(The Same Thing, With Other Ingredients)
     Origin: Roman
Hareless Potpies
     Origin: British
In Lolligine in Patina
(A Dish of Squid)
     Origin: Roman
Iura Ferventia in Cervo
(Hot Sauce for Venison)
     Origin: Roman
Harvest Soup
     Origin: American
In Omne Genus Conchyliorum
(For All Kinds of Shellfish)
     Origin: Roman
Ius Album in Assum Leporem
(Hare's Blood, Liver and Lung
Ragout)
     Origin: Roman
Heat Wave Chili
     Origin: American
In Ostreis
(Of Oysters)
     Origin: Roman
Ius Album in Assum Leporem
(Roast Hare in White Sauce)
     Origin: Roman
Hebolace
     Origin: England
In Ovis Hapalis
(Of Soft-boiled Eggs)
     Origin: Roman
Ius album in copadiis
(White Sauce for Choice Cuts II)
     Origin: Roman
Herby Millet Rings
     Origin: African Fusion
In Perdice
(Of Partridge)
     Origin: Roman
Ius Alexandrinum in Pisce Asso
(Alexandrine Sauce for Baked Fish)
     Origin: Roman
Holisera in Fasciculum
(Horse Parsley)
     Origin: Roman
In Perdice et Attagena et in Turture
(Of Partridge, Hazel Hen and Turtledove)
     Origin: Roman
Ius Candidum in Ansere Elixo
(White Sauce for Boiled Goose)
     Origin: Roman
Holus Molle ex Foliis Lactucarum cum
Cepis

(Vegetable Purée with Lettuce
Leaves and Onions)
     Origin: Roman
In Pisce Oenogarum
(Wine Sauce for Fish)
     Origin: Roman
Ius Candidum in Avem Elixam
(White Sauce for a Boiled Bird)
     Origin: Roman
Home-style Machanka
     Origin: Belarus
In Pisce Oenogarum II
(Wine Sauce for Fish II)
     Origin: Roman
Ius candidum in elixam
(White Sauce for Boiled Meats)
     Origin: Roman
Hong am Rèisleck
(Chicken Cooked in Wine)
     Origin: Luxembourg
In Piscibum Elixis
(Of Poached Fish)
     Origin: Roman
Ius Diabotanon in Pisce Frixo
(A Herb Sauce for Fried Fish)
     Origin: Roman
Hoppin’ John
     Origin: America
In Pullo Elixo ius Crudum
(Uncooked Sauce for Boiled Chicken)
     Origin: Roman
Ius Frigidum in Aprum Elixum
(Cold Sauce for Boiled Wild Boar)
     Origin: Roman
Hot and Sour Soup
     Origin: China
In Sepia Farsili
(Sauce for Stuffed Cuttlefish)
     Origin: Roman
Ius Frigidum in Ovifero
(Cold Sauce for Wild Sheep)
     Origin: Roman
Hot Enchilada Sauce
     Origin: America
In Struthione Elixo
(Of Boiled Ostrich)
     Origin: Roman
Hot Sesame Beef
     Origin: China
In Torpedine
(Of Ray)
     Origin: Roman

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