Recipes from the White Hart Inn

Front Cover
Penguin UK, Apr 7, 2011 - Cooking - 112 pages

William Verral, the redoubtable eighteenth-century landlord of the White Hart Inn in Lewes, Sussex, trained under a continental chef and was determined to introduce the 'modern and best French cookery' to his customers. Gently mocking Englishmen who eat plain mutton chops or only possess one frying-pan, he gives enthusiastic advice on must-have kitchen gadgets and describes enticing dishes such as truffles in French wine and mackerel with fennel.

This selection also includes the recipes that the poet Thomas Gray scribbled in his own well-thumbed copy of Verral's Complete System of Cookery, which was one of the best-loved food books of its time.

 

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Contents

Preface
Soups
TO MAKE A CLEAR GRAVY OF VEAL FOR SOUP
POTAGE DE SANTE AUX HERBES
POTAGE OR SOUP A LA JULIENNE
POTAGE AUX NANTILES OR NANTILE SOUP
UN PLAT DE SOUP POUR SOUPER
WATER SOUCHY
DES PERDREAUX EN RAGOUT AUX ORANGES
SALMIS DES BECASSES
POITRINE DES POULARDES A LA BENJAMELE
DES PIGEONNEAUX A LA DUXELLE
DES BECASSINES AUX FEUILLES DE POURPIER
DES PETITS RISOLES DE BECASSE OU BECASSINES
DES FILLETS DES SOLES AUX FINES HERBES BRUNE
FRICASEE DES TENCHES AUX FOIS DES MERLANS

Fish
SAUMON AUX CREVETTES
UN BROCHET FARCEZ SAUCE AUX CAPERS
DES CARPES A LA COUR
Gros Entrees of Meat
UN JAMBON AUX EPINARS
JAMBON ROTIS
CHINE DE MOUTON AUX CONCOMBRES OU SAUCE HACHEE
ROTS BOEUF DAGNEAU OU DEUX QUARTIERS DAGNEAUX DERRIERE AUX EPINARS A LA CREME
SURLOIN DE BOEUF FILLET HACHEE
PIECE DU BOEUF TREMBLANT
PATTEE DRESSEE DES CANARDS
Petit Entrees
DES SOLES FARCEZ SAUCE AUX FINES HERBES
DES TRANCHES DE SAUMON A LA CLOUET SAUCE DES ECREVISSES OU DES CREVETTES
UN PATTEE DE POULETS AUX FEUILLETAGES
PATTEE DES PIGEONEAUX AUX EPINARS
FILLET DE MOUTON AUX CONCOMBRES OU CELERY
COTE DE BOEUF GLASSEE AUX EPINARS
FAISANT A LA MONGELAS AUX FOIS GRAS
UN CHAPON OU DEUX POULARDES SAUCE RAGOUT MELLEZ
DES BECASSES AUX ORANGES
UNE MATELOTTE DES PETITS POULET AUX CHAMPIGNONS
DES ROULADES DES LAPREAUX SAUCE A LIVERNOISE
UN PETIT COCHON DE LAIT EN BALON
Hors dOuvres
DES QUEUES DE MOUTON A LA BRAIZE SAUCE AUX CAPRES
DES OREILLES DAGNEAUX A LOSEILLE
UNE FRICASEE DES LANGUES DE VEAU AUX ASCHON FLEURS
DES RIS DE VEAU AUX CHAMPIGNONS
DES CERVELLES DE VEAU AU RIS
FILLETS DES MAQUEREAUX AU FENOUILLE AND GROSSEILLES
Entremets
DES RIS DE VEAU ROTIS AUX ASPERGES
DES FOIS GRAS FARCEZ
DES OEUFFS A LA PROVINCALE AU COULIS
DES OEUFFS AU SOLEIL
DES EPERLANS AUX ANCHOIS AND CAPRES
DES GOUJONS EN GRATIN AUX FOIS DE MERLANS
DES CREVETTES AU BEURRE
DES PETITS POIS A LA CREME
DES HARICOTS AU BLANC
DES CARDONS SAUCE PIQUANTE
DES SHERDONS A LA BENJAMELE
DES LAITTUES FARCEZ
DES EPINARS A LA CREME AUX OEUFFS OU DU PAIN FRIT
DES BIGNETS DE POMMES A LA BAVARRE
DES BIGNETS DE GELEE DE GROSSEILLES
DES BIGNETS DE CERISES AU FOUR
UNE OMELETTE A LA NOAILLES
DES ANCHOIS AU PARMESAN
Thomas Grays Recipes
TO DRESS MINNOWS LEACHES ETC SAME
WALTONS WAY
OXFORD PUDDING
TO DRESS TROUT C COTTONS RECEIPT
A GENERAL SAUCE
SAUCE FOR BOILED MUTTON
CURRY GOVR FLOYERS RECEIPT
ORANGE POSSET
Copyright

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About the author (2011)

William Verrall was publican of the White Hart in Lewes, Sussex from 1737-1760. Having been apprenticed to the French chef, St. Clouet, Verralls' recipes were an inspired combination of the French and English traditions that stood apart from those of his contemporaries. Published in 1759, the ideas in his Complete System of Cookery are strikingly modern and many dishes - which include turkey braised with chestnuts, rabbit with champagne and ham hock with peach fritters - would not be out of place on restaurant menus today.

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