October, November & December
This is the first full-scale study of the world of eighteenth-century British cookery books, their authors, their readers and their recipes. For many decades, we have treated them as collectables - often fetching thousands at auction and in rare-book catalogues - or as quaint survivors, while ignoring their true history or what they have to tell us about the Georgians.
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Of Pickling and Preserving
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Anchovy baked beat Beef Blades of Mace Bottom Broth Butter rolled carefully CHAP Chops Chuse clean Cloves cold cover Crumbs of Bread Crust Cullis Dish drain dust Eggs fend Flavour Force-meat four Fowl fresh Garden garnished gently grated Ground Half a Dozen Half a Pound handsomely heat Ingredients Juice Kind lard Lemon let it boil let it stand Liquor Madeira Wine Marble Mortar Meat minced Mushrooms Mutton Nectarines Nutmeg Oisters Onion Ounce Parsley Partridges Peel Pepper and Salt pick Pickle Piece of Butter Pigeons Pint Plants Port Wine Powder Puff Paste Quantity Quart Quarter Raggoo rich Veal Gravy roast Rocambole Roots Sauce Saucepan Season SECT Seville Orange shred Skin Spoonful squeeze stew Stewpan stir strain strew Sugar sweet Herbs Sweetbreads Taste thick thicken thin Slices Venice Treacle Vinegar white Wine whole Yolks