Modern Cookery

Extract…

Books by LoisMarch 25, 2015September 15, 2018

Food by LoisFebruary 24, 2015

A gentlewoman should always be able to carve well

Whether the passing fashion of the day exact it of her or not, a gentlewoman should always, for her own sake, be able to carve well and easily, the dishes which are placed on the table before her, that she may be competent to do the honours of a table at any time with propriety […]

Monitor’s Tart or Tourte á la Judd

Writing by LoisFebruary 11, 2015

The greatest possible cleanliness and nicety

Food by LoisFebruary 10, 2015

After prayers at sea, gunpowder treason!

Books by LoisFebruary 10, 2015

Red herring in the common English mode

Food by LoisJanuary 27, 2015January 26, 2015

Making curry the Victorian way

Food by LoisJanuary 17, 2015

Mincemeat

Writing by LoisDecember 17, 2014December 17, 2014

Kedgeree

Food by LoisDecember 16, 2014

Food by LoisDecember 14, 2014

Foreign Cookery

This is a page from the section of Eliza Acton’s 1845 book Modern Cookery. There are four recipes on this page, one which started on the previous page for The King of Oude’s Omlet, and then here three pilaws and a kidgeree. The omlet starts with five fine eggs “cleared in the usual way” (… […]