Regency Dish – Page 3 – Regency Reader

Regency Dish: Syrup of Golden Pippins

By Anne | September 26, 2025 - 7:49 am |October 13, 2025 Regency Dish

Comments Off

Recipe appeared in The Art of Cookery Made Easy and Refined Comprising Ample Directions for Preparing Every Article Requisite for Furnishing the Tables of the Nobleman, Gentleman, Continue →

Regency Dish: Beef Steak Pudding

By Anne | August 22, 2025 - 2:09 pm |September 6, 2025 Regency Dish

2 Comments

Recipe appeared in The Art of Cookery Made Easy and Refined Comprising Ample Directions for Preparing Every Article Requisite for Furnishing the Tables of the Nobleman, Gentleman, Continue →

Regency Dish: Hashed Venison

By Anne | July 24, 2025 - 7:19 am |August 4, 2025 Regency Dish

Comments Off

Hashed Venison TAKE the part least done of ready dressed venison cut it in slices and put them into a stewpan then pass a bit of fresh butter and flour and chopped es challots over a slow fire for ten minutes and add to them half a pint of red port a pint and a half of veal stock its own gravy if any a little piece of lemon peel cayenne pepper salt and lemon juice Season to the palate boil all together a quarter of an hour and strain it to the venison Let it simmer gently till tho roughly hot

Recipe appeared in The Art of Cookery Made Easy and Refined Comprising Ample Directions for Preparing Every Article Requisite for Furnishing the Tables of the Nobleman, Gentleman, Continue →

Regency Dish: Blancmange in Several Styles

By Anne | June 16, 2025 - 7:46 am |July 4, 2025 Regency Dish

Comments Off

A popular sweet to serve at masquerades was blancmange. Here is a selection of receipts from: Millington, C. (1805). The Housekeeper’s Domestic Library; Or, New Universal Family Instructor Continue →