Regency Dish: A Forced Cabbage
From the 1803 edition of The Art of Cookery, a receipt for forced cabbage. This Youtube tutorial shows the cabbage farce or forced cabbage step by step. Continue
From the 1803 edition of The Art of Cookery, a receipt for forced cabbage. This Youtube tutorial shows the cabbage farce or forced cabbage step by step. Continue
This recipe for a sauce for birds appeared in the 1803 The Art of Cookery. Found in the French cooking chapter.
Enjoy this bill of fare and recipe from A Complete System of Cookery, on a Plan Entirely New, Consisting of Every Thing that is Requisite Continue
Plum cheese is a thick, firm jelly that can be cut and served much like a hard cheese. The recipe comes from The New Practice Continue