Regency Dish: Green Sauce for Ducklings or Green Geese
Recipe, such as it is, appeared in The Art of Cookery Made Easy and Refined Comprising Ample Directions for Preparing Every Article Requisite for Furnishing the Continue
Recipe, such as it is, appeared in The Art of Cookery Made Easy and Refined Comprising Ample Directions for Preparing Every Article Requisite for Furnishing the Continue
This recipe appeared in the 1803 The Art of Cookery. Cullis, in this instance, refers to a coulis or a sauce made with the juices of Continue
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
The Complete Servant: Being a Practical Guide to the Peculiar Duties and Business of All Descriptions of Servants (1825) A book entitled Essays on the Continue