Regency Dish: Pigeons with Rice
From the 1803 edition of The Art of Cookery. I have lived in enough major metros to have some strong feelings about the thought of Continue
From the 1803 edition of The Art of Cookery. I have lived in enough major metros to have some strong feelings about the thought of Continue
The Art of Cookery Made Easy and Refined, 1802 The salamander referred to in this recipe is like a broiler, mostly likely in this case Continue
What the Joy of Cooking is to many households today (especially in mine!), the late 1700s The Art of Cookery was to Georgian and Regency Continue