Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A nineteenth-century recipe from the collection of a London master cook who used to hire himself out to help prepare the food for ball suppers in the early years of the twentieth century. He had had it from someone else and passed it on to a cook who once worked for my grandmother in Cornwall. My aunt, who was a fine cook herself, had the recipe but never made it. I have made it on several occasions and have here simplified and explained it more fully than the original does. It is a large a