Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

This is a farmhouse recipe from Derbyshire. Mrs S. Cullins kept a kind of recipe commonplace book in the early nineteenth century. No date is given, but the handwriting dates it. She says that her mother used sometimes to give them “a green dinner” consisting of a leg of pork with green stuffing, green dumplings, peas, cabbage, spinach and roast potatoes sprinkled with parsley. There was also “a red dinner” but she does not describe it. It seems likely that it would have be