1886

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day
Broths to Bannocks

By Catherine Brown

Published 1990

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Charles Elme Francatelli, The Modern Cook; A Practical Guide to the Culinary Art

Published in London. He was a pupil of Carême and Chief Cook of Her Majesty the Queen. (28th edition, 1886)
In the soup and stock recipes there are similarities with the old Scottish methods of ‘strong broth’ making.

© 1990 Catherine Brown. All rights reserved.