William Verrall's Cookery Book, 1759 (Southover Press Historic Cookery and Housekeeping) (Paperback)

William Verrall's Cookery Book, 1759 (Southover Press Historic Cookery and Housekeeping) Cover Image
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Description


William Verrall was master of the White Hart, an important coaching station on the High Street of Lewes, Sussex in the middle of the 18th Century. He had been apprenticed to the Duke of Newcastle's cook, the Frenchman St. Clouet, and his recipes are an inspired combination of the French and English Traditions. This delightful and lively recipe book gives a good idea of what it must have been like in the kitchen of a Georgian Inn. The author, William Verrall, was master of the White Hart in Lewes and his robust sense of humour shows in his own introduction, which with the recipes, was probably dictated to a minion. With very little adjustment to reduce the quantities, his dishes can be used in ordinary households today and were much admired by Elizabeth David who quotes from them in her own Spices, Salt and Aromatics in the English Kitchen.


Product Details
ISBN: 9781781799932
ISBN-10: 1781799938
Publisher: Equinox Publishing
Publication Date: August 1st, 2007
Pages: 164
Language: English
Series: Southover Press Historic Cookery and Housekeeping

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