NO.72
FALL/WINTER2023
Our Archive
No.24, Mid-Winter 2011
A Number of Classics for the Holidays
A Number of Classics for the Holidays
- in the critical
- Perfidious Albion: A restaurant review.
- A review of A History of English Food by Clarissa Dickson Wright and its reviewers
- Roast beef, ovens and spits; or, all that’s old is new again.
- in the lyrical
- The wine of choice in the Age of Revolution, or, Madeira the muse and its uses, with two book reviews.
- An Appreciation of the Be-Ro cookbook through eight decades and forty-one iterations.
- Boxing Day
- Christmas Day
- A festive holiday Note From the Edge (of the Forest of Dean)
- in the practical
- Mushroom ketchup.
- Roast beef and Yorkshire pudding.
- A deconstructed pie of chicken and leek
- Broccoli & Brussels sprout casserole
- White gingerbread
- Daisy Redman’s chicken fricassee with Madeira
- Steak pies sauced with Madeira
- Haddock baked in Madeira
- Black pudding with apples and Madeira.
- Jane Grigson’s mushroom and Madeira sauce
- Madeira syllabub
- Double or nothing roast beef
- Yorkshire pudding
- Spiced Beef
- Roast Turkey with Stuffing and Gravy.
- Boiled Turkey with Stuffing and Celery Sauce
- Books for Holiday Gifting
- Food and Drink Gifts for the Holidays
- Kitchen, Household and Fashion Gifts for the Holidays.