NO.72
FALL/WINTER2023
Our Archive
No.51, Winter 2016
A Number of Revivals & Reinventions,
featuring Oxtail and Treacle
A Number of Revivals & Reinventions,
featuring Oxtail and Treacle
- in the critical
- Another neglected outlier: Victor Gordon and The English Cookbook.
- A maelstrom of food, sex and death featuring a few British derivations.
- in the lyrical
- In (admittedly predictable) praise of public houses, their food and their habitués.
- Occasional Miscellany: Strange bedfellows and Scottish tradition in an unexpected guise.
- in the practical
- A nineteenth century recipe for beef boiled in beer and treacle from Elisabeth Ayrton.
- Victor Gordon’s fried barley from The English Cookbook.
- Devilled pork chops from Victor Gordon’s English Cookbook.
- Imperial swine.
- An “utterly inauthentic” maritime kedgeree.
- Oxtail stew with clove and orange.
- Mulled artichokes
- Oxtail brawn derived from a Victor Gordon recipe.
- Devilled shrimp sauce.
- An Upper Peninsula pasty from Jacob Taylor of Marquette, Michigan.
- Victor Gordon’s “essential salamagundy.”
- Victor Gordon’s “trout and berries.”
- Watercress terrine