NO.72
FALL/WINTER2023
Our Archive
No.35, Feb 2013
A Wintry Number of Soups & Stews
A Wintry Number of Soups & Stews
- in the critical
- Nostra culpa redeemed, perhaps, by some advice about celery.
- A note on cooking with beer, including reviews of Beer and Vittles by Elizabeth Craig and Beer and Skittles by Richard Boston.
- Ferry Plaza Seafood and the Hog Island Oyster Company: Two oyster bars at the San Francisco Ferry Terminal and a note about clam soup on the west coast.
- An Appreciation of British Soups
- in the lyrical
- Winter Market: The San Francisco Ferry Terminal
- The anomaly that is stew.
- An Appreciation of the footnote, with an illustrative digression on Worcestershire sauce.
- in the practical
- An adaptation of Charles Francatelli’s austere and alluring beef stew for the working classes for service with suet dumplings
- Hotchpot
- Sussex stewed steak
- Potted Sussex steak
- Dublin coddle.
- China Chilo
- A celery salad for your stew.
- A couple of creative consommés featuring shellfish (or not).
- Curried cauliflower soup.
- Artichoke Soup.
- Onion and cider soup
- A nineteenth century recipe for beef boiled in beer from Elisabeth Ayrton.
- Cabbage stewed in beer.
- Elizabeth Craig’s gravy with beer for steak.