NO.72
FALL/WINTER2023
Our Archive
No.36, Spring 2013
Our First Quarterly Number, featuring
a Vanished Ireland and Worcestershire
Our First Quarterly Number, featuring
a Vanished Ireland and Worcestershire
- in the critical
- The Churchill Tavern: Romance and ruin in midtown south
- Downton Abbey and the drive for ratings, featuring a review of the Unofficial Downton Abbey Cookbook by Emily Ansara Baines.
- The fall and rise of the Irish cheese.
- in the lyrical
- An Appreciation of the footnote, with an illustrative digression on Worcestershire sauce.
- Cooking with Worcestershire, featuring an Appreciation of Marcel Boulestin.
- A note on Ascendancy foodways with a digression on Irish stew and a short detour to Boston.
- In search of the elusive but resilient Snaffles mousse with an Appreciation of Lady Mollie Cusack Smith.
- A glass of the Irish please.
- A review of Edwardian Glamour Cooking (Without Tears)
- in the practical
- Boulestin’s duck with brandy, claret and port
- Boulestin’s chicken with capers.
- Beef stewed in Worcestershire.
- Boulestin’s Maltese curry with Worcestershire.
- Asparagus and mushrooms with Worcestershire on toast.
- Boulestin’s beet fricassee.
- Boulestin’s Worcestershire curry sauce
- Boulestin’s peas with bacon, lettuce and onion.
- Lamb chops ‘Portmanteau’
- Lady Mollie Cusack Smith’s Bermingham chicken
- Lettuce with cheese sauce
- Mushroom mousse with fried mushrooms
- Snaffles mousse
- Pollo alla Toscana
- Chicken Asquith
- Dublin lawyer.
- Pork ciste.
- Glamorous Edwardian recipes
- Cutlets Edward VII
- Anchovy tomato sauce