Another Romantic Number featuring More DeQuincy along with Devon and Other Things
in the practical
Green soup
Green soup from Devon Dishes is remarkable in its eighteenth century resemblance to New Orleanian gumbo z’herbes. Different culture traditionally have found similar solutions to seasonality. A refreshing “Soop Meagre” suitable for vegetarians but not vegans. Precise proportions are neither specified nor necessary.
Green butter
Green butter from the eighteenth century Tyneham manuscript reproduced in Devon Dishes amounts to a classic compound butter suitable for steaks, chops of lamb or pork, and any finfish in addition to the toast that the recipe cites. Sublime.
Tyneham Salad Dressing
Tyneham Salad Dressing from Devon Dishes is typical of traditional English dressings in its incorporation of anchovy, cayenne, cream and mashed egg yolk. A good eighteenth century formula. It requires neither explication nor notation except to observe that the boiled egg need not stand in cold water for an hour.
Horseradish ice cream for cold salmon
Horseradish ice cream for cold salmon from Devon Dishes is an eighteenth century precursor to postmodern molecular cuisine, and better than most modern iterations of the form.
the practical archive
A Romantic Number featuring Discussion of Dinner, Derrida and other Things
- Grilled chicken marinated in honey, lime and spice.
- Esheperds’ Pie
- Sind Club ham in gin
- Cabbage with peas
- Himalayan Cheese on Toast Recipe
- Calcutta tangled cabbage
- Chocolate tiffin
A Number of Infelicities featuring Oysters and the Apocalypse, along with Thanksgiving from Our Archive
- Oysters with apples and black pudding
- Theodora FitzGibbon’s Brussels sprouts.
- Beef brisket stuffed with bacon, oysters and parsley
- Roast Turkey with Stuffing and Gravy.
- Turkey bread pudding
- Devilled turkey and pulled turkey.
- Autumn Pudding
- A couple of creative consommés featuring shellfish (or not).
- An ancient English sauce of oysters
- A note on steak & oyster tartare, with a recipe.
- A Brussels sprout salad
- Brussels sprouts with horseradish and bacon.
- Seethed mussels
- Pumpkin time
- Brussels sprouts and chestnuts.
A Number of Infelicities featuring Beef, Beans, Oysters and the Apocalypse
- Sussex stewed steak
- BFIA baked beans with orange zest
- Oysters with apples and black pudding
- A stovetop version of British baked beans.
- Beef brisket stuffed with bacon, oysters and parsley
- Steak pies sauced with Madeira
- A couple of creative consommés featuring shellfish (or not).
- A nineteenth century recipe for beef boiled in beer from Elisabeth Ayrton.
- An ancient English sauce of oysters
- A note on steak & oyster tartare, with a recipe.
- Potted beef.
- Double or nothing roast beef
A Number of Noteworthy Women
- Notes on curing ham from Christian Isobel Johnstone, two French interlopers, Theodora FitzGibbon, David Tanis and, well, us.
- A smaller scale homecured alternative to traditional British ham.
- A clanger from Chipping Camden in the Cotswolds.
- Liver and bacon
- Mincemeat cake
- Raspberry rover
- Mrs. Johnstone’s Anchovy Sauce, including a nod to Mrs. Grigson and her hopes for the revival of melted butter.
- Sir Morton O’Doherty’s devilled ham
A Number of Miscellanies
- ‘Status Stew’ from the cookbook “for people who cannot cook and do not want other people to know it.”
- Daisy Breaux’ ‘Calhoun Concoction’
- A robust fast and easy ‘omelet’ from Elisabeth Ayrton that does not require the dreaded tilt, flip and roll.
- A simplified Lancashire hotpot from Elisabeth Ayrton.
- A satanic dinner on the fly from Time is of the Essence, including a detour through The Prawn Cocktail Years .
- Sussex stewed steak
- Lamb chops with kidney and bacon
- Mackerel Prepared Many Ways
A Number of Historical Figures, featuring Bostonian Foodways
- Fannie Farmer’s Boston brown bread
- Classic English Curried Shrimp from Locke-Ober
- Fanny Farmer’s ‘English Monkey’
- A veal and parsley pie from Maria Eliza Rundell
- Fannie Farmer’s third bread
- Potted Salmon
- Mary Lincoln’s thirded bread
- Boston Brown Bread from Townsman
A Number of Anomalies
- Cheese pudding
- Beef cheese
- The potter’s products; a select sample of eleven recipes from Pottery by A Potter.
- The BFIA macaroni and cheese recipe
- Pork ciste.
- Dublin coddle.
- Brown bread.
- Roast chicken an Irish way.
A Non-English Number (or Maybe Not)
- The BFIA macaroni and cheese recipe
- Mrs. J. L. Lane’s orange sauce for game
- BFIA baked beans with orange zest
- Orange ketchup
- Green pease with orange sauce
- An orange compound butter for fish from Pottery by A. Potter
- Watercress and orange salad
- An exceptional mustard based on a formula from Robert Roberts.
- ‘Renato Syllabubs’
- Mrs. Lane’s orange fool from 1909
- Burnt cream with tea.
- Roast lamb larded with orange peel
- Mrs. J. L. Lane’s breast of lamb with orange stuffing
- Robin McDouall’s roast duck with orange stuffing
A Number of London Clubs along with A Gentleman Farmer
- Robin McDouall’s roast duck with orange stuffing
- Boulestin’s layered salmon terrine from Robin McDouall via Clubland Cooking.
- Brooks’s pie
- Travellers Pie from Clubland Cooking by Robin McDouall
- Smoked trout mousse from Robin McDouall’s Clubland Cooking.
- Robin McDouall’s bread sauce from Clubland Cooking
- Boiled mutton
- Robin McDouall on clubland vegetables along with four bonus recipes
- Robin McDouall’s devilled chicken
- Steak pies sauced with Madeira
- A nineteenth century recipe for beef boiled in beer from Elisabeth Ayrton.
Our 10th Anniversary Number, featuring Pie & Prejudice
- Caerphilly with leeks, mustard and ale.
- Caerphilly with leeks, mustard and heavy cream.
- Canape Windsor
- Croute Windsor
- Robin McDouall’s devilled chicken
- Devilled kidneys and something from the Gulf of Mexico via the North Sea (not oil).
- Hot devilled crab
- Rosie Sykes’ devilled chicken livers
- Roast lamb larded with orange peel
- The Rabbit Variations
A Number of Drinks for Summer
- The soft tomato cocktails of Ambrose Heath transformed into Bloody Marys by the addition of vodka
- The cure(s), or, some bloody episodes.
- Arrack and Port milk punch with tea.
- Benjamin Franklin’s clarified milk punch.
- The britishfoodinamerica milk punch.
- The Escoffier milk punch (with a comment) by Ambrose Heath.
- Ambrose Heath’s Norfolk milk punch.
A Southern Number featuring Mobilian Madness
- Eugene Walter’s ‘ham pate’
- A characteristic British potted cheese that Eugene Walter calls ‘cheese spread’ and claims for the American south.
- Eugene Walter’s ‘chicken custard’ that is really a British batter pudding.
- Eugene Walter’s ‘goober toast.’
- Eugene Walter’s steak and kidney pie
- A southern expression of curried shrimp and lemon rice to enhance it.
- A British lamb pie that Eugene Walter misnames Mobilian.
- A spring chicken from an unlikely source.
- White gingerbread.
- Laurie Colwin’s Spiced Walnuts
A Winter Number Featuring Questions of Authenticity
- Winter’s Kedgeree
- Crawfish soup
- Watercress soup
- Crabmeat maison
- Edna Lewis and Scott Peacock’s shrimp paste
- Mushroom bread pudding.
- Gingered pot roast
- Ham baked in cider with parsley sauce.
- Ham in Madiera
- Cocktail Recipes from The Peter Pauper Press
A Number of 18th Century Notions
- Rabbits, rarebits, toasted cheese and an artifact
- The Rabbit Variations
- An eighteenth century dish of pork with onions and mustard from Elizabeth Cleland.
- Cider cured ham
- An eighteenth century dish of smothered duck
- Eighteenth century Norfolk pudding
- An eighteenth century apple pie
Our Second Irish Number
- Chicken with colcannon, black pudding fricassee and whisky sauce.
- Mary Cannon’s recipe for beef cheek
- Oyster stew from an early eighteenth century Irish kitchen manuscript.
- A good early modern sauce for fish from Mary Cannon’s Commonplace Book , edited with commentary by Marjorie Quarton.
- A recipe for Scotch oysters from an Irish source
- Oysters with apples and black pudding
- Calf’s liver with Sherry and smoked paprika
- Mushroom and brandy soup from the Ulster Reform Club.
- The bfia variation on parsnip soup from the Ulster Reform Club.
- Snaffles mousse
- Pollo alla Toscana
- Lady Mollie Cusack Smith’s Bermingham chicken
A Number of British Foods in America
- Pork Roast in New Milk--Fit for Company
- Lamb stuffed with oysters
- The Britishfoodinamerica raised pork pie
- A counterintuitively quick recipe for ‘slow’ roasted pork belly with apples, cider, onion and sage.
- Roast pork chops with rhubarb sauce and sage butter.
- Salmon baked with a smear of English mustard, malt vinegar and herbs.
- A dish of boiled lamb from Pint Shop in Cambridge, England.
- Boiled Fresh Ham
- Boiled Daisy Ham with Vegetables
A Number of Inconsistencies
- Roast pork chops with rhubarb sauce and sage butter.
- Salmon baked with a smear of English mustard, malt vinegar and herbs.
- Black pudding hash and eggs.
- Yorkshire buck.
- ‘Smoked’ ketchup
- Weeknight chicken with butter beans, a recipe derived from Nigel Slater.
- The Fortnum & Mason Threepenny Mary cocktail for the holidays
- Parsnips baked with sausage and cheese.
- Elisabeth Ayrton’s game with beans
- Boulestin’s chicken with capers.
- Boulestin’s duck with brandy, claret and port
- Boulestin’s Maltese curry with Worcestershire.
A Number of Cook Books, featuring The Cook Book
- Robin McDouall’s tomato ice.
- “Canapés Ivanhoe”
- Jane Grigson’s Lettuce soup
- Curried parsnip soup
- Parsnips baked with sausage and cheese.
- Elisabeth Ayrton’s game with beans
- Fortnum & Mason’s rabbit potted in duck fat
- Theodora FitzGibbon’s Brussels sprouts.
- Roast Turkey with Stuffing and Gravy.
- Boiled Turkey with Stuffing and Celery Sauce
- Curried onions
A Number of Bars & Beers, Some of Them Irish
- Barm Brack
- Dublin coddle.
- Soda bread
- Lax pudding.
- Jonathan Meades’ smoked haddock soup.
- An Irish recipe for curried butter beans from All in the Cooking.
- Irish curry sauce adapted from All in the Cooking
- Dry cured spiced beef based on a recipe from Jane Grigson via Elizabeth David.
- Roast beef and Yorkshire pudding.
- A stolen Lancashire hotpot
Another Northern Number, in Which We Return to Tourtière, and featuring Insular Foodways
- Alice Bradley’s anchovy savories, which she calls canapes.
- Ruby Tandoh’s favorite chicken pie
- Ruby Tandoh’s fish pie.
- Margaret Stout’s ingenious salt cod pie
- Sassermaet clatch
- Shetland saucermeat
- Saucermeat bronies
- Orkney pork and kale
- Steamed mince pudding
- Shetland puddeens
- Ruby Tandoh’s gingerbread laced with porter
- A clam soup from the Hebrides.
- Tourtiere
- Bread sauce
A Number of Revivals & Reinventions,
featuring Oxtail and Treacle
- 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
A Number of Eccentrics & Eccentricities featuring Hybrids
- A lamb, lemon and cilantro ciste.
- An unconventional dish of curried scallops from the Editor.
- Stillroom Cookery boiled beef with carrots and horseradish.
- Curried beer meatballs
- Eggs coddled in beer.
- Stillroom spiced beef.
- Beer cake.
- A stovetop version of British baked beans.
- Pickled rhubarb.
- Bombay bubble & squeak
- In praise of punch, and an outstanding (!!!!) if costly flavored rum, featuring a recipe--for punch, which pirates like(d).
- ‘Ball’ curry, incorporating notions from Henrietta Hervey, Copeland Marks, the Indo-Dutch “fricadellee” and other sources but not involving testicles.
- Beef shank and oyster stew with Port.
- A formula for 1793 Charleston Light Dragoons’ punch.
- Boulestin’s chicken with capers.
- The bfia chicken fricassee
- Country Captain
- Rumbledethumps
A Summer Number of Sandwiches and Soup,
featuring Enquiries into Origin
- Cod chowder.
- Clear Rhode Island chowder.
- A clam soup from the Hebrides.
- An eccentric shrimp soup laced with rum.
- June Platt’s Puffed Boston Common Crackers
- Curried crackers.
- Cucumber and egg sandwiches from the Savoy hotel.
- Tomato sandwiches.
- Smoked salmon and whisky sandwiches from the London Ritz.
- Michael Smith’s lettuce sandwiches
- Ambrose Heath’s English meatballs.
- Helen Simpson’s mayonnaise from the London Ritz.
- Sardine sandwiches
- Michael Smith’s tomato curry and orange butter.
- Tuna and bacon sandwiches from Ambrose Heath.
- Fast potted ham with piccalilli.
- Ambrose Heath’s ‘Beef a la Wellington’ sandwich filling.
A Northern Number
- Chicken with cucumber.
- A Northern terrine of liver and black pudding.
- Pork chops with piccalilli
- An African-American kidney pie by way of Britain.
- Veal kidneys, simply fried by Edna Lewis.
- A liver pudding that resembles English haslet from the African-American south.
- Edna Lewis’s panfried oysters.
- Edna Lewis’s skillet scallions
- Robert Owen Brown’s Lancashire baked eggs
- Robert Owen Brown’s smoked mackerel with blue cheese, spinach and potatoes.
- A rag pudding from Robert Owen Brown and its surprising variation.
A Wintry Number featuring Cambridge
- A dish of boiled lamb from Pint Shop in Cambridge, England.
- Slow roasted spiced lamb from the Shelford Delicatessen outside Cambridge, England.
- Francatelli’s Cambridge sausage pudding.
- Short ribs with ale and treacle.
- Pork and asparagus pie.
- Dry cured spiced beef based on a recipe from Jane Grigson via Elizabeth David.
- Spiced beef based on Henry Sarson’s robust wartime wet cure.
- An innovative spiced beef recipe that borrows its technique but not its spicing from Danny Bowien.
- Richard Bradley’s instructions “To boil Fresh Salmon.”
- Jane Grigson’s Crème Brûlée, which really is burnt cream.
- A modernist dish of liver and bacon from 1732 via Richard Bradley.
- Rum and Madeira ketchup
- Richard Bradley’s red bean ketchup, which is really not ketchup but is really good
Our Fifth Anniversary Number, Featuring Figures Past and Future, and Ketchup
- Rum and Madeira ketchup
- An eighteenth century ketchup for ship captains from the iconic Hannah Glasse.
- Fast potted salmon
- A modernist dish of liver and bacon from 1732 via Richard Bradley.
- A better tomato ketchup, from Oxford, Mississippi
- Edward Lee’s curry pork pies
- Strawberry ketchup
- Cucumber ketchup
- Richard Bradley’s red bean ketchup, which is really not ketchup but is really good
- Lemon ketchup, “or pickle.”
- Edward Lee’s cured strawberries
A Number of Bloomsbury Fancies -
Culinary, Erotic & Otherwise
- David Garnett’s liver, sage and onion skuets
- Elizabeth Raper Grant’s pork marinated in Madeira
- Elizabeth Raper Grant’s eighteenth century “sauce for any meat broiled on spits” or otherwise roasted
- Mrs. Grant’s ‘anchovie tosts’
- Bloody cod
- A spread of ‘Whales’ fashioned from canned sardines
- Sardine and blue cheese sandwiches
- Canned peas cooked with bacon and lettuce
A Sort of Archeological Number
- Westmoreland three deckers
- Theodora FitzGibbon’s variations on the devilled egg.
- An unexpected stuffing of beef for birds.
- Theodora FitzGibbon’s ham in Guinness with apple sauce
- Theodora FitzGibbon’s devilled steak and kidney stew or pie
- Theodora FitzGibbon’s ‘stuffed’ pork chops.
- An unconventional dish of curried scallops from the Editor
- Our Rural Correspondent’s recipe for Kidneys Turbigo
- Observations and variations on Worcestershire and its permutations, highlighting three recipes.
- Theodora FitzGibbon’s Brussels sprouts.
- Pork ciste.
- Mushroom ketchup.
- White gingerbread
Our First Scottish Number
- Jo Macsween’s Mungo pie.
- An accessible haggis recipe.
- A whisky sauce for haggis
- Scotch broth.
- Oatmeal soup.
- Beef ‘olives’ with skirlie.
- Duck breast with a sort of Scottish barley sauce.
- Savory oatmeal pudding
- A Scottish scallop pie.
- Christian Isobel Johnstone’s “Smoked Scotch sausages, to keep and eat cold.”
- Scottish mince.
- The britishfoodinamerica shepherds’ pie
- A Scottish fish pie with a simpler English variation embedded in the Notes.
- Pheasant braised in whisky cream.
- A Scottish curry for chicken or rabbit.
- Skirlie
- How to Make Tea Properly, from What Shall We Have For Breakfast?
- Marmalade sandwiches.
- Marmalade trifle
- Trout fried in oatmeal
A Number of Savory Pies for Fall
- How to Make Tea Properly, from What Shall We Have For Breakfast?
- Colonel Arthur Kenney-Herbert’s steak, ham and oyster pie.
- The Editor’s steak and kidney pie.
- A Yorkshire ‘ham cake’ that is actually a simple pie.
- Black pudding and rhubarb pasties.
- Oyster and bacon pie.
- Resurrection pie.
- The Editor’s raised pork pie
- Mrs. Beeton’s steak & kidney pie.
- Giblets prepared another eighteenth century way, in a pie with steak
- Roast Turkey with Stuffing and Gravy.
- Boiled Turkey with Stuffing and Celery Sauce
- Turkey bread pudding
- A pie made with chicken, capers and corned beef or, if you dare, cured tongue.
- Steak pies sauced with Madeira
- Pork ciste.
- ‘Philadelphia’ beef and kidney pie.
- Oyster and sausage pie
- Chicken, leek and bacon pies
- An eighteenth century oyster and kidney pie.
- Beef and mushroom pies
- Pleasant House Bakery’s
mushroom and kale pie. - Beef and mushroom pies
- Sea Pie
- Sea Pie
- A deconstructed pie of chicken and leek
- Mushroom Pies
- Venison pie another way
Our First Foray Toward the Foodways of India
- The devil’s universal paste.
- Shikarree sauce.
- ‘Ball’ curry, incorporating notions from Henrietta Hervey, Copeland Marks, the Indo-Dutch “fricadellee” and other sources but not involving testicles.
- Colonel Arthur Robert Kenney-Herbert’s 1891 ‘Ceylon’ curry of shrimp and cucumber.
- Mrs. Framji’s chicken
- The Editor’s weeknight curry.
- ‘Summer Hill’ pork chops.
- Peninsular & Oriental lamb korma.
- Curried cod
- A French inflected mulligatawny
- Mulligatawny a Chicago way
- Mulligatawny Madhur Jaffrey′s way
- Colonel Arthur Robert Kenney-Herbert’s clear mulligatunny.
- Pat Chapman′s incongruous potato bacon cakes
- Colonel Arthur Robert Kenney-Herbert’s mashed potato chutney
- Lakshna Jha’s chicken biryani with raita
- Mrs. D‘Sousa’s Rice with lemon and cardamom
- Biddlesdale breakfast curry
- Country Captain
- Country Captain a plainer way.
- Country Captain two even plainer ways.
- A Country Captain, southern style.
- Cecily Brownstone’s Country Captain.
- Bobby Flay’s Country Captain.
An Eighteenth Century Interlude
- Biddlesdale breakfast curry
- Red Army Borscht
- Potted gizzards.
- A seventeenth century boiled salad.
- An eighteenth century dish of pork with onions and mustard from Elizabeth Cleland.
- Pork chops with mustard emulsion.
- Rumford soup
- Parson Woodforde’s giblet soup
- Giblet soup prepared an early nineteenth century Scottish way
- Giblets prepared another eighteenth century way, in a pie with steak
- Beef brisket stuffed with bacon, oysters and parsley
- Cider cured ham
- An eighteenth century dish of smothered duck
- Eighteenth century Norfolk pudding
- An eighteenth century apple pie
A Winter Number featuring
More Curious Cuisine and Holiday Cheer
- A simple carpetbagger steak from Fanny Hill’s Cook Book
- A foolproof savory and highly seasoned potted cheese including anchovies for toast (preferred) or crackers; a bit of a devil too.
- A good crab salad from the Fanny Hill Cook Book, or, ‘Marquise d’Salade with crafty ebbing undressing’
- A wartime courtbouillion: The vicomte de Mauduit’s Truite Au Bleu.
- A premonition of Husk and Nobu: In 1940, a French aristocrat forages for British food, including crawfish.
- Roast Turkey with Stuffing and Gravy.
- Turkey bread pudding
- Devilled turkey and pulled turkey.
- Boiled Turkey with Stuffing and Celery Sauce
- Autumn Pudding
- A fool for Thanksgiving, or just for a Fall day
- A pie made with chicken, capers and corned beef or, if you dare, cured tongue.
- Beef shank and oyster stew with Port.
- Calvin Schwabe’s ancient Roman ‘small bits stew.’
- Black pudding with apples and Madeira.
A Meandering Fall Number, With Curious Questions and, Perhaps, Curious Cuisine
- Roast Turkey with Stuffing and Gravy.
- Turkey bread pudding
- Devilled turkey and pulled turkey.
- Boiled Turkey with Stuffing and Celery Sauce
- A fool for Thanksgiving, or just for a Fall day
- A second annual selection of Thanksgiving recipes inspired by Giving Thanks.
- Portuguese roast clams, sausage & cabbage.
- A pie made with chicken, capers and corned beef or, if you dare, cured tongue.
- Beef shank and oyster stew with Port.
- Calvin Schwabe’s ancient Roman ‘small bits stew.’
- Braised pork shoulder with rhubarb sauce.
- Peach Jam a Vintage Way, from our own Stephanie Dearmont.
- Veal kidneys Duke of Clarence style, or, implausibly, ‘Rognons de Veau, Duc de Clarence.’
- Florence Petty’s beef trifle with walnut gravy.
- Black pudding with apples and Madeira.
- Ronald Johnson’s chicken livers Madeira.
- A variation on Ronald Johnson’s deviled kidneys.
- Ronald Johnson’s horseradish ice cream for roast beef and Yorkshire pudding.
- An Edwardian devil
- Bill Neal’s liver and cornmeal pudding
An Eclectic Summer Number featuring a Forgotten Champion and More Musings on Madeira
- Chicken and green olives braised in Madeira.
- Veal kidneys Duke of Clarence style, or, implausibly, ‘Rognons de Veau, Duc de Clarence.’
- Celery braised in Madeira from Florence Aaron and Paula Peck
- Three drinks made from Madeira, one with an inadvertently contentious title, another that sounds demure but packs a punch and the other a punch itself.
- ‘English pudding’ from the island of Madeira.
- A formula for 1793 Charleston Light Dragoons’ punch.
- Florence Petty’s beef trifle with walnut gravy.
- Celery and cheese soufflé: A pudding by another name from The Pudding Lady.
- Florence Petty’s golden pudding.
- Boulestin’s chicken with capers.
- Madeira syllabub
- 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
- Ronald Johnson’s chicken livers Madeira.
- Boulestin’s duck with brandy, claret and port
- Asparagus and mushrooms with Worcestershire on toast.
Our First Quarterly Number, featuring
a Vanished Ireland and Worcestershire
- Boulestin’s chicken with capers.
- Boulestin’s duck with brandy, claret and port
- 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.
- Lettuce with cheese sauce
- Mushroom mousse with fried mushrooms
- Snaffles mousse
- Pollo alla Toscana
- Chicken Asquith
- Dublin lawyer.
- Pork ciste.
- Cutlets Edward VII
- Anchovy tomato sauce
- Lamb chops ‘Portmanteau’
- Lady Mollie Cusack Smith’s Bermingham chicken
- Glamorous Edwardian recipes
A Wintry Number of Soups & Stews
- A couple of creative consommés featuring shellfish (or not).
- 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.
- 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.
Our Third Holiday Number
- Boiled Turkey with Stuffing and Celery Sauce
- Elisabeth Ayrton’s own recipe for grilled steak with black coffee.
- First, the Editor’s dry cured spiced beef
- Second, spiced beef based on Henry Sarson’s robust wartime wet cure.
- Ham cake.
- A ham pie unaccountably called a cake from Your Granny’s Cook Book by Sheila Hutchins.
- Epping sausages.
- Jane Grigson’s potted cheese.
- Marmalade trifle
- Roast beef and Yorkshire pudding.
- Potted crab.
- Potted shrimp
- Potted ham.
- Broccoli & Brussels sprout casserole
- Potted Crawfish
Our Second Preservation Number
- Roast Turkey with Stuffing and Gravy.
- Turkey bread pudding
- Devilled turkey and pulled turkey.
- Boiled Turkey with Stuffing and Celery Sauce
- Jane Grigson’s potted cheese.
- Marmalade sandwiches.
- Marmalade trifle
- An eighteenth century recipe for pickled eggs.
- Pickled oysters.
- Pickled shrimp.
- Another eighteenth century recipe, for pickled fennel.
- Potted crab.
- Potted shrimp
- Potted ham.
- Potted Crawfish
The Philadelphia Story
- Madeira syllabub
- Cocktails courtesy of Margaret Yardley Potter with a digression to water ice.
- Rhubarb sauces for fish… and other things too.
- A note on a sort of snapper soup with a recipe featuring annotations.
- ‘Philadelphia’ beef and kidney pie.
- Bill Neal’s Cheese straws, which are really crackers.
Sandwiches, Salads and Spitalfields
- Mrs. Leyel’s incongruously named ‘Crème D’Haricots’ sandwich.
- Dorothy Hartley’s good watercress sandwich.
- An imaginative corned beef sandwich.
- The Delhi sandwich.
- Blueberry chutney.
- Three roast beef sandwiches, one of them by any other (appropriate) name.
- Tomato sandwiches.
- A complicated ham sandwich allegedly inspired by Sherlock Holmes.
- Oswell Blakeston’s glamourous Turkish sandwiches along with two other special bonus creations.
- Roast beef salad.
- Watercress and orange salad.
- A Pleasant House salad.
- A Salad Inspired by Sir Henry Thompson
Oystermania and A Riverine Expedition
- Lady Clark’s oyster sauce for steaks.
- A robust Rhode Island mignonette.
- A sauce for oysters from Little Town in New York City.
- To shuck an oyster.
- An ancient English sauce of oysters
- Oyster and sausage pie
- Salmon with oysters an Irish way.
- Broiled oysters from the
Union Oyster House in Boston. - Oyster stew.
- An eighteenth century oyster and kidney pie.
- Hangtown Fry.
- Grilled oysters.
- Alexandre Dumas’ supermignonette for oysters.
The Oyster Number
- Boiled Turkey with Stuffing and Celery Sauce
- Oyster stew.
- An eighteenth century oyster and kidney pie.
- A note on steak & oyster tartare, with a recipe.
- An oyster omelet.
- Hangtown Fry.
- Grilled oysters.
- Hugh Fearnley-Whittingstall’s oyster, celeriac and leek soup
- Alexandre Dumas’ supermignonette for oysters.
- Angels on horseback.
Another Spring Number Featuring
the Poetry of Ronald Johnson
- Ronald Johnson’s chicken livers Madeira.
- Chicken, leek and bacon pies
- Sorrel Soup
- Watercress soup.
- Roast beef and Yorkshire pudding.
- Ronald Johnson’s horseradish ice cream for roast beef and Yorkshire pudding.
- A batter pudding of bacon, goat cheese and zucchini.
- Ronald Johnson’s colonial chicken pudding.
- Crispy sole with anchovy cream.
- A variation on Ronald Johnson’s deviled kidneys.
- Scotch pies
- Beef and mushroom pies
A Chicago Number Featuring Pies
- Pork ciste.
- Chicken, leek and bacon pies
- Pleasant House Bakery’s
mushroom and kale pie. - Basic pie crust
- Scotch pies
- Beef and mushroom pies
- Braised Short Ribs from West Town Tavern
- Fennel salad from the West Town Tavern
- Brussels sprouts the West Town Tavern way
- West Town Tavern’s ‘beer cheese’
- Brown bread.
- Tea bread.
Our First Irish Number
- Dublin lawyer.
- Pork ciste.
- Dublin coddle.
- Ham in cider with celery and raisin sauce.
- Oatmeal pancakes with bacon.
- Beef Guinness.
- Roast chicken an Irish way.
- Ballymalloe Irish Stew.
- Brown bread.
- Tea bread.
- Potted salmon.
- Potted shrimp
- Corned beef braised in Guinness
A Preservation Number
- Potted chicken and ham.
- Potted trout.
- Potted tongue.
- Potted crab.
- Potted salmon.
- `Melted Butter:` a misnomer and once The Only Sauce.
- Chicken bog with sausage.
- Anchovy essence
- A curry of shrimp… and pears.
- Potted beef.
- Potted shrimp
- Potted mushrooms.
- Potted calf’s liver
- Potted ham.
A Number of Classics for the Holidays
- Roast Turkey with Stuffing and Gravy.
- Boiled Turkey with Stuffing and Celery Sauce
- 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
- Roast beef and Yorkshire pudding.
- Mushroom ketchup.
- A deconstructed pie of chicken and leek
- Broccoli & Brussels sprout casserole
- White gingerbread
- Kitchen, Household and Fashion Gifts for the Holidays.
- Food and Drink Gifts for the Holidays
- Books for Holiday Gifting
- Double or nothing roast beef
- Yorkshire pudding
- Spiced Beef
Our Second Thanksgiving Number
- Roast Turkey with Stuffing and Gravy.
- Boiled Turkey with Stuffing and Celery Sauce
- A second annual selection of Thanksgiving recipes inspired by Giving Thanks.
- A fool for Thanksgiving, or just for a Fall day
- Food and Drink Gifts for the Holidays
- Books for Holiday Gifting
- Lock-Ober lobster stew
- Oyster stew
- A simple clam soup
- Parsnips and turnips with ginger
- Curried onions
- Glazed onions
- Corn pudding
- The Rabbit Variations
A Dairy Number
- Roast Turkey with Stuffing and Gravy.
- Boiled Turkey with Stuffing and Celery Sauce
- Tourtiere
- Two Recipes for Mac and Cheese, and a Stilton Walnut Pasta
- Jane Grigson’s potted cheese
- Recipes that pair cheese with fish; a heretical notion?
- The Rabbit Variations
- A Parmesan custard with anchovy toast from Rowley Leigh
- Cheese and egg soup
- Rappie pie
O! Canada - A Number Devoted to
North Atlantic Foodways
- Tourtiere
- Cipaille the oldest way
- Cipaille a postmodern way
- Cipaille another way, with triple decks
- Sea Pie
- Recipes and notations for fricot and its dumplings.
- Acadian stuffed dumplings.
- Herbes salées
- Chicken Fricassee with White Sauce From Révérende Mère Caron
- Drunkard’s soup
- Beet and caper salad
- Autumn Salad with Honey-Broiled Apples
- Cherry pudding
- Rappie pie
Another Caribbean Number, featuring Jamaica
- A Bermudan salad from Outerbridge’s
- Pork and mirliton pie
- Jamaican rum infusions
- A note on brine for pork or possibly beef.
- Susan Spicer’s crab pelau
- Guyanese pepperpot
- Coconut bread
- Red bean and rum soup
- A citrus pie
- Sauerbraten [at britishfoodinamerica! ?]
- Nelson’s Caribbean ‘parfait.’
- Sangaree and Other Rum Drinks
- Curried tomato salad
- Phoebe Dinsmore searches for the real, green (unripe, even) Caribbean salad thing.
A First Caribbean Number, featuring Barbados
- China Chilo
- Three simple and sublime Caribbean soups
- Coconut ice cream
- Sangaree and Other Rum Drinks
- Marinated Bajan chicken and carrots
- Barbecued chicken
- Chicken baked with lime & thyme
- Bajan crab backs
- Bajan souse and pudding
- Curried tomato salad
- Phoebe Dinsmore searches for the real, green (unripe, even) Caribbean salad thing.
- A note on Bajan mock apple sauce.
Our First Nautical Number
- China Chilo
- Sea Pie
- Duck with lettuce and peas
- Lobscouse
- Corned beef braised in Guinness
- Kidneys in onions
- Bacon and Mushroom Roly Poly
- Peninsular & Oriental lamb korma.
- Maritime Soup
- A note on pease pudding, or, mariners’ fare in the seventeenth century.
- The Salad in Winter--and Spring
The Hardship, War & Austerity Number, Part 2
- A nod to Easter and austerity: Recipes for rabbit (or, if you insist, chicken).
- Mushroom Pies
- Ambrose Heath’s “Sussex Blanket”
- Sir Kenneth Clark’s “ham roll salad”
- A wartime ‘Kedgeree of Kidneys’
- Ambrose Heath and olive oil during wartime lead the Editor to wonder about some conventional wisdom concerning the insularity of the island kitchen.
The Hardship, War & Austerity Number, Part 1
- Sussex stewed steak
- Roast chicken
- Carrots
- Baked cabbage and apples.
- Braised cabbage and carrots.
- Bread sauce
The Food of the People
Our Customary January Supplement
- Boiled Turkey with Stuffing and Celery Sauce
- Marbled veal
- Smoked Haddock and Shrimp Terrine
- Oxtail Terrine
- A Seventeenth Century Mustard Sauce
- A Boxing Day Sauce for Leftover Turkey
- Baked Ham with Cumberland Sauce
- Boiled Daisy Ham with Vegetables
- Boiled Fresh Ham
Our Inaugural Holiday Number
- Boiled Turkey with Stuffing and Celery Sauce
- Holiday Shopping Suggestions
- Smoked Haddock and Shrimp Terrine
- Oxtail Terrine
- A Seventeenth Century Mustard Sauce
- A Boxing Day Sauce for Leftover Turkey
- Baked Ham with Cumberland Sauce
- Boiled Daisy Ham with Vegetables
- Boiled Fresh Ham
The Thanksgiving Number
- Theodora FitzGibbon’s Brussels sprouts.
- Roast Turkey with Stuffing and Gravy.
- Turkey bread pudding
- Devilled turkey and pulled turkey.
- Autumn Pudding
- A Brussels sprout salad
- Brussels sprouts with horseradish and bacon.
- Seethed mussels
- Pumpkin time
- Brussels sprouts and chestnuts.
A First All Hallows Number
- Devilled kidneys & something from the Gulf of Mexico via the North Sea (not oil).
- Devilled pork ribs
- Spiced Beef
- Jane Grigson’s white devil
- A recipe for Dry devils
A VictoEdwardian Number
- Anchovy tomato sauce
- Cutlets Edward VII
- A Salad Inspired by Sir Henry Thompson
- Peaches and Pears: Battling a bumper crop.
- Stuffed lamb chops
- Mrs. Ayrton’s tomato sauce for roast and grilled meats.
- Glamorous Edwardian recipes
The Midsummer Number
- A little salad history
- Mackerel Prepared Many Ways
- Soused quail
- Flounder poached in cream
- Roast trout with bacon
- Trout fried in oatmeal
- Cod with mushrooms in cider.
- Cod with Bacon and Cabbage.
- Stewed Cod
- Compound Butter Recipes
Britain and the American South
- Bill Neal’s Cheese straws, which are really crackers.
- Roast pork with herb crust and onion gravy
- Oatmeal and onion pudding
- Bill Neal’s liver and cornmeal pudding
- A recipe for braised pork from Edna Lewis and Scott Peacock
- Strawberry Season
- Green Gold
- Bobby Flay’s Country Captain.
- Country Captain
- Country Captain a plainer way.
- Country Captain two even plainer ways.
- A Country Captain, southern style.
- Cecily Brownstone’s Country Captain.
A Second Seasonal Number
- Another Note From the Edge (of the Forest of Dean)
- Three Recipes for Venison Pie
- Some recipes for rabbit
- Sprottled eggs
- Aggie Jekyll’s pudding of chicken, mushroom and sausage
A Seasonal Number
The Bristolian Number
The Elizabeth David Number
- Sussex stewed steak
- A Brussels sprout salad
- A winter fool from Elizabeth David
- Another winter fool
- Variations on chicken fricassee
- Morels on toast
- Mushroom fricassee
- Alexis Soyer’s mushrooms under glass
- Potted Mushrooms
- Salt duck
- Turnips with orange
- Steak with sherry cream
- Sherried steak another way
- Smashed Potatoes
- Potatoes in milk
- Primitive roast onions
The Killjoy Number
- A January Note from the Editor
- Shrimp Pudding - from London England Cooking
- Shrimp Pudding - from English Puddings: Sweet and Savoury
- A green salad with oranges, red onion and stilton
- Driving Shoe Dressing
- Barbecued shrimp
- Winter Fools
The Charcuterie Number
The Launch Number