NO.73
SPRING / SUMMER2024
Our Archive
No.63, Winter/Spring 2020
A Number of London Clubs along with A Gentleman Farmer
A Number of London Clubs along with A Gentleman Farmer
- in the critical
- Observations on the Revival of British Techniques
- in the lyrical
- A note on London clubland past and present.
- The duke’s (or devil’s) spawn: Beef Wellington and its twentieth century mutations
- Cooking with Worcestershire, featuring an Appreciation of Marcel Boulestin.
- in the practical
- 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.