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Petits Propos Culinaires, 1979
The author looks at the use of hay in the preparation of ham and gammon dishes and presents recipes from 17th and 18th-century publications A True Gentlewoman's Delight, The Closet of Sir Kenelme Digby, The Compleat Housewife, The Family Magazine as well as references to the custom by later authors, Eliza Acton, Escoffier and Jane ...
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The author looks at the use of hay in the preparation of ham and gammon dishes and presents recipes from 17th and 18th-century publications A True Gentlewoman's Delight, The Closet of Sir Kenelme Digby, The Compleat Housewife, The Family Magazine as well as references to the custom by later authors, Eliza Acton, Escoffier and Jane ...
openaire +1 more source