The Book of Frying and Grilling 1580-1660 by Stuart Peachey from the Early Seventeenth Century Food Series published by Stuart Press. 1st edition published 1998 Copyright Historical Management Associates Ltd. 1998. ISBN 1 85804 124 4
52 page A5 booklet. Contents:
Fried Dishes
Simple Fricassees and Quelquechoses
Compound Fricassees and Quelquechoses:
Pancakes,
Fricassees:
Sheeps’s Feet
Carved Entrails
Chicken
Mushroom
Egg
Pan perdy
Quelquechoses
Fritters:
Apple,
Spinach,
Curd,
Meat Based Fritters
Fritters in Moulds.
Frians
Toasts
Pasties
Peascods
Made Dishes
Blancht Manchet
Florentine
Kickshaws
Puffs
Vaunts
Tansies
Fried Meats
Grilled Dishes
Carbonadoes
Grilled Fish
Shellfish
Abbreviations and Bibliography
Most of the recipes included are taken from contemporary source material and the language and spelling of the period has been retained which means that if you wish to recreate these recipes a certain amount of conversion to modern cooking practices is needed. With most of the recipes the author has provided a simplified recipe method.
Condition virtually as new, but with some corrosion to the staples.
U K 2.50 GBP
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