Re: [london.food] Tonight we're going to banquet like it's 1399

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Earle Martin wrote:
> Staying on the topic of historical cookery, I recently bought a massive,
> encyclopedia-thick Victorian cookbook. I'll be trying out some of the
> recipes and posting my results here soon. (I wish I had a lot more time; the
> entire thing deserves to be on the Web.)

Have you checked Project Gutenberg?  They might have it.  And if they 
don't, I'm sure they're love scanned pages.

-- 
David Cantrell | Reality Engineer, Ministry of Information

     See the creativity that comes from misery! Without misery people who
     would otherwise relax at home with a drink are spurred to great
     heights of expression. Art thrives on constraint and unhappiness.
            -- Arp

• [london.food] Tonight we're going to banquet like it's 1399 Earle Martin 19:18 on 30 Oct 2003
  http://www.godecookery.com/godeboke/godeboke.htm
  • Re: [london.food] Tonight we're going to banquet like it's 1399 David Cantrell 19:47 on 30 Oct 2003
    Have you checked Project Gutenberg? They might have it. And if they
  • [london.food] [Recipe] Szechuan bloody-hot stir-fry. Tom Sulston 11:39 on 31 Oct 2003
    I have a shiny new wok, as of last week. This is what I made in it the
    • [london.food] Fish sauces Roger Burton West 11:43 on 31 Oct 2003
      Oh, those are wonderful things... have you tried the Thai prawn sauce?
    • Re: [london.food] [Recipe] Szechuan bloody-hot stir-fry. Simon Wistow 11:54 on 31 Oct 2003
      I had braised pheasant last night with poached pears. It was nice. The

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