With glorious archive pictures from the Victorian Cookbook and the Shorter Mrs Beeton together with colour photos, this weeny 48 page charming little book provides a feast of original recipes from Victorian times which are still perfectly reliable today. How about Spring Soup or Mayonnaise of Chicken in Shells to start? Followed by Toad in the Hole made with steak and kidney served with Asparagus Pudding? And for dessert there could be Canary Pudding with a Sweet Sauce, or perhaps the exotic Pears À L'allemande? Or Pease Pudding, Cauliflowers with Parmesan Cheese, Jugged Hare, Traditional Roast Leg of Lamb, Baked Turbot, Chicken Croquettes or soups like Clear Mulligatawny, Oxtail or Green Pea. 40 delicious recipes. 11 x 15cm.
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