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Tag Archives: broiling
Suet, Part Four: A Few Recipes.
While perusing several 18th century cookbooks, I’ve identified and included below a selection of recipes using suet. I chose these recipes because they seem to be fairly typical representations of food categories which commonly use suet: puddings, dumplings, pastry crusts, … Continue reading →
Posted in 18th Century Cooking, Historic Cooking, Ingredients, Pies, Recipe
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Tagged broiling, Cake, crust, dressing, dumpling, forcemeat, frying, grilling, meat, pastry, potted, pudding, sausage, suet
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4 Comments
Savoring the Past 