March Menu ~1884

      March Menu 1884. Welcome March! This month's menu comes from the Franc-American Cookery Book; Or, how to live well and eat wisely every day of the year. Today's menu features salep soup, boiled skate, calf's head, stewed beets with cream, bermuda potatoes, quail pie, lettuce and tomato salad, and compote of oranges.... Continue Reading →

March Menu ~1808

Welcome March! Some curious notes: Crimp'd Cods Head Pyrimid of Paste Harricott of Begetables Veal Olives Source: Art of Cookery, John Mollard, 1808.  

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