Dressed Game and Poultry à la Mode

By Harriet A. de Salis and Harriet Anne de Salis

Book Overview

Bring the dining room of Victorian England back to the table. Dressed Game and Poultry a la Mode gathers Mrs. De Salis's brisk, kitchen-smart guidance on making wild and domestic birds look, smell, and taste superb. Feasts begin with sure confidence. From clear preparation to elegant serving, these pages offer a Victorian recipe collection built for hosts who want food with ceremony, not fuss. Part public domain cookbook, part practical kitchen reference, it moves through the pleasures of dressed game and the everyday triumphs of poultry: pheasant, partridge, grouse, and woodcock alongside turkey, chicken, duck, and goose. Expect sensible direction on trussing, basting, larding, gravies, sauces, forcemeats, and garnishes, plus guidance for serving hot or cold with the accompaniments. Rooted in nineteenth century England, the recipes and methods reveal what mattered at the Victorian table: seasonality, thrift, and showmanship. For Mrs Beeton cookbook fans and anyone drawn to historic English foodways, Mrs. De Salis offers a direct, reliable voice, turning fashionable menus into doable kitchen practice, a cookbook for entertaining. Republished by Alpha Editions in a careful modern edition, this volume preserves the spirit of the original while making it effortless to enjoy today - a heritage title prepared for readers and collectors alike. More than a set of game and poultry dishes, it is a classic game cookbook to return to: a guide to game cookery techniques and poultry roasting recipes, and a small window into Victorian England cookery. Keep it for its flavour, its authority, and its charm.

• Format: Paperback
• Language: English
• ISBN: 9354020046
• ISBN13: 9789354020049
• Release Date: June 2020
• Publisher: Alpha Edition
• Length: 70 Pages
• Weight: 0.22 lbs.
• Dimensions: 0.2" x 5.5" x 8.5"