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    Everlasting Syllabub and the Art of Carving: Great Food

    By: Hannah Glasse

    Date Released

    Out of Print

    Writing for domestic servants in a conversational, accessible way, eighteenth-century housewife Hannah Glasse disapproved of French terminology and fussiness, instead favouring simple dishes that are still cooked today .

    With recipes for rice pudding, beef rump, barbecued pork, trifle and even the first recipe in Britain for 'Curry the Indian way', as well as tips for choosing your ingredients and cures for the bite of a mad dog, this is an elegant and economical collection of recipes and housekeeping tips to save any homemaker 'a great deal of trouble'.

    Throughout the history of civilization, food has been more than simple necessity. In countless cultures, it has been livelihood, status symbol, entertainment – and passion. In the GREAT FOOD series, Penguin brings you the finest food writing from the last 400 years, and opens the door to the wonders of every kitchen.

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