edited by Anne Wilson
Don't let the academic nature of this collection mislead you! It is full of recipes, menus, illustrations and stories about the food life of the middle/upper class Victorian family, We love the chapter on the Great British Breakfast that has some of these menus from The Breakfast Book (1865):
Spring Breakfast for 10 or 12 Persons:
Middle of the Table:
Ribs of Beef, Rolled
4 By-dishes, Cold
Pickled Oysters Shrimps
Radishes Plovers' Eggs, a la cocque
2 Dishes of Cold Meat
A Piece of Salmon, au blue A Bayonne Ham, Glazed
4 By-dishes, Hot
Russian Caviare, Tossed Croquettes of Fish
Sheeps' Kidneys, Grilled Small Patties of Chicken
4 Entrées
Mayonnaise of Turbot Blanquette of Lamb
Raised Pie of Pigeons Fillets of Mackerel, Broiled
HARDCOVER - VERY GOOD CONDITION