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Parbake & Prose: Making Mr Bingley’s soup
Parbake & Prose is a project created by sibling bibliophile and chef team, Daniella Rossi and Eric Upper.
The concept is pretty simple: Parbake & Prose takes a look at great works of literature, from Greek epic poems to modern classics, and creates recipes based on the dishes in them. Daniella lives in London and …
Chateaubriand Steak Named for the famed Vicomte d’Chateaubriand
Yorkshire Christmas Pie: The Georgian “Turducken” …Three French Hens, Two Turtledoves and a Partridge?
Pike with Pudding in the Belly …from Elizabeth Moxon’s 1764 cookbook
Neat’s Tongue A period recipe for Neats-Tongue (Beef) , from “A new System of Domestic Cookery”
Hannah Glasse’s Jugged Hare Hannah Glasse’s recipe for Jugged Hare is offered here…
To Make Brown Onion Soup A warming meal for an autumn day
Mr. Darcy’s Favourite Beef-Steak Dinner A delicious steak dinner in 10 minutes or less!
Scotch Collops a traditional recipe, served on Shrove Monday.
Uppercross Cottage Chicken Fricasee A delightfully light dish with cream sauce
Randalls’ Roasted Chicken A delicious dinner with an unexpected sauce. From Cooking with Jane Austen and Friends
Partridges…Remarkably Well Done How to prepare small game birds, stewed or broiled with gravy
Roasted Pork Ribs My mother means to pay herself for the salt and the trouble of ordering it to be cured by the sparibs.
Early Macaroni and Cheese A history of Fops and Pasta
A Ragout of Beef English Roast Beef and French Improvements
Mock Turtle Soup Recreating a classic
The Sandwich Tray Inventing one of the most popular lunch and snack items around
Roast Michaelmas Goose with Apples and Prunes For Good Luck Throughout the Year
A Dish of Mutton The Honor of Entertaining is all mine…
The Comforts of Cold Ham How to preserve Ham, Bacon and Sausage all winter long
A Platter of Pasties The Warming Cornish Treat
Mulaga-Tawny Soup A Spicy East Indian Inspired Soup
A Sauce for a Carp (and to cook your Carp) A recipe for fresh Carp with a delightful sauce
Broth for the Poor A hearty beef stock that feeds a multitude
Irish Stew or “A Harrico of Mutton”
Bouillabaisse Madame Bigeon’s “fish & bouillée”?
To Make French Pottage A lovely Duck (or chicken) soup for chilly Autumn days
Oysters, Oyster Sauce and Mock Oyster Sauce Delicious sauces for a delightful repast
A pretty way of Stewing Chickens and Partridges A good use for a hunter’s bounty
Cottage Pie Regency Comfort Food
Pigeons in a Hole Traditional Pub fare with a twist
A Stuffed Christmas Turkey A Delicious main course with Forcemeat Stuffing
Autumn Vegetable Soup “Fifty times better than the Lucases’”
Spinach Herb Quiche Olde French Recipe “Torta of Herbs in the Month of May”
Welsh Rarebit “…he made a point of ordering toasted cheese for supper, entirely on my account.”
Regency White Soup “. . .As soon as Nicholls has made white soup enough I shall send round my cards.”
Pork and Apples| A Regency Dish As Miss Bates might have enjoyed.