Main Course Recipes


Devilled Chicken as per Dr Kitchener recipe 1815- 1817
Pork and Peas Pudding
Sticky Pork
Roast Cod with Capers,
Capellini with Ancient Greek Vinaigre and White Beans Ingredients
Lamb Casserole with Stilton Dumplings
Andalusian-Style Pork
Mediaeval Mortrews with Trenchmans Broth
Sumac scented Persian Chicken
Vietnamese style Pork balls with hot & sour dipping sauce

     
 
 
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