reference: francatelli-1867

A form of Claret Cup, a red-wine and herb punch.

A widely variable name. Francatelli 1867 has a consomme with poultry or game pieces thickened with arrowroot, other versions have vegetable pieces in chicken st...

Carrots boiled in water with a sweetener such as honey, sugar or golden syrup. The water reduced as a glaze. Commonly served with sprinkled herbs.

Chopped apples, onions, and chillies boiled with vinegar and salt. A pickle for cold meats (Francatelli 1867)

Bone marrow parboiled, drained, seasoned with chopped parsley, pepper, salt, lemon-juice, and "a mere suspicion of shalot", spread on squares of hot crisp dry t...

Potato boiled until fallen, often with a little lard or butter "A few sprigs of parsley, or the flowers of four marigolds, is an improvement, and, at the same t...

Small decorated pasties of mutton with mushroom and shallots in gravy.