reference: kitchiner-1830

Asparagus is always a pureed cream soup, often made with onion. Sometimes served cold.

Large bacon joint boiled whole, often served with parsley sauce.

A salad is a mixture of vegetables, only by about the 18th Century did that necessarily mean raw vegetables.

Open puff-paste tart filled with apple pieces with spices and sugar, set with egg, baked.

Any conglomerate of chopped, shallow-fried, left-overs from a previous day's meat dinner. Now most usually a dish, typically of potato and cabbage, fried into a...

Melted butter, with water or milk to form an emulsion, reduced and seasoned. This is the 'melted butter' sauce of Georgian and Edwardian cookery. Compare with N...

A sweet pudding made by embedding broken pieces of cake, pudding or bread in custard (or an ice confection for a less-common chilled version), usually in a moul...

'Devonshire Dairy' milk cart at Greenwich, 1884

Ale, wine and brandy with citrus flavourings, including capillaire (orange syrup), herbs and spices.

Thick (c1ins) low-bake biscuits cut into scalloped rounds.

Game soups are commonly made with carrot, onion and celery plus game trimmings.

Pork joint cooked like a goose - ie. stuffed with sage and onion and roasted in fat.

Any soup made hot with curry spices. (Acton 1845, Mrs.B, etc.)

Small apples, the cores removed and stuffed with sugar, butter (sometimes with sweet spice) cooked in sweetened pudding batter.

Fried white onions boiled in stock, reduced and pureed.

Chopped white onions boiled with milk and bay.

Gravy with orange, a sauce for goose and game (Acton 1845, Kitchiner 1845, Mrs.B).

Oxtails, boiled until well fallen, skimmed free of fat, with onion and vegetables. Pureed (Acton 1845, Mrs.B, etc). This is quite unlike the Indonesian or Germa...

The outer rind of a pork joint, roasted very hot so as to crisp, and served with the joint. When cut into gobbets and served separate from the joint, it is Pork...

There is no definitive receipt for rhubarb pudding. It may consist of a form of tart or of a steamed sponge or suet pudding with rhubarb pieces mixed-in or of a...

Potatoes roasted whole, or cut to very large chunks if large, in meat fat along with the roast. Known from references in the 18th Century, the earliest receipt ...

A creamy, cold, yellow condiment sauce, based on pureed cooked egg in a cream with vinegar and spices. Similar in appearance to mayonnaise, but with a more pron...

(also Lund, or Lun) Large, round, very soft, yeast-raised white wheatflour bread buns made with added egg and butter. Originally usually served as a breakfast i...

Legend has it that a King, delighted with the meat he had been served, and presumably well filled with sack or mead, knighted the loin of beef making it Sir Loi...

A ham-and-rhubarb soup, described by our correspondent Alex Bray as "really good"...

Original Receipt from 'The Cook's Oracle' by William Kitchiner (Kitchiner 1830)

Wild boar is roasted, or treated as for other pork.

This is the 'Pudding Sauce' of 18th and 19th Century cookery.

An English Piquant Sauce sauce, of the 19th century, for service with beef.