Notes about Recipes in this book

• Roast bone marrow and parsley salad

  • bching on November 22, 2021

    easy and delicious. I use "canoe cut" beef marrow bones in place of veal.

• Lamb's tongues, turnips, and bacon

  • wester on August 25, 2014

    I didn't make the whole recipe, as I don't like turnips, but the broth the lamb is cooked in makes it very tasty.

• Devilled kidneys

  • tekobo on December 29, 2017

    The best ever! I now no longer need to make the pilgrimage to St Johns to have this wonderful dish. Like he says, don't reduce the sauce too much - you need a bit of slop on your toast. I found the kidneys just a little under cooked 2 mins each side so, once sliced, I popped them back into the reduced sauce to heat through before slathering onto toast. Awesome. Will have this at least once a month. Or week.

• Lamb's kidneys in their suet

  • tekobo on January 04, 2022

    Surprisingly delicious. The kidneys stayed pink inside the suet and the suet ate well, with all the seasoning and cooking.

• Treacle tart

  • Silverscreensuppers on February 18, 2019

    There is something very screwy with the quantities in this recipe. This made a MASSIVE amount of pastry (2.5 kilos) of which I only used about a kilo for the size of tart tin in the recipe. I made half the amount of filling and that was about right. I have a feeling there are different versions of this book as mine doesn’t have ginger in the ingredients. Bakers beware!! Mine is 2004 edition.