This is the first 'historical' recipe for stock on my site. This meat stock is taken from Le cuisinier françois by François…
Concentrated veal stock or jus de veau is a staple in the classic French cuisine. It is used in sauces,…
Straight to the recipe Tasty tidbits The recipe on this page was prepared, together with Arabian pasties, clareit and medieval wafers,…
Straight to the recipe A Dutch recipe from the eighteenth century To serve lamb on Easter Sunday is an ancient…
Straight to the recipe During the caliphate of the Abbasides (749-1258 AD) the Arab cuisine was at its prime. In…