Recipes from the White Hart Inn

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William Verrall, the redoubtable eighteenth-century landlord of the White Hart Inn in Lewes, Sussex, trained under a continental chef and was determined to introduce the 'modern and best French cookery' to his customers.

Recipes from the White Hart Inn

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Gently mocking Englishmen who eat plain mutton chops or only possess one frying-pan, he gives enthusiastic advice on must-have kitchen gadgets and describes enticing dishes such as truffles in French wine and mackerel with fennel. This selection also includes the recipes that the poet Thomas Gray scribbled in his own well-thumbed copy of Verall's Complete System of Cookery, which was one of the best-loved food books of its time.

Additional Information

Author William Verral
Publisher Penguin Books
Page Count 128pp
Publication Size 4.5 x 7
Publication Notes softcover
Publication Date October 25, 2011
ISBN 978-0241956403

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