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November 28 , 2009

Recipes from the White Hart Inn


William Verral, 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. 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.

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This selection also includes the recipes that the poet Thomas Gray scribbled in his own well-thumbed copy of Verral's Complete System of Cookery, which was one of the best-loved food books of its time.

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