Complaining that the English are not a soup-eating nation and that restaurants stop at ox-tail, mock-turtle and tomato, Douglas sets out a much wider repertory. She begins with stocks of every kind, then gives clear, compact recipes for purées, broths, bisques and the sauces that accompany meat, fish and vegetables.
A practical Edwardian kitchen book still useful to cooks who make their own stock. Download the free EPUB.