This spring, I had a class of seasoned hearth cooks who prepared Salmon Pudding, Lamb Cutlets with Asparagus Sauce, Creamed Tartlets with a Rich Boiled Custard, and Jumbals.
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Posted by: hearttohearthcookery | June 3, 2014
A Class of Pros
Posted in culinary history, food, food history, Hearth cooking classes, receipts, recipes | Tags: culinary history, food, food history, foodways, Hearth cooking classes
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Heart to Hearth Cookery 
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