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Kitchen and recipes of the past: salad, artichoke in section, little birds in pastry
Collage of engravings of little venison, vegetables and table presentations and articholes in section.
Kitchen of the past: turbot fish cuts and preparation
Collection of antique illustrations describing how to cut the turbot, prepare it and serve it stuffed.
Food: ham and an old pork chart with numbered cuts
Old butcher pork chart diagram with numbered cuts and a ham.