Regency DIY

Partridges...Remarkably Well Done

How to prepare small game birds, stewed or broiled with gravy

Roasted Pork Ribs

My mother means to pay herself for the salt and the trouble of ordering it to be cured by the sparibs.

A Ragout of Beef

English Roast Beef and French Improvements

The Sandwich Tray

Inventing one of the most popular lunch and snack items around

A Dish of Mutton

The Honor of Entertaining is all mine...

The Comforts of Cold Ham

How to preserve Ham, Bacon and Sausage all winter long

A Platter of Pasties

The Warming Cornish Treat

A Sauce for a Carp

A recipe for fresh Carp with a delightful sauce

Broth for the Poor

A hearty beef stock that feeds a multitude

Oysters, Oyster Sauce and Mock Oyster Sauce

Delicious sauces for a delightful repast

Cottage Pie

Regency Comfort Food

A Stuffed Christmas Turkey

A Delicious main course with Forcemeat Stuffing