Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
William Verrall's Cookery Book: 1759

William Verrall's Cookery Book: 1759

Verrall, William
Brent, Colin

Hardcover

Series: Southover Press Historic Cookery and Housekeeping

Food WritingGeneral Regional Cooking

ISBN10: 1870962001
ISBN13: 9781870962001
Publisher: Equinox Publishing (UK)
Published: Oct 26 2026
Pages: 154
Weight: 0.86
Height: 0.44 Width: 6.00 Depth: 9.00
Language: English
William Verrall was master of the White Hart, an important coaching station on the High Street of Lewes, Sussex in the middle of the 18th Century. He had been apprenticed to the Duke of Newcastle's cook, the Frenchman St. Clouet, and his recipes are an inspired combination of the French and English Traditions. This delightful and lively recipe book gives a good idea of what it must have been like in the kitchen of a Georgian Inn. The author, William Verrall, was master of the White Hart in Lewes and his robust sense of humour shows in his own introduction, which with the recipes, was probably dictated to a minion. With very little adjustment to reduce the quantities, his dishes can be used in ordinary households today and were much admired by Elizabeth David who quotes from them in her own Spices, Salt and Aromatics in the English Kitchen.

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