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Informative articles on the history of gardening and garden restoration
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Cookery
Through the Ages Recipes
from the Medieval to the Victorian ages.
Breast
of Mutton in Sauce
Take
fair breasts of mutton roasted, and grind them.
And
then take verjuice (sauce from sour apples) and chaaf (warm)
it in a vessel over the fire, and cast there-to powder ginger.
And
then cast the chopped breast in a dish, and cast the sauce all
hot there on.
And
serve it forth.
Please
also visit Old London Maps
on the web as many of the maps
and views available there have plans and depictions of gardens
from
the medieval period through to the late nineteenth century.
