Dainty Dishes

From her writing and recipe style, Lady Harriet was clearly a sophisticated woman of means who deplored the "e;unpalatable horrible attempts at entrees, dignified with some high-sounding French name, made by the general run of English cooks."e; Her recipes for soups, sauces, fish, meat, poultry, vegetables and salads, eggs and cheese, pudding, jellies, pastries, bread, biscuits, cakes, liqueurs, p...