Kettner's Book of the Table

Every food on the Victorian table gets its history, its etymology and a strong opinion — the wittiest cookery book of 1877, written in secret by a Times leader-writer and named for London's most fashionable restaurant.

HomeS › Sage and Onion Sauce – Stuffing

Sage and Onion Sauce – Stuffing

Sage and Onion Sauce

See Forcemeat No. 6.

Scallion

The same word as shalot-the onion brought by the Crusaders from Ascalon.

Sorbet of Rum

A lemon ice with a teaspoonful or two of rum to the glass. Served at dinner-sometimes before, sometimes after the roast.

Stuffing

See Forcemeat.

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