Latest cookery techniques and food preparation from the beginning of the 1930s in Mrs Beeton's "All About Cookery" 1930 Edition. Poultry and Game: 1. Barded Partridges; 2. Roast partridges; 3. Roast Surrey Fowls; 4. Larded Guinea Fowl; 5. Roast Plovers; 6. Stuffed Capon a la Mayonnaise; 7. Roast Gosling; 8. Roast Pigeons.

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Size: 3169px × 4962px
Location: Great Britain
Photo credit: © De Luan / Alamy / Afripics
License: Licensed
Model Released: No

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