  
By William Verral, Master of the White Hart Inn in Lewes, Sussex. Verral trained under the internationally known M. de St. Clouet, Chef to Thomas Pelham, Duke of Newcastle, Prime Minister from 1754 to 1762. Upon his appointment as manager of the White Hart, Verral immediately set out to practice cuisine “after the French method”. He wrote: “No good garden things, [then] no French cook…I would venture myself to make a better soup with two pounds of meat, and such garden things as I like, than is made of eight pound for the tables of most of our gentry, and all for want of better knowing the uses of roots and other vegetables.” Verral often received requests from neighboring gentry to visit their kitchens and instruct their cooks in technique and cleanliness. His recipes were much admired by Elizabeth David, who quoted from them in her Spices, Salt and Aromatics in the English Kitchen. Unabridged reprint with reset type. Glossary and index. 153 pages. Hardcover. Import.
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