Light lunch from a 1920s kitchen

2012-11-23 15:28

You might not have the stomach - or larks - for Larks’ Tongue Pate, but here are a trio of recipes from Margaret Powell’s The Downstairs Cookbook Recipes from a 1920’s Household Cook that you can try.

Peel the melon, cut the flesh into dice, put into a bowl and liberally sprinkle with the sugar and as much Maraschino or Kirsch as liked.
Put into the refrigerator until very cold. Serve in individual glasses. publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

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