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hot spiced tongue with raisin sauce
with instructions on correspondence between hotel management and guests
Loyal readers of her earlier cookbooks will delight in this latest collection of time-tested
he stands out in almost all of them
(Reference) The Good Cook: Wine. Ed. by Richard Olney. Medieval hot spiced tongue with raisinIllus. with color photographs of step by step cooking & prep instructions. 10. 5x9", half cloth & pictorial boards. Alexandria, VA: Time Life Books, [1982]. Folding chart laid in. Part of the highly respected Time Life Good Cook series edited by Richard Olney. Step by step instructions give the reader a deeper understanding of subject at hand. Very good. (96. 1)
