The Petworth Book of Country House Cooking

<div><p>Petworth House has been the home of the Leconfield family since it was granted to them by Queen Adeliza, the second wife of Henry I, in 1150. The kitchens dealt with a myriad of natural ingredients from eels and oysters to black pudding and quince jellies. The recipes include Oeufs Soubise made with onion and cream, Petworth Venison Pie, Mint Ice, Friar''s Omelette, an apple pudding which in fact has no eggs, and delicious Carrolines au Parmesan, savory cheese-filled éclairs.</p><p><b>Peter Brears </b>is former director of the Leeds City Museums and one of England''s foremost authorities on domestic artifacts, historical kitchens, and cooking technology.</p></div>