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Georgian cook-along: Mutton smoured in a frying panne

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This is a light, fresh dish with an almost Mediterranean flavour. Today mutton isn't as common as lamb -- but it was far more popular in the past. Lemons would have been imported from the Mediterranean, but there was an entire farm growing food here at Kew -- and a range of local suppliers (including an man called Savage Bear -- "Purveyor of Roots and Herbs") This one of the dishes served to King George III on 6 February 1789, the day he was well enough to eat with a knife and fork once again after one of his well known periods of illness. For more Goergian cook-along guides and to find out how to visit these unique surviving kitchens for yourself, visit www.georgiancookery.com
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Text Comments (6)
Choctawnic (9 months ago)
I love this, but this guy is odd. haha
piggybjorn (1 year ago)
this cooking show is one of my top favorite show
elsa1942 (2 years ago)
can you use something in place of wine?
Bradley Gibbons (3 years ago)
More historic cooking, please!
James Alford (4 years ago)
I want to go to Hampton court!
catseatclowns (4 years ago)
Where does the recipe come from originally?

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