There’s nothing like an old-fashioned Christmas goose for a festive holiday dinner! Here are two recipes for roasting that lovely fowl–one from 1856 and another from 1881. Dear friends ~ Today’s email is little more than a quick note (probably a relief after the epic wall of words I sent out on Monday, talking about...| The 1800's Housewife
A proper, boozy mincemeat, this wonderful recipe comes from the chief pastry cook of The Astor House, by way of The White House Cook Book. Made with lean beef, suet, green apples, and lots of raisins, it’s finished off with both Brandy and Madeira, for a mincemeat worthy of the fanciest Christmas table. Dear friends...| The 1800's Housewife