A series in which the world of Victorian cooking is re-created.
Dinner. The main meal of the day was eaten at 8 o'clock in formal style. Ruth Mott prepares lamb roasted on a spit and beef cooked in a braising pan. Like most cooks of her generation, she rarely used recipe books. 'You learnt by watching,' she says, 'although if a cook did give you a recipe she usually left out a vital ingredient.' From the garden Harry Dodson provides a cos for Mrs Beeton 's stewed lettuce recipe.
Presented by Peter Thoday. Producer Keith Sheather (R)
9 BOOK: 'Ruth Mott s Favourite Recipes £ 12.95, published in October.
0 FOOD: page 66
0 CEEFAX SUBTITLES