~ Informative articles on the history of gardening and garden restoration ~

Cookery Through the Ages
Recipes from the Medieval to the Victorian ages.


Sausages as Good as Those from Bologna


To a pound of bacon, fat and lean together, add a pound of beef, a pound of veal, a pound of pork, and a pound of beef-suet.

Cut them small and chop them fine.

Take a small handful of sage, pick off the leaves, chop it fine, with a few sweet-herbs; season pretty high, with pepper and salt.

You must have a large gut, and fill it, then set on a sauce-pan of water, when it boils put it in, and prick the gut for fear of bursting.

Boil it softly an hour, then lay it to dry upon some clean straw.




The Farmer's Wife
or, the Complete Country Housewife

London, c. 1780


Please also visit Old London Maps on the web as many of the maps
and views available there have plans and depictions of gardens from
the medieval period through to the late nineteenth century.

Copyright © Sara Douglass Enterprises Pty Ltd 2006
No material may be reproduced without permission
unless specifically stated otherwise