Hints and tips:
...In 1989, the Botterills started selling geese to Tim Wilson, farmer and owner of The Ginger Pig, a high-welfare butcher’s in London....
...Nonetheless, ask your butcher (or check the instructions on the packet) if the one you buy does need soaking before cooking....
...Your butcher might need advance warning. The early 20th century....
...hackneybreadkitchen.co.uk for orders or online classes Polly RussellFood historian and curator at the British Library, London When the crisis started, comparisons were made with food supply during the...
...Instead, Mum would order an especially large chicken from the local butcher. It was expensive but, as we’d probably only have chicken two or three times a year, it felt very special....
...Performances will be interspersed with the sounds emanating from a group of vessels, ranging from an Etruscan head of a youth (3rd to 4th century BCE) to a large butcher’s ceramic pig....
...She is divorced by 20, and starts working as a freelance designer and a junior fashion editor at Elle. 1976 Her first boutique opens in an old butcher’s shop in Les Halles, Paris (above)....
...Polly Russell is a curator at the British Library Photographs: Fox Photos/Getty Images; Dreamstime...
...Roland is the son of a butcher, and so we were talking about cuts and comparing butchery and taxidermy....
...The cost of supplying 100lb of flesh to the body with lentils is £2, 8s, 8d; achieving the same result from butcher’s meat would cost £11, 12s, 6½d....
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