Food typical of about 1825, in Callendar House kitchen
View of a meal and ingredients typical of about 1825. There are plates of broth and of beef balls in tomato sauce. Also shown are parsley, leeks, cabbage, onions, celery, chives, parsnips, carrots, radishes, garlic and cauliflower. At the back is a large pottery jar and a cast iron pot.
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