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  • "... lordly roast venison with frumenty traditionally opened feasts, with boar's head or brawn and a peuerade, or pepper sauce. Roast meat smacked of privilege, taken for granted by those who could afford the fuel needed, the dripping pans, basters and turnspits, and prepared crispy and sticky on the outside and juicy in the middle--quite literally done to a turn."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 66

    January 8, 2017