Discover what life was like in Victorian England, and uncover the history behind the real Avis Crocombe - head cook for Lord and Lady Braybrooke at Audley End House in the 1880s.
Curated by: English Heritage (102 videos)
📖Order your copy of Mrs Crocombe’s cookery book here: http://bit.ly/2RPyrvQ 📖 Mrs Crocombe is making a light soup using rhubarb from the kitchen garden at Audley End House. INGREDIENTS 6 stalks of rhubarb 1 litre veal or beef stock 1 small onion 2 thin slices of bread, plus extra for croutons Salt and pepper METHOD Take half a dozen sticks of fine young rhubarb, peel them, and cut them into short lengths. Throw the rhubarb into a quart of good veal or beef stock and add a moderate sized onion, two thin slices of bread, and a little salt and pepper. Let the liquor boil, remove the scum as it rises, and simmer the soup until the fruit is quite tender - around 30 minutes. Strain it, and serve with toasted sippets. SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 LIKE US ON FACEBOOK: https://goo.gl/Un5F2X FOLLOW US ON TWITTER: https://goo.gl/p1EoGh FOLLOW US ON INSTAGRAM: https://goo.gl/PFzmY5
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