William Verrall was publican of the White Hart in Lewes, Sussex from 1737-1760. Having been apprenticed to the French chef, St. Clouet, Verralls' recipes were an inspired combination of the French and English traditions that stood apart from those of his contemporaries. Published in 1759, the ideas in his Complete System of Cookery are strikingly modern and many dishes - which include turkey braised with chestnuts, rabbit with champagne and ham hock with peach fritters - would not be out of place on restaurant menus today.

Racily written

• 1: Preface 2: Soups 3: Fish 4: Gros Entrees of Meat 5: Petit Entrees 6: Hors d’Ouvres 7: Entremets 8: Thomas Gray’s Recipes

William Verrall was publican of the White Hart in Lewes, Sussex from 1737-1760. Having been apprenticed to the French chef, St. Clouet, Verralls' recipes were an inspired combination of the French and English traditions that stood apart from those of his contemporaries. Published in 1759, the ideas in his Complete System of Cookery are strikingly modern and many dishes - which include turkey braised with chestnuts, rabbit with champagne and ham hock with peach fritters - would not be out of place on restaurant menus today.

Racily written

• 1: Preface 2: Soups 3: Fish 4: Gros Entrees of Meat 5: Petit Entrees 6: Hors d’Ouvres 7: Entremets 8: Thomas Gray’s Recipes

William Verrall was publican of the White Hart in Lewes, Sussex from 1737-1760. Having been apprenticed to the French chef, St. Clouet, Verralls' recipes were an inspired combination of the French and English traditions that stood apart from those of his contemporaries. Published in 1759, the ideas in his Complete System of Cookery are strikingly modern and many dishes - which include turkey braised with chestnuts, rabbit with champagne and ham hock with peach fritters - would not be out of place on restaurant menus today.

Racily written

• 1: Preface 2: Soups 3: Fish 4: Gros Entrees of Meat 5: Petit Entrees 6: Hors d’Ouvres 7: Entremets 8: Thomas Gray’s Recipes