Good Cookery from Wales

Born Augusta Waddington in 1802, Lady Llanover was a leading figure in the cultural life of Wales in the 19th Century. Her cookbook, The First Principles of Good Cookery, was published in 1867 and we have taken her recipes from the Appendix to this book. Her instructions for cooking which she puts into the mouth of a character called The Hermit are rather elaborate.It is important for the modern cook to realise that the basis of Lady Llanover's method was the use of the Ffwrn fach, or double boiler, in which the food is placed with very little water in a tin pan which is then set within a larger iron one filled with water where it is simmered. The effect of this method is to produce succulent meat and a flavoursome gravy or jelly. It was Lady Llanover's chief concern to concentrate on flavour and thrifty use of materials.It's recipes are now recognised as classic Welsh fare, from chicken fricasse and stewed beef to hashed mutton, Welsh toasted cheese, south wales salmon, rowley powley pudding and more.