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Roast bear figured on the christmas menu at the Savoy Hotel. The dish has not been served in this country since the days of King Henry VIII. M Latry, chief Chef at the Savoy, carving
Smithfield Market meat porters in new headgear and smocks, approved by Minister of Health. 1 April 1925
Roasting an ox in Gloucester. 30 June 1938
Christmas meat at Smithfield
Game for wounded soldiers - sorting them at Pickering Place
Selection of Italian cold, cired meats and salamis, with gherkins and French bread sticks credit: Marie-Louise Avery / thePictureKitchen / TopFoto
Leg of lamb, butterflied to flatten being barbecued on charcoal grill with rosemary and pine nuts, and brush made of rosemary sprigs used to baste the meat with garlic marinade credit
Oxtail casserole with onions and celery being started on top of stove before being left to simmer credit: Marie-Louise Avery / thePictureKitchen / TopFoto
Slow roast shoulder of lamb with garlic and rosemary, on wooden carving board