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Lamb & Black Pepper Stew / Pebre

Lamb & Black Pepper Stew / Pebre

by Sam Bilton, September 15, 2017

From Vicky Hayward’s translation of The New Art of Cookery by Juan Altamiras. For...

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Sam Bilton is an established Food Historian, Writer & Cook with a penchant for the edible delights of yesteryear. This is the home of her blog Comfortably Hungry and supper club Repast.

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ABOUT THIS BLOG

Sam Bilton is an established Food Historian, Writer & Cook with a penchant for the edible delights of yesteryear. This is the home of her blog Comfortably Hungry and supper club Repast.

RECENT POSTS

Strawberry & Saffron Tarts
A History of Herbalism by Emma Kay (Book Review)
Melons & Other Cucurbits: Growing & Cooking (Book Review)

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