In cookery, ‘agneau’ is French for which meat?
Agneau de pré-salé Agneau de pré-salé Agneau de pré-salé (French: "Salt meadow lamb") is a type of lamb which was raised in salt marsh meadows of France, especially Mont Saint-Michel in Normandy and the Bay of the Somme in Picardy. The sheep graze in pastures that are covered in halophyte grasses with a high salinity and iodine content, causing their meat to have a distinct taste that is considered a delicacy. In 2006, salt marsh lamb raised in the area around the Bay of the Somme received its own AOC certification. It can also be found, to a lesser extent, in the United
Modern Cookery for Private Families others was because it had this unusual lightness to it, yet also seemed to offer up the required richness too." The Tonbridge Historical Society note that "by 1827 Eliza was living in Tonbridge at No. 1 Bordyke ... Not surprisingly there are many references to Kent and some to Tonbridge in Eliza's recipes. There is 'Kentish' sausage meat, suet pudding and cherry jam, 'Tonbridge' brawn, and ‘Bordyke’ Veal cake, preserved ham and bread." The book appeared in the following editions during the Victorian era. Modern Cookery for Private Families Modern Cookery for Private Families is an English cookery book by