While the sub­ti­tle adver­tis­es eighty-three authen­tic recipes, nei­ther many of the ingre­di­ents (goose, carp, giblets, boiled beef) nor the tech­niques (stuff­ing goose necks, mak­ing pud­ding from smoked beef) seem par­tic­u­lar­ly acces­si­ble. Yet this book is quite irresistible. https://bit.ly/39fSuKw//