Books of period cookery
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I have successfully cooked a number of dishes from another good historic book - The Classical Cookbook - recipes adapted from Ancient Greek and Roman originals. Kidneys stuffed with pine nuts were particularly good, though fiddly.
Lobscouse and Spotted Dog is another recommendation even if you don't enjoy the novels of Patrick O'Brien (which judging by your author cloud, you don't). The authors have researched recipes based on the many food references throughout his series of novels of Napoleonic Era naval life. One of the few cookery books to include a tried-and tested recipe for cooking rats.