Beef Gobbets, Shoulder of Mutton Surprised, Grateful Pudding, Love Apple Sauce, A Quire of Paper, Whigs some of the long-forgotten recipes from The London Art of Cookery by John Farley, first published in 1807. Jenny Kenna's husband inherited a rare original edition, and as she pored over the fascinating old recipes, Jenny wanted to know how the book came into the family. She discovered that in the eighteenth and nineteenth centuries they owned a thriving catering and confectionery business in Duke Street, adjacent to Cardiff Castle. Recipes for many of the elaborate dishes they prepared for civic banquets, hunt balls and weddings came from The London Art of Cookery. 'I was holding culinary history in my hands, she says.' I updated many of the recipes for this book, reviving a delicious taste of the past.' Selecting recipes from the book was a challenge, and she chose those which adapted well to modern cookery methods. Many have been enhanced and reworked to give a contemporary twist, and to provide a miscellany of agreeable dishes to suit all palates. She renamed titles which were unfamiliar or non-descriptive and researched, experimented and prepared the majority of the recipes, and also recruited a team of testers and tasters, from professional chefs to everyday home-cooks.Their skills, imagination and patience have helped to revive a delicious taste of the past.