Hilda's "Where Is It?" Of Recipes: Containing, Amongst Other Practical and Tried Recipes, Many Old Cape, Indian and Malay Dishes and Preserves (Classic Reprint) True Stories This in-depth account of his

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Hilda's "Where Is It?" Of Recipes: Containing, Amongst Other Practical and Tried Recipes, Many Old Cape, Indian and Malay Dishes and Preserves (Classic Reprint) True Stories This in-depth account of hisExcerpt from Hilda's "Where Is It?" Of Recipes: Containing, Amongst Other Practical and Tried Recipes, Many Old Cape, Indian and Malay Dishes and Preserves The old Cape families of Dutch descent, who had Malay and Indian cooks, and many of French descent, understood the art of roasting. They roast their Chickens, Partridges, Quail, Wild Duck, Venison, etc., not in an oven, but in a ? at, round pot, about five and a half inches deep (dutch baking pot),