Comments on: An oily business https://blogs.sydneylivingmuseums.com.au/cook/an-oily-business/ Eat Your History Tue, 01 May 2018 00:31:02 +0000 hourly 1 By: Extending the olive branch | The Cook and the Curator | Sydney Living Museums https://blogs.sydneylivingmuseums.com.au/cook/an-oily-business/#comment-4880 Tue, 01 May 2018 00:31:02 +0000 https://blogs.sydneylivingmuseums.com.au/cook/?p=17873#comment-4880 […] An oily business […]

]]> By: A spot of shopping before we head home | The Cook and the Curator | Sydney Living Museums https://blogs.sydneylivingmuseums.com.au/cook/an-oily-business/#comment-4818 Mon, 21 Aug 2017 03:25:20 +0000 https://blogs.sydneylivingmuseums.com.au/cook/?p=17873#comment-4818 […] So to put things into perspective, a single table fork cost around 2 pounds 8 shillings. Not a trifling sum in 1817. I’m curious about the ‘double ragout’ dishes, which might be a dish with side-by side compartments. Most items also nominate a second cost, for engraving the family’s full arms – crest, shield and motto ‘Fide et Opera’ – on larger items, and the crest alone on cutlery. The crest is the olive wreath I’ve talked about previously. […]

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