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A Taste of History | Episode | Root Cellars

Wild geese were plentiful in 18th Century America and were prized both for their meat and their layer of fat. Chef Staib prepares a typical winter meal of Goose with Turnips, along with Crab Cake with Herb Remoulade. We also visit Harriton House and see how a root cellar was a key part of 18th Century kitchens.

S1 E9 | 0:24:22 | AIRED: 5/10/2019 |
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