Heart to Hearth Cookery

19th Century Hearth Class

Today nine hearth cooking workshop participants (two not pictured) prepared a 19th century dinner meal at my Historic Speedwell class.  Two early to mid-nineteeth century manuscript receipt books were used as the sources for the receipts (recipes).  In the center Rockingham ware plate is A la mode beef surrounded by Spinach garnished with bread fried in butter.  To the right, is the presentation of Onion Ragout with Bran Biscuits on the pewter plate.  Next to the beef on the left (in a deep Rockingham ware dish) is Stewed trout.  The trout was rubbed every part of it well with a seasoning made of black & cayenne pepper, thyme, sweet marjoram, cloves, salt and all spice.  And the Sponge Cake (far left) was baked in turks head molds and the center filled with Lemon Cream. 

Visit my website at www.hearttohearthcookery.com.