Posted by: hearttohearthcookery | April 28, 2012

Dress’d in a Pie

Herbs and Chibbols

The done asparagus in the colander still tied in bundles is dress’d in a pie with fine Herbs, Chibbols.  I chose to use marjoram and rosemary on the front left of the picture.

 

Visit my website and view the new hearth cooking class video at:  www.hearttohearthcookery.com

Posted in 18th century foodways, asparagus, culinary history, food, food history, Pyes (pies), receipts, recipes | Tags: , , , ,

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