In the receipt (recipe) A Ragoo of Asparagus the term used for asparagus is grass which is common for 18th century receipts. The receipt starts: Scrape a hundred grass very clean and throw it into cold water, when you have scraped all, cut as far as it is green, about an inch long.
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Posted in asparagus, culinary history, food, food history, receipts, recipes | Tags: asparagus, culinary history, food, food history, foodways
Pictured are the main ingredients for this 18th century receipt (recipe) A Ragoo of Asparagus – asparagus referred to as grass in the receipt, onion, a young lettuce, and endive. Endive in the 18th century was what is now referred to as escarole. Belgium endive was not cultivated until the early 19th century.
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Posted in asparagus, culinary history, Endive, food, food history, Lettuce, Onions, receipts, recipes | Tags: asparagus, culinary history, food, food history, foodways
The receipt (recipe) To Roast a Rabbit is plated and garnished with edible nasturtiums. All that is needed is the sauce prepared from the butter, milk and parsley from the grisset thickened.
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Posted in culinary history, food, food history, Parsley, Rabbit, receipts, recipes | Tags: culinary history, food, food history, foodways, Roasting
The receipt (recipe) To Roast a Rabbit states to roast it until it is a fine light brown. When the rabbit was done and a fine light brown it was removed from the spit.
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Posted in culinary history, food, food history, receipts, recipes, Roasting | Tags: culinary history, food, food history, foodways, Roasting
After the rabbit is on the spit being turned by the clock jack for the receipt (recipe) To Roast a Rabbit, it is basted frequently with a mixture of butter and cream from the red ware grisset.
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Posted in culinary history, food, food history, Rabbit, receipts, recipes | Tags: culinary history, food, food history, foodways, Roasting
After the belly of the rabbit filled with whisked egg mixed with parsley is sewn closed with linen twine for the receipt (recipe) To Roast a Rabbit spit the rabbit. The rabbit is so small that twine was used to hold the rabbit in place on the spit.
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Posted in culinary history, Parsley, Rabbit, receipts, recipes | Tags: culinary history, food, food history, foodways, Roasting
After the rabbit’s belly is stuffed with the whisked egg mixed with chopped parsley for the receipt (recipe) To Roast a Rabbit sew the belly closed with linen twine. The rabbit is now ready for the spit.
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Posted in culinary history, food, food history, Parsley, Rabbit, receipts, recipes | Tags: culinary history, food, food history, foodways, Roasting
After the whisked egg and parsley chopped fine have been mixed together for the receipt (recipe) To Roast a Rabbit fill the belly of the rabbit with the mixture.
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Posted in culinary history, food, food history, Parsley, Rabbit, receipts, recipes | Tags: culinary history, food, food history, foodways, Roasting
After the parsley has been chopped fine for the receipt (recipe) To Roast a Rabbit mix the parsley and the whisked egg together.
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Posted in culinary history, food, food history, Parsley, Rabbit, receipts, recipes | Tags: culinary history, food, food history, foodways, Roasting
After the one egg is whisked well for the receipt (recipe) To Roast a Rabbit fresh parsley is chopped fine using a rocker knife.
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Posted in culinary history, food, food history, Parsley, Rabbit, receipts, recipes, Rocker knife | Tags: culinary history, food, food history, foodways, Roasting
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