The receipt (recipe), Petit Patez or Little Pies, are made with a fine Paste. The paste lines the patty pans which is then filled with the mixture of the minced and pounded bacon, veal and chicken with spices and garlic. These pies are garnished with bacon and ready for baking.
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Posted in Bacon, Chicken, culinary history, food, food history, Pastes (pastry), receipts, recipes, Veal | Tags: culinary history, food, food history, foodways
After the Slice of Bacon, little piece of Veal, and the Breast of a Chicken have been parboiled, minced and seasoned with spice for the receipt (recipe), Petit Patez or Little Pies; they must also be pounded in a Mortar, adding a little Garlick.
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Posted in Bacon, Chicken, culinary history, food, food history, Pyes (pies), receipts, recipes, Veal | Tags: culinary history, food, food history, foodways
After a slice of Bacon, a little piece of Veal and the Breast of a Chicken were parboiled for the receipt (recipe), Petit Patez or Little Pies, all were minc’d very small and season’d with beaten Spice.
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Posted in Bacon, Chicken, culinary history, food, food history, Pyes (pies), receipts, recipes, Veal | Tags: culinary history, food, food history, foodways
After a slice of Bacon, a little piece of Veal and the Breast of a Chicken were parboiled for the receipt (recipe), Petit Patez or Little Pies, all were minc’d very small.
Visit my website at: www.hearttohearthcookery.com
Posted in Bacon, Chicken, culinary history, food, food history, Pyes (pies), receipts, recipes, Veal | Tags: culinary history, food, food history, foodways
For the receipt (recipe), Petit Patez or Little Pies, after taking only a Slice of Bacon, a little piece of Veal and the Breast of a Chicken: Let all be parboil’d in a pot. The quantity is larger in the picture as bacon is also being parboil’d for another receipt, The Manner of Dressing a farc’d Cabbage for a Side-dish.
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Posted in Bacon, Chicken, culinary history, food, food history, Pyes (pies), receipts, recipes, Veal | Tags: culinary history, food, food history, foodways
For the receipt (recipe), Petit Patez or Little Pies, take only a Slice of Bacon, a little piece of Veal and the Breast of a Chicken.
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Posted in Bacon, Chicken, culinary history, food, food history, Pyes (pies), receipts, recipes, Veal | Tags: culinary history, food, food history, foodways, pies
For the receipt (recipe), To make a Gooseberry Tansey, Take a Pint of green Gooseberries, pick them, and fry them in a Quarter of a Pound of fresh Butter ina a Frying-pan ’till they are sufficiently coddled, then pour upon them the Yolks of eight Eggs well beaten with a Quarter of a Pint of Cream, sweetened with Sugar to your Palate; fry it as you would a Tansey
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Posted in culinary history, food, food history, gooseberries, receipts, recipes, tansy | Tags: culinary history, food, food history, foodways, tansy
After the mixture of egg yolks, cream and sugar has been poured on the coddled green gooseberries for the receipt (recipe), To make a Gooseberry Tansey, fry as you would a Tansey.
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Posted in culinary history, food, food history, gooseberries, receipts, recipes, tansy | Tags: culinary history, food, food history, foodways, tansy
The three yolks of hen eggs and one goose egg yolk (equivalent of the yolks of eight eggs) for the receipt (recipe), To make a Gooseberry Tansey, are well beaten with a Quarter of a Pint of Cream and sweetened with Sugar to your Palate.
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Posted in culinary history, food, food history, gooseberries, receipts, recipes, tansy | Tags: culinary history, food, food history, foodways, tansy
After the gooseberries have been sufficiently coddled in butter for the receipt (recipe), To make a Gooseberry Tansey, then pour upon them the Yolks of eight eggs. Instead of egg yolks of hen eggs, I used one goose egg yolk and three yolks of hen’s eggs.
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Posted in culinary history, food, food history, gooseberries, receipts, recipes, tansy | Tags: culinary history, food, food history, foodways, tansy
Heart to Hearth Cookery 