For the receipt (recipe), To make a Gooseberry Fool, take a Quart of pick’d Gooseberries.
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Posted by: hearttohearthcookery | July 24, 2019
A Quart of Gooseberries
Posted in culinary history, food, food history, Fool, gooseberries, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | July 22, 2019
Petit Patez or Little Pies
The receipt (recipe), Petit Patez or Little Pies, is pictured on my peel having just been removed from the bake oven. They have been made with bacon, veal, and chicken first parboiled, then minced and finally pounded with a mortar and pestle with spices and garlic.
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Posted in Bacon, Chicken, culinary history, food, food history, Pyes (pies), receipts, recipes, Veal | Tags: Bake oven, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | July 21, 2019
In the Bake Oven
The patty pans with the receipt (recipe) for, Petit Patez or Little PIes, are baking in the bake oven on the tin baking sheet to the front right of the oven.
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Posted in Bake oven, culinary history, food, food history, patty pans, Pyes (pies), receipts, recipes, tin baking sheet | Tags: Bake oven, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | July 18, 2019
Made with Fine Paste
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
Posted by: hearttohearthcookery | July 16, 2019
Pounded in a Mortar
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
Posted by: hearttohearthcookery | July 14, 2019
Season’d with Spice
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
Posted by: hearttohearthcookery | July 12, 2019
Minc’d Very Small
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
Posted by: hearttohearthcookery | July 10, 2019
Parboil’d in a Pot
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
Posted by: hearttohearthcookery | July 8, 2019
A Slice, a Piece and a Breast
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.
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, pies
Posted by: hearttohearthcookery | July 6, 2019
To make a Gooseberry Tansey
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
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, gooseberries, receipts, recipes, tansy | Tags: culinary history, food, food history, foodways, tansy
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Heart to Hearth Cookery 