The beef for the receipt (recipe), To dress Beef Collops, is cut thin, hashed with a knife, fried in butter and stewed in a pint of gravy with red wine, pepper, salt, pickled cucumbers cut thin, a few capers (pickled nasturtium seeds) and a little onion and served to table.
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Posted in Beef, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, Hearth Cooking
The very last line of the receipt (recipe), To dress Beef Collops, reads: If you chuse it, you may put into it half a glass of wine. Red wine was chosen and poured from the bottle.
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Posted in Beef, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, Hearth Cooking
After the pickled cucumbers and a few capers (pickled nasturtium seeds) are added, the last ingredient is a little onion shred very fine for the receipt (recipe), To dress Beef Callops and then the ingredients are allowed to stew.
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For the receipt (recipe), To dress Beef Callops, the next ingredient after the pickled cucumbers sliced thin were a few capers. What was used instead of actual capers was “poor man’s capers”- pickled nasturtium seeds. The receipt’s name is To pickle Stertion Buds but it is actually the new forming seed after the flower is spent that is harvested. Take new Stertion seeds, pickle them when large, have ready Vinegar, with what Spice you please, throw them in, and stop the Bottle close.
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Posted in Beef, culinary history, food, food history, Nasturtium, receipts, recipes | Tags: culinary history, food, food history, foodways, Hearth Cooking, pickling
After the collops of beef are fried for the receipt (recipe), To dress Beef Callops, put the callops in a pint of gravy, a little butter rolled in flour, and season with pepper and salt. Then add some pickled cucumbers cut into thin slices.
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Posted in Beef, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, Hearth Cooking
For the receipt (recipe), To dress Beef Callops, take any tender piece of beef…and cut collops rather large. Hash them with a knife, and flour them. Melt a little butter…and fry them quickly for about two minutes.
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Posted in Beef, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
When the receipt (recipe) for To make Apple Pancakes was presented to table they made a wonderful garnish for the roast duck. The apples were sprinkled with Rose-water and dusted with Sugar.
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Posted in apples, culinary history, Duck, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, Hearth Cooking
For the receipt (recipe), To make Apple Pancakes, the apples were cut in round slices, fried, and then dipped in a batter of egg, cream, ginger, nutmeg, cinnamon and sugar and fried again.
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After the round slices of apples are fried for the receipt (recipe), To make Apple Pancakes, beat up twenty Eggs in a Quart of Cream; put in Ginger, Nutmeg, and Cinnamon beaten, powdered Sugar six Ounces. The fried apples were dipped in the batter and fried again.
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Posted in apples, culinary history, food, food history, receipts, recipes | Tags: culinary history, food history, foodways, Hearth Cooking
For the receipt (recipe), To make Apple Pancakes, first pare your Apples, cut them in round Slices, and fry them in fresh butter.
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Posted in apples, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
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