For the receipt (recipe), Staffordshire Beef Steaks, after the steaks have been cut-beat them a little with a rolling pin, flour and season them.
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Posted by: hearttohearthcookery | December 15, 2017
Flour and Season Them
Posted in Beef, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 13, 2017
In One Large Dish
The receipt (recipe) for Apple Pork directs that the fresh pork, filled with apples cut small, brown sugar and lemon rind, bake for three hours surrounded by apples quartered, sweetened and flavored with rind of lemon. The final line of the receipt is when done serve up on one large dish.
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Posted in apples, culinary history, food, food history, Pork, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 11, 2017
Into an Iron Bake Oven
To bake the receipt (recipe), Apple Pork, put the pork into an iron bake-oven; fill up with the cut apples the space all round, adding just sufficient water to keep it from burning.
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Posted in apples, culinary history, food, food history, Pork, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 8, 2017
Ready a Dozen and Half More
Have ready a dozen and a half or more of large apples, pared, cored, and quartered, sweetened well with sugar, and also flavoured with yellow rind of lemon for the receipt (recipe), Apple Pork.
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Posted in apples, culinary history, food, food history, Pork, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 6, 2017
Fill with Juicy Apples
After the bone has been removed from the fresh pork for the receipt (recipe), Apple Pork, fill up the place with fine juicy apples, pared, cored and cut small, and made very sweet with plenty of brown sugar; adding some bits of the yellow rind of a lemon or two, pared off very thin.
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Posted in apples, culinary history, food, food history, Pork, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 4, 2017
Take Out the Bone
For the receipt (recipe), Apple Pork, the first instruction is: Take fine fresh pork and take out the bone. This receipt is one of Miss Leslie, 1851.
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Posted in 19th century foodways, culinary history, food, food history, mace, Pork, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | November 30, 2017
19th Century Class
Pictured is my October 21st, 2017 19th century hearth cooking class with their bill of fare: Apple Pork, Staffordshire Beef-steaks, Beef-steak pudding, Cale-Cannon, Sweet Potato Pudding and Plebian Ginger Bread.
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Posted by: hearttohearthcookery | November 20, 2017
Mutton, Sassages and Spanish Potatoes
The receipt (recipe), To dress a Shoulder of Mutton, was presented to table garnished with the receipts Another way for Sassages , To fry Spanish potatoes and nasturtiums.
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Posted in culinary history, food, food history, Mutton, Nasturtium, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | November 8, 2017
The Bottle Jack
The bottle jack (named for its shape) was a mechanical method for spinning roasts slowly in front of the fire, first in one direction and then stopping and rotating the opposite direction. It emulates the more common and practical roasting on a string
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Posted in bottle jack, culinary history, food, food history, receipts, recipes, Roasting | Tags: culinary history, food, food history, foodways, Roasting
Posted by: hearttohearthcookery | November 5, 2017
Put into Caul
The receipt (recipe) for To dress a Shoulder of Mutton, directs that the Shoulder of Mutton stuffed with sweet herbs then be put into a Caul. The caul is laid out and wrapped around the roast.
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Posted in Caul, culinary history, food, food history, Mutton, receipts, recipes | Tags: culinary history, food, food history, foodways
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Heart to Hearth Cookery 