While the turkey is boiling crammed full with parsley for the Dutch receipt (recipe), To nicely cook Turkey, take an earthenware pot, pour in some Verjuice and Salt and Butter. The verjuice (prepared from unripe grapes), salt, and butter melting is in the earthenware green pipkin.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes, Turkey, Verjuice | Tags: culinary history, Dutch, food, food history, foodways
After filling the turkey with parsley for the receipt (recipe), To nicely cook Turkey, the next step is to boil only with Salt and Water until done. In order to facilitate the removal of the done turkey from the kettle and contain the parsley, the turkey was tied well with a loop for the hook.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, Dutch foodways, food, food history, Parsley, receipts, recipes, Turkey | Tags: culinary history, Dutch, food, food history, foodways
For the Dutch receipt (recipe), To nicely cook Turkey, after the turkey is cleaned inside and washed, fill it and cram full with parsley.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Parsley, receipts, recipes, Turkey | Tags: culinary history, Dutch, food, foodways
After the Beef is stewed with Ginger and Mace until done for the receipt (recipe), To stew a Beef hutspot in the Brabant manner, take some of the broth, cook it with chiopped Parsley and Butter, pour it all over.
Visit my website at: www.hearttohearthcookery.com
Posted in Beef, culinary history, food, food history, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
For the Dutch receipt (recipe), To stew a Beef hutspot in the Brabant manner, Take beef, cook it until almost done then add peeled Ginger, cut into slices with Mace and continue to stew until done. The beef is stewing in my lidded redware stew pot.
Visit my website at: www.hearttohearthcookery.com
Posted in Beef, culinary history, food, food history, Ginger, mace, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
After the Hens have been roasted until almost done and then stewed until enough in water with sweetened Orange peels and white wine for the receipt (recipe), To stew a Hen with Orange peels, dish it up together and sprinkle with cinnamon powder. The garnish is To stew Turnips in another manner.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes, Turnips | Tags: culinary history, Dutch, food, food history, foodways
After the Hens were roasted until almost done and the Orange peels boiled until done, the receipt (recipe) To stew a Hen with Orange peels stated to take a clean pot, white wine, add the Orange peels and Sugar to make it sweet, add the Hen, let it stew until it is enough. I had to use my ship board kettle for the quantity instead of a pot.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Oranges, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
While the Hen is roasting for the Dutch receipt (recipe), To stew a Hen with Orange peels, take Orange peels cut into quarters and boil them in water until done. Seville oranges are being used in this receipt.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, Dutch foodways, food, food history, Oranges, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
The first step in preparing the Dutch receipt (recipe), To stew a Hen with Orange peels, is to Take a Hen, roast it almost done. Two hens are roasting on the spit in the picture.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
Celebrating the holiday season with a dessert table that features the receipt (recipe), To make Hartshorn Jelly-Another Way, in hand blown jelly glasses on a glass pyramid.
Visit my website at: www.hearttohearthcookery.com
Posted in confectionery, culinary history, food, food history, Hartshorn, Jelly, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
