The flaked pysgod (fish) was added to the browned chennin (leeks) to cook in butter in the long handled fry pan for the receipt (recipe) for Pastai Pysgod a Chennin.
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Posted by: hearttohearthcookery | May 28, 2017
Flaked Pysgod and Chennin
Posted in culinary history, food, food history, herring, Leeks, receipts, recipes, Welsh foodways | Tags: culinary history, food, food history, foodways, Welsh foodways
Posted by: hearttohearthcookery | May 26, 2017
Flake the Fish
For the Welsh receipt (recipe), Pastai Pysgod a Chennin, I used smoked herring for the pysgod (fish) which first is flaked before being added to the chennin (leeks).
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, herring, Leeks, receipts, recipes, Welsh foodways | Tags: culinary history, food history, foodways, Welsh foodways
Posted by: hearttohearthcookery | May 25, 2017
Brown the Chennin
After the leeks (chennin) were cut into pieces about two inches long, these were cooked in a long handled fry pan with butter to slightly brown for the Welsh receipt (recipe), Pastai Pysgod a Chennin.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Leeks, receipts, recipes, Welsh foodways | Tags: culinary history, food history, foodways, Welsh foodways
Posted by: hearttohearthcookery | May 24, 2017
The Chennin
The chennin (leeks) were prepared for the receipt (recipe) for Pastai Pysgod a Chennin (Fish and Leek Pye) by first cutting them in pieces about two inches long.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, herring, Leeks, receipts, recipes, Welsh foodways | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | May 23, 2017
Chennin and Pysgod
On my table are the leeks (chennin) and fish (pysgod) for the receipt (receipt), Pastai Pysgod a Chennin (fish and leek pye). The fish that I am using for the receipt are smoked herring.
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Posted in culinary history, food, food history, herring, Leeks, receipts, recipes, Welsh foodways | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | May 17, 2017
A Good Store of Sugar
After the receipt (recipe), To make the best tansy, has been fried brown without burning, then serve it up, having strewed a good store of sugar upon it, for to put in sugar before will make it heavy.
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Posted in culinary history, food, food history, receipts, recipes, tansy | Tags: culinary history, food, food history, foodways, tansy
Posted by: hearttohearthcookery | May 15, 2017
Brown without Burning
After all the ingredients, eggs, cream, juices of spring greens, bread crumbs, cinnamon, nutmeg and salt are stirred well together for the receipt (recipe), To make the best tansy, then put some sweet butter into the frying pan, and so soon as it is dissolved, put in the tansy, and fry it brown without burning.
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Posted in culinary history, food, food history, receipts, recipes, tansy | Tags: culinary history, food, food history, foodways, tansy
Posted by: hearttohearthcookery | May 12, 2017
Grated Bread, Cinnamon, Nutmeg and Salt
After the strained juice from the herbs have been mixed with a little more cream and put to the eggs for the receipt (recipe) To make the best tansy, then put in a few crumbs of bread, fine grated bread, cinnamon, nutmeg and salt.
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Posted in culinary history, food, food history, receipts, recipes, tansy | Tags: culinary history, food, food history, foodways, tansy
Posted by: hearttohearthcookery | May 10, 2017
Strain Out the Juice
After the eggs and cream have been beaten exceedingly together for the receipt (recipe), To make the best tansy; then take of green wheat blades, violet leaves, strawberry leaves, spinach and succory, of each a like quantity; chop and beat these very well, and then strain out the juice.
isit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes, tansy | Tags: culinary history, food, food history, foodways, tansy
Posted by: hearttohearthcookery | May 9, 2017
Beat Exceedingly Together
Once the number of eggs has been determined according to the bigness of your frying pan for the receipt (recipe), To make the best tansy, then with a little cream beat them exceedingly together.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes, tansy | Tags: culinary history, food, food history, foodways, tansy
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