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 by: hearttohearthcookery | November 20, 2017
Mutton, Sassages and Spanish Potatoes
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
Posted by: hearttohearthcookery | November 3, 2017
Caul
Caul is the lacy membrane of fat that surrounds the stomach and other digestive organs of the sheep and is used in the receipt (recipe) To dress a Shoulder of Mutton
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Posted in Caul, culinary history, food, food history, mace, Mutton, receipts, recipes | Tags: culinary history, food, food history, foodways, Mutton
Posted by: hearttohearthcookery | October 30, 2017
Stuff with Sweet Herbs
The first step for the receipt (recipe), To dress a Shoulder of Mutton is to stuff it with sweet Herbs. Pictured is thyme and rosemary to be prepared with a rocker knife and then stuffed between the muscles of the shoulder.
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Posted in culinary history, food, food history, Herbs, Mutton, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 27, 2017
Mutton
Pictured is a shoulder of mutton for the receipt (recipe), To dress a Shoulder of Mutton. Mutton is meat from a sheep older than one year with deep red meat and more fat than lamb (less than a year in age).
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Posted in culinary history, food, food history, Mutton, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 23, 2017
The Best Wine-Vinegar
After the small Cucumbers have been put in a Bottle in layers with Mace, Pepper, Cloves, and slices of Horse-radish, Fennel, and Laurel-leaves until the Bottle is full, for the receipt (recipe), To pickle small Cucumbers which are delicious, add to it the best Wine-vinegar so that they are covered completely
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Posted in culinary history, food, food history, Food preservation, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
Posted by: hearttohearthcookery | October 22, 2017
Between Each Layer: Laurel-Leaves
Between each layer of Cucumber put in the Bottle for the receipt (recipe), To pickle small Cucumbers which are delicious are various spices and herbs. The sixth is Lauel-leaves. The laurel-leaf and the bay leaf are leaves from the same tree, the bay laurel tree (Laurus nobilus)
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Posted in culinary history, food, food history, Laurel, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
Posted by: hearttohearthcookery | October 13, 2017
Between Each Layer-Fennel
Between each layer of Cucumber put in the Bottle for the receipt (recipe), To pickle small Cucumbers which are delicious are various spices and herbs. The fifth is Fennel. Fennel (Foeniculum vulgare) is a flowering plant with feathery leaves, bulb and a member of the carrot family. In this receipt, I am using both the minced feathery leaves and the anise, licorice flavored sliced bulb.
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Posted in Cucumbers, culinary history, Fennel, food, food history, Food preservation, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
Posted by: hearttohearthcookery | September 27, 2017
Between Each Layer-Cloves
Between each layer of Cucumber put in the Bottle for the receipt (recipe), To pickle small Cucumbers which are delicious are various spices and herbs. The third is clove. Cloves are the dried unopen flower bud of a tropical evergreen tree (Syzygium cromaticum) of the myrtle family. The name comes from the clov, French for nail.
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Posted in Cloves, culinary history, food, food history, Food preservation, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
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