After the cooked leeks (chennin) and flaked herring (pysgod) were laid in the paste for the Welsh receipt (recipe), Pastai Pysgod a Chennin , a top paste was fixed and the pye placed in a bake kettle for baking.
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Posted in bake kettle, culinary history, food, food history, herring, Leeks, Pyes (pies), receipts, recipes, Welsh foodways | Tags: culinary history, food, food history, foodways, Welsh foodways
Once the pysgod (fish) and chennin (leeks) have been cooked in butter, for the receipt (recipe) Pastai Pysgod a Chennin (Fish and Leek Pye), then the translation of the receipt states to lay them in paste with salt, pepper and butter.
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Posted in culinary history, food, food history, herring, Leeks, Pyes (pies), receipts, recipes, Welsh foodways | Tags: culinary history, food, food history, foodways, Welsh foodways
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 in culinary history, food, food history, herring, Leeks, receipts, recipes, Welsh foodways | Tags: culinary history, food, food history, foodways, Welsh foodways
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).
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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.
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Posted in culinary history, food, food history, Leeks, receipts, recipes, Welsh foodways | Tags: culinary history, food history, foodways, Welsh foodways
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.
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Posted in culinary history, food, food history, herring, Leeks, receipts, recipes, Welsh foodways | Tags: culinary history, food, food history, foodways
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
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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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
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
Heart to Hearth Cookery 