After the thin, seasoned slices of veal were fried slightly in the pan, the receipt (recipe) for Frigase of Veal states to beat two eggs, and one spoonful of verjuice, and put it into the pan, and stir it together.
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Posted in culinary history, food, food history, receipts, recipes, Veal | Tags: culinary history, food, food history, foodways
Once the thin slices of veal have been seasoned with Nutmeg, Lemon, and Thyme, the receipt ( recipe) for Frigase of Veal states to fry it slightly in the pan.
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Posted in culinary history, food, food history, receipts, recipes, Veal | Tags: culinary history, food, food history, foodways
After the veal is cut in thin slices and beaten well with a rouling pin for the receipt (recipe) Frigase of Veal, the next step is to season it with Nutmeg, Lemon and Thyme.
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Posted in culinary history, food, food history, receipts, recipes, Veal | Tags: culinary history, food, food history, foodways
For the 1653 receipt (recipe), Frigase of Veal, first you cut your meat in thin slices, and beat it well with a rouling pin.
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Posted in 17th century foodways, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
This is the receipt (recipe) for An exceeding good way to stew Chickens presented to table. The pieces of chicken were stewed in a redware pipkin with pepper, mace, onion, white wine, parsley, sweet marjoram, and a little thyme.
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Posted in culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
When part of that liquor be consumed (water) for the receipt (recipe), An exceeding good way to stew Chickens, then put in as much white Wine as will cover them again and let them boyle till they are almost enough, then put in a good piece of Butter.
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Posted in culinary history, receipts, recipes, redware pipkin, Whit bottle | Tags: culinary history, food, food history, foodways
For the receipt (recipe), An exceeding good way to stew Chickens, after part of that liquor be consumed (the water), take Parsly, sweet Marjoram, with a little Thyme, and shred them very small and put them in.
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Posted in culinary history, food, food history, receipts, recipes, redware pipkin | Tags: culinary history, food, food history, foodways
The first line of the 1653 receipt for An exceeding good way to stew Chickens is Take Chickens, sley them, and cut them in pieces cross way, then put them in a Pipkin, and cover them almost with Pepper, and Mace, and Water, so let it stew softly with a whole Onion in it till part of that liquor be consumed.
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Posted in 17th century foodways, culinary history, food, food history, receipts, recipes, redware pipkin | Tags: culinary history, food, food history, foodways
This is the ingredient table from my April 1, 2016 workshop at Historic St Mary’s City re-creating receipts (recipes) from a receipt book published in England in 1653. The receipts included: An exceeding good way to stew Chickens, Frigase of Veal, A Potato Pie for supper, and To make Curd-Cakes.
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Posted in 17th century foodways, culinary history, food, food history, receipts, recipes, Salt box, Spice chest | Tags: classes, culinary history, food, food history, foodways
The last line of the receipt (recipe) for To make Red Gingerbread is: This is your gingerbread, used at the Court, and in all gentlemens houses at festival time. Pictured is the gingerbread that was made by my granddaughter. I molded only four and was more sparing with the ginger and cinnamon in dusting the molds.
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Posted in culinary history, food, food history, Gingerbread, Gingerbread molds, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways, Gingerbread
Heart to Hearth Cookery 