Posted by: hearttohearthcookery | March 31, 2025

Half a Lemon-A Taste of Hearth Cooking

After the grated nutmeg, the last ingredient before adding the mutton to the redware stewpot for the receipt (recipe) To Harsh a Roast of Mutton is half a sliced lemon.

After the grated nutmeg, the last ingredient before adding the mutton to the redware stewpot for the receipt (recipe) To Harsh a Roast of Mutton is half a sliced lemon.

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Posted in culinary history, food, food history, Lemons, Mutton, receipts, recipes, redware stewpot, Roasting | Tags: , , , ,

Posted by: hearttohearthcookery | March 29, 2025

Half a Nutmeg-A Taste of Hearth Cooking

After the two oysters were added to the redware stewpot for the receipt (recipe) To Harsh a Roast of Mutton was half a nutmeg which was grated.

After the two oysters were added to the redware stewpot for the receipt (recipe) To Harsh a Roast of Mutton was half a nutmeg which was grated.

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Posted in culinary history, food, food history, Mutton, receipts, recipes, redware stewpot, Roasting | Tags: , , , ,

Posted by: hearttohearthcookery | March 27, 2025

Two Oysters-A Taste of Hearth Cooking

After three anchovies had been added to enhance flavor  for the receipt (recipe) To harsh a Roast of Mutton, two Oysters were the next addition to the ingredients stewing in the redware stewpot.

After three anchovies had been added to enhance flavor  for the receipt (recipe) To harsh a Roast of Mutton, two Oysters were the next addition to the ingredients stewing in the redware stewpot.

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Posted in Anchovies, culinary history, food, food history, Mutton, Oysters, receipts, recipes, redware stewpot | Tags: , , , ,

Posted by: hearttohearthcookery | March 25, 2025

Three Anchovies-A Taste of Hearth Cooking

After the onions have been added to the redware stewpot for the receipt (recipe) To harsh a Roast of Mutton add three Anchovies.  Anchovies are members of the Engravlidae family, which includes many different species of small fish that are foraged by sea birds, marine mammals and larger fish.  When added to a receipt they do not impart a fish flavor but enhance the flavor of the dish.

After the onions have been added to the redware stewpot for the receipt (recipe) To harsh a Roast of Mutton add three Anchovies.  Anchovies are members of the Engravlidae family, which includes many different species of small fish that are foraged by sea birds, marine mammals and larger fish.  When added to a receipt they do not impart a fish flavor but enhance the flavor of the dish.

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Posted in Anchovies, culinary history, food, food history, receipts, recipes, redware stewpot | Tags: , , , ,

Posted by: hearttohearthcookery | March 23, 2025

Add Onions-A Taste of Hearth Cooking

 

To the gravy, sweet Marjoram, and Capers, the next ingredient for the receipt (recipe) To harsh a Roast of Mutton is Onions.  All are stewing in a reproduction redware stewpot.

To the gravy, sweet Marjoram, and Capers, the next ingredient for the receipt (recipe) To harsh a Roast of Mutton is Onions.  All are stewing in a reproduction redware stewpot.

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Posted in culinary history, food, food history, Mutton, Onions, receipts, recipes, redware stewpot | Tags: , , , ,

Posted by: hearttohearthcookery | March 21, 2025

Capers-A Taste of Hearth Cooking

 

Capers were the second ingredient after sweet marjoram in the redware stew pot for the receipt (recipe) To harsh a Roast of Mutton.  Capers are the preserved flower buds of a prickly bush, capparis spinosa, that are native to the Mediterranean area and parts of Asia.  Nasturtium which became a staple in kitchen gardens in the Colonies provided buds and seeds which were pickled as "capers".

Capers were the second ingredient after sweet marjoram in the redware stew pot for the receipt (recipe) To harsh a Roast of Mutton.  Capers are the preserved flower buds of a prickly bush, capparis spinosa, that are native to the Mediterranean area and parts of Asia.  Nasturtium which became a staple in kitchen gardens in the Colonies provided buds and seeds which were pickled as “capers”.

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Posted in Capers, culinary history, food, food history, Mutton, receipts, recipes, redware stewpot, Roasting | Tags: , , , ,

Posted by: hearttohearthcookery | March 19, 2025

Gravy and Sweet Marjoram-A Taste of Hearth Cooking

 

After the mutton has been half roasted and sliced thin for the receipt (recipe) To harsh a Roast of Mutton, gravy from the drippings and sweet Marjoram were added to the redware stew pot as the first ingredients.

After the mutton has been half roasted and sliced thin for the receipt (recipe) To harsh a Roast of Mutton, gravy from the drippings and sweet Marjoram were added to the redware stew pot as the first ingredients.

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Posted in culinary history, food, food history, Mutton, receipts, recipes, redware stewpot, Roasting | Tags: , , , ,

Posted by: hearttohearthcookery | March 17, 2025

Thin Slices-A Taste of Hearth Cooking

After the mutton has been half roasted at a quick fire for the receipt (recipe) To harsh a Roast of Mutton cut it in thin slices.

After the mutton has been half roasted at a quick fire for the receipt (recipe) To harsh a Roast of Mutton cut it in thin slices.

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Posted in culinary history, food, food history, Mutton, receipts, recipes, Roasting | Tags: , , ,

Posted by: hearttohearthcookery | March 15, 2025

Half Roast Mutton – A Taste of Hearth Cooking

The first step for the 17th century receipt To harsh Mutton is to half roast your Mutton at a quick fire.  The mutton was secured on the spit supported by spit dogs with a iron grisset to catch the drippings for gravy.

The first step for the 17th century receipt To harsh a Roast of Mutton is to half roast your Mutton at a quick fire.  The mutton was secured on the spit supported by spit dogs with a iron grisset to catch the drippings for gravy.

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Posted in culinary history, food, food history, Mutton, receipts, recipes, Roasting | Tags: , , , ,

Posted by: hearttohearthcookery | March 13, 2025

Another Farc’t Dish-A Taste of Hearth Cooking

After the receipt (recipe) Another Farc't Dish has been baked a little in a bake oven it is ready for the table.  The full receipt requires forty egg yolks, marrow, dates, prunes, currants and two pancakes is garnished with orange comfits.

After the receipt (recipe) Another Farc’t Dish has been baked a little in a bake oven it is ready for the table.  The full receipt requires forty egg yolks, marrow, dates, prunes, currants and two pancakes is garnished with orange comfits.

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Posted in culinary history, Currants, Dates, food, food history, Marrow, Pancakes, prunes, receipts, recipes | Tags: , , ,

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