Pictured first is a pipkin full of onions being stewed slowly for a Sauce for a pheasant. Even though Robert May’s receipt (recipe) for Onion Pottage directed after the slic’t onions were fried to then have a pipkin of boiling liquor over the fire, I used a kettle as the hearth kitchen was very cold in February and pipkins need to be heated slowly so as not to crack. When the liquor boils put in the fryed onions, butter and all, with pepper and salt.
Visit my website at: www.hearttohearthcookery.com
Another taert prepared with the receipt (recipe) for To make Dough for Taerten was To make a Currant Taert. The Dutch receipt reads as translated by Peter Rose: Take the most beautiful Currants and when you have made the crust sprinkle enough Sugar on the bottom to cover it, place a layer of Currents on it and then again a layer of Sugar until the curst is filled, not forgetting the Cinnamon, cover it and bake until done. As this tart was prepared in January, currents that had been preserved in sugar were used.
Heart to Hearth Cookery 