After the cauliflower was cooked until well done in a pudding bag and stewed with Mutton broth and some Pepper, Oil of Olives was poured over it for the Dutch receipt (recipe), To stew Cauliflower.
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Posted by: hearttohearthcookery | April 7, 2015
Oil of Olives
Posted in Cauliflower, culinary history, Dutch foodways, food, food history, receipts, recipes | Tags: culinary history, Dutch, Dutch food history, food, food history, foodways
Posted by: hearttohearthcookery | April 4, 2015
The Bag Answer
There are two pudding bags (squares of linen cloth tied with string) in the kettle being used to cook the cauliflower until well done after it has been cleaned for the Dutch receipt (recipe), To stew Cauliflower.
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Posted in Cauliflower, culinary history, Dutch foodways, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | April 3, 2015
What’s in the Bag?
Actually there is not one but two “pudding” bags in the kettle. Please use the comment section to guess what is cooking in the bags. Hint: It is a Dutch receipt (recipe).
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Posted in culinary history, Dutch foodways, food history, pudding bag, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | April 1, 2015
Pullet Fricassee
The Dutch receipt (recipe) for To make a Pullet Fricassee reads: Take a young Hen, some strip off the skin, wash it clean, and chop it into pieces the size of about half a finger, place it in a flat pot and amply cover with water, well skimmed, and then add some Salt and a little whole Pepper and thus let it boil until it is done. Drain off most of the broth, add Butter and minced Parsley and some crushed Mace or Nutmeg and let it fricassee stirring frequently. Then take Lemon juice and 4, 5, or 6 Egg yolks beaten and some of the same broth that was drained off, stir it together, pour in the pot with the Hen on the fire, stir steadily so that it stews together and then immediately place it from the pot in a dish with chopped Parsley sprinkled on the rim.
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Posted in culinary history, Dutch foodways, food history, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
Posted by: hearttohearthcookery | March 31, 2015
4, 5, or 6 Egg Yolks
The next step for the Dutch receipt (recipe), To make a Pullet Fricassee, is then take Lemon juice and 4, 5, or 6 Egg yolks beaten and some of the same broth that was drained off, stir it together, pour in the pot with the Hen on the fire, stir steadily so that it stews together.
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Posted in Dutch foodways, receipts recipes | Tags: Dutch food history, receipt recipes
Posted by: hearttohearthcookery | March 30, 2015
Let It Fricassee
When the pieces of a young Hen are done for the Dutch receipt (recipe), To make a Pullet Fricassee, drain off most of the broth, add Butter and minced Parsley and some crushed Mace or Nutmeg and let it fricassee stirring frequently.
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Posted in Dutch foodways, recipes receipts | Tags: Dutch food history, recipes receipts
Posted by: hearttohearthcookery | March 26, 2015
Strip off the Skin
For the Dutch receipt (recipe), To make a Pullet Fricassee, the directions start: Take a young Hen, some strip off the skin, wash it clean, and chop it into pieces the size of about half a finger. Then add some Salt and a little whole Pepper and thus let it boil until it is done.
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Posted in food history | Tags: culinary history, Dutch food history, food history, recipes
Posted by: hearttohearthcookery | March 25, 2015
Hen Presented
The Dutch receipt (recipe) for To stew a Hen was presented to table with a sauce prepared from the toasted Bread mashed fine with Nutmeg, Cloves, Ginger, Rhenish wine and some Sugar.
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Posted in culinary history, Dutch foodways | Tags: culinary history, food
Posted by: hearttohearthcookery | March 22, 2015
Soak and Mash Fine
After the bread is toasted for the Dutch receipt (recipe), To stew a Hen, the next step is to then soak toasted Bread in your broth and mash fine. A fine turned wood masher is being used for this process.
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Posted in culinary history, Dutch foodways, food, food history, receipts, recipes, wood masher | Tags: culinary history, Dutch, food, food history, foodways
Posted by: hearttohearthcookery | March 21, 2015
Toasters Toasting
For the Dutch receipt (recipe), To stew a Hen, toasted bread was required as an ingredient. Pictured are two different reproduction toasters. Once one side of the bread is toasted, the toaster is swiveled to toast the other side.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, Dutch foodways, food, food history, receipts, recipes, Toaster | Tags: culinary history, food, food history, foodways
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