This is the receipt (recipe) Beef a la Mode presented to table on a red ware platter. The beef was season’d with Pepper, Salt, Cloves, and Mace, Thyme, and Parsly minc’d, and a good many Onions. The receipt states that you may either serve it hot or cold: Garnish with slic’d Lemon.
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Posted in culinary history, food, food history, receipts, recipes, Redware platter | Tags: culinary history, food, food history, foodways
The beef seasoned well with Pepper, Salt, Cloves, and Mace, Thyme and Parsly minc’d for the receipt (recipe) Beef a la Mode was stoved very gently with good Gravy and a little red Wine until it be very tender.
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After the beef for the receipt (recipe) for Beef a la Mode is browned, the beef is put in a strong Earthen Pot, season it well with Pepper, Salt, Cloves and Mace, Thyme and Parsly minc’d, and a good many Onions; put in some Bay Leaves.
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The receipt (recipe) for Beef a la Mode directs that you may either pass it (the pieces of beef) off brown or not. The beef pieces larded with Lard season’d were browned in the spider.
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The receipt (recipe) for Beef a la Mode states for each piece of beef to lard it through with gross Lard season’d with Pepper, Salt, Cloves, and Mace, and some Thyme and Parsly minc’d. The seasoned strips of lard show in the closest pieces of beef and the larding needle in use.
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Posted in culinary history, food, food history, Larding needle, receipts, recipes | Tags: culinary history, food, food history, foodways
For the receipt (recipe), Beef a la Mode, the first step is to Take the Rump or Buttock, and cut it in Pound or half-Pound Pieces. The rump pictured was cut into eight pieces not of even weight.
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This hearth cooking class (in the Bolton Mansion kitchen) poses proudly behind their work of the day all from The Complete Practical Cook written by Charles Carter and published in 1730. The receipts (recipes) are: Cabbage Soup, Beef a la Mode, Sagoe Pudding and Tort de Pomme.
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Posted in Bolton Mansion, culinary history, food, food history, Hearth cooking classes, receipts, recipes | Tags: classes, culinary history, food, food history, Hearth cooking classes
The Fresh Peach Ice Cream in my pewter sabotiere was prepared with 4 ounces of the ripest peaches, 4 ounces of powdered sugar and one pint cream. All was passed through a sieve prior to being poured into the sabotiere.
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Posted in confectionery, culinary history, food, food history, ice cream, Peaches, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways, ice cream
The mashed fresh peaches were mixed with 4 ounces of powdered sugar and one pint of cream and passed through a sieve before being made into Fresh Peach Ice Cream.
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Posted in confectionery, culinary history, food, food history, ice cream, Peaches, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways, ice cream
To make Fresh Peach Ice Cream, Take 4 ounces of the ripest peaches you can get. These peaches were peeled and mashed by children with a wood masher.
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Posted in confectionery, culinary history, food, food history, ice cream, Peaches, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways, ice cream
Heart to Hearth Cookery 