After the marrow, dates, and prunes have been diced for the receipt (recipe) Another Forc’t Dish layer all in a Platter. A forc’t dish is one in which the ingredients have been diced.
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Posted by: hearttohearthcookery | February 21, 2025
Layer in a Platter-A Taste of Hearth Cooking
Posted in culinary history, Dates, food, food history, Marrow, prunes, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | February 19, 2025
Same for Prunes-A Taste of Hearth Cooking
After the dates were cut as big as small Dice for the receipt (recipe) Another Forc’t Dish then have a pound of prune (the same), and take away the outside from the stones with your knife. The prunes I had were without stones but plums were dried with their stones and that would have been part of the process.
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Posted in culinary history, food, food history, prunes, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | February 17, 2025
Dates a Small Dice – A Taste of Hearth Cooking
After the beef marrow has been cut as big as great dice for the receipt (recipe) Another forc’t dish cut dates as big as small dice. Forc’t dishes were those that included ingredients that were diced.
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Posted in culinary history, Dates, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | February 15, 2025
Two Pound Marrow-A Taste of Hearth Cooking
The name of the next receipt (recipe) is Another forc’t Dish in the receipt book The Accomplish’t Cook by Robert May. Forced dishes were those that contained ingredients that were diced. The first step is to Take two pound of beef marrow, and cut it as big as a great dice. I am making only one quarter of the receipt and using my marrow spoon to remove marrow from the bones.
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Posted in culinary history, food, food history, Marrow, Marrow spoon, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | February 13, 2025
Parslee and Oysters-A Taste of Hearth Cooking
After the lear (thickened sauce) has been poured on the trout dished up with the inside uppermost for the receipt (recipe) A dish of Trouts strow all over parslee fryed green. The dish is also garnished with fresh calendula and surrounded by the receipt How to broil Oysters broiled in scallop shells.
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Posted in calendula, culinary history, food, food history, Lear, Parsley, receipts, recipes, trout | Tags: culinary history, fish, food, food history, foodways
Posted by: hearttohearthcookery | February 11, 2025
Pour the Lear – A Taste of Hearth Cooking
After the trout has been placed on the sippets for the receipt (recipe) A Dish of Trouts pour on your aforesaid Lear. The lear (a boiled thickened sauce) is made with gravy, Oyster liquor, a little Claret wine, and sliced onions. If it be not thick enough, you may add an egg. An egg was not needed.
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Posted in culinary history, food, food history, Lear, receipts, recipes, Sippets, trout | Tags: culinary history, fish, food, food history, foodways
Posted by: hearttohearthcookery | February 9, 2025
Dish upon Sippets – A Taste of Hearth Cooking
After the lear has been prepared and the parsley fried for the receipt (recipe) A Dish of Trouts dish up your Trout in your dish upon sippets. The sippets are slices of a penny loaf of bread toasted.
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Posted in culinary history, food, food history, receipts, recipes, Sippets, trout | Tags: culinary history, fish, food, food history, foodways
Posted by: hearttohearthcookery | February 7, 2025
Parslee Fried Green-A Taste of Hearth Cooking
After the sliced onions are fried for the receipt (recipe) A Dish of Trouts, a handful of parslee is fryed green which will be strewed all over the dish when served.
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Posted in culinary history, food, food history, Parsley, receipts, recipes, trout | Tags: culinary history, fish, food, food history, foodways
Posted by: hearttohearthcookery | February 5, 2025
Fry Sliced Onions – A Taste of Hearth Cooking
After the trout is fried for the receipt (recipe) A Dish of Trouts, fry three or four sliced Onions until brown. The fried onions will be added to the lear which for this receipt is a thickened sauce made from gravy, Oyster liquor, a little Claret wine, and Vinegar. If the lear is not thick enough, you may add an egg.
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Posted in culinary history, food, food history, Lear, Onions, receipts, recipes, trout | Tags: culinary history, fish, food, food history, foodways
Posted by: hearttohearthcookery | February 3, 2025
Sudden Brown with Violence – A Taste of Hearth Cooking
For the receipt (recipe) A dish of Trouts, the first step is indicated to let your pan be very hot with clarified butter, and give them a sudden brown, with what violence you can. Only several lines later in the receipt was it written you must note they were to be split in half before frying. The receipt is for trouts but I prepared one trout.
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Posted in culinary history, food history, receipts, recipes, trout | Tags: culinary history, fish, food, food history, foodways
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Heart to Hearth Cookery 