At the instant of serving, the drained asparagus cut into the size of peas are put into half a pint of thickened veal gravy, mixed with the yolks of a couple of eggs, and well seasoned with salt and cayenne, or white pepper for the receipt (recipe) Asparagus Sauce, for Lamb Cutlets.
Visit my website at: www.hearttohearthcookery.com
Posted in asparagus, culinary history, food, food history, receipts, recipes, Sauces | Tags: asparagus, culinary history, food, food history, foodways
After the asparagus that has been cut into the size of peas for the receipt (recipe) Asparagus Sauce, for Lamb Cutlets, the directions are to wash them well, then drain and throw them into plenty of boiling salt and water until they are quite tender.
Visit my website at: www.hearttohearthcookery.com
Posted in asparagus, culinary history, food, food history, receipts, recipes | Tags: asparagus, culinary history, food, food history, foodways
Eliza Acton recommended Asparagus Sauce, for Lamb Cutlets. To make this receipt (recipe) she directs to cut the tender points of some young asparagus into half-inch lengths, or into the size of peas only: wash them well and drain. The asparagus cut into the size of peas is in the copper colander for washing.
Visit my website at: www.hearttohearthcookery.com
Posted in asparagus, colander, culinary history, food, food history, Lamb, receipts, recipes, Sauces | Tags: asparagus, culinary history, food, food history, foodways
The thin loin strips for the receipt (recipe) Lamb Cutlets, after being dipped twice in both egg and clarified butter and bread crumbs, were fried in a spider in a little good butter of a fine clear brown.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Lamb, receipts, recipes, spider | Tags: culinary history, food, food history, foodways
After the loin of lamb was cut thin, the receipt (recipe) for Lamb Cutlets directs to season the cutlets with salt and white pepper; dip them lightly with egg, and then into very fine bread-crumbs, then into clarified butter, and again into the bread-crumbs.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Lamb, receipts, recipes | Tags: culinary history, food, food history, foodways
The receipt (recipe) for Lamb Cutlets is from Eliza Acton’s Modern Cookery for Private Families first published in 1845 and remained in print for more than seventy years. The first step is to cut the loin thin.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Lamb, receipts, recipes | Tags: culinary history, food, food history, foodways
The small redware baking dishes that were utilized for baking the Salmon Pudding were produced by artisans from a copy of an original mould. More information as been posted on my Food History Sources page.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food history, redware baking dish | Tags: culinary history, food, food history, foodways, redware
The baked Salmon Puddings were easy to remove from the well buttered reproduction redware that was produced from an original mold.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Puddings, receipts, recipes, redware baking dish, salmon | Tags: culinary history, fish, food, food history, foodways, puddings, redware
The Salmon Pudding receipt (recipe), after being pressed closely and evenly into the reproduction redware moulds, was baked in a bake kettle with red-hot embers as heat for one hour.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, Fish, food, food history, Puddings, receipts, recipes, salmon | Tags: culinary history, fish, food, food history, foodways, puddings, redware
Prior to placing the redware moulds containing the receipt (recipe) Salmon Pudding in the bake kettle, the moulds were heated slowly on the hearth floor to prevent the moulds from cracking during baking.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, Fish, food, food history, Puddings, receipts, recipes, redware moulds, salmon | Tags: culinary history, fish, food, food history, foodways, puddings, redware
Heart to Hearth Cookery 