The first step for the 17th century receipt To harsh a Roast of Mutton is to half roast your Mutton at a quick fire. The mutton was secured on the spit supported by spit dogs with a iron grisset to catch the drippings for gravy.
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Posted in culinary history, food, food history, Mutton, receipts, recipes, Roasting | Tags: culinary history, food, food history, foodways, Roasting
After the receipt (recipe) Another Farc’t Dish has been baked a little in a bake oven it is ready for the table. The full receipt requires forty egg yolks, marrow, dates, prunes, currants and two pancakes is garnished with orange comfits.
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Posted in culinary history, Currants, Dates, food, food history, Marrow, Pancakes, prunes, receipts, recipes | Tags: culinary history, food, food history, foodways
After a pancake has been placed in a baking tin, the diced farce mixture laid on it and the second pancake cut in strips and applied as a lattice for the receipt (recipe) Another farc’t Dish set it in the oven and bake it a little.
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Posted in culinary history, Currants, Dates, food, food history, Marrow, prunes, receipts, recipes | Tags: culinary history, food, food history, foodways
After the two pancakes have been fried for the receipt (recipe) Another Forc’t Dish put one of them in a dish, and lay the former materials on it spread all over, then take the other, and cut it in long slices as broad as your finger, and lay it over the dish like a lattice window. The former materials are the mixture of diced marrow, dates and prunes, currants, yolks of eggs, sugar and cinnamon.
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Posted in culinary history, Currants, Dates, Eggs, food, food history, Marrow, prunes, receipts, recipes | Tags: culinary history, food, food history, foodways
After the yolks of twenty eggs more, rosewater and sugar have been mixed for the receipt (recipe) Another Forc’t Dish fry them in two pancakes with a little sweet butter fine and yellow.
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Posted in culinary history, food, food history, Pancakes, receipts, recipes | Tags: culinary history, food, food history, foodways
After the diced marrow, dates, prunes, currants, twenty yolks of eggs, sugar and cinnamon are all mingled together for the receipt (recipe) Another Forc’t Dish then have the yolks of twenty eggs more, strain them with Rosewater, add sugar for two pancakes.
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Posted in culinary history, Currants, Dates, food, food history, Marrow, Pancakes, prunes, receipts, recipes | Tags: culinary history, food, food history, foodways
After the cinnamon has been added to the layers of marrow, dates, prunes, currants, yolks of eggs, and sugar for the receipt (recipe) Another Forc’t Dish mingle all together in the platter.
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Posted in culinary history, Currants, Dates, food, food history, Marrow, prunes, receipts, recipes | Tags: culinary history, food, food history, foodways
The last ingredient to layer in the platter for the receipt (recipe) Another Forc’t’ Dish is an ounce of cinnamon. The layers from bottom to top now are diced marrow, diced dates, prunes, currants, yolks of eggs, sugar and cinnamon.
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Posted in culinary history, Currants, Dates, food, food history, Marrow, prunes, receipts, recipes | Tags: culinary history, food, food history, foodways
After the egg yolks have been added to the layers of diced ingredients on the platter for the receipt (recipe) Another Forc’t Dish, a pound of sugar is added. Since I am preparing one quarter of the receipt, pictured is one quarter pound of sugar.
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Posted in culinary history, Currants, Dates, food, food history, Marrow, prunes, receipts, recipes | Tags: culinary history, food, food history, foodways
After the currants have been added to the layers in the platter for the receipt (recipe) Another Forc’t Dish pour on twenty yolks of eggs. Since I was not preparing a full receipt, I whisked seven egg yolks.
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Posted in culinary history, Currants, Dates, Eggs, food, food history, Marrow, prunes, receipts, recipes | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 