Beef Olives Stewing
The last step in the preparation of Beef Olives is to stew them in beef broth or gravy till tender, thicken the gravy with a little flour, and then add a little lemon juice.
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Posted by: hearttohearthcookery | November 22, 2012
Beef Olives Stewing
Posted in culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | November 21, 2012
Fry or Brown Them
Beef Olives Frying
Once the beef rump slices are rubbed and strewed with seasonings, rolled and skewered, they are fried and browned. (This is the sixth “bite” on Beef Olives, see previous posts)
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Posted in culinary history, food, food history, receipts, recipes | Tags: food history, foodways
Posted by: hearttohearthcookery | November 20, 2012
Skewer Them
Beef Olives Skewered
The Beef Olives (strewn with crumbs of bread, chopped parsley, lemon peel shred fine, pepper and salt, chopped marrow, and grated nutmeg) were rolled up tight and skewered.
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Posted in culinary history, food, food history, Marrow, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | November 19, 2012
Marrow
Marrow Spoon
To obtain the marrow for the ingredient mixture to strew on the Beef Olives (see previous posts on
Beef Olives), a marrow spoon (pictured) was used to remove it easily from the bone.
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Posted in culinary history, food, food history, food history equipment, Marrow spoon, receipts, recipes | Tags: culinary history, food, food history, foodways, Hearth cooking classes
Posted by: hearttohearthcookery | November 18, 2012
Beef Olives: Strew on Them
Steaks heated, egg yolk for rubbing and strewing ingredients
The steaks cut from the rump and heated a little are now ready to be rubbed with egg yolk and strewn with a mixture of crumbs of bread, chopped parsley, lemon peel shred fine, pepper and salt, chopped marrow, and grated nutmeg.
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Posted in culinary history, food, food history, Hearth cooking classes, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | November 17, 2012
Beef Olives: Heat them a Little
Heating Steaks for Beef Olives
The steaks cut from the rump (see previous post) for the Beef Olives needed to be heated a little in a spider before proceeding to the next step.
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Posted in culinary history, food, food history, receipts, recipes, spider | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | November 16, 2012
Beef Olives
Rump steaks for Beef Olives
To prepare the receipt (recipe) for Beef Olives, one starts by cutting steaks from the rump, or inside of the sirloin, half an inch thick, about six inches long, and four or five broad as pictured.
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Posted in culinary history, food, food history, Hearth cooking classes, receipts, recipes | Tags: culinary history, food, food history, foodways, Hearth cooking classes
Posted by: hearttohearthcookery | November 15, 2012
Turkey Patties Presented
Turkey Patties with Pumpkin
The Turkey Patties were presented to the table garnished with pumpkin. The paste is flakey and the turkey mixture browned nicely. See my previous post on Turkey Pattie Receipt (recipe) for the ingredients.
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Posted in culinary history, food, food history, Hearth cooking classes, pumpkin, receipts, recipes | Tags: classes, culinary history, food, food history, foodways, Hearth cooking classes
Posted by: hearttohearthcookery | November 13, 2012
Turkey Patties-Receipt
Turkey Patties
This receipt (recipe) for Turkey Patties (patties due to being baked in patty pans) might be something to try with all the turkey we prepare at Thanksgiving. To make Turkey Patties: Mince some of the white parts, and with grated lemon, nutmeg, salt, a very little white pepper, cream, and a very little bit of butter warmed, fill the patties. This receipt (recipe) is from A New System of Domestic Cookery by A Lady, 1806.
My next hearth cooking classes will be a Chocolate Workshop 2/2/2013 and 18th Century Hearth Cooking Class 3/16/2013
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Posted in culinary history, food, food history, Hearth cooking classes, receipts, recipes | Tags: classes, culinary history, food, food history, foodways, Hearth cooking classes
Posted by: hearttohearthcookery | November 12, 2012
A Bountiful Table-Close Up!
Dinner-Historic Speedwell Hearth Cooking Class
From left to right in the second row of dishes are the Corn Batter Cakes, Beef Olives, and Carrot Pudding. The blue and white dish in the center contains Apple Marmalade. The first row contains Sweet Potato Pudding, Turkey Patties garnished with Pumpkin, and Spelt Flatbread. It was a wonderful mea prepared by the class participants!
My next hearth cooking classes will be a Chocolate Workshop 2/2/2013 and 18th Century Hearth Cooking Class 3/16/2013
Visit my website at: www.hearttohearthcookery.com
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