A quince is a fruit, belonging to the rose family, that reminds one of a pear or an apple with a strong, aromatic fragrance and distinct flavor and texture. Being a natural source of pectin, quince are excellent for making marmalades. The next receipt (recipe) is White Marmalade.
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Posted in culinary history, food, food history, Marmalade, Quince, receipts, recipes | Tags: confectionery, food, food history, foodways
To Harsh a Roast of Mutton receipt (recipe): Half roast your Mutton at a quick fire, cut it in thin slices, stew it with Gravy, sweet Marjoram, and Capers, and Onions, three Anchovies, two Oysters, half a Nutmeg, half a sliced Lemon, stirre this all well together with the meat, let it stew till it be tender in a dish, then break three or four yolkes of Eggs, throw it in the dish with some Butter, toss it well together and dish it with sippets. The picture shows the receipt garnished with capers and ready for the table.
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Posted in culinary history, food, food history, Mutton, receipts, recipes | Tags: culinary history, food history, foodways, Roasting
After the yolks of eggs and butter have been added to the slices of mutton, marjoram, capers, oysters, nutmeg and lemon for the receipt (recipe) To Harsh a Roast of Mutton, toss it well together and dish it with sippets. Sippets are bread that is toasted at the hearth and a toasting fork was used to toast the bread.
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Posted in culinary history, food, food history, Mutton, receipts, recipes, Sippets, Toasting fork | Tags: culinary history, food, food history, foodways, Roasting
After the mutton has been stewed tender in the redware stewpot with marjoram, capers, onions, anchovies, oysters, grated nutmeg and lemon for the receipt (recipe) To Harsh a Roast of Mutton then break three or four yolkes of Eggs, throw it in the dish with some Butter.
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Posted in culinary history, Eggs, food, food history, Mutton, receipts, recipes, redware stewpot | Tags: culinary history, food history, foodways, Roasting
After the gravy, marjoram, capers, onions, anchovies, oysters, nutmeg and sliced lemon has been added to the redware stewpot for the receipt (recipe) To Harsh a Roast of Mutton stirre this all well together with the meat, let it stew till it be tender. The meat is thin slices of mutton half-roasted.
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Posted in Anchovies, Capers, culinary history, food, food history, Lemons, Mutton, Oysters, receipts, recipes, redware stewpot | Tags: culinary history, food, food history, foodways, Roasting
After the grated nutmeg, the last ingredient before adding the mutton to the redware stewpot for the receipt (recipe) To Harsh a Roast of Mutton is half a sliced lemon.
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Posted in culinary history, food, food history, Lemons, Mutton, receipts, recipes, redware stewpot, Roasting | Tags: culinary history, food, food history, foodways, Roasting
After the two oysters were added to the redware stewpot for the receipt (recipe) To Harsh a Roast of Mutton was half a nutmeg which was grated.
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Posted in culinary history, food, food history, Mutton, receipts, recipes, redware stewpot, Roasting | Tags: culinary history, food, food history, foodways, Roasting
After three anchovies had been added to enhance flavor for the receipt (recipe) To harsh a Roast of Mutton, two Oysters were the next addition to the ingredients stewing in the redware stewpot.
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Posted in Anchovies, culinary history, food, food history, Mutton, Oysters, receipts, recipes, redware stewpot | Tags: culinary history, food, food history, foodways, Roasting
After the onions have been added to the redware stewpot for the receipt (recipe) To harsh a Roast of Mutton add three Anchovies. Anchovies are members of the Engravlidae family, which includes many different species of small fish that are foraged by sea birds, marine mammals and larger fish. When added to a receipt they do not impart a fish flavor but enhance the flavor of the dish.
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Posted in Anchovies, culinary history, food, food history, receipts, recipes, redware stewpot | Tags: culinary history, food, food history, foodways, Roasting
To the gravy, sweet Marjoram, and Capers, the next ingredient for the receipt (recipe) To harsh a Roast of Mutton is Onions. All are stewing in a reproduction redware stewpot.
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Posted in culinary history, food, food history, Mutton, Onions, receipts, recipes, redware stewpot | Tags: culinary history, food, food history, foodways, Roasting
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