Beef Royale with Fried Beet Root
The Fried Beet Root was used to garnish the receipt (recipe) for Beef Royale in the redware serving dish. After the beets are cut a batter is made with egg, cream, white wine seasoned with nutmeg, pepper, salt and cloves. The slices of beets are thrown in the batter while parsley is shredded and bread rubbed to crumb. The batter covered beets are dredged with the crumb mixture and fried in butter in a spider. Visit my website at: www.hearttohearthcookery.com
Posted in 18th century foodways, beets, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, redware
Beets Baked in Oven
The baking pan of fine Beet-roots was placed to the far right of the hot oven to make room for baking dishes for the chickens. When the beets were baked, the roots were peeled and cut into long slices. They must not be cut crosswise, but split down into Pieces half an inch thick; each good Root into three or four Slices.
Visit my website at: www.hearttohearthcookery.com
Posted in 18th century foodways, Bake oven, beets, culinary history, food, food history, receipts, recipes | Tags: Bake oven, culinary history, food, food history, foodways
Beets for Fried Beet Root
The first line for the receipt (recipe) for Fried Beet Root is Chuse some large and fine Beet-roots, and send them in a Pan to an Oven to be baked. I am holding a tin baking pan covered with brown paper and have the beets ready for the oven.
Visit my website at: www.hearttohearthcookery.com
Posted in 18th century foodways, Bake oven, beets, culinary history, food, food history, receipts, recipes | Tags: Bake oven, culinary history, food, food history, foodways
Pulling embers from the oven
For two of the receipts (recipes) at my last hearth cooking class, the bake oven was fired and used. In the picture I am using my bake oven rake to pull the embers toward the front and into the ash pit. The handle of the bake oven swab can be seen in the coopered bucket to the right of the oven door opening.
Visit my website at: www.hearttohearthcookery.com
Asparagus Forced in French Role
This is the last step of this receipt (recipe). In the redware platter, are the browned French roles with top crust lids with holes. The Crumb that was removed was use to top the receipt for Mushroom Patties (see earlier posts). Each role was filled with the cream and asparagus cut small. The Tops of the asparagus are stuck through the holes in the crust. This receipt makes a wonderful presentation and tastes great.
Visit my website at: www.hearttohearthcookery.com
Posted in asparagus, culinary history, food, food history, receipts, recipes | Tags: asparagus, food, food history, foodways
Cream for the Grass
In order to conserve the embers for cooking, the tin-lined copper sauce pan is sitting on a trivet sharing the heat from the top embers on the bake kettle. This is the Cream made from a Pint of Cream, the Yolk of six Eggs beat fine, a little Salt and Nutmeg. It was stirred in the sauce pan till it begins to thick. The boiled Grass (asparagus) except for the tops are cut small and put into the Cream before filling the Loaves with them.
This is the third post on this receipt (recipe).
Visit my website at: www.hearttohearthcookery.com
The Grass is Boiling
The Grass (asparagus) was tied in bundles while boiling to facilitate getting it out of the kettles when done. And not too done, as the Tops are saved to stick the Roles with; the rest, cut small and put into the Cream
Visit my website at: www.hearttohearthcookery.com
Posted in 18th century foodways, asparagus, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
French Roles frying
It is a unique visual with the French Roles frying in the spider (an iron fry pan with attached legs). Before the Roles were fried, holes were made thick in the Top-crust to stick the Gras in. All the crumb was removed from the inside of the role before being browned in the butter.
Visit my website at: www.hearttohearthcookery.com
Posted in 18th century foodways, asparagus, culinary history, food, food history, food history equipment, receipts, recipes, spider | Tags: culinary history, food, food history, foodways
Large Pipkin with Lid
There were several questions as to the source of the large pipkin (or Redware Cooking Pot) that was used in my hearth cooking class for the Mushroom Pattie receipt. As you can see in the picture, there were two large lidded pipkins at the hearth that day warming by the fire. That is the key to the successful use of redware pipkins or stew pots at the hearth-heat them slowly and coal them gradually so that they will not crack.
I have added the source for these Redware Cooking Pots (Large Pipkins) to my Food History Sources page.
Visit my website at: www.hearttohearthcookery.com
Mushroom Pattie
This is step five for the receipt (recipe) Mushroom Pattie. When this is baked squeeze half a Lemon over it, and then send it up hot. The raspings and paste are nicely browned and the dish quite delicious.
Visit my website at: www.hearttohearthcookery.com
Posted in 18th century foodways, culinary history, food, food history, Mushrooms, receipts, recipes | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 