To Bake Chickens presented in Rutcher
The sweet Herbs and Spices…Onions, Carrots and Parsnips…some Chives and shred Parsley are visible on the baked chicken as it is readied for the table. The flesh was succulent and flavorful.
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Posted in 18th century foodways, culinary history, food, receipts, recipes, rutcher | Tags: culinary history, food, food history, foodways
Removing the cabbage leaves
The To Bake Chickens receipt is now done under the very well-baked cabbage leaves. In this picture, I am preparing to remove the leaves to find the chicken, veal, bacon, onions, carrots and parsnips.
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Posted in 18th century foodways, culinary history, food, food history, receipts, recipes, rutcher | Tags: culinary history, foodways
Rooking the Rutcher
When the To Bake Chickens receipt (recipe) was done, I used my bake oven rooker (an L shaped tool) to remove the the rutchers from the oven. The rooker is typically used to remove embers from a bake oven when the oven has been heated.
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Posted in 18th century foodways, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Rutcher in the Oven
After the redware rutchers were heated thoroughly it was time to place them with the To Bake Chickens receipt (recipe) in the oven.
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Posted in 18th century foodways, Bake oven, culinary history, food, food history, food history equipment, receipts, recipes, rutcher | Tags: Bake oven, culinary history, foodways
Heating the Rutchers
While the bake oven is heating, the redware rutchers. holding the To Bake Chickens receipt (recipe), are warmed by the fire to prevent cracking of the rutchers while in the oven. The rutchers were heated slowly and turned to heat all sides. The chickens are hiding under the cabbage leaves.
Visit my website at: www.hearttohearthcookery.com
Posted in 18th century foodways, culinary history, food, food history, food history equipment, receipts, recipes, rutcher | Tags: Bake oven, culinary history, food, food history, foodways, redware
Larding the Rutchers
Two rutchers were larded according to the receipt To Bake Chickens. The directions were to cover the bottom of it with Pieces of Fat Bacon and Veal, a Slice of one and a Slice of the other, and before these are laid in, let them be well seasoned with Pepper and Salt, sweet Herbs and Spices. You can see the herbs and spices in the picture.
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Posted in 18th century foodways, culinary history, food, food history, food history equipment, receipts, recipes | Tags: culinary history, food, food history, foodways, redware
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.
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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.
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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
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