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
After the diced marrow, dates and prunes have been layered in a platter for the receipt (recipe) Another Forc’t Dish add a pound of Currans. Currans are dried currants.
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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 marrow, dates, and prunes have been diced for the receipt (recipe) Another Forc’t Dish layer all in a Platter. A forc’t dish is one in which the ingredients have been diced.
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Posted in culinary history, Dates, food, food history, Marrow, prunes, receipts, recipes | Tags: culinary history, food, food history, foodways
After the dates were cut as big as small Dice for the receipt (recipe) Another Forc’t Dish then have a pound of prune (the same), and take away the outside from the stones with your knife. The prunes I had were without stones but plums were dried with their stones and that would have been part of the process.
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Posted in culinary history, food, food history, prunes, receipts, recipes | Tags: culinary history, food, food history, foodways
After the beef marrow has been cut as big as great dice for the receipt (recipe) Another forc’t dish cut dates as big as small dice. Forc’t dishes were those that included ingredients that were diced.
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Posted in culinary history, Dates, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
The name of the next receipt (recipe) is Another forc’t Dish in the receipt book The Accomplish’t Cook by Robert May. Forced dishes were those that contained ingredients that were diced. The first step is to Take two pound of beef marrow, and cut it as big as a great dice. I am making only one quarter of the receipt and using my marrow spoon to remove marrow from the bones.
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Posted in culinary history, food, food history, Marrow, Marrow spoon, receipts, recipes | Tags: culinary history, food, food history, foodways
After the lear (thickened sauce) has been poured on the trout dished up with the inside uppermost for the receipt (recipe) A dish of Trouts strow all over parslee fryed green. The dish is also garnished with fresh calendula and surrounded by the receipt How to broil Oysters broiled in scallop shells.
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Posted in calendula, culinary history, food, food history, Lear, Parsley, receipts, recipes, trout | Tags: culinary history, fish, food, food history, foodways
After the trout has been placed on the sippets for the receipt (recipe) A Dish of Trouts pour on your aforesaid Lear. The lear (a boiled thickened sauce) is made with gravy, Oyster liquor, a little Claret wine, and sliced onions. If it be not thick enough, you may add an egg. An egg was not needed.
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Posted in culinary history, food, food history, Lear, receipts, recipes, Sippets, trout | Tags: culinary history, fish, food, food history, foodways
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