Posted by: hearttohearthcookery | November 24, 2010

Sauce for Venison Collops

Sauce for Venison Collops

Sauce for Venison Collops

While the Venison in Collops was roasting (see previous post), a grisset was set under it to receive the Gravy.  When the Collops are near roasted enough, Claret was added to the drippings.  Pictured to the left is the drippings and Claret with Bread, Vinegar, Sugar, beaten Cinnamon in the red ware skillet over the Chafing-dish of coals.  The sauce is bubbling and a Ladleful of drawn butter will be added.  This receipt of John Nott is superb.

Visit my website at www.hearttohearthcookery.com and consider a gift certificate to a workshop or class for the foodie in your life

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Posted by: hearttohearthcookery | November 21, 2010

Venison in Collops

Making Venison in Collops

Yes, I am deliberately using the “back” of the knife.  This 18th century receipt tells me to cut Part of a Haunch of Venison into Collops, then hack it with the Back of a Knife.  I will place all the collops on a skewer and tye them together, spit them and roast them.  Each collop has a mixture of sweet Herbs, Beef-suet, Salt, Cloves and Nutmeg beaten mingled with the Yolks of half a dozen Eggs spread upon your Collops.  This receipt ate excellently with a sauce–in the next post.

Visit my website at www.hearttohearthcookery.com

 

 

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Posted by: hearttohearthcookery | November 17, 2010

A Taste of Stenton

A Taste of Stenton
A Taste of Stenton

This Friday  11/19/2010 from 1:00 to 2:00 pm at the home of James Logan, I will be sharing some of my experimental archaeology with receipts from  a manuscript receipt book found in the collections at Stenton.  This is a one of the free lunch and learn series that Stenton offers.  If you are interested in attending, please call Stenton at 215-329-7312 to make a reservation.  Hope to see you there!   

And visit my website at www.hearttohearthcookery.com.

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Posted by: hearttohearthcookery | November 11, 2010

Rabbits en Casserole and more…

Class of 11/11/2010

A good plain Bun… (previous blog) was just one of the receipts that students prepared at my 19th century hearth cookery class at Historic Speedwell.  At left, is pictured the class minus a Father and 8th grade daughter who took the class for her history project!  Our dinner consisted of Rabbits en Casserole (1801), Pork Pie (1837),  Fried Parsneps (1845), Eve’s Pudding (1837), Potato Chesecakes (1806) and A good plain Bun, that may be eaten with or without toasting and Butter (1806)  The class did excellent work and we ALL learned much and ate very very well!

Hearth cooking classes and workshops make excellent gifts for the “foodie” on your gift list.  Gift certificates are available for my Chocolate Workshop 2/5/2011 and my next 18th Century Hearth Cooking Class 3/19/2011.  See my website www.hearttohearthcookery.com for more information.  Click the Current Class tab.  If you want more information e-mail me at foodhxsmp@gmail.com.  Happy Cooking!

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Posted by: hearttohearthcookery | November 7, 2010

A good plain Bun

Buns in the tin baker

Yesterday, at my hearth cooking class at Historic Speedwell, we used my tin baker to bake the 1806 receipt of Mrs Maria Eliza Rundell-A good plain Bun, that may be eaten with or without toasting and Butter. These buns contain a nutmeg, or not, as you like, a few Jamaica peppers, a desert spoonful of carraway.  We chose to include the nutmeg and Wow-what a bun.  They were fantastic yesterday and I ate one this morning with breakfast without butter.  In the picture, I am rotating the tin pans so that all the buns would be completed to the same doneness.

Visit my website at www.hearttohearthcookery.com  2011 classes at Historic Speedwell will be posted in the beginning of 2011. 

 

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Posted by: hearttohearthcookery | November 5, 2010

To make Meade

To make Meade

In interpreting this 18th century receipt for Meade, I started with 2 gallons of water instead of 10 and added 1 quart of honey.   After mixing the water and honey, ginger sliced thin was added and boyled well.  The fluffy white in the picture is the egg white beaten into a froth and added.  The mead is just about ready to bottle as I prepared it three weeks ago and as the receipt states in 2 or 3 weeks you may drink it!

Visit my website at www.hearttohearthcookery.com

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Posted by: hearttohearthcookery | October 29, 2010

For a Hare

Basting the Hare

Basting the Hare

A description of the pudding in the belly of this hare is in the previous post.  After the pudding was put in the belly, it was sow up.  The hare was larded with my larding needle, and then put on the spit on the spit dogs that you see pictured.  I am basting the hare as it is roasting with butter and cream made hott that is in my redware grisset.  (The source for my grisset is listed on my food history source page of this blog)

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Posted by: hearttohearthcookery | October 28, 2010

Pudding in Ye Belly

Pudding in Ye Belly

Pudding in Ye Belly

In this receipt, For a Pudding for a Hare, I am taking out the liver.  It will be boiled and minced well with twice as much beef (liver).  All the other ingredients for the pudding in ye belly are on the table.  I will be mixing bacon, parsley, thyme, onion and lemon peel with salt, pepper, grated bread and nutmeg.  This may sound like a stuffing but this mixture is put in the belly of the rabbit and closed at both ends and thus is a pudding-even though savory!

Visit my website at www.hearttohearthcookery.com.  On my program/demonstration page is a NEW program!

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Posted by: hearttohearthcookery | October 23, 2010

Thoroughly Green!

Ugly but FLAVORFUL Greening

Yes, this not-so-pretty apple is thoroughly green!  As it ripens in October, the skin is green with a slight yellow tinge and the flesh is a greenish white.  But the distinctive, juicy, tart apple has an excellent flavor and is good for both eating and baking.  The apple is called a Rhode Island Greening and has been planted in this country since the mid-seventeenth century.  This apple stores well for several months but I am preparing slices of the apple for drying.  When the drying rack is filled, I will place it in the slack bake oven overnight.

Visit my website at www.hearttohearthcookery.com

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Posted by: hearttohearthcookery | October 20, 2010

Painted Wafers are Done!

Painted Wafers are done!

Painted Wafers are done!

On September 25, 2010, I wrote about a receipt titled To make Plain or Painted Waffers.  The ingredients were simply sugar and lemon juice and I used saffron to “paint” on the heart design.  With great trepidation, I baked the wafers in a very cool oven (slack) on a drying rack.  In the picture to the left you can see the results.  Three of the wafers are Painted and one is Plain.

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