Posted by: hearttohearthcookery | February 9, 2025

Dish upon Sippets – A Taste of Hearth Cooking

After the lear has been prepared and the parsley fried for the receipt (recipe) A Dish of Trouts dish up your Trout in your dish upon sippets.  The sippets are slices of a penny loaf of bread toasted.

After the lear has been prepared and the parsley fried for the receipt (recipe) A Dish of Trouts dish up your Trout in your dish upon sippets.  The sippets are slices of a penny loaf of bread toasted.

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Posted in culinary history, food, food history, receipts, recipes, Sippets, trout | Tags: , , , ,

Posted by: hearttohearthcookery | February 7, 2025

Parslee Fried Green-A Taste of Hearth Cooking

After the sliced onions are fried for the receipt (recipe) A Dish of Trouts, a handful of parslee is fryed green which will be strewed all over the dish when served.

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Posted in culinary history, food, food history, Parsley, receipts, recipes, trout | Tags: , , , ,

Posted by: hearttohearthcookery | February 5, 2025

Fry Sliced Onions – A Taste of Hearth Cooking

After the trout is fried for the receipt (recipe) A Dish of Trouts, fry three or four sliced Onions until brown.  The fried onions will be added to the lear which for this receipt is a thickened sauce made from gravy, Oyster liquor, a little Claret wine, and Vinegar. If the lear is not thick enough, you may add an egg.

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Posted in culinary history, food, food history, Lear, Onions, receipts, recipes, trout | Tags: , , , ,

Posted by: hearttohearthcookery | February 3, 2025

Sudden Brown with Violence – A Taste of Hearth Cooking

For the receipt (recipe) A dish of Trouts, the first step is indicated to let your pan be very hot with clarified butter, and give them a sudden brown, with what violence you can.  Only several lines later in the receipt was it written you must note they were to be split in half before frying.  The receipt is for trouts but I prepared one trout.

For the receipt (recipe) A dish of Trouts, the first step is indicated to let your pan be very hot with clarified butter, and give them a sudden brown, with what violence you can.  Only several lines later in the receipt was it written you must note they were to be split in half before frying.  The receipt is for trouts but I prepared one trout.

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Posted by: hearttohearthcookery | January 31, 2025

Pattern and Smoke – A Taste of Hearth Cooking

 

Peat fires provide a distinct aroma and tend to be smokier than wood fires that are easier to keep burning bright.  The receipt (recipe) for Oat Bannocks on the barred girdle consists of three ingredients: meal of oats, butter melted and salt.  The barred girdle is more challenging than baking the oat bannocks on a flat girdle but the pattern produced on the bannock is pleasing.

Peat fires provide a distinct aroma and tend to be smokier than wood fires that are easier to keep burning bright.  The receipt (recipe) for Oat Bannocks on the barred girdle consists of three ingredients: meal of oats, butter melted and salt.  The barred girdle is more challenging than baking the oat bannocks on a flat girdle but the pattern produced on the bannock is pleasing.

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Posted in bannocks, Barred girdle, culinary history, food, food history, oats, receipts, recipes, Scottish Foodways | Tags: , , , ,

Posted by: hearttohearthcookery | January 29, 2025

Barred Girdle-A Taste of Hearth Cooking

A girdle was used in the Highlands of Scotland for baking oat bannocks.  Most commonly used was a flat iron girdles but a variant of the plain flat girdle was the barred girdle.  The barred girdle were made with narrow bars of iron with some bent into pleasing designs.  Pictured is my reproduction barred girdle with oat bannocks.

A girdle was used in the Highlands of Scotland for baking oat bannocks.  Most commonly used was a flat iron girdles but a variant of the plain flat girdle was the barred girdle.  The barred girdle were made with narrow bars of iron with some bent into pleasing designs.  Pictured is my reproduction barred girdle with oat bannocks.

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Posted in bannocks, Barred girdle, culinary history, food, food history, receipts, recipes, Scottish Foodways | Tags: , , , ,

Posted by: hearttohearthcookery | January 27, 2025

Slabhraidh, Pot, and Girdle

The outside hearth for the peats was made to be similar to the hearth in a Scottish blackhouse by the use of a slabhraidh (iron chain) that could be looped up or let to hang straight down close to the fire as the cooking process demanded. Whether the chain was thick or thin gave a indication of a person's financial status as iron had to be purchased and it was a luxury.  Hanging from the iron chain is a barred girdle for the bannocks and the always necessary iron pot.

The outside hearth for the peats was made to be similar to the hearth in a Scottish blackhouse by the use of a slabhraidh (iron chain) that could be looped up or let to hang straight down close to the fire as the cooking process demanded. Whether the chain was thick or thin gave a indication of a person’s financial status as iron had to be purchased and it was a luxury.  Hanging from the iron chain is a barred girdle for the bannocks and the always necessary iron pot.

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Posted in Barred girdle, culinary history, food, food history, receipts, recipes, Scottish Foodways | Tags: , , ,

Posted by: hearttohearthcookery | January 25, 2025

Fire with Peats-A Taste of Hearth Cooking

As it was not possible to create the blackhouse earthen floor hearth with a few slab stones set in the middle of the living room to cook the oat bannocks, brick was laid outside on the ground to safely burn the smokey peat fire with its definite aroma.  Historiaclly, the most frequent smoke escape in Scottish blackhouses  was a hole in the roof not even placed directly over the hearth.  Thus much of the smoke rose and settled in the top of the family area and the air would stay relatively clear near the floor.  This writer has first hand experience as I started a peat fire in a recreated blackhouse at The Highland Folk Museum near Kingussie, Scotland.

As it was not possible to create the blackhouse earthen floor hearth with a few slab stones set in the middle of the living room to cook the oat bannocks, brick was laid outside on the ground to safely burn the smokey peat fire with its definite aroma.  Historiaclly, the most frequent smoke escape in Scottish blackhouses  was a hole in the roof not even placed directly over the hearth.  Thus much of the smoke rose and settled in the top of the family area and the air would stay relatively clear near the floor.  This writer has first hand experience as I started a peat fire in a recreated blackhouse at The Highland Folk Museum near Kingussie, Scotland.

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Posted in culinary history, food, food history, Peats, receipts, recipes, Scottish Foodways | Tags: , , ,

Posted by: hearttohearthcookery | January 23, 2025

Peats-A Taste of Hearth Cooking

Peat is formed by the partial decomposition of plants in the wet, acidic conditions of bogs.  Peats were the main form of cooking fuels historically in the Highlands of Scotland.  The process of cutting, drying, and leading peats to the homes in peat barrels was a multi-family process.  The men cut the oblong peat cubes and women and children carefully spread the very soft, newly cut peats to dry.  This picture is the peats used for cooking bannocks.

Peat is formed by the partial decomposition of plants in the wet, acidic conditions of bogs.  Peats were the main form of cooking fuels historically in the Highlands of Scotland.  The process of cutting, drying, and leading peats to the homes in peat barrels was a multi-family process.  The men cut the oblong peat cubes and women and children carefully spread the very soft, newly cut peats to dry.  This picture is the peats used for cooking bannocks.

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Posted in bannocks, culinary history, food, food history, Peats, receipts, recipes, Scottish Foodways | Tags: , , , ,

Posted by: hearttohearthcookery | January 21, 2025

A Boiled Plumb-Pudding-A Taste of Hearth Cooking

Pictured is half the receipt plated of H. Glasse's 1747 A Boiled Plumb-Pudding.  Take a pound of Suet, cut in little Pieces, not too fine, a Pound of Currants, and a Pound of Raisins stoned, eight Eggs, half the Whites, the Crumb of a Penny-loaf grated, and a Tea Spoonful of Salt, half a Nutmeg grated, and a Tea Spoonful of beaten Ginger, a Pound of Flour, a Pint of Milk.  The full receipt would boil for five hours in a pudding bag.  The half receipt boiled for three hours.

Pictured is half the receipt plated of H. Glasse’s 1747 A Boiled Plumb-Pudding.  Take a pound of Suet, cut in little Pieces, not too fine, a Pound of Currants, and a Pound of Raisins stoned, eight Eggs, half the Whites, the Crumb of a Penny-loaf grated, and a Tea Spoonful of Salt, half a Nutmeg grated, and a Tea Spoonful of beaten Ginger, a Pound of Flour, a Pint of Milk.  The full receipt would boil for five hours in a pudding bag.  The half receipt boiled for three hours.

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Posted in boiled pudding, culinary history, food, food history, receipts, recipes | Tags: , , , ,

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