The receipt (recipe) To roast a Shoulder of Mutton states when you think it is half roasted … slash it with a knife…down to the bone on both sides. This is to allow the gravy to run. After cutting, basting of the roast stops.
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Posted in culinary history, food, food history, Mutton, receipts, recipes, Roasting | Tags: culinary history, food, food history, foodways, Mutton
The receipt (recipe) To roast a Shoulder of Mutton needed to be roasted with a quick fire that the fat may drop away. If you look closely at the picture, the fat is dripping from the roast into the grisset as the shoulder is just starting to begin roasting.
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Posted in culinary history, food, food history, Mutton, receipts, recipes, Roasting | Tags: culinary history, food, food history, foodways, Mutton, Roasting
The first instructions for the receipt (recipe) To roast a Shoulder of Mutton was roast it with a quick fire. A good bed of embers is being established to provide a quick roasting temperature and I am feeling the heat coming to the roast with my hand to make certain.
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Posted in culinary history, food, food history, Mutton, receipts, recipes, Roasting | Tags: culinary history, food, food history, foodways, Mutton, Roasting
Mutton is the meat from a sheep that is older than one year of age but typically the sheep is two or three years old. It is a shoulder of mutton that is on the spit for the receipt (recipe) To roast a Shoulder of Mutton.
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Posted in culinary history, food, food history, Mutton, receipts, recipes, Roasting | Tags: culinary history, food, food history, foodways, Mutton
After the flour, sugar, butter, ginger, nutmeg, and treacle has been rolled and cut with a tea cup into cakes, the receipt (recipe) To make Ginger-Bread Cakes were baked on a tin plate in a bake oven coaled to create a slack oven.
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Posted in culinary history, food, food history, Gingerbread, receipts, recipes, Treacle | Tags: culinary history, food, food history, foodways, Gingerbread
After the flour has been added to make the Bread stiff for the receipt (recipe) To make Ginger-Bread Cakes roll it out … and cut them out with a Tea Cup.
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Posted in culinary history, food, food history, Gingerbread, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
After the ginger and nutmeg have been added to the mixture of butter, sugar, treacle and cream for the receipt (recipe) To make Ginger-Bread Cakes, take three pounds of flour … and make up the Bread stiff. I made one-third of the receipt and weighed out one pound of flour on my balance scales.
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Posted in culinary history, food, food history, Gingerbread, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
After the ginger was mixed with the butter, sugar, treacle and cream for the receipt (recipe) To make Ginger-Bread Cakes a large nutmeg grated was added.
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Posted in culinary history, food, food history, Gingerbread, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
The receipt (recipe) To make Ginger-Bread Cakes calls for two ounces of Ginger beat fine as pictured on my balance scales. Since I prepared one third the receipt using one pound and not three of flour, I added one third the ginger.
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Posted in Balance scales, culinary history, food, food history, Ginger, Gingerbread, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
Treakle (molasses) and cream were heated in the copper pot and added to the butter and sugar for the receipt (recipe) To make Ginger-Bread Cakes. For the full receipt take a Pound of Treakle, a quarter of a Pint of Cream, make them warm together.
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Posted in culinary history, food, food history, Gingerbread, receipts, recipes, Treacle | Tags: culinary history, food, food history, foodways, Gingerbread
Heart to Hearth Cookery 