The pheasant was prepared for roasting using the receipt (recipe) To roast Pheasants but the roasting was accomplished with the use of the clock jack spit pictured. This roasting device has a governor, gears, pulleys and weights. Every five minutes, the weight on the opposite site of the hearth would reach the brick floor and I would need to wind it back up to maintain the turning of the spit.
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Posted in Clock jack spit, culinary history, food, food history, Pheasant, receipts, recipes, Roasting | Tags: culinary history, food, food history, foodways, Roasting
After the pheasant was larded with bacon, breast papered for the receipt (recipe) To roast Pheasants the spit was placed on the lowest level of the spit dogs and a redware grisset set underneath the bird. While roasting the pheasant was basted with butter and drippings from the grisset.
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Posted in culinary history, food, food history, Pheasant, receipts, recipes, Roasting | Tags: culinary history, food, food history, foodways, Roasting
After the pheasant has been larded and placed on the spit for the receipt (recipe) To roast Pheasants paper over the breast.
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Posted in culinary history, food, food history, Larding needle, Pheasant, receipts, recipes, Roasting | Tags: culinary history, food, food history, foodways, Roasting
The first three steps of the receipt (recipe) To roast Pheasants-pick and draw your pheasants and singe them – I was not able to do without a source of a live pheasant to chose, clean, pluck and singe. And thus I used just one purchased pheasant so the 18th century presentation to table with head and feet on will not be in this series of posts. The receipt also refers to them, as more than one pheasant would be roasted on the spit. Pictured are the fourth and fifth step to lard with bacon and spit. I secured the pheasant on the spit and used one of my small larding needles to secure small strips of bacon fat under the skin.
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Posted in culinary history, food, food history, Larding needle, Pheasant, receipts, recipes, Roasting | Tags: culinary history, food, food history, foodways, Roasting
In England October 15th is National Roast Pheasant Day! This ring-necked or common pheasant lives at a farm close to where I live. Pheasants are native to Asia and became popular to roast in Europe and the thirteen colonies in the 18th century. The next receipt (recipe) is To roast Pheasants, 1747.
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Posted in culinary history, food, food history, Pheasant, receipts, recipes, Roasting | Tags: culinary history, food, food history, foodways, Roasting
The 18th century receipt (recipe) To make Wigs in a presentation for the table. The ingredients are flour, butter, new milk, new ale yeast, caraway seeds, nutmeg and sugar.
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Posted in 18th century foodways, Ale yeast, Caraway, culinary history, food, food history, receipts, recipes, Wigs
After the receipt (recipe) To make Wigs was laid before the fire to rise a quarter pound of sugar was worked in, the paste rolled in small balls and marked with a knife to form wedges. The word wig has a Dutch origin meaning wedge. The first wigs baked in a tin baker are cooling on a sieve.
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Posted in culinary history, food, food history, receipts, recipes, Wigs | Tags: culinary history, food, food history, foodways
After a light paste has been made with flour, butter, new milk and ale yeast for the receipt (recipe) To make Wigs put in carraway-seeds and what spice you please. The spice used was nutmeg grated.
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Posted in Caraway, culinary history, food, food history, receipts, recipes, Wigs | Tags: culinary history, food, food history, foodways
After the warm milk and ale yeast (barm) were added to the flour and butter for the receipt (recipe) To make Wigs make it into a light paste.
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Posted in Ale yeast, Barm, culinary history, food, food history, receipts, recipes, Wigs | Tags: culinary history, food, food history, foodways
After the milk had been warmed for the receipt (recipe) To make Wigs half a pint of new ale yeast and the warmed milk were added to the flour with rubbed in butter. Ale yeast (barm) was produced during the fermentation process of ale. Barm was used in liquid form and was a leavening for baked products until the mid-1800’s.
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Posted in Ale yeast, Barm, culinary history, receipts, recipes, Wigs | Tags: culinary history, food, food history, foodways
