After the sliced shallot has been added to the gravy for the receipt (recipe) A very good way to fry Beefsteaks pour it upon them (the steaks). And Elizabeth Raffald wrote: I think this is the best way of dressing beef steaks.
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Posted in Beef, culinary history, food, food history, receipts, recipes, shallots | Tags: culinary history, food, food history, foodways
After the steaks are fried a light brown over a quick fire for the receipt (recipe) A very good way to fry Beefsteaks slice a shallot…and put in the gravy that was drawn from them.
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Posted in Beef, culinary history, food, food history, receipts, recipes, shallots | Tags: culinary history, food, food history, foodways
After the gravy has been removed from the stew pan for the receipt (recipe) A very good way to fry Beef steaks fry them a light brown over a quick fire…then put them in a hot pewter dish. A hot tin dish was used as pictured instead of a pewter dish.
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Posted in Beef, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
When the beef steaks are done almost enough for the receipt (recipe) A very good way to fry Beefsteaks pour all the gravy into your basin and put more butter in your pan.
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Posted in Beef, culinary history, food, food history, Pewter basin, receipts, recipes | Tags: culinary history, food, foodways
After the beef steaks are put in a stew pan with a good lump of butter for the receipt (recipe) A very good way to fry Beef steaks set them over a very low fire, keep turning them till the butter is become a thick white gravy.
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Posted in Beef, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
After steaks have been cut from a rump of beef about half an inch thick for the receipt (recipe) A very good way to fry Beef steaks put them into a stewpan with a good lump of butter.
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Posted in Beef, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
The first step in preparing the receipt (recipe) A very good way to fry Beef steaks is to cut your steaks as for broiling. Steaks, about one-half inch thick were cut from a rump of beef.
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Posted in Beef, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Prior to serving to the table, the receipt (recipe) To make a White Pot was iced with egg white beaten stiff, rose flower water, and sugar ground very fine.
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Posted in Bread, culinary history, Dates, food, food history, Raisins, receipts, recipes, White Pot | Tags: culinary history, food, food history, foodways
Pictured is the receipt (recipe) To make a White Pot baked after it was removed from the bake kettle. The ingredients were a quart of cream, mace, egg yolks, salt and sugar poured over bread layered alternately with sliced dates, raisins and grated nutmeg and buttered bread laid on top prior to baking.
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Posted in Bread, culinary history, Dates, food, food history, Raisins, receipts, recipes, White Pot | Tags: culinary history, food, food history, foodways
After the slices of bread and bits of butter have been laid on top of receipt (recipe) To make a White Pot bake it. The white pot receipt was prepared in two tin pans and baked in a bake kettle.
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Posted in bake kettle, Bread, culinary history, food, food history, receipts, recipes, White Pot | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 