After the onions have been thrown in the stew-pan with the asparagus, endive and lettuce for the receipt (recipe) A Ragoo of Asparagus season them with a little pepper and salt, shake in a little flour, then pour in a half a pint of gravy, let them stew.
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Posted in asparagus, culinary history, Endive, food, food history, Lettuce, receipts, recipes | Tags: asparagus, culinary history, food, food history, foodways
After the cut asparagus, endive and young lettuce cut small have been thrown into a stew-pan of melted butter for the receipt (recipe) A Ragoo of Asparagus throw in the onion cut small and toss them about and fry them.
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After the asparagus, endive and young lettuce have been washed and cut for the receipt (recipe) A Ragoo of Asparagus put a quarter of a pound of butter into a stew-pan, when it is melted throw in the asparagus, endive, and lettuce.
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After a young lettuce has been washed and cut small for the receipt (recipe) A Ragoo of Asparagus peel a large onion and cut small. As shown in the picture, a rocker knife was used for this task.
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After the two heads of endive have been cleaned, washed and cut in small pieces for the receipt (recipe) A Ragoo of Asparagus a young lettuce was cleaned, washed and cut small.
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After the asparagus has been cut about an inch long for the receipt (recipe) A Ragoo of Asparagus take two heads of endive, clean, washed and picked, cut it very small. What we know as endive today is Belgium endive which was not grown until the early 19th century. What was endive at the time of this 18th century receipt, we now know as escarole.
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In the receipt (recipe) A Ragoo of Asparagus the term used for asparagus is grass which is common for 18th century receipts. The receipt starts: Scrape a hundred grass very clean and throw it into cold water, when you have scraped all, cut as far as it is green, about an inch long.
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Pictured are the main ingredients for this 18th century receipt (recipe) A Ragoo of Asparagus – asparagus referred to as grass in the receipt, onion, a young lettuce, and endive. Endive in the 18th century was what is now referred to as escarole. Belgium endive was not cultivated until the early 19th century.
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The receipt (recipe) To Roast a Rabbit is plated and garnished with edible nasturtiums. All that is needed is the sauce prepared from the butter, milk and parsley from the grisset thickened.
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Posted in culinary history, food, food history, Parsley, Rabbit, receipts, recipes | Tags: culinary history, food, food history, foodways, Roasting
The receipt (recipe) To Roast a Rabbit states to roast it until it is a fine light brown. When the rabbit was done and a fine light brown it was removed from the spit.
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Posted in culinary history, food, food history, receipts, recipes, Roasting | Tags: culinary history, food, food history, foodways, Roasting
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