Posted by: hearttohearthcookery | April 23, 2014

It’s Spring: Sweet Butter

IMG_8919-002   After the stamped and strained spinach juice was added to the goose eggs for the receipt (recipe) To make a Tansie the best way: Otherways,  the green mixture was fried in sweet butter-a sign of spring! Until the cow freshened in the spring and new butter made, the winter butter was heavily salted for keeping.

 

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | April 22, 2014

Eight Hen or Two Goose

IMG_8915-001   Eight hen eggs were replaced with two goose eggs to make the receipt (recipe) To make a Tansie the best way: Otherways.   The two goose eggs were whisked with a birch twig whisk and the stamped and strained spinach juice added.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | April 21, 2014

Take a little tansie???

IMG_8911-001  This past winter was long and extremely cold, the geese were laying but there was very little tansy to harvest.  The few inch long sprigs are on the table to the right of the cracked goose egg.  The receipt (recipe) for To make a Tansie the best way: Otherways had to be prepared with the strained juices from stamped spinach.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | April 20, 2014

Eggs for Easter

IMG_9007-001   Happy Easter!  This 17th century receipt (recipe) for To make Omlets divers Ways: The Twelfth Way was garnished with triangular pieces of another spring receipt, A Tansie for Lent and presented to the table.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | April 19, 2014

Eggs in the Portugal Fashion

IMG_8882-001  On the sippets, is the receipt (recipe) for To dress hard Eggs divers ways, The Fifth Way in the Portugal Fashion.  When the parsley, leeks, hard eggs cut into rounds, mushrooms slic’tbeing almost fried, put some vinegar to them, dish them, and grate nutmeg on them.

 

Visit my website at   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | April 18, 2014

Sippet Them

IMG_8880-001  Bread was toasted at the hearth to produce sippets for the receipt (recipe), To dress hard Eggs divers ways, The Fifth Way in the Portugal Fashion.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | April 17, 2014

Handful of Mushrooms

IMG_8878-001 The next ingredient added to the spider for the receipt (recipe) To dress hard Eggs divers ways: The Fifth Way in the Portugal Fashion is a handful of mushrooms well picked, washed and slic’t.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | April 15, 2014

Hard Egg Rounds

IMG_8875-001   The next step in preparing the receipt (recipe) To dress Hard Eggs divers ways,The Fifth Way in the Portugal Fashion is after the leeks and parsley are half fried, put into them hards eggs cut into rounds.  (And yes there is an “s” on hard)

Visit my website at:    www.hearttohearthcookery.com

Posted by: hearttohearthcookery | April 14, 2014

Fry Parsley and Leeks

IMG_8874-001  There are many receipts (recipes) for the bounty of the spring egg.  Fry some parsley small minced, some leeks in fresh butter, is the first line of the receipt for To dress hard Eggs divers ways, The Fifth Way in the Portugal Fashion.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | April 9, 2014

A Clove in the Top

IMG_8851-001  The To make a Pear-pudding is done with a small Stick of Cinnamon in the small end for the Stalk, and a Clove in the Top to make the image of a dish of pears more complete.  See previous posts for ingredients and preparation.

Visit my website at:   www.hearttohearthcookery.com

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