Posted by: hearttohearthcookery | October 31, 2014

Take Some Cabbage

IMG_0265-001   For the receipt (recipe) for Cabbage Soup, first take some Cabbage, cut it in Quarters, or less, and boil them down pretty tender.  You can see two of the cabbage quarters in the kettle over the fire.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | October 30, 2014

Beef a la Mode

IMG_0309-001  This is the receipt (recipe) Beef a la Mode presented to table on a red ware platter.  The beef was season’d with Pepper, Salt, Cloves, and Mace, Thyme, and Parsly minc’d, and a good many Onions.  The receipt states that you may either serve it hot or cold: Garnish with slic’d Lemon.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | October 29, 2014

Stove Very Gently

IMG_0285-001   The beef seasoned well with Pepper, Salt, Cloves, and Mace, Thyme and Parsly minc’d for the receipt (recipe) Beef a la Mode was stoved very gently with good Gravy and a little red Wine until it be very tender.

 

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | October 28, 2014

Put in a Strong Earthen Pot

IMG_0268-001   After the beef for the receipt (recipe) for Beef a la Mode is browned, the beef is put in a strong Earthen Pot, season it well with Pepper, Salt, Cloves and Mace, Thyme and Parsly minc’d, and a good many Onions; put in some Bay Leaves.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | October 26, 2014

Pass it Off Brown

IMG_0264-001   The receipt (recipe) for Beef a la Mode directs that you may either pass it (the pieces of beef) off brown or not.  The beef pieces larded with Lard season’d were browned in the spider.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | October 24, 2014

Lard it Through

IMG_0261-001  The receipt (recipe) for Beef a la Mode states for each piece of beef to lard it through with gross Lard season’d with Pepper, Salt, Cloves, and Mace, and some Thyme and Parsly minc’d.  The seasoned strips of lard show in the closest pieces of beef and the larding needle in use.

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Posted by: hearttohearthcookery | October 22, 2014

Take a Rump

IMG_0258-001  For the receipt (recipe), Beef a la Mode, the first step is to Take the Rump or Buttock, and cut it in Pound or half-Pound Pieces.  The rump pictured was cut into eight pieces not of even weight.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | October 21, 2014

Class on Carter

IMG_0306-001   This hearth cooking class (in the Bolton Mansion kitchen) poses proudly  behind their work of the day all from The Complete Practical Cook written by Charles Carter and published in 1730.  The receipts (recipes) are:  Cabbage Soup, Beef a la Mode, Sagoe Pudding and Tort de Pomme.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | October 19, 2014

Fresh Peach Ice Cream

IMG_0234-001  The Fresh Peach Ice Cream in my pewter sabotiere was prepared with 4 ounces of the ripest peaches, 4 ounces of powdered sugar and one pint cream.  All was passed through a sieve prior to being poured into the sabotiere.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | October 18, 2014

Pass Through a Sieve

IMG_0233-001  The mashed fresh peaches were mixed with 4 ounces of powdered sugar and one pint of cream and passed through a sieve before being made into Fresh Peach Ice Cream.

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