Posted by: hearttohearthcookery | August 20, 2014

Chopped Hash

 

IMG_9573-002  For the Dutch receipt (recipe), To make a chopped Hash, the first step is to take Veal and chop it into small pieces.  A rocker knife is being used to chop the veal.

 

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | August 19, 2014

Stew with the Drippings

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The almost roasted rabbit is then placed in a stew pan together with the Drippings for the receipt (recipe) To make a Sauce for a Rabbit, in another way.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | August 15, 2014

Rub Through a Sieve

IMG_9588-001   The toasted White-bread soaked in Mutton broth is rubbed through a Sieve with Rhenish wine and Vinegar, then Ginger, Cinnamon, Mace, and Clove-powder to prepare the receipt (recipe) To make a Sauce for a Rabbit, in another way.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | August 14, 2014

Soak in Mutton Broth

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The rabbit will be stewed in toasted White-bread soaked in Mutton broth, Rhenish wine, Vinegar for the receipt (recipe)  To make a Sauce for a Rabbit, in another way.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | August 13, 2014

The Drippings

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The Drippings from the almost done roasted rabbit will be used as one of the ingredients in the receipt (recipe) To make a Sauce for a Rabbit, in another way.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | August 12, 2014

Roast-Almost Done

IMG_9572-001  A rabbit is on the spit to be roasted until it is almost done for the receipt (recipe) To make a Sauce for a Rabbit, in another way.  The redware grisset is positioned to catch the drippings.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | August 5, 2014

Maine-ly Chocolate

SPHS chocolate demo 036-001  On Sunday afternoon, August 3, 2014,  at the South Portland Historical Society located at Bug Light Park, I presented my first chocolate program in my home state of Maine.  I present an annual food history program in honor of my parents Guy S and Ruth E McLellan each summer and this year it was CHOCOLATE!  I am removing the chocolate liquor that will harden and form a chocolate cake from my metate.

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Posted by: hearttohearthcookery | August 1, 2014

Cattail Pollen Bread

IMG_9714-001  The six inch diameter, one inch thick cattail pollen bread is nicely browned and baked while the well-kneaded dough of Lenape white flour corn hominy ground, cattail pollen collected and water is ready in the wood bowl to be formed into another bread for baking.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | July 31, 2014

Baking Cattail Pollen Bread

IMG_9707-001  After kneading well the cattail pollen, Lenape white flour corn hominy flour and water, the cattail pollen bread was formed into about a six inch diameter and one inch thick bread (see previous posts quoting John Heckewelder) and placed supported by a stone to bake.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | July 30, 2014

Just Add Water

IMG_9700-001   Besides the finely ground Lenape white flour corn hominy and cattail pollen, the only other ingredient added was water.  The three ingredients must be kneaded until a consistency to form a smooth bread.

Visit my website at:   www.hearttohearthcookery.com

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