Posted by: hearttohearthcookery | April 1, 2015

Pullet Fricassee

IMG_0999-001  The Dutch receipt (recipe) for To make a Pullet Fricassee reads:  Take a young Hen, some strip off the skin, wash it clean, and chop it into pieces the size of about half a finger, place it in a flat pot and amply cover with water, well skimmed, and then add some Salt and a little whole Pepper and thus let it boil until it is done.  Drain off most of the broth, add Butter and minced Parsley and some crushed Mace or Nutmeg and let it fricassee stirring frequently.  Then take Lemon juice and 4, 5, or 6 Egg yolks beaten and some of the same broth that was drained off, stir it together, pour in the pot with the Hen on the fire, stir steadily so that it stews together and then immediately place it from the pot in a dish with chopped Parsley sprinkled on the rim.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | March 31, 2015

4, 5, or 6 Egg Yolks

IMG_0977-001The next step for the Dutch receipt (recipe), To make a Pullet Fricassee, is then take Lemon juice and 4, 5, or 6 Egg yolks beaten and some of the same broth that was drained off, stir it together, pour in the pot with the Hen on the fire, stir steadily so that it stews together.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | March 30, 2015

Let It Fricassee

IMG_0975-001When the pieces of a young Hen are done for the Dutch receipt (recipe), To make a Pullet Fricassee, drain off most of the broth, add Butter and minced Parsley and some crushed Mace or Nutmeg and let it fricassee stirring frequently.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | March 26, 2015

Strip off the Skin

IMG_0955-001For the Dutch receipt (recipe), To make a Pullet Fricassee, the directions start:  Take a young Hen, some strip off the skin, wash it clean, and chop it into pieces the size of about half a finger.  Then add some Salt and a little whole Pepper and thus let it boil until it is done.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | March 25, 2015

Hen Presented

IMG_0984-001The Dutch receipt (recipe) for To stew a Hen was presented to table with a sauce prepared from the toasted Bread mashed fine with Nutmeg, Cloves, Ginger, Rhenish wine and some Sugar.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | March 22, 2015

Soak and Mash Fine

IMG_0958-001  After the bread is toasted for the Dutch receipt (recipe), To stew a Hen, the next step is to then soak toasted Bread in your broth and mash fine.  A fine turned wood masher is being used for this process.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | March 21, 2015

Toasters Toasting

IMG_0951-001  For the Dutch receipt (recipe), To stew a Hen, toasted bread was required as an ingredient.  Pictured are two different reproduction toasters.  Once one side of the bread is toasted, the toaster is swiveled to toast the other side.

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Posted by: hearttohearthcookery | March 20, 2015

Hen with Orange Peels

IMG_0982-001  When the hen was stewed until it is enough for the receipt (recipe), To stew a Hen with Orange peels,  it was dished up together and sprinkled with cinnamon powder.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | March 18, 2015

Boiled with Orange Peels

IMG_0969-001    The hen roasted until almost done for the receipt (recipe) To stew a Hen with Orange Peels, is stewed enough with Rhenish wine, Orange peels and Sugar to make it sweet.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | March 17, 2015

Roast then Stew

IMG_0949-002  For the Dutch receipt (recipe), To stew a Hen with Orange peels, first you Take a Hen, roast it almost done.   The hen was roasted on a string.  The string tied in a fashion so that the bird could be roasted partially on both sides prior to stewing.

Visit my website at:   www.hearttohearthcookery.com

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