Posted by: hearttohearthcookery | March 30, 2017

A Coffin of Chicken??

This coffin, without its baking lid, is for the receipt (recipe), To bake Chicken to be eaten cold.   It is difficult to tell by sight that it is chicken that fills the coffin as a pound and half chicken is seasoned with an ounce of pepper, an ounce of nutmegs, and two ounces salt.

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Posted by: hearttohearthcookery | March 27, 2017

Chewitts: Presented

The Chewitts, filled with the receipt (recipe), To make Minced Pies of Beef, are stacked to present to table as the drawing in Robert May’s, The Accomplisht Cook.

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Posted by: hearttohearthcookery | March 24, 2017

Chewitts: Out of the Oven

The Chewitts, filled with the receipt (recipe), To make Minced Pies of Beef, browned nicely in the quick (hot) bake oven.   They are cooling on the tin baking sheet.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | March 22, 2017

Chewitts in the Oven

The Chewitts filled with the receipt (recipe), To make Minced Pies of Beef, were placed in the bake oven on a tin baking sheet.  In back of the chewitts are bread and a larger coffin that required the hottest area of the oven.

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Posted by: hearttohearthcookery | March 21, 2017

Chewitt Pyramid

As I prepared the individual chewitts, my goal was to prepare enough to present to table in a pyramid.  Pictured is a pyramid of the unbaked chewitts filled with the receipt (recipe), To make Minced Pies of Beef.

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Posted by: hearttohearthcookery | March 20, 2017

The Chewitt Lid

After the formed coffin paste is filled with the receipt (recipe), To make Minced Pies of Beef, a lid is created from the same paste and pinched in place to make the Chewitt.   A coffin paste has to have strength and is made from boiling water and adding lard and flour.

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Posted by: hearttohearthcookery | March 17, 2017

Filled with To make Minced Pies of Beef

The coffin, the bottom of the chewitt, was trimmed and removed from the coffin former and filled with the receipt (recipe), To make Minced Pies of Beef.

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Posted by: hearttohearthcookery | March 15, 2017

Coffin Former

While the flour was being weighed for the coffin paste, the water was brought to a boil and the lard added.  This hot water paste allows for a strong but pliable paste that can be molded on the coffin former for the receipt (recipe), To make Chewitts.

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Posted by: hearttohearthcookery | March 14, 2017

Weighing Flour for Chewitts

The first step in making the receipt (recipe) for Chewitts is to make the coffin paste.  Pictured I am weighing out the flour as I will need a total of three pounds.  My wood coffin formers are on the table as well as my crocks of mincemeat

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Posted by: hearttohearthcookery | March 10, 2017

To make a Quince Pudding

The receipt (recipe) for To make a Quince Pudding is pictured as it was presented to the table.  The quinces were scalded tender and mixed with sugar, ginger, cinnamon, cream and eggs.

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