Posted by: hearttohearthcookery | November 13, 2018

Paste in a Patty-Pan

For the receipt (recipe), A Raspberry Tart with Cream:  Lay some thin puff paste in a patty-pan, put in some raspberries, and strew some sugar over them.

Visit my website at:    www.hearttohearthcookery.com

Posted by: hearttohearthcookery | November 11, 2018

Send it to the Table

The full receipt (recipe) for To ragoo Celery is:  Cut the celery in lengths, and boil it till it is tender.  Then fry and drain it, flour it, and put to it a gravy, a very little red wine, salt, pepper, nutmeg, and catchup.  Give it a boil and send it to the table.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | November 9, 2018

Put to it a Gravy

After the celery has been boiled tender and fried, drained and floured for the receipt (recipe), To ragoo Celery, put to it a gravy, a very little red wine, salt, pepper, nutmeg, and catchup.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | November 8, 2018

Cut the Celery

For the receipt (recipe), To ragoo Celery, the celery is first cut into lengths and boiled, then fry and drain it.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | November 7, 2018

To dress Beef Collops

The beef for the receipt (recipe), To dress Beef Collops, is cut thin, hashed with a knife, fried in butter and stewed in a pint of gravy with red wine, pepper, salt, pickled cucumbers cut thin, a few capers (pickled nasturtium seeds) and a little onion and served to table.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | November 6, 2018

Last Ingredient-Wine

The very last line of the receipt (recipe), To dress Beef Collops, reads:  If you chuse it, you may put into it half a glass of wine.  Red wine was chosen and poured from the bottle.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | November 1, 2018

A Little Onion Shred Fine

After the pickled cucumbers and a few capers (pickled nasturtium seeds) are added, the last ingredient is a little onion shred very fine for the receipt (recipe), To dress Beef Callops and then the ingredients are allowed to stew.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | October 30, 2018

Poor Man’s Capers

For the receipt (recipe), To dress Beef Callops, the next ingredient after the pickled cucumbers sliced thin were a few capers.  What was used instead of actual capers was “poor man’s capers”- pickled nasturtium seeds.   The receipt’s name is To pickle Stertion Buds but it is actually the new forming seed after the flower is spent that is harvested.  Take new Stertion seeds, pickle them when large, have ready Vinegar, with what Spice you please, throw them in, and stop the Bottle close.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | October 28, 2018

Some Pickled Cucumbers

After the collops of beef are fried for the receipt (recipe), To dress Beef Callops, put the callops in a pint of gravy, a little butter rolled in flour, and season with pepper and salt. Then add some pickled cucumbers cut into thin slices.

Visit my website at:   www.hearttohearthcookery.com

 

Posted by: hearttohearthcookery | October 27, 2018

Cut Collops Large and Fry

For the receipt (recipe), To dress Beef Callops, take any tender piece of beef…and cut collops rather large.  Hash them with a knife, and flour them.  Melt a little butter…and fry them quickly for about two minutes. 

Visit my website at:   www.hearttohearthcookery.com

 

Older Posts »

Categories