Posted by: hearttohearthcookery | June 21, 2017

Pour the Haggis

After the poached eggs have been laid on the sippets for the receipt (recipe), To make a Lenten Haggis with Poached Eggs, the next step is to pour the haggis on them.  The haggis has been prepared from herbs, shredded, hard roasted eggs, current, crumbs of manchet, sugar, cinnamon, salt, butter and three to four spoonfuls of rose water.

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Posted by: hearttohearthcookery | June 17, 2017

Then Poach Eggs

After the haggis (mixture of herbs, shredded hard-roasted eggs, currants and manchet crumbs) has been prepared for the receipt (recipe)-To make a Lenten Haggis with Poached Eggs, then poach eggs and lay them on sippets.

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Posted by: hearttohearthcookery | June 14, 2017

Crumbs of a Quarter

For the receipt (recipe) To make a Lenten Haggis with Poached Eggs,  after the herbs have been added to the verjuice and water, hard roasted eggs shredded, then put a great handful of currants, and the crumbs of a quarter of a manchet and so let it seethe till it be thick.

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Posted by: hearttohearthcookery | June 13, 2017

Take Marjoram, Winter Savory, Mint and Thyme

For the receipt (recipe), To make a Lenten Haggis with Poached Eggs, take marjoram, winter savory, mints, thyme.  Wash them, and take four eggs, hard roasted, and shred them as fine as you can.  Put the herbs thus into the broth.  Then put a great handful of currants, and the crumbs of a quarter of a manchet.

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Posted by: hearttohearthcookery | June 2, 2017

Pastai Pysgod a Chennin Done

Pictured is the Welsh receipt (recipe) Pastai Pysgod a Chennin (Fish and Leek Pye) after being baked in a bake kettle.  The paste is filled with leeks cut in two inch pieces browned in butter and flaked herring, salt, pepper and butter.

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Posted by: hearttohearthcookery | May 31, 2017

In the Bake Kettle

After the cooked leeks (chennin) and flaked herring (pysgod) were laid in the paste for the Welsh receipt (recipe), Pastai Pysgod a Chennin , a top paste was fixed and the pye placed in a bake kettle for baking.

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Posted by: hearttohearthcookery | May 30, 2017

Lay Them in Paste

Once the pysgod (fish) and chennin (leeks) have been cooked in butter, for the receipt (recipe)  Pastai Pysgod a Chennin (Fish and Leek Pye), then the translation of the receipt states to lay them in paste with salt, pepper and butter.

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Posted by: hearttohearthcookery | May 28, 2017

Flaked Pysgod and Chennin

The flaked pysgod (fish) was added to the browned chennin (leeks) to cook in butter in the long handled fry pan for the receipt (recipe) for Pastai Pysgod a Chennin.

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Posted by: hearttohearthcookery | May 26, 2017

Flake the Fish

For the Welsh receipt (recipe), Pastai Pysgod a Chennin, I used smoked herring for the pysgod (fish) which first is flaked before being added to the chennin (leeks).

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Posted by: hearttohearthcookery | May 25, 2017

Brown the Chennin

After the leeks (chennin) were cut into pieces about two inches long, these were cooked in a long handled fry pan with butter to slightly brown for the Welsh receipt (recipe), Pastai Pysgod a Chennin.

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