Posted by: hearttohearthcookery | April 4, 2020

Cauliflower Drained Well-A Taste of Hearth Cooking

After the cauliflower  have been boiled slightly for the receipt (recipe),  "Cauliflowers dressed the Spanish Way", they are then drained well.  In this picture, the cauliflower are in a reproduction colander for draining.

After the cauliflower have been boiled slightly for the receipt (recipe), Cauliflowers dressed the Spanish Way, they are drained well.  In the picture, a reproduction colander is being used for draining.

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Posted by: hearttohearthcookery | March 31, 2020

Boil Them-Not Too Much –A Taste of Hearth Cooking

The first step in the preparation of the receipt (recipe) "Cauliflowers dressed the Spanish Way" is "too boil them but not too much".

The first step in the preparation of the receipt (recipe), Cauliflowers dressed in the Spanish Way is to boil them but not too much.  Many times I use a pudding bag (a yard square of linen) for cooking vegetables for the ease of removing them from the kettle but not for this receipt in which the cauliflower needs to remain firm and intact for the next steps.

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Posted by: hearttohearthcookery | March 29, 2020

Lay Them in Plates-A Taste of Hearth Cooking

The complete receipt (recipe) "Potato-Cakes" almost ready for service to table. A sauce of butter, sack (very dry sherry) and sugar will be poured over them.

This is the receipt (recipe), Potato-Cakes prepared potatoes boiled and beat in a mortar mixed with yolks of egg, sack, sugar, mace, nutmeg and butter.  Then are then molded and fried in butter and laid on a plate for service.  A sauce of melted butter, sack and sugar will be poured over them.

Posted by: hearttohearthcookery | March 27, 2020

Fry Them Brown-A Taste of Hearth Cooking

After the receipt (recipe), "Potato-Cakes" has been shaped with molds "fry them brown in fresh Butter".

After the receipt (recipe), Potato-Cakes, has been formed into shapes using molds fry them brown in fresh Butter.

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Posted by: hearttohearthcookery | March 25, 2020

Shape with Molds-A Taste of Hearth Cookery

After a "paste" had been made from potato, egg yolks, sack, sugar, mace, nutmeg, and melted butter for the receipt (recipe), "Potato-Cakes" make the paste up in molds in what shapes you please.

After a Paste has been made from potatoes (mashed), egg yolks, sack, sugar, mace, nutmeg and melted butter for the receipt (recipe), Potato-Cakes, then make them into Cakes, or in just what Shapes you please with Molds.

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Posted by: hearttohearthcookery | March 21, 2020

Into a Paste-A Taste of Hearth Cooking

After the potatoes are boiled for the receipt (recipe), "Potato-Cakes", they are beat in a mortar and egg yolks, Sack, sugar, mace, nutmeg and melted butter are added.  All these ingredients are worked into the beaten potatoes to make a paste.

After the potatoes are boiled for the receipt (recipe), Potato-Cakes, beat them in a Mortar, mix them with Yolks of Eggs, a little Sack, Sugar, a little beaten Mace, a little Nutmeg, a little melted Butter, work it up into a Paste.

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Posted by: hearttohearthcookery | March 19, 2020

Peel and Boil Them-A Taste of Hearth Cooking

For the receipt (recipe),"Potato-Cakes" take potatoes, peel them and boil them.

For the receipt (recipe) Potato-Cakes, first take potatoes, peel them and boil them.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | March 17, 2020

Essence of Ham-A Taste of Hearth Cooking

The receipt (recipe), "To make Essence of Ham" was served on a pewter platter.

The receipt (recipe), To make Essence of Ham, containing lean slices of ham beat, slices of carrot, parsnips, and onions, broth, four mushrooms, one leek, parsley, six cloves and some crusts of bread was served to table on a pewter platter.

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Posted by: hearttohearthcookery | March 15, 2020

Season with Mushroom, Leak, Parsley and Clove-A Taste of Hearth Cooking

Season the receipt (recipe),"To make Essence of Ham", with Mushrooms, a Leek, Parsley and Cloves.  Then add crusts of bread and simmer .

Season the receipt (recipe), To make Essence of Ham, with three or four Mushrooms, a whole Leek, Parsley, and Half a Dozen Cloves, put in some Crusts of Bread, and let them simmer over the Fire for a Quarter of an Hour.

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Posted by: hearttohearthcookery | March 11, 2020

Moisten with Broth-A Taste of Hearth Cooking

After the ham, slices of carrots, parsnips and onions "begin to stick" after set on a gentle fire for the receipt (recipe), "To make Essence of Ham", sprinkle on a little Flour, and turn them, then moisten with Broth.

After the slices of ham covered with slices of carrots, parsnips and onions stew until they begin to stick for the receipt (recipe), To make Essence of Ham, then sprinkle on a little Flour, and turn them, then moisten them with Broth.

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