Dutch receipts (recipes) were the focus of this January 17, 2015 hearth cooking class at the Johnson Ferry House. On the table (back row from left) are: To make a Currant Taert, To stew a Hen with Orange peels, To make a Pullet Fricassee, To stew a Hen and To make a Pear-taert. The front row includes To fry Waffles from two different waffle irons and To stew Cauliflower. All receipts were from the translation of the Dutch receipt book, De Verstandige Kock (The Sensible Cook), 1683 edition, translated by Peter Rose.
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