Posted by: hearttohearthcookery | April 22, 2015

Pipkin of Liquor

IMG_1260-001IMG_1262-001  Pictured first is a pipkin full of onions being stewed slowly for a Sauce for a pheasant.  Even though Robert May’s receipt (recipe) for Onion Pottage directed after the slic’t onions were fried to then have a pipkin of boiling liquor over the fire, I used a kettle as the hearth kitchen was very cold in February and pipkins need to be heated slowly so as not to crack.  When the liquor boils put in the fryed onions, butter and all, with pepper and salt.

Visit my website at:

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


%d bloggers like this: