Posted by: hearttohearthcookery | May 8, 2018

Pare Six Pears

The first direction for the receipt (recipe), To stew Pears in a Sauce-Pan, is to pare six pears.  This pear, Forelle pear, whose history goes back to the 1600’s in northern Saxony, Germany, is one of the smallest of the varieties of pears and so twelve pears were pared.

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Posted by: hearttohearthcookery | April 23, 2018

Red Cabbage Dressed after the Dutch Way

The red cabbage for the receipt (recipe), Red Cabbage dressed after the Dutch Way, is cut small, boiled, drained and simmered with oil, butter, a little water and vinegar, an onion cut small and seasoned with pepper and salt.  It is now ready for table.

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Posted by: hearttohearthcookery | April 20, 2018

Sufficient Oil and Butter

After the cabbage is drained for the receipt (recipe), Red Cabbage dressed after the Dutch Way, a sufficient quantity of oil and butter is put to it, and an onion cut small; season it with pepper and salt, and let it simmer on a slow fire till all the liquor is wasted.

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Posted by: hearttohearthcookery | April 13, 2018

Boil it Soft

After the red cabbage has been cut small for the receipt (recipe), Red Cabbage dressed after the Dutch Way, the next step is to boil it soft, then drain it.

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Posted by: hearttohearthcookery | April 9, 2018

Take the Cabbage

The first step in the preparation of the receipt (recipe), Red Cabbage dressed after the Dutch Way, is to Take the cabbage, cut it small.

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Posted by: hearttohearthcookery | April 4, 2018

Bones, Stoned Raisins and Dates

After the potatoes are seasoned with nutmeg, cinnamon, ginger and sugar for the receipt (recipe), To make a Potato Pye, add to them the marrow of two or three bones, a handful of stoned raisins of the sun and dates, put butter over it and bake it.

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Posted by: hearttohearthcookery | March 31, 2018

Your Paste Ready

After the potatoes have been boiled and cut in slices as thick as your thumb; your paste being ready, put them in the bottom and season them with nutmeg, cinnamon, ginger, and sugar.

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Posted by: hearttohearthcookery | March 28, 2018

As Thick as Your Thumb

For the receipt (recipe), To make a Potato Pye, the first instructions are to Boil potatoes (not too much) cut them in slices as thick as your thumb.

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Posted by: hearttohearthcookery | March 26, 2018

Then Serve It Up

After the celery and cutlets of ham have simmered enough for the receipt (recipe), A Ragoo of Celery and Ham, put in a bit of butter as big as a walnut, worked up with a little flour, and a drop of vinegar, and then serve it up.

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Posted by: hearttohearthcookery | March 22, 2018

With Thin Cutlets of Ham

After the celery is boiled and squeezed for the receipt (recipe), A Ragoo of Celery and Ham, then put it into a sauce-pan with thin cutlets of ham, and let it simmer over the fire.

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