Posted by: hearttohearthcookery | December 18, 2019

Where’s the Celery?-A Taste of Hearth Cooking

The use of a pudding bag to cook celery to facilitate getting the cooked celery out of the kettle.

It’s in the bag!  After the turkey has been boiled until almost enough for the receipt (recipe), To stew a Turkey with Celery Sauce, the seven or eight heads of celery that are washed and cleaned very well are put into the water that the turkey was boiled in till they are tender.  Using a pudding bad (yard square of linen) facilitates the removal of the cooked celery from the kettle.

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Posted by: hearttohearthcookery | December 16, 2019

Boil in Soft Water-A Taste of Hearth Cooking

Stuffed turkey has been securely tied and is boiling until not quite done

After the turkey has been stuffed with a good forcemeat for the receipt (recipe), To stew a Turkey with Celery Sauce, then boil it in soft water till it is almost enough.

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Posted by: hearttohearthcookery | December 11, 2019

Stuff the Craw-A Taste of Hearth Cooking

A turkey stuffed with a good forcemeat (stuffing) and being prepared to be boiled.

For the receipt (recipe), To stew a Turkey with Celery Sauce, take a large turkey and make a good forcemeat, and stuff the craw of the turkey.

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Posted by: hearttohearthcookery | December 2, 2019

Best Way of Dressing Beefsteaks-A Taste of Hearth Cooking

Receipt (recipe) for "A very good way to fry Beefsteaks"  Beef and shallots

Elizabeth Raffald in 1769 describes her receipt (recipe), A very good way to fry Beefsteaks, as the best way of dressing beefsteaks.  The beefsteaks are served in their gravy and with a shallot among them.

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Posted by: hearttohearthcookery | November 30, 2019

Slice a Shallot Among Them-A Taste of Hearth Cooking

A shallot sliced in the gravy for the receipt, A very good way to fry Beefsteaks

After the steaks have been fried a light brown for the receipt (recipe), A very good way to fry Beefsteaks, take them out of the pan, put them in a hot pewter dish, slice a shallot among them, put a little in your gravy that was drawn from them.

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Posted by: hearttohearthcookery | November 26, 2019

Fry Them a Light Brown-A Taste of Hearth Cooking

After the gravy has been produced over a very slow fire for the receipt (recipe), A very good way to fry Beefsteaks, fry them a light brown over a quick fire.  Take them out of the pan, put them in a hot dish.

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Posted by: hearttohearthcookery | November 24, 2019

Keep Turning-A Taste of Hearth Cooking

Beef steaks turned with a cooking fork frequently to produce a pale gravy over a burner of embers producing low heat. The gravy is removed and poured in the basin as it is produced.

After the steaks have been put in a stewpan with butter for the receipt (recipe), A very good way to fry Beefsteaks, set them over a slow fire, keep turning them till the butter is become a thick gravy; pour all the gravy into your basin.

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Posted by: hearttohearthcookery | November 22, 2019

A Good Lump of Butter-At the Hearth

Cooking beef steaks at the hearth on a burner of embers.

After the steaks have been cut about half an inch thick for the receipt (recipe), A very good way to fry Beefsteaks, put them into a stewpan with a good lump of butter.

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Posted by: hearttohearthcookery | November 19, 2019

Cut Your Steaks

Beef steaks cut from rump one half inch thick.

For Elizabeth Raffald’s 18th century receipt (recipe), A very good way to fry Beefsteaks, cut your steaks as for broiling. Cut your steaks off a rump of beef about half an inch thick.

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Posted by: hearttohearthcookery | November 14, 2019

A Fire on the Lid

The Dutch receipt (recipe), To bake an Apple Fritter, was baked in a Dutch brass bake kettle with a fire on the lid.

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