Pottsgrove Manor, December 14, 2014 Pottsgrove by Candlelight MENU & RECEIPTS from the Kitchen Today we are working to prepare a variety of seasonal specialties for tasty main courses, side dishes & desserts. Dishes prepared by Deborah Peterson, Niel Vincent de Marino, Karen Kashary, Wendy Strawn & Cate Crown To roast a Rump of Beef. LET your beef lie two days in salt, then wash it, and lay it one hour in a quart of red wine and a pint of elder vinegar, with which baste the beef very well while it is roasting; then take two pallets [roof of the mouth] well boiled, and sliced thin; make your sauce with burnt butter, gravy, mushrooms, oysters; to which add the palates, and serve it up. E. Smith, The Compleat Housewife:… 15th ed. (London: Printed for R. Ware…1753; facsimile reprint by Literary Services and Production Limited, London, 1968), p. 32. To farce a Cabbage. BLANCH a Cabbage in Water, drain it, and open it carefully that the Leaves be not broken, but hang on to another; spread them, and in the Middle put a Farce made of Veal, blanch’d Bacon, the Flesh of fowls, Fat of Ham, Hash’d Mushrooms, and Truffles, Chives, Parsley, and a Clove of Garlick; season it with Spices and Pot-herbs, grated Bread, two whole Eggs, and the yolks of two more; shread all very small and pound them in a Mortar. Fill the Cabbage with this Farce, close up the Leaves, and tie it round with Packthread. Then put into a Stewpan some slices of Veal well beaten, with half a Spoonful of Flower, and then put in your Cabbage, and let them take Colour together. When it is brown, put in some Broth, and season them with fine Herbs and Slices of Onions, and pour over it a Ragoo of Mushrooms, or any other of the like sort; then serve it up. You may also farce a Cabbage Meagre with the Flesh of fish and other Garnishing, as you farce a Carp, Pike, or other Fish. Adams Luxury, and Eves Cookery; or, the Kitchen-Garden Displayd. [1744], London: Printed for R. Dodsley, in Pall-Mall: and Sold by M. Coopea, at the Globe in Pate-noster Row. facsimile reprint by Prospect Books Ltd, 1983, p. 121. To make a quaking Pudding Another Way Boil a Quart of Cream with a little Ginger; pound three quarters of a Pound of blanch’d Almonds, with a spoonful or two of Cream, beat up the Yolks of eleven Eggs, and the Whites of six, and four spoonfuls of Flour, and some Rose-water, put in six Ounces of Fine Sugar. When the Cream has stood ‘till it is cold, mingle all these with it, and strain them through a Strainer, spread a double Linen-cloth with Butter; tye it stiff, and let it boil for an Hour, dish it, stick it with Orange Chips, and serve it up with Butter, beaten up with Sack and Sugar. The cook’s and confectioner’s dictionary: or, the accomplish’d housewife’s companion. … Revised and recommended by John Nott, … Reproduction from British Library, London: printed for C. Rivington, 1723, p. 4, QU, #7. To make a Chocolate Tart Mix a little Milk, the Yolks of ten Eggs, with two Spoonfuls of Rice-flour, and a little Salt; then add a Quart of Cream, and Sugar to your Palate, make it boil, but take care it do not curdle; then grate Chocolate into a Plate; dry it at the Fire, and having taken off your Cream, mix your Chocolate with it, stirring it well in, and set it by to cool. Then sheet a Tart-pan, put in your Mixture, bake it. When it comes out of the Oven, glaze it with powder’d Sugar and a red hot Shovel. The cook’s and confectioner’s dictionary: or, the accomplish’d housewife’s companion. … Revised and recommended by John Nott, … Reproduction from British Library, London, : printed for C. Rivington, 1723, p.18, CH, #132. Royal Paste No. 9 Rub half a pound of butter into one pound of flour, four egg whites beat to a foam, two ounces of fine sugar; roll often, rubbing one third, and rolling two thirds of the butter is best; excellent for tarts. Amelia Simmons, American Cookery: or, The Art of Dressing Viands, Fish, Poultry and Vegetables, A facsimile of the second edition printed in Albany, 1976. p. 38. To Stew Parsnips BOIL them tender, scrape them from the dust, cut them into Slices, put them into a Sauce-pan with Cream enough; for Sauce a Piece of Butter rolled in Flour, and a little Salt, shake the Sauce-pan often; when the Cream boils, pour them into a Plate for a Corner-dish, or a side-dish at Supper. Glasse, Hannah. First Catch you Hare…, London: Reprinting of the 1983 facsimile, Printed by Prospect Books, Totnes, 1995, p. 100. A Second Carrot Pudding. TAKE two Penny-loaves, pare off the Crust, soak them in a Quart of boiling Milk, let it stand till it is cold, then grate in two or three large Carrots, then put in eight Eggs well beat, and three quarters of a Pound of fresh butter melted, grate in a little Nutmeg, and sweeten to your Taste. Cover your Dish with Puff-paste, and pour in the Ingredients, and bake it an Hour. Glasse, Hannah. First Catch you Hare…, London: Reprinting of the 1983 facsimile, Printed by Prospect Books, Totnes, 1995, p. 107. Macaroons with Cream (a Foreign paste) These are to be had at any confectioner’s shop in London, and the newer they are the better; boil in water only till very tender, to half a pint of cream put half a spoonful of flour, some sugar and nutmeg, with a morsel of salt, stir it over the fire till it is thickish, cool it, and put in the yolks of three eggs, and a morsel of oiled new butter, stir it well together, and put in your macaroons, put a nice little rim of puff paste round your dish, pour in your ingredients, and put it to bake little sugar over it, and serve to the table. This is not what we call macaroons of the sweet biscuit sort, but a foreign paste, the same as vermicelli, but made very large in comparison to that. William Verral, Verral’s Complete System of Cookery, 1759, p. 119. To make Raspberry Dumplings. Make a good cold paste, roll it a quarter of an inch thick, and spread over it raspberry-jam to your own liking, roll it up and boil it in a cloth one hour at least; take it up and cut it into five slices, and lay one in the middle and the other four round it; pour a little good melted butter in the dish, and grate fine sugar round the edge of the dish. It is proper for a corner or side for dinner. Hannah Glasse, The Art of Cookery Made Plain and Easy, 1796, p. 257.
Posted on: Sat, 13 Dec 2014 15:49:06 +0000
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