Thursday, November 21, 2013
Our little medlar tree produced about 2 pounds of fruit this year. After bletting I made a jelly from this recipe. I can only describe the flavor as a cross between honey and date … indescribably delicious. Next year I plan to make some liqueur, as well. Image from wikipedia.
Wednesday, November 20, 2013
Cervelat, or Cervelas, a large kind of Sausage, well season'd and eaten cold in slices.
Summer sausage is it's modern equivalent, but we are really talking about «cold cuts» of previously cooked, smoked or fermented Charcuterie.
Monday, November 18, 2013
Known today as chicken-fried «steak»,I submit with pleasure, Chickens à la Mazarine.
Cut your Chickens, as if it were to make a white Fricassy, and set them a broiling upon the Coals; as the broil'd or fried Pigeons mentioned under the Letter P, with all sorts of fine Herbs: All being dress'd, let them be neatly breaded and afterwards broil'd upon a Grid-iron. They may serve either for separate Dishes, or to garnish others, and are set hot upon the Table for a Side-dish; but they are not commonly fry'd, as Pigeons may be order'd. Many call these Chickens, Pigeons and other Fowls that are dress'd in this manner, Pieces à la Sainte Menehout*. 'Tis requisite that the Bread, with which Chickens are breaded, be fine and white, to the end that it may take a good color when they are broil'd.
*SAINT MENEHOUT: The nomenclature indicated, as it still does in French cookery, something egg-and-breadcrumbed and then fried or broiled. A good number of Nott’s receipts, all of French derivation, call for this treatment. Sainte-Menehould is a small town in the Champagne district. Whether the method of cookery is called after the town or the saint herself is not recorded. (John Nott, 1726) https://prospectbooks.co.uk/glossary/s 11-18-2013