…at the end of the second hearth cooking class I conducted
this past spring at The Israel Crane House. HUZZAH!
Held in April, this session was totally different menu-wise.
It consisted of dishes that reflected the bounty of the new
season, including veal, eggs, and milk. Of course, this class
was just as jam-packed with eager participants as the first,
and we all had a blast preparing, cooking, AND eating our
spring-time “Simple Mid-day Meal.”
Photos and receipts (recipes) from the first class held
back in February have already been shared. So now,
without further ado, here are scenes from April’s class,
along with the receipts we used, in all their original,
as-they-were-written and unaltered-in-any-way glory,
and found in assorted historic cookbooks.
First up, our main dish, “Olaves of Veale,” which are made
of meat slices that’re topped with an herb mix, rolled up,
and then roasted:
Some of our “Olaves of Veale” were roasted on a gridiron
placed atop the bake kettle:
And others were set on a tin tray in the reflector oven:
Both cooking methods worked well.
Below is the receipt, from The Art of Cookery Refin’d and
Augmented (1654), by Joseph Cooper:
How to make Olaves of Veale.
Slice your Veal into slices, but as broad
and as long as you can cut out of a leg
or fillet of Veale, and provide for them
grated Bread, Cloves, Nutmeg, Mace
beat, Sweet Herbs minced, Currans
and Salt; mixe all these together with
Verjuice and raw Egg, with a little Sugar,
and roul it into the slices of Veale as close
as you can, and spit them the convenient
way to keep the meat in, and roast them
browne for the sauce, mixe Verjuice, Sugar,
Butter, Cynamon and Ginger; beat it up thick
together and dish it with your meat being
Our cooks prepared one of the side dishes, parsnip puffs:
And fried ‘em up:
For the puffs, we used Eliza Smith’s receipt from her book,
The Compleat Housewife (1727):
To make Carrot, or Parsnep Puffs.
Scrape and boil your carrots and parsnips
tender; then scrape or mash them very
fine, add to it a pint of pulp, the crumb
of a penny loaf grated, or some stale
bisket, if you have it, some eggs, but
four whites, a nutmeg grated, some
orange-flower water, sugar to your
taste, a little sack, and mix it up
with thick cream; they must be fried
in rendered suet, the liquor very hot
when you put them in: put in a good
spoonful in a place.
We also made a spinach ‘n egg dish, with eggs from the Crane
House Hens. Alas, I have no photos of it. dagnabit! However,
here’s the receipt we followed, as given in Hannah Glasse’s
The Art of Cookery, Made Plain and Easy (1747):
Stewed Spinage and Eggs.
Pick, and wash your Spinage very clean,
put it into a Sauce-pan, with a little Salt,
cover it close, shake the Pan often, when
it is just tender, and whilst it is green,
throw it into a Sieve to drain, lay it
into your Dish. In the mean time have
a Stew-pan of Water boiling, break as
many Eggs into Cups as you would poach.
When the Water boils, put in the Eggs,
have an Egg-slice ready to take them out
with, lay them on the Spinage, and garnish
the Dish with Orange cut into Quarters,
with melted Butter in a Cup.
And finally, we concluded our meal with a custard:
Our guide was a receipt from Mrs. Lydia Child’s cookbook,
The American Frugal Housewife (1832):
Custard puddings sufficiently good
for common use can be made
with five eggs to a quart of milk,
sweetened with brown sugar,
and spiced with cinnamon, or
nutmeg, and very little salt. It
is well to boil your milk, and set
it away till it gets cold. Boiling
milk enriches it so much, that
boiled skim-milk is about as good
as new milk. A little cinnamon,
or lemon peel, or peach leaves,
if you do not dislike the taste,
boiled in the milk, and afterwards
strained from it, give a pleasant
flavor. Bake fifteen or twenty minutes.
A creamy and delicious cup o’ custard:
A few of our intrepid cooks, enjoying the fruits of their labors:
HUZZAH for a job well done!
Additional hearth cooking classes will be held in the future.
Be sure to check the “Carolina’s Calendar” page for dates
and times. Come join the fun! HUZZAH!
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