They don’t call it schmaltz for nuthin – potatoes in goose fat recipe http://bit.ly/4mYqKd
Two hours and a quart of fat removed from my goose. How do those things fly?
What’s up with Florence and spinach? It wasn’t a Catherine de Medici thing, although she did invent the ham sandwich.
I’ve been slogging through Marx Rumpolt’s lovely Ein new Kochbuch (1581) looking for a goose recipe (the problem is a combination of too many goose recipes and my nearly non-existent German). There are 29 recipes (though many are just the barest bones of hints on cooking a goose). It’s maybe the loveliest cookbook I’ve seen [...]
Lecture at Skinner in Boston, The Extraordinary History of Molded Desserts in Georgian England – mmmm Aspic http://bit.ly/7mvxbj
Have ordered the Christmas goose, currently plotting a plum pudding.
This from my lovely mother, culinary inspiration, and Ypocras devotee (who, as you can tell, is significantly more precise with her measurements than I am): Ypocras, Ipocras, or Hippocras, this spiced wine takes its name from the filtering device, a manicum hippocraticum, not because of its healthful properties. We recommend drinking it in abundance anyway [...]
Need a copy of Olaus Magnus’s Description of the Northern Peoples for his 1555 lutefisk recipe.
Solar cooking with Saussure and his hot box (1767) may have to wait until summer http://solarcooking.org/saussure.htm
I have a very understanding family: To make various mixtures with which to stuff every sort of commonly eaten animal, quadraped and fowl. Get four pounds of pork fat that is not rancid and with knives beat it finely together with two pounds of liver of a goat kid…adding in beaten mint, sweet marjoran, burnet [...]