How To make Colonial Goose
5 lb Lamb leg
FOR STUFFING:
4 oz Dried apricots
4 oz Fresh white breadcrumbs
1 oz Butter
1 tb Clear honey
2 oz Onion, chopped
1/4 ts Dried thyme
1/4 ts Salt
Pepper 1 md Egg, beaten
FOR MARINADE:
1/2 lb Old carrots, sliced
6 oz Onions, sliced
1 Bayleaf
3 Parsley stalks, crushed
5 fl Red wine
24 hours beforehand, make the stuffing. Chop the
apricot coarsely, mix with breadcrumbs and chopped onions. Melt the butter, pour over, add honey, salt, pepper and thyme. Mix well together, then mix in beaten egg. Make marinade by mixing all the ingredients together. Bone or have boned the lamb. (Tunnel bone for stuffing). Stuff the cavity loosely. Sew up the opening. Put lamb in a polythene bag long enough to hold it comfortably. Add bones. Pour over the marinade, tie the top with a bag seal, sucking out excess air. Stand in a bowl (to catch leaks). Marinade overnight, turning from time to time. Preheat oven to 350?F (Mk 4). Remove lamb from marinade and dry well. Drain marinade and fry vegetables in roasting pan very briefly. Place lamb on top and roast 25 mins/lb oven ready weight. Baste frequently with marinade while cooking. Meanwhile make a little lamb stock from bones. When done, take out of oven, Remove strings from joint and leave to rest 15 mins while making the gravy, then carve crosswise. For the gravy, remove vegetables from roasting tin, pour off roasting juices, leaving 2 tbs fat in pan. Fry 2 tbs flour in this, return aqueous part of roasting juices and remaining marinade. Add lamb stock if needed. Season to taste.
How To make Colonial Goose's Videos
Historically Accurate Thanksgiving Dinner – Colonial Cooking (Weird Food)
Happy Thanksgiving! At the first Thanksgiving with the Pilgrims and Native Americans in 1621, some strange things were eaten. Eel soup and moss jelly are a few foods that we recreate in this video. And no, cranberry sauce, pumpkin pie and potatoes were not eaten by the Pilgrims at the time.
Some of the Sources and Recipes:
• Asbury Methodist Episcopal Church. The Puritan Cook-Book. Union and Advertiser Press, 1898.
• “First Thanksgiving Meal.” History.com, A&E Television Networks, 18 Nov. 2011, history.com/topics/thanksgiving/first-thanksgiving-meal#section_5.
• Glasse, Hannah. The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing of the Kind Yet Published ... to Which Are Added, One Hundred and Fifty New and Useful Receipts, and a Copious Index. 1747.
• Kavasch, E. Barrie. Native Harvests: Recipes and Botanicals of the American Indian. Vintage Books, 1979.
#thanksgiving #cooking #history
Caribbean Cooking In The 18th Century - Pepperpot from the 1700's
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The Poor Man's Christmas Feast
This episode looks into the food that was available to poor folks for Christmas. There were so many different customs for this time of year, with folks celebrating and others choosing to abstain. We cover the five types of celebration and the folks who were taking part.
Merry Christmas.
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Roast Beef
Roast Goose
Plum Pudding
Mincemeat
Journey of the Journey Cake - Any Grain Will Do - 18th Century Cooking
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Eggnog: A Christmas History
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LINKS TO INGREDIENTS & EQUIPMENT**
Canon EOS M50 Camera:
Canon EF 50mm Lens:
Whole Nutmeg:
Le Creuset Dutch Oven:
Pokemon Plushie: pokemoncenter.com
LINKS TO SOURCES**
Christmas With the Washingtons by Olive Bailey:
The Writings of George Washington:
Mountvernon.org
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Subtitles: Jose Mendoza
GEORGE WASHINGTON'S EGGNOG
ORIGINAL 18TH CENTURY RECIPE
One quart cream, one quart milk, one dozen tablespoons sugar, one pint brandy, ½ pint rye whiskey, ½ pint Jamaica rum, ¼ pint sherry - mix liquor first, then separate yolks and whites of 12 eggs, add sugar to beaten yolks, mix well. Add milk and cream, slowly beating. Beat whites of eggs until stiff and fold slowly into mixture. Let set in cool place for several days. Taste frequently.
MODERN RECIPE
INGREDIENTS
-1 Quart (950ml) Cream
- 1 Quart (950ml) Whole Milk
- 3/4 Cup (150g) Sugar
- 12 Medium eggs (or 10 large or 8 extra large)
- 2 Cups (475ml) Brandy
- 1 Cup (235ml) Rye Whiskey
- 1 Cup (235ml) Dark Rum
- 1/2 Cup (120ml) Sherry
- 1 Teaspoon Nutmeg (Optional)
METHOD
1. Separate the eggs and beat the yolks until they are a smooth pale yellow. Then slowly add the sugar in while beating on low. Next add the cream and milk while beating and then the liquor and mix until smooth. If you are going to add nutmeg or any other spices, add them now.
2. In a separate bowl, whisk the egg whites until they form stiff peaks. Then fold them into the yolk and cream mixture until there are no streaks. At this point the eggnog is ready to serve, though it is best aged in a cool spot, like the refrigerator, for 4 - 5 days or longer.
PHOTO CREDITS
Kitchen at Mount Vernon: Tim Evanson, CC BY-SA 2.0 via Wikimedia Commons
Posset Pot: Attribution 4.0 International (CC BY 4.0) -
Replica of Ferry Farm: By Aamarcian - Own work, CC BY-SA 4.0,
#tastinghistory #eggnog #christmas #georgewashington
Making Bread With No Yeast In Early America - 18th Century Cooking
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