C is for... Cabbage!

A Cabbidge independent (1728)

Cutt your cabbidge in severall pieces wash and pick them clean, put them into a fair Pipkin with water, a pound of Butter, Salt, Ginger, a little beaten pepper, a few whole cloves, a bunch of Thyme, Let it boyle three hours, or more, then dish it upon Sippetts. - This is a Dish of itself.

B is for... Broth (& Beef)!

Broth come la Francois (c.1728)

Take a piece of Beef, the rump part of a loin of mutten, and a little piece of veal; boyle them well in water, not too much; Strain it, and put the broth into an earthen pipkin and put to it a dosen or two of young pidgeons cut in halfs, the sweetbreads or palates of veal, being soaked very white; boyle these in the strong broth put it also lambstones and cocks combs, to as as much of the broth as will a little more than cover them, and boyle them & when these are allmost enough, put in the gravy of two leggs of mutton, or such like quantity of good gravy, the juice of a lemon or two, the brawn of a Capon or Partridge, that hath been boyled; some dryed toasts of a two penny loaf. Lay in a great dish upon them the pidgeons, sweetbreads &c. with broth enough to near fill the dish and so serve it to table.

A is for... Artichokes!

Artechoke bottoms (pickled) c.1728

Take Artechokes before they are full grown, pare them round, cutt off the leafs, chokes, & strings and boyle them, not too tender; drain them, and let them be cold; cutt some of them in Square pieces, and leave others whole, Boyle ye pickle of Vinegar, Cloves, Mace, whole pepper, and a little salt, let it boyle well, and then pour it hott aupon them; boyle the Pickle every day for three days, pouring it hot upon them every time; putt them into Potts, tye Covers over them close, and so they will keep well - elce not. 

Basil Besler (1561-1629), Artichoke, 1613

Introducing... The Friday Feasts Alphabet Challenge.

Wow. It has certainly been a while!

I have been meaning to dust off this blog for quite some time, and thankfully, the wonderful folks of the Twittersphere have inspired me to get back to enjoying the actual recipes that I have come to spend so much time writing about as part of my research. 

My research has come a loooong, long way since this page first started, and the sources I have come to know and love are truly magical. I cant wait to share some of that with you all.

And with that, I am setting myself a challenge, an alphabet challenge to be precise. Each week, I will make my way through the A-Z of the recipes of Elenor Mundy, and her daughter-in-law, Hester Miller-Mundy of Shipley Hall.

So, keep 'em peeled fellow recipe enthusiasts, 'A is for... Artichokes' will be coming your way soon! 

Shipley Hall

 Source: https://www.heanorhistory.org.uk/v2shipleypostcards.html