How to Make Soup - The Victorian Way

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How to Cook Turkey - The Victorian Way

Join Mrs Crocombe as she prepares a side dish for Lord and Lady Braybrooke's Christmas dinner at Audley End House. INGREDIENTS 1 whole turkey (deboned) 2 sticks of celery 2 carrots 4-5 pints of water 115g sausage meat 115g chopped suet/butter 60g apple 25g ground almonds 115g pistachio nuts 1tsp coriander ½ tsp ground allspice 1 lemon 2 eggs METHOD Start by making your stuffing. Combine your suet/butter, apple, almonds, chopped pistachios, coriander, allspice and sausage meat. Then add some lemon juice and the eggs. Now you can stuff your turkey. Once it's full, you can sew up the bird to hold everything in place. Wrap it in brown paper, then cover tightly with muslin cloth. Tie everything together with some string. Add your bird to a pan and cover with water. You'll need to boil for at least an hour and a half, but larger birds make take longer. Once your turkey is cooked and cooled, remove the wrapping and string. You can then decorate with some mayonnaise with a small amount of gelatin added. Add some pickled walnuts to some hatelets or skewers and adorn with parsley. Discover more Victorian recipes: https://goo.gl/HHcd4v SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 VISIT OUR BLOG: https://goo.gl/DumtLo LIKE US ON FACEBOOK: https://goo.gl/Un5F2X FOLLOW US ON TWITTER: https://goo.gl/p1EoGh FOLLOW US ON INSTAGRAM: https://goo.gl/PFzmY5

Getting dressed in the 18th century - working woman

A working woman gets dressed in the fashion of 18th century. From the makers of this video for the Lady Lever Art Gallery in Liverpool: https://youtu.be/UpnwWP3fOSA We have also been commissioned to produce a video on how a man dressed in the 18th century. http://www.periodcostume.co.uk/getting-dressed-in-the-18th-century-working-woman/ Thanks to support from https://www.loveniplaw.co.uk/ Director/Cinematographer: Nick Loven https://www.instagram.com/crowseyeproductions/ https://www.flickr.com/gp/54875660@N06/83a22H Producer/Costumier: Pauline Loven https://www.instagram.com/periodwardrobe/ Production Assistant: Lilli Stoddart Woman: Liv Free https://www.instagram.com/thelivfree/ Voice-over: Martha Milne https://www.instagram.com/machinequilter/ Location: Friends Meeting House, Brant Broughton Carpentry: Peter Halse Pottery: Andrew MacDonald of the Pot Shop, Lincoln https://www.facebook.com/potshop1/ Bed Quilt: Martha and Emily Milne Cockerel: Hughie Special thanks to the Friends for permission to use the Meeting House and to Wendy Gwatkin in particular, for all her support at the Meeting House and the loan of antique furniture too! Many thanks to John O’Boyle for allowing us to record his cockerel Hughie!

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Hobo Stew and Corn Bread

http://www.selfrelianceoutfitters.com http://astore.amazon.com/davecante-20 Dave Canterbury, David Canterbury, The Pathfinder School,Bush Craft ,Survival skills, Historical Lore, Primitive Skills, Archery, Hunting, Trapping, Fishing, Navigation, Knives, Axes, Fire, Water, Shelter, Search and Rescue

Mrs Crocombe is making a light soup using rhubarb from the kitchen garden at Audley End House.

INGREDIENTS
6 stalks of rhubarb
1 litre veal or beef stock
1 small onion
2 thin slices of bread, plus extra for croutons
Salt and pepper

METHOD
Take half a dozen sticks of fine young rhubarb, peel them, and cut them into short lengths.

Throw the rhubarb into a quart of good veal or beef stock and add a moderate sized onion, two thin slices of bread, and a little salt and pepper.

Let the liquor boil, remove the scum as it rises, and simmer the soup until the fruit is quite tender - around 30 minutes.

Strain it, and serve with toasted sippets.

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