Search the Community

Showing results for tags '...with bacon.'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Joining the Crewe & Signing the Articles
    • Pyracy Pub Chat Room
    • Recent Postings
    • The Crow's Nest
    • Pyrate Crewes
  • Re-enactment & Living History
    • Captain Twill
    • The Shipyard
    • Ship's Armory
    • The Way To A Pyrate's Heart
    • Sea Shanties
  • Clear for Action
    • Raids, Boarding Parties & Pyrate Events
    • Fort Taylor Pyrate Invasion
  • The Arts of Pyracy
    • Charts, Art & Wanted Posters
    • The Skull & Quill Society
    • Pyrate Craft
    • The Thieves Market
  • Topics Overboard!
    • Pyrate Pop
    • Real Travel Adventures & Ports O'Call
    • Beyond Pyracy
  • All Hands On Deck
    • Pyracy Pub Status

Calendars

  • Community Calendar

Found 1 result

  1. Spanish Olio

    To make a good Spanish Olio PERIOD: England, 17th century SOURCE: The Accomplish'd Lady's Delight In Preserving, Physick, Beautifying, and Cookery, 1675 DESCRIPTION: A stew of beef, lamb, veal, & poultry with vegetables & herbs Take a Rump of Beef, or some of a Brisket or Buttock, cut it to pieces; a Loyn of Mutton with the Fat taken off, and a fleshy piece of a Leg of Veal, or a Knuckle, a piece of inter-larded Bacon, three or four Onions, or some Garlick, and if you will, a Capon or two, or else three great Tame-Pigeons. First, put into the water the Beef and Bacon, after a while the Mutton, Veal, and Onions, but not the Capon or Pigeons, only so long till they are boyled enough; if you have Garavanza's, put them in at the first, after they have been soaked with Ashes all night in heat, wash them well in warm water; or if you have Cabbage, Roots, Leeks, or whole Onions, put them in time enough to be sufficiently boyled. You may at first put in some Crusts of Bread, or Venison Pye-Crust; it must boyl in all five or six hours gently, like stewing; after it is well boyled, a quarter, or half an hour before you intend to take it, take out a porringer full of Broath, and put to it some Pepper, and five or six Cloves, and a Nutmeg, and some Saffron, and mingle them well in it, then put that into the Pot, and let it boyl, or stew wuth the rest a while, put in a bundle of sweet Herbs, salt must be put in when it is scumm'd. ...bacon.