Georgian recipes

Syllabub

Make your Syllabub of either Cyder or Wine, sweeten it pretty sweet, and grate Nutmeg in, then milk the Milk into the Liqueur; when this is done, pour over the Top half a Pint of Cream

(Hannah Glasse, The Art of Cookery Made Plain and Easy, 1747)

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Syllabub
Syllabub glasses in an eighteenth-century kitchen at Williamsburg, Virginia
Such glasses can also be seen on the dining table of N°1 Royal Crescent, Bath
Photo LGB
[click on the picture to enlarge it]

 

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Anchovies with parmesan cheese:

 

To see an animation demonstrating the recipe, click on the chips.

 

Step 1

GIF - 40.3 kb
Cook

 

To make a nice whet before dinner, or a side dish for a second course...

 

Step 2

GIF - 104.8 kb
Cook
[click on the picture to enlarge it]

 

To make a nice whet before dinner, or a side dish for a second course.

Fry some bits of bread about the length of an anchovy in good oil or butter...

Step 3

GIF - 186.2 kb
Fire

 

To make a nice whet before dinner, or a side dish for a second course.

Fry some bits of bread about the length of an anchovy in good oil or butter...

Step 4

GIF - 59.1 kb
Bread

 

To make a nice whet before dinner, or a side dish for a second course...

Fry some bits of bread about the length of an anchovy in good oil or butter...

...lay the half of an anchovy upon each bit, and strew over them some Parmesan cheese grated fine...

Step 5

GIF - 56.9 kb
Oven
[click on the picture to enlarge it]

 

To make a nice whet before dinner, or a side dish for a second course...

Fry some bits of bread about the length of an anchovy in good oil or butter...

...lay the half of an anchovy upon each bit, and strew over them some Parmesan cheese grated fine...

...and colour them nicely in an oven, or with a salamander...

Step 6

GIF - 45.6 kb
Oven

 

To make a nice whet before dinner, or a side dish for a second course...

Fry some bits of bread about the length of an anchovy in good oil or butter...

...lay the half of an anchovy upon each bit, and strew over them some Parmesan cheese grated fine...

...and colour them nicely in an oven, or with a salamander...

Step 7

GIF - 38.1 kb
Oven

 

To make a nice whet before dinner, or a side dish for a second course...

Fry some bits of bread about the length of an anchovy in good oil or butter...

...lay the half of an anchovy upon each bit, and strew over them some Parmesan cheese grated fine...

...and colour them nicely in an oven, or with a salamander...

Step 8

GIF - 76.2 kb
Bread

 

To make a nice whet before dinner, or a side dish for a second course...

Fry some bits of bread about the length of an anchovy in good oil or butter...

...lay the half of an anchovy upon each bit, and strew over them some Parmesan cheese grated fine...

...and colour them nicely in an oven, or with a salamander...

...squeeze the juice of an orange or lemon, and pile them up in your dish and send to table

 

Step 9

GIF - 16.2 kb
Dish

 

To make a nice whet before dinner, or a side dish for a second course...

Fry some bits of bread about the length of an anchovy in good oil or butter...

...lay the half of an anchovy upon each bit, and strew over them some Parmesan cheese grated fine...

...and colour them nicely in an oven, or with a salamander...

...squeeze the juice of an orange or lemon, and pile them up in your dish and send to table

Step 10

GIF - 852.5 kb
Anchovies with parmesan cheese
[click on the picture to enlarge it]

 

To make a nice whet before dinner, or a side dish for a second course...

Fry some bits of bread about the length of an anchovy in good oil or butter...

...lay the half of an anchovy upon each bit, and strew over them some

Parmesan

Parmesan cheese was a valued commodity: before fleeing from London at the outbreak of the Great Fire (1666), the diarist Samuel Pepys concealed his “Parmizan” in a pit he dug in his garden.

cheese grated fine...

...and colour them nicely in an oven, or with a salamander...

...squeeze the juice of an orange or lemon, and pile them up in your dish and send to table

This seems to be but a trifling thing but I never saw it come whole from the table.

William Verral, The Cook’s Paradise (1759)