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The Accomplisht Cook
''The Accomplisht Cook'' is an English cookery book published by the professional cook Robert May in 1660, and the first to group recipes logically into 24 sections. It was much the largest cookery book in England up to that time, providing numerous recipes for boiling, roasting, and frying meat, and others for salads, puddings, sauces, and baking. Eight of the sections are devoted to fish, with separate sections for carp, pike, salmon, sturgeon, and shellfish. Another section covers only eggs; and the next only artichokes. The book was one of the few cookery books published during the Commonwealth of Oliver Cromwell, and free of the plagiarism common at its time. It made early use of two ingredients brought to Europe from the Americas, the potato and the turkey. Context Robert May was from the age of ten a cook, working for aristocratic Roman Catholic and royalist employers beginning with Lady Dormer. She sent him to study cooking for five years in France, after which h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Robert May (chef)
Robert May (1588 – in or after 1664) was an English professional chef who trained in France and worked in England. He is best known for writing and publishing the 1660 cookbook ''The Accomplisht Cook''. It was the first major book of English recipes, and contains instructions for many soups and broths, as well as recipes for both sweet and savoury pies. Background May was born in Wing, Buckinghamshire to Edwarde and Joan Mayes in 1588, however he was not baptised until 2 April 1592. His father worked at Ascott Park as the chief cook to the Dormer family. At age ten, May was sent to Paris by Lady Dormer—where he trained for five years to become a chef. Following his training, he served his apprenticeship in London, working for Arthur Hollinsworth (cook to the Grocer's Hall and Star Chamber). After his apprenticeship, May returned to Wing and became one of the five cooks reporting to his father at Ascott Park. In the mid-1630s Sir Anthony Browne employed May to be the chef at ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roasting
Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Meats and vegetables prepared in this way are described as "roasted", e.g., roasted chicken or roasted squash. Methods For roasting, the food may be placed on a rack, in a roasting pan or, to ensure even application of heat, may be rotated on a spit or rotisserie. If a pan is used, the juice can be retained for use in gravy, Yorkshire pudding, etc. During oven roasting, hot air circulates around the meat, cooking al ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bittern
Bitterns are birds belonging to the subfamily Botaurinae of the heron family Ardeidae. Bitterns tend to be shorter-necked and more secretive than other members of the family. They were called ''hæferblæte'' in Old English; the word "bittern" came to English from Old French ''butor'', itself from Gallo-Roman ''butitaurus'', a compound of Latin ''būtiō'' (buzzard) and ''taurus'' (bull). Bitterns usually frequent reed beds and similar marshy areas and feed on amphibians, reptiles, insects, and fish. Bitterns, like herons, egrets, and pelicans, fly with their necks retracted, unlike the similar storks, ibises, and spoonbill Spoonbills are a genus, ''Platalea'', of large, long-legged wading birds. The spoonbills have a global distribution, being found on every continent except Antarctica. The genus name ''Platalea'' derives from Ancient Greek and means "broad", refe ...s, which fly with necks outstretched. Species There are currently 14 species divided into three genera ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Galliformes
Galliformes is an order of heavy-bodied ground-feeding birds that includes turkeys, chickens, quail, and other landfowl. Gallinaceous birds, as they are called, are important in their ecosystems as seed dispersers and predators, and are often reared by humans for their meat and eggs, or hunted as game birds. The order contains about 290 species, inhabiting every continent except Antarctica, and divided into five families: Phasianidae (including chicken, quail, partridges, pheasants, turkeys, peafowl (peacocks) and grouse), Odontophoridae (New World quail), Numididae (guinea fowl), Cracidae (including chachalacas and curassows), and Megapodiidae (incubator birds like malleefowl and brush-turkeys). They adapt to most environments except for innermost deserts and perpetual ice. Many gallinaceous species are skilled runners and escape predators by running rather than flying. Males of most species are more colorful than the females, with often elaborate courtship behaviors t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
European Fallow Deer
The European fallow deer (''Dama dama''), also known as the common fallow deer or simply fallow deer, is a species of ruminant mammal belonging to the family Cervidae. It is historically native to Turkey and possibly the Italian Peninsula, Balkan Peninsula, and the island of Rhodes in Europe. Prehistorically native to and introduced into a larger portion of Europe, it has also been introduced to other regions in the world. Taxonomy Some taxonomists include the rarer Persian fallow deer as a subspecies (''D. d. mesopotamica''), with both species being grouped together as the fallow deer, while others treat it as a different species (''D. mesopotamica''). The white-tailed deer (''Odocoileus virginianus'') was once classified as ''Dama virginiana'' and the mule deer or black-tailed deer (''Odocoileus hemionus'') as ''Dama hemionus''; they were given a separate genus in the 19th century. Description The male fallow deer is known as a buck, the female is a doe, and the young ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Deer
The red deer (''Cervus elaphus'') is one of the largest deer species. A male red deer is called a stag or hart, and a female is called a hind. The red deer inhabits most of Europe, the Caucasus Mountains region, Anatolia, Iran, and parts of western Asia. It also inhabits the Atlas Mountains of Northern Africa; its early ancestors are thought to have crossed over to Morocco, then to Algeria, Libya and Tunisia via the Strait of Gibraltar, becoming the only species of true deer (Cervidae) to inhabit Africa. Red deer have been introduced to other areas, including Australia, New Zealand, the United States, Canada, Peru, Uruguay, Chile and Argentina. In many parts of the world, the meat (venison) from red deer is used as a food source. Red deer are ruminants, characterized by a four-chambered stomach. Genetics, Genetic evidence indicates that the red deer, as traditionally defined, is a species group, rather than a single species, though exactly how many species the group includes rem ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mace (spice)
Nutmeg is the seed or ground spice of several species of the genus ''Myristica''. ''Myristica fragrans'' (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, and mace, from the seed covering. It is also a commercial source of an essential oil and nutmeg butter. Conifers of the genus ''Torreya'', commonly known as the nutmeg yews, have edible seeds of similar appearance, but are not closely related to ''Myristica fragrans'', and are not used as a spice. Indonesia is the main producer of nutmeg and mace. If consumed in amounts exceeding its typical use as a spice, nutmeg powder may produce allergic reactions, cause contact dermatitis, or have psychoactive effects. Although used in traditional medicine for treating various disorders, nutmeg has no scientifically confirmed medicinal value. Common nutmeg Nutmeg is the spice made by grinding the seed of the fragrant nutmeg tree (''Myristica fragrans' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cloves
Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice, flavoring or fragrance in consumer products, such as toothpaste, soaps, or cosmetics. Cloves are available throughout the year owing to different harvest seasons across various countries. Etymology The word ''clove'', first used in English in the 15th century, derives via Middle English ''clow of gilofer'', Anglo-French ''clowes de gilofre'' and Old French ''clou de girofle'', from the Latin word ''clavus'' "nail". The related English word ''gillyflower'', originally meaning "clove", derives via said Old French ''girofle'' and Latin ''caryophyllon'', from the Greek ''karyophyllon'' "clove", literally "nut leaf". Botanical features The clove tree is an evergreen that grows up to tall, with large leaves and crimson flowers grouped in terminal clusters. The flower buds initially ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nutmeg
Nutmeg is the seed or ground spice of several species of the genus ''Myristica''. ''Myristica fragrans'' (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, and mace, from the seed covering. It is also a commercial source of an essential oil and nutmeg butter. Conifers of the genus ''Torreya'', commonly known as the nutmeg yews, have edible seeds of similar appearance, but are not closely related to ''Myristica fragrans'', and are not used as a spice. Indonesia is the main producer of nutmeg and mace. If consumed in amounts exceeding its typical use as a spice, nutmeg powder may produce allergic reactions, cause contact dermatitis, or have psychoactive effects. Although used in traditional medicine for treating various disorders, nutmeg has no scientifically confirmed medicinal value. Common nutmeg Nutmeg is the spice made by grinding the seed of the fragrant nutmeg tree (''Myristica fragra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Pudding
Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla and raisins. Variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as sugar. Such desserts are found on many continents, especially Asia where rice is a staple. Some variants are thickened only with the rice starch; others include eggs, making them a kind of custard. Rice pudding around the world Rice puddings are found in nearly every area of the world. Recipes can greatly vary even within a single country. The dessert can be boiled or baked. Different types of pudding vary depending on preparation methods and the selected ingredients. The following ingredients are usually found in rice puddings: * rice; white rice (usually short-grain, but can also be long-grain, broken rice, basmati, or jasmine rice), brown rice, or black rice * milk (whole milk, coconut milk, cream or evaporated) * spices (cardam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haggis
Haggis ( gd, taigeis) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though now an artificial casing is often used instead. According to the 2001 English edition of the ''Larousse Gastronomique'': "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour". It is believed that food similar to haggis—perishable offal quickly cooked inside an animal's stomach, all conveniently available after a hunt—was eaten from ancient times. Although the name "hagws" or "hagese" was first recorded in England c. 1430, the dish is considered traditionally of Scottish origin. It is even the national dish, as a result of Scots poet Robert Burns' poem "Address to a Haggis" of 1786. Haggis is traditionally served with "neeps and tatties", boiled and mashed separately, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Pudding
, type = , course = , place_of_origin = Great Britain and Ireland , region =England, Ireland, Scotland , associated_cuisine = United Kingdom and Ireland , creator = , year = , mintime = , maxtime = , served = Hot, occasionally cold , main_ingredient = Pork blood, fat, oats, or barley , minor_ingredient = Mint, thyme, marjoram, spices , variations = Drisheen, Sneem Black Pudding, Stornoway black pudding , serving_size = 100 g , calories = , calories_ref = , protein = , fat = , carbohydrate = , glycemic_index = , similar_dish = , , other = Black pudding is a distinct regional type of blood sausage originating in the United Kingdom and Ireland. It is made from pork or beef blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats, or barley groats. The high proportion of cereal, along with the use of certain herbs such as pennyroyal, serves to distinguish black pudding from blood sausages eaten in other parts of the world.J ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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