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Culinaire geschiedenis, onderzoek en praktijk

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beef

Salade Russe the Russian Way

Straight to the recipe A recipe from 1866 The choice for this recipe is the result of a lecture I gave at the Museum Hermitage in Amsterdam in October 2014. The lecture was complementary to the exhibition Dining with the Czars, which is open for visitors until April 2015. At the end of my presentation all the guests…

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Filed Under: 19th century, Russia, Lucheon dish, First course, With meat, With fish (pescetarian) Tagged With: salmon, beef, sauerkraut, beets, veal Gepubliceerd op 30 November 2014Laatste wijziging 13 December 2019

Russian stock

Meat stock from the nineteenth century Soup is an important part of the Eastern-European kitchen. In the Gift for young housewives, a Russian cookery book that was first published in 1861, there is a recipe for basic bouillon that can be used for all kinds of soup. The recipes for the soups themselves contain variations…

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Filed Under: Technique, 19th century, Russia, Soup, With meat Tagged With: dill, mushrooms, beef Gepubliceerd op 5 March 2010Laatste wijziging 11 December 2019

‘Gilt poverty’

Straight to the recipe A very simple recipe from ‘the first Dutch television cook’ The information on this page concerns the first decennium of Dutch television. Information on the rather obscure and unique Dutch broadcasting system can be found on wikipedia. There were several member-based broadcasting organizations, each with their own religious or political ideology. Mentioned below…

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Filed Under: 20th century, Netherlands, Main dish, With meat Tagged With: curry, kerrie, rundvlees, beef, cabbage Gepubliceerd op 30 May 2015Laatste wijziging 9 December 2019

Creamy Oxtail Soup

This recipe for creamy oxtail soup is an addition to the recipe for clear oxtail soup. The recipe for the basic oxtail stock that is used in this recipe can also be found there. For 1 litre soup (4 to 5 portions); preparation 20 minutes. 1 liter oxtail stock meat of an oxtail, pulled in threads 40…

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Filed Under: Modern, Soup, With meat Tagged With: lard, beef Gepubliceerd op 27 December 2014Laatste wijziging 9 December 2019

Macaroni Pie

Straight to the recipe This recipe from the cookbook Allied Cookery is a lot like the oven dish from the Dutch Oorlogskookboek (‘War cookbook’): pasta, tomato, cheese, brown crust on top. This macaroni pie contains meat, as opposed to the vegetarian Dutch oven dish. This pie does not originate from the continent where the war was fought and where there…

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Filed Under: 20th century, Canada, United States, Pasta, Main dish, Casserole, With meat Tagged With: tomato, cheese, beef Gepubliceerd op 12 October 2017Laatste wijziging 2 December 2019

La Varenne’s meat stock

This is the first ‘historical’ recipe for stock on my site. This meat stock is taken from Le cuisinier françois by François Pierre la Varenne, from 1651. It is the opening recipe in the book, a real basic recipe. The stock is made with a lot of meat, and all kinds of it: beef, mutton, fowl. From…

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Filed Under: Technique, 17th century, France, Soup, With meat Tagged With: lamb meat, chicken, beef Gepubliceerd op 27 March 2007Laatste wijziging 2 December 2019

Medieval applesauce from England

Greasy! Elsewhere on Coquinaria I have published a recipe for Apple Sauce for Lent. On this page is an English recipe with different versions for meat days and fish days, called apple moys. The Dutch name for apple sauce is appelmoes, so to me (being Dutch) that sounds very familiar. This apple sauce is special…

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Filed Under: Middle Ages, England, Side dish, With meat, Meat nor fish (vegetarian) Tagged With: saffron, ginger, almond, apple, beef Gepubliceerd op 21 December 2006Laatste wijziging 1 December 2019

Beef Stock

Back to the list with recipes for stock and soup You’ll never get a good beef stock without meat and bones. In some supermarkets in the Netherlands you can buy soup packages to make your own stock, but what they provide is a miserable quantity, barely enough for one cup of soup. That’s why so many recipes…

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Filed Under: Traditional, Soup Tagged With: leek, rue, beef Gepubliceerd op 7 January 2006Laatste wijziging 27 November 2019

Medieval Beef Stock

This recipe is not based on a medieval source, there are no separate recipes for medieval stock. Stock was so common, there was no need to write down recipes for that, just as with recipes for baking bread. Often, the stock used in recipes was simply the liquid in which meat was cooked. So here…

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Filed Under: Middle Ages, Soup, With meat Tagged With: beef Gepubliceerd op 21 November 2017Laatste wijziging 27 November 2019

Dutch bitterballen from leftover oxtail meat

With oxtail meat and stock and dried ceps For the family Christmas dinner in 2014 I had prepared an old-fashioned clear oxtail consommé as first course. I ended up with leftover stock and a lot of leftover meat from the oxtail. I froze part of the meat with 3 cups of the stock, and when two months later…

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Filed Under: Traditional, Netherlands, Snack, With meat Tagged With: deep-frying, mushrooms, beef Gepubliceerd op 7 December 2017Laatste wijziging 25 November 2019

Clear Oxtail Soup

Haute cuisine for the Middle Class In my youth we used to eat oxtail soup as the first course of our Christmas dinner. My mother did not really like cooking, so the rest of the year our dinner fare was simple. If she did serve soup, it was prepared from a can or stock cube….

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Filed Under: Traditional, England, Soup, With meat Tagged With: christmas, coriander, beef Gepubliceerd op 27 December 2014Laatste wijziging 25 November 2019

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