Georgian Cookery

Course

In Penrith,

£ 280 + VAT

Description

  • Type

    Course

  • Location

    Penrith,

  • Duration

    2 Days

Facilities

Location

Start date

Penrith, (Cumbria)
Historic Food, Wreay Farm, Shap, CA10 3LB,

Start date

On request

Questions & Answers

Add your question

Our advisors and other users will be able to reply to you

Who would you like to address this question to?

Fill in your details to get a reply

We will only publish your name and question

Reviews

Course programme

SATURDAY

10 am - Welcome and Introduction to the Course. We own a very comprehensive library of original Georgian recipe books, so we will start the day by taking a close look at some of the key works of this seminal period in English culinary history.

10.45 -13.00 - Roasting, Boiling and Broiling - the basic skills required by every eighteenth century kitchen maid. We will cook our midday meal on the fire. It will consist of a full sirloin of beef roasted on the spit with a pudding baking in the dripping pan underneath. While the joint roasts, we will be boiling a quaking pudding over the fire.

13.00 - 14.00 - Lunch

14.00 - 15.30 - Early Georgian Court Cookery Techniques - Cullis, ragoos and garnishes. Highly flavoured meat concentrates called cullises (from the French coulis) were essential to the court style of cookery. We will learn to make a cullis and then use it to flavour a ragoo of sweetbreads, which in turn will be used to garnish the main dish of our evening meal - ducks à la braize.

15.30 - 15.45 - Tea

15.45 - 17.00 - Braizes and Daubes. We will learn the technique of larding meat and prepare some wild mallard for braizing, which involves cooking the birds in a braizing pan with hot charcoal placed on its lid as well as fire below.

17.00 - 20.00 - Free

20.00 - Historic Dinner at Wreay Farm

SUNDAY

10.00 - 13.00 - Raised Pies. We will learn the technique of making hot water crust and master the difficult art of raising and ornamenting a large pie.

10.45 - 13.00 -Baked Georgian Puddings. We will make a quince pudding and a tort du moy from Martha Bradley's The British Housewife of 1758, learning how to make a 'collar' of puff paste to contain the pudding mix.

13.00 - 14.00 - Lunch

14.00 - 17.00 Syllabubs and Trifles - the whole afternoon will be devoted to learning how to make these wonderful dairy foods using some remarkable eighteenth century kitchen aids.

Additional information

Payment options: We require a deposit of £100 with your booking.

Georgian Cookery

£ 280 + VAT