Bellows

Bellows are an important tool when it comes to cooking with charcoal. Charcoal’s temperature, unlike firewood, is regulated more by how much air it has, rather than how much charcoal is on the pile.

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Quince Marmalade – Le Menagier De Paris

TO MAKE QUINCE MARMALADE, take quinces and peel them, then cut in quarters and take out the eye[114] and the seeds, then cook them in good red wine and then strain through a strainer: then take honey and boil it for a long time and skim it, then put your quinces in it and stir thoroughly, and keep boiling until the honey is reduced by half; then throw in powdered hippocras, and stir till cold, then divide into portions and keep it.

Le Menagier de Paris Online

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Lamb Haricot – Le Menagier de Paris

HARICOT of MUTTON. Cut it into small pieces, then bring it just to the boil, then fry in bacon grease, and fry with onions chopped small and cooked, and mix in beef stock, and add mace, parsley, hyssop and sage, and put it on to boil together.

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Making coad for shoe making

Firstly, what is coad? Coad, also known as shoemaker’s wax, is a mix of beeswax and resin, and acts as a glue when sewing leather together, helping to ensure that if one stitch is cut, the entire shoe won’t fall apart.

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Dying with Indigo – success!

Originally posted to the forum by Richard

 

So today (June 2012), after much talk, I finally made my first attempt at indigo dyeing! Huzzar! While I did manage to make some blue linen, the colour achieved was not up to the standard I was expecting, and I have a number of ideas as to what might have gone wrong. But I’ll get to those later.

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