The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee
About ...



Kickshaw

Accompaniments
Historic

A term used from the 16th to 19th Centuries to indicate any 'fancy' accompaniment dish.

Shakespeare's Henry IV has; "A joynt of Mutton, and any pretty little tinie Kick-shawes."



Original Receipt in 'The Queene-Like Closet' (1672) by Hannah Woolley (Wooley 1672)

184. To make Kickshaws, to bake or fry in what shape you please. Take some Puff-paste and roul it thin, if you have Moulds work it upon them with preserved Pippins, and so close them, and fry or bake them, but when you have closed them you must dip them in the yolks of Eggs, and that will keep all in; fill some with Goosberries, Rasberries, Curd, Marrow, Sweet-breads, Lambs Stones, Kidney of Veal, or any other thing what you like best, either of them being seasoned before you put them in according to your mind, and when they are baked or fryed, strew Sugar on them, and serve them in.





Sitemap - This page updated 01/05/2017 - Copyright © Glyn Hughes 2017


  BUILT WITH WHIMBERRY  

matrixstats