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@nelson_jpg: Кирилл импакт #GenshinImpact тгк: Камила на кухне

nelson
nelson
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Region: GB
Sunday 06 September 2026 10:53:28 GMT
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Comments

kilecchka
Килька :
Кост я так понимаю больше чем мне лет?
2026-09-06 20:52:59
182
speechdefects
e-shuushuu.net :
ну с костом в номер телефона действительно разницы нету
2026-09-06 11:04:48
505
heyheyheygivemerest
𓆝 𓆟 𓆞 𓆝 𓆟 :
урон курсивом
2026-09-07 11:21:57
23
digital__circus__
Балалайка :
Изи
2026-09-15 22:48:48
0
pribezhal_k_burgery2009
жрун2009 :
ультроколяска
2026-09-14 14:32:17
2
electro_shrimp
alycha :
когда понравился цвет циферок:
2026-09-06 11:40:40
170
pucunchikluchsii
селедка :
тру f2p
2026-09-06 11:22:44
74
k1ko04
kiko :
Кост больле чем мне лет ☠️☠️☠️☠️☠️
2026-09-07 06:55:36
11
pisunok232
イリヤ :
норм тима будет одетта,мидзуки,инеффа, сахароза
2026-09-07 15:58:17
0
rakka6935
{+Rakka+} :
я тем же отрядом шахматы прохожу (Кирилл единственный прокачанный ДД, а Одетта единственный прокачанный крио)
2026-09-08 00:37:00
2
m0rta13
محبوب. :
в театр взяла инеффу у друга, в итоге какой-то акт был закрыт биной, инеффой, николь и одеттой сказать честно: мне понравилось, но ради этого не хочу выбивать инеффу ;(
2026-09-09 04:23:23
1
katsu_hoyo
— 𑣲𝙆𝙖𝙩𝙨𝙪.hoyo🇫🇮🩰𖹭 :
на глазах
2026-09-06 10:57:41
1
sparcalz_48
медвежонок гость чудик :
думаю часке такой отряд делать. Инеффа, Клумба, ну и пока что гг, Одетту скипнула
2026-09-06 18:20:07
1
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Yep!!! You read that correctly. Tudor England really did have a dish called Farts of Portingale, and the recipe appears in The Good Huswife’s Handmaide for the Kitchin. “Portingale” simply meant Portuguese. These little mutton balls are seasoned with cloves, mace, pepper, dates and currants, then simmered in beef broth. I followed the original recipe, with one modern addition inspired by @Max Miller turning some of that cooking liquid into a little gravy. I made a roux with 25g butter and 25g flour, then gradually whisked in around 250ml of the cooking broth. I seasoned it with salt, pepper and a little Worcestershire sauce. The Worcestershire is very much my own modern addition.... because IT NEEDS FLAVOUR For the Farts (lol) 500g minced lamb or mutton @Waitrose & Partners 4 dates, finely chopped 40g currants ½ tsp ground cloves ½ tsp ground mace ½ tsp black pepper Salt Beef stock, enough to simmer Mix everything together and blend in a food processor until relatively smoot. Then, shape into small balls. Bring the beef stock to a gentle simmer, add the meatballs and cook until cooked through. For the gravy, remove the Farts and keep the cooking liquid. Make a roux with the butter and flour, then gradually whisk in the broth until smooth and thickened. Season with salt and pepper and add a small splash of Worcestershire sauce. Serve with plenty of gravy. Source: The Good Huswife’s Handmaide for the Kitchin, late 16th century. The original specifies mutton, cloves, mace, pepper, salt, dates and currants, cooked in beef broth. . . . #foodhistory #englishfood #tudorfood #meatballs #historyserved
Yep!!! You read that correctly. Tudor England really did have a dish called Farts of Portingale, and the recipe appears in The Good Huswife’s Handmaide for the Kitchin. “Portingale” simply meant Portuguese. These little mutton balls are seasoned with cloves, mace, pepper, dates and currants, then simmered in beef broth. I followed the original recipe, with one modern addition inspired by @Max Miller turning some of that cooking liquid into a little gravy. I made a roux with 25g butter and 25g flour, then gradually whisked in around 250ml of the cooking broth. I seasoned it with salt, pepper and a little Worcestershire sauce. The Worcestershire is very much my own modern addition.... because IT NEEDS FLAVOUR For the Farts (lol) 500g minced lamb or mutton @Waitrose & Partners 4 dates, finely chopped 40g currants ½ tsp ground cloves ½ tsp ground mace ½ tsp black pepper Salt Beef stock, enough to simmer Mix everything together and blend in a food processor until relatively smoot. Then, shape into small balls. Bring the beef stock to a gentle simmer, add the meatballs and cook until cooked through. For the gravy, remove the Farts and keep the cooking liquid. Make a roux with the butter and flour, then gradually whisk in the broth until smooth and thickened. Season with salt and pepper and add a small splash of Worcestershire sauce. Serve with plenty of gravy. Source: The Good Huswife’s Handmaide for the Kitchin, late 16th century. The original specifies mutton, cloves, mace, pepper, salt, dates and currants, cooked in beef broth. . . . #foodhistory #englishfood #tudorfood #meatballs #historyserved

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