Stewed Rabbit 1 rabbit 1 carrot 1 turnip 1 onion celery 1 oz flour Sprig of parsley and thyme Juice of half lemon 1 pt milk small piece of mace Pepper and salt Bread for frying or toasted 1 ½ oz of butter Wash the rabbit well and cut into neat joints. Slice the vegetables … Continue reading »
Stewed Sweetbreads – Recipe quoted from 1840 in Charles Dickens
Stewed Sweetbreads As quoted in the chimes 1840 – Charles Dickens a full list of shop delicacies as written down in Mrs Chicken Storker shop: 1 or 2 sweetbreads Rasher of Bacon ½ pt stock ½ pint milk 1 oz butter ¾ oz flour small piece of mace Lemon juice Spray of Parsley Salt and … Continue reading »
Stewed Tripe & Onions – What is Tripe?
Stewed Tripe and Onions 1 1b tripe – ask butcher to prepare for you 2 Large onions ½ pint water ½ pint milk 1 oz butter 1 oz cornflour salt and pepper to taste Peel the onions and slice thinly in rings, add to saucepan with the water, bring to the boil, then drain … Continue reading »
Oh I Love This Pudding! Bakewell Tart
Bakewell Tart 8 ozs. Short crust pastry Jam – use lemon curd as an alternative ½ 1b butter ¼ 1b sugar 3 yolks of eggs 1 white of egg Almond essence – or to make special add Amaretto liquer. 1 – 2 ozs. Ground almonds Method Line a greased sandwich tin with the pastry. … Continue reading »
Remember This? Semolina Pudding
Cooking time 5-15 mins Serves 4 4 ½tbs semolina 2 tbs sugar 1 ½ pt milk pinch of salt cinnamon if liked Mix the semolina, sugar, and salt with a little of the cold milk. Boil the rest and pour it on to the blended mixture. Return to the pan and stir until it boils. … Continue reading »
Make Your Own Pickled Onions
Pickled Onions 3 pts onions. Spiced vinegar. Brine. Method: Peel the onions, and put to soak in brine and make sure they are all covered. The brine should be 1 tablespoon of salt to every pint of water. Soak for 24 hrs. Drain the onions. Pack the onions neatly into jars Pour cold spiced vinegar … Continue reading »
How to Brine – Brine meat, fish, vegetables fruits – Preserving food the old fashioned way
Brining foods in a saltwater mixture before you cook them adds flavor, tenderness, and reduces cooking times. Brining meats is an age-old process of food preservation. Heavy concentrations of salt preserved meats were taken on long ocean voyages and military campaigns before the advent of refrigeration. Today, brining has a new purpose. By using smaller … Continue reading »
Home Made Spiced Vinegar
Spiced Vinegar Put all the spices into a saucepan with the vinegar. Allow to simmer very slowly for 20 mins. You can omit the horseradish if you do not like spicy food. Pin Me
Home Made Retro Tomato Sauce
6 1bs tomatoes. ¾ oz. salt. ½ ib. sugar. ¼ oz. paprika pepper. ½ pt. spiced vingar. This recipe always reminds me of the film with Doris Day and Rock Hudson – Pillow Talk. As a variation you can also add chillies to this recipe to make it more spicy. This is a great way … Continue reading »
High Tea? The Best Cucumber Sandwiches
The traditional cucumber sandwich is composed of paper-thin slices of cucumber placed between two thin slices of crustless, lightly buttered white (or wheat in some cases) bread. As the thinness of the bread is a point of pride in the kitchen, a dense-textured white Pullman loaf is cut with a wide-bladed knife, which guides the … Continue reading »
