1 gammon rasher 1 in. thick;
1/2 lb. dried apricots;
pepper;
1 oz. sultanas;
6 potatoes;
a little gravy.
Lightly brown the rasher on both sides in a frying-pan. Lay in a large pie-dish. Place apricots – which have been in water 12 hours previously – on top. Sprinkle a little pepper over, add the sultanas, pour a little gravy over, cover with sliced potatoes. Put a piece of greaseproof paper over all abd bake in a moderate oven for 1 hour. Serve hot.
This is a veru excellent and savoury dish. Take 2 lbs. of lean beef, fillet or any other juicy part, 2 lbs. of potatoes, and 1 lb. of Spanish onions, seasoning, butter, stock and claret as below. Cut the meat into thick pieces of 2 in. squre, parboil the potatoes, and slice thickly, slice the onions and fry a yellow colour in butter for 10 minutes or so; then put all into a jar, with onions top and bottom. together with the butter they were cooked in; add pepper but no salt, add a pint of stock and a glass of claret. Tie down with greased paper, and cover the jar with the lid.
Cook in a gentle oven, setting the jar in a pan with the hot water half the depth of the jar, the contents of which must not reach boiling-point. In 2 to 3 hours the meat will be tender; then add salt to taste (nothing else, unless more pepper is nedded) and serve in a hot, deep dish. If the meat is dookes slowly enough, there will be plenty of gravy.
1/2 lb. cold meat;
1 thick slice stale bread;
1/4 pint gravy or milk;
salt;
1/4 lb. mashed potatoes;
1 teaspoonful chopped onion;
brownes breadcrumbs;
pepper.
Break the bread into small pieces, soak them in the gravy or milk, beat out all the lumps with a fork, and add the finely-chopped meat. Add the potato, onion and salt and pepper to taste, and mix all well together. Grease a basin or mould, coat it thickly with browned breadcrumbs, and pour in the mixture, Press it down firmly with a greased paper, and either stream or bake gently for about 1 hour.
4 lean chops;
1 oz. butter;
8 small potatoes;
4 small onions;
4 tablespoonfuls white bredcrumbs;
4 oz. mushrooms;
1/2 cup white wine;
1/2 cup stock (or 1/2 chicken cube);
1/2 cup thick cream;
little thyme, parsley, bay leaf;
sprig of lovage (or bunch celery tops).
Trim chops, fry gently in butter. Take out and put into the fat the potatoes, cut in half, the whole onions and the chooped mushrooms. Cook for 5 minutes. Remove the vegetables and drain off any fat, add wine, stock, bredcrumbs nd cream. Add seasoning and stir well, add chopped herbs and the bay leaf, put back the vegetables with the chops, cover the pan closely and simmer until meat is tender. Remove bay leaf. Garnish with chopped parsley. Serve hot.
Take a piece of prepared tripe large enough to fold over. Make a stuffing of onions (boil these first), breadcrumbs, pepper, salt and herbs.
Spread thick layer fo this in half the tripe, fold the other piece on to it and sew the edges together. Place in a greased tin with a few slices of bacon on tio. Bake for 1 hour. Pour over a good brown gravy.
1/2 lb. flour;
1/2 lb steak;
1/4 lb. butter;
2 medium-sized potatoes;
1 small onion;
salt and pepper;
a little cold water.
Rub the fat into the flour, add the salt and mix into a stiff dough with the water. Divide into two parts and roll each piece out thinly into a round. Season the chopped potatoes, onion and sliced meat, mix and place a layer on one half of each piece of pastry. Fold over the other half and pinch together. Bake in a oven for 1/2 hour. For 2 persons.
8 ozs. self-raising flour;
2 or 3 ozs. fat;
pinch of salt;
water to mix.
Filling:
1/2 lb corned beef;
2 tablespoonfuls beaten eggs;
2 large tomatoes;
pepper and salt to taste.
Rub fat into flour with pinch of salt and mix to a firm paste with water. Rool out and line a tin or dish, leaving safficient paste for the crust.
Cover the pastry in the tin with corned beef, then slices of tomato. Beat the egg, add seasoning and pour over beef and tomato. Cover with the remaining pastry and brush over with a little of the eeg. Bake quickly for 15 minutis, then at a lower temperatyre for 10 minutes.
8 ozs. corned beef;
4 ozs. large or haricot beans (soaked overnight);
2 dessertspoonfuls pearl barley;
1 beef cube (crushed);
2 onions, cut small;
1 carrot thinly sliced;
2 oza. turnip or swede cut into 1-in. cubes;
1/2 bay leaf (optional);
salt and pepper to taste, preferably gravy salt.
Rinse the beans and place in pan along with all the other items except the corned beef. Well cover them with heated stock or boiling water, and boil slowly until the beans are cooked, stirring occasionally. Then add the beef cut into small pieces, and thickrn the hash with a little flour; heat through.
This recipe can be varied by adding soaked peas in place of beans and pearl barley, and using dried mint fo dlavour in place of bay leaf. The following vegetables boiled or steamed together make an anusual bur tasty accompaniment to the above-mentoned disdes: 1 medium-sized onion, 2 carrots, 1/2 a small swede or 2 turnips, all sliced small, put in a pan with 4 large potatoes left whole. When cooked, drain well and dry a little, add seasoning to taste and a little butter, and mash well together. For 4 persons.
1 cupful flour;
salt and pepper to taste;
3/4 cupful milk;
corned beef;
1 teaspoonful baking powdel;
1 egg;
1/2 teaspoonful mustard.
Mix, flour, baking powder, pepper and salt together. Mix mustard into milk. Beat up eggs, add to milk, and mix to a smooth batter with dry ingredients.
Cut meat into sliced, dip into batter, and fry in hot fat.
Chine;
parstey;
leeks (or chives);
marjoram;
mace;
salt.
Soak the chine one night in qater, having first weighed it. Wipe dry, then cut well into the bone, across both sides. Mix up stuffing made of the other ingredients, press it well into each split: tie in a clean cloth and boil, alowimg 1/2 hour for the first pound and 1/4 hour for the each other pound.
This was always prepared for suppers, and was called “the sheep-shearing chine” . It was taken from the back of a big fat pig.