This is a very old English recipe used for a spread on toast and a filling for tarts. My mother used it as a filling in layer cakes. Makes about three cups.
Ingredients:
4 large juicy lemons
2 cups sugar
1/2 cup unsalted butter
4 egg yolks, well beaten
V.S.P. Scrub the lemons, grate the rind, cut in halves and squeeze out the juice. Pour the juice into the top of a double boiler, add sugar, butter and grated rind. Cook over medium heat until the sugar dissolves. Pour this mixture over the egg yolks, stirring all the while to prevent curdling. Return the mixture to the pan and continue cooking over gentle heat until the mixture thickens. Put into sterilized jars and seal at once. Cool before serving.
Showing posts with label English. Show all posts
Showing posts with label English. Show all posts
Saturday, September 10, 2011
Sunday, September 4, 2011
Roast Loin of Pork with Nut Butter Recipe
This is a favored way of serving fresh pork in Great Britain. Serve six or seven.
Ingredients:
6 or 8 rib roast of pork
1/2 cup peanut butter
Flour
6 or 8 slices of onion
Salt and pepper
1 cup hot milk
1 T. cornstarch
12 to 16 small white onions
Step 1. The end opposite from the tenderloin is the juiciest cut. Have the butcher saw through the bone of each rib for easier carving.
Step 2. Spread the peanut butter on the meat side of the ribs and sprinkle very lightly with flour. Cover with the onion slices and fasten with toothpicks. Add salt and pepper. Place the roast in a pan, rib side down, and roast in a 375 degree oven for 15 minutes, uncovered, then baste with a little of the hot milk. Cover and roast at 300 degrees for 1-1/4 hours, or 25 minutes per pound.
Step 3. An hour before the roast is done, boil up the small white onions for 3 minutes, drain and place around the roast. Remove the toothpicks.
Step 4. Blend the cornstarch with the remaining milk. When the meat is done, lift it to a hot platter and surround it with the onions. Put the milk into the roasting pan and cook until it has thickened. Thin with a little more hot milk if necessary. Add salt and pepper to taste. Serve hot.
Ingredients:
6 or 8 rib roast of pork
1/2 cup peanut butter
Flour
6 or 8 slices of onion
Salt and pepper
1 cup hot milk
1 T. cornstarch
12 to 16 small white onions
Step 1. The end opposite from the tenderloin is the juiciest cut. Have the butcher saw through the bone of each rib for easier carving.
Step 2. Spread the peanut butter on the meat side of the ribs and sprinkle very lightly with flour. Cover with the onion slices and fasten with toothpicks. Add salt and pepper. Place the roast in a pan, rib side down, and roast in a 375 degree oven for 15 minutes, uncovered, then baste with a little of the hot milk. Cover and roast at 300 degrees for 1-1/4 hours, or 25 minutes per pound.
Step 3. An hour before the roast is done, boil up the small white onions for 3 minutes, drain and place around the roast. Remove the toothpicks.
Step 4. Blend the cornstarch with the remaining milk. When the meat is done, lift it to a hot platter and surround it with the onions. Put the milk into the roasting pan and cook until it has thickened. Thin with a little more hot milk if necessary. Add salt and pepper to taste. Serve hot.
Tuesday, August 23, 2011
Steamed Raisin Pudding Recipe
Ingredients:
1-1/2 cups milk
1-1/2 cups dark raisins, chopped
1-1.2 cups all-purpose flour
2-1/2 t. baking powder
2/3 cup sugar
1/2 t. salt
1 t. ground nutmeg
1/2 t. ground cinnamon
3 eggs
1-1/2 cups fresh bread crumbs
1 cup grated suet
Step 1. In the top of a double boiler, over hot water, heat milk and raisins for 20 minutes. Remove top of double boiler from water, set aside 10 minutes to cool.
Step 2. Meanwhile, sift flour with baking powder, sugar, salt, nutmeg and cinnamon.
Step 3. In a large bowl, with electric mixer at medium speed, beat eggs until light. At low speed, beat in crumbs until well mixed. Beat in the suet.
Step 4. Alternately add flour mixture and milk mixture to egg mixture at low speed, beating until well-combined.
Step 5. Turn into well-greased 2-quart pudding mold with tube; cover tightly. Place on trivet in a large kettle; add enough boiling water to come halfway up side of mold.
Step 6. Steam (the water in the kettle should be bubbling), tightly covered, for two hours.
Step 7. While pudding is steaming, make the Irish whiskey sauce, below.
Step 8. Remove pudding from water. Let stand about 10 minutes.
Step 9. With a knife, loosen edges of pudding and around tube; turn out of mold. Serve with warm sauce.
1-1/2 cups milk
1-1/2 cups dark raisins, chopped
1-1.2 cups all-purpose flour
2-1/2 t. baking powder
2/3 cup sugar
1/2 t. salt
1 t. ground nutmeg
1/2 t. ground cinnamon
3 eggs
1-1/2 cups fresh bread crumbs
1 cup grated suet
Step 1. In the top of a double boiler, over hot water, heat milk and raisins for 20 minutes. Remove top of double boiler from water, set aside 10 minutes to cool.
Step 2. Meanwhile, sift flour with baking powder, sugar, salt, nutmeg and cinnamon.
Step 3. In a large bowl, with electric mixer at medium speed, beat eggs until light. At low speed, beat in crumbs until well mixed. Beat in the suet.
Step 4. Alternately add flour mixture and milk mixture to egg mixture at low speed, beating until well-combined.
Step 5. Turn into well-greased 2-quart pudding mold with tube; cover tightly. Place on trivet in a large kettle; add enough boiling water to come halfway up side of mold.
Step 6. Steam (the water in the kettle should be bubbling), tightly covered, for two hours.
Step 7. While pudding is steaming, make the Irish whiskey sauce, below.
Step 8. Remove pudding from water. Let stand about 10 minutes.
Step 9. With a knife, loosen edges of pudding and around tube; turn out of mold. Serve with warm sauce.
Irish Whiskey Sauce Recipe
Ingredients:
1/4 cup butter or margarine, softened2 cups light brown sugar, firmly packed
1 egg
1 cup light cream
Dash of ground nutmeg
1/4 cup Irish whiskey
Step 1. In the top of a double boiler, with an electric mixer at medium speed, beat butter with sugar until light and creamy.
Step 2. Beat in egg, cream and nutmeg until mixture is fluffy.
Step 3. Cook, stirring occasionally, over hot, not boiling, water until mixture is thickened.
Step 4. Remove from heat; gradually stir in whiskey. Serve warm or cold with steamed pudding.
Saturday, August 20, 2011
Scotch Cock-A-Leekie Soup Recipe
Although of Scottish origin, this flavorful chicken and leek soup is popular throughout the British Isles. It’s name was acquired most probably because at one time it was made with cockerel. Some variations include the addition of pitted prunes, an innovation that is denounced as a French heresy by Scots, who scorn a sweet flavor in the soup. Serves 10 to 12.
Ingredients:
1 stewing chicken, about 5 lbs., washed
5 quarts water
12 leeks, white parts and 2 inches of green stems, washed and cut into 1/2-inch slices
4 parsley sprigs
1 bay leaf
1/2 t. thyme
Salt and pepper to taste
1/2 cup pearl barley
2 T. chopped fresh parsley
Step 1. Put the chicken in a large kettle and add water. Bring to a boil and with a skimmer or spoon, remove any scum that has risen to the surface. Add remaining ingredients, except chopped parsley, and lower heat. Cook slowly, partially covered, until the chicken is tender, about 2-1/2 hours.
Step 2. Remove the chicken to a large plate or platter and, when slightly cooled, cut meat into bite-sized pieces, discarding skin and bones. Remove and discard the parsley sprigs and bay leaf from the soup. Take off any scum from the surface and return the meat to the soup. Return to the stove and reheat. Garnish each bowl with parsley and serve proudly.
Ingredients:
1 stewing chicken, about 5 lbs., washed
5 quarts water
12 leeks, white parts and 2 inches of green stems, washed and cut into 1/2-inch slices
4 parsley sprigs
1 bay leaf
1/2 t. thyme
Salt and pepper to taste
1/2 cup pearl barley
2 T. chopped fresh parsley
Step 1. Put the chicken in a large kettle and add water. Bring to a boil and with a skimmer or spoon, remove any scum that has risen to the surface. Add remaining ingredients, except chopped parsley, and lower heat. Cook slowly, partially covered, until the chicken is tender, about 2-1/2 hours.
Step 2. Remove the chicken to a large plate or platter and, when slightly cooled, cut meat into bite-sized pieces, discarding skin and bones. Remove and discard the parsley sprigs and bay leaf from the soup. Take off any scum from the surface and return the meat to the soup. Return to the stove and reheat. Garnish each bowl with parsley and serve proudly.
Wednesday, August 17, 2011
Here’s the Beef!
Originally published May 21, 1984
When Erasmus described, more than 400 years ago, the things upon which various nations in the world prided themselves - the Scots their nobility and logical sense, the French their refined manners - he said of the English that “they particularly challenge to themselves Beauty, Music and Feasting.” The excellence of English food had been a by-word for centuries before Erasmus wrote, perhaps because the penalties for slapdash cooking were so severe, for Edward I once ordered all the cooks of the inns on the road between London and York to be executed because their dishes were not to his taste.
But even as early as the seventeenth century the English were looking back nostalgically to the good old days when “poor boys did turn spitts and lick’t the dripping pan, and grew to be huge, lusty knaves.” The meat they were roasting, the meat of meat for the English, was beef. The roast was brought to the table on a spit, a servant holding it while the guest cut off a piece, which was eaten with the fingers and often without a plate. Indeed, medieval directions for setting a table often referred to ‘trencher pieces’ a piece of bread on which guests could lay down their portion of meat.
Nothing can compare with roast beef, charred on the outside, mostly tender within, served with King Edward potatoes (baked in their skins) and a melting Yorkshire pudding, happy recipient of the noble juices of the roast.
When Erasmus described, more than 400 years ago, the things upon which various nations in the world prided themselves - the Scots their nobility and logical sense, the French their refined manners - he said of the English that “they particularly challenge to themselves Beauty, Music and Feasting.” The excellence of English food had been a by-word for centuries before Erasmus wrote, perhaps because the penalties for slapdash cooking were so severe, for Edward I once ordered all the cooks of the inns on the road between London and York to be executed because their dishes were not to his taste.
But even as early as the seventeenth century the English were looking back nostalgically to the good old days when “poor boys did turn spitts and lick’t the dripping pan, and grew to be huge, lusty knaves.” The meat they were roasting, the meat of meat for the English, was beef. The roast was brought to the table on a spit, a servant holding it while the guest cut off a piece, which was eaten with the fingers and often without a plate. Indeed, medieval directions for setting a table often referred to ‘trencher pieces’ a piece of bread on which guests could lay down their portion of meat.
Nothing can compare with roast beef, charred on the outside, mostly tender within, served with King Edward potatoes (baked in their skins) and a melting Yorkshire pudding, happy recipient of the noble juices of the roast.
Roast Beef Recipe
Simple and classic, this will fill the house with warmth and Sunday-dinner aroma. Serves eight to ten.
Ingredients:
Beef rib roast, 5 to 8 lbs.
4 to 6 T . vegetable oil
1 T. dry mustard
Fresh ground pepper
2 T. lightly browned flour
1 flattened piece of beef suet
4 to 6 T. water or dry red wine
Salt
Step 1. Spread the beef with the vegetable oil and sprinkle with a mixture of dry mustard, pepper and flour which you have browned in a frying pan or the oven. Tie a flattened layer of beef suet over the top.
Step 2. When ready to roast, place meat on a rack over a roasting pan and brown in a preheated 425 degree oven for 15 minutes. Reduce oven to 325 degrees, add warmed red wine or water to the pan and continue to roast, basting frequently. Allow 15 to 18 minutes per pound for rare, 204 to 24 minutes per pound for medium, and 25 to 30 minutes per pound for well done. Remember, the ends will be more well done than the center, in case you have varying palates at your table.
Step 3. When meat is cooked to your liking, season to taste with salt and pepper; remove to a warm platter and allow roast to rest for 15 to 20 minutes at the edge of the open oven before carving. During this time the beef sets, the cooking subsides and the roast is ready for carving. In the meantime, pour off the fat in the roasting pan and use the pink juices that pour from the roast as it sets: stir all the crusty bits into it to make a clear sauce. The Kitchen Mouse sometimes adds a little wine, a tablespoon of butter and a dash of Worcestershire sauce. Bring to a boil, reduce heat and simmer for 1 or 2 minutes. Strain and serve in a sauceboat with roast.
Ingredients:
Beef rib roast, 5 to 8 lbs.
4 to 6 T . vegetable oil
1 T. dry mustard
Fresh ground pepper
2 T. lightly browned flour
1 flattened piece of beef suet
4 to 6 T. water or dry red wine
Salt
Step 1. Spread the beef with the vegetable oil and sprinkle with a mixture of dry mustard, pepper and flour which you have browned in a frying pan or the oven. Tie a flattened layer of beef suet over the top.
Step 2. When ready to roast, place meat on a rack over a roasting pan and brown in a preheated 425 degree oven for 15 minutes. Reduce oven to 325 degrees, add warmed red wine or water to the pan and continue to roast, basting frequently. Allow 15 to 18 minutes per pound for rare, 204 to 24 minutes per pound for medium, and 25 to 30 minutes per pound for well done. Remember, the ends will be more well done than the center, in case you have varying palates at your table.
Step 3. When meat is cooked to your liking, season to taste with salt and pepper; remove to a warm platter and allow roast to rest for 15 to 20 minutes at the edge of the open oven before carving. During this time the beef sets, the cooking subsides and the roast is ready for carving. In the meantime, pour off the fat in the roasting pan and use the pink juices that pour from the roast as it sets: stir all the crusty bits into it to make a clear sauce. The Kitchen Mouse sometimes adds a little wine, a tablespoon of butter and a dash of Worcestershire sauce. Bring to a boil, reduce heat and simmer for 1 or 2 minutes. Strain and serve in a sauceboat with roast.
Popover Recipe
Popovers take the place of Yorkshire pudding whenever we serve roast beef at The Kitchen Mouse’s house. Also very good when served for a special breakfast. This recipe makes 6 to 8.
Ingredients:
1 cup sifted flour
1/2 t. salt
2 eggs
1 cup milk
1 T. vegetable oil
Step 1. Preheat oven to 425 degrees. Grease metal cupcake tins or popover pans and set aside. If glass or earthenware cups are used, place these on a baking sheet in the oven to heat; remove and grease just before filling.
Step 2. Measure all ingredients into a bowl and beat with a mixer until mixture is very smooth.
Step 3. Fill cups a little less than half full and bake in preheated oven, without peaking, about 35 minutes, or until the sides are rigid to the touch. If drier popovers are desired, pierce each with a knife and bake 5 minutes longer. Serve immediately with roast beef and gravy.
Ingredients:
1 cup sifted flour
1/2 t. salt
2 eggs
1 cup milk
1 T. vegetable oil
Step 1. Preheat oven to 425 degrees. Grease metal cupcake tins or popover pans and set aside. If glass or earthenware cups are used, place these on a baking sheet in the oven to heat; remove and grease just before filling.
Step 2. Measure all ingredients into a bowl and beat with a mixer until mixture is very smooth.
Step 3. Fill cups a little less than half full and bake in preheated oven, without peaking, about 35 minutes, or until the sides are rigid to the touch. If drier popovers are desired, pierce each with a knife and bake 5 minutes longer. Serve immediately with roast beef and gravy.
Monday, August 15, 2011
English Breakfast Sausage Recipe
In England, hearty breakfasts are a rule which we have always found was strictly observed. Makes about 2-1/2 lbs. sausage.
Ingredients:
1-1/2 lbs. lean pork
3/4 lb. fat salt pork
1 clove garlic
1 scant t. salt
1 bay leaf, crushed
Pinch ground allspice
Pinch ground coriander
1 t. coarse ground pepper
1 egg
1 large onion, finely chopped
1 t. ground thyme
1 T. chopped parsley
2 T. butter or margarine
2 T. vegetable oil
V.S.P. Put meat and salt pork through finest blade of grinder, or have it ground by the butcher. Combine garlic, salt, crushed bay leaf, allspice, coriander and pepper in mortar and pound to a smooth paste. Add the spices to the meat along with egg, onion, thyme and parsley. Mix thoroughly and form into patties. Sauté patties in butter and oil until cooked through but not dry. Drain on paper towels and serve with scrambled eggs and toast.
Ingredients:
1-1/2 lbs. lean pork
3/4 lb. fat salt pork
1 clove garlic
1 scant t. salt
1 bay leaf, crushed
Pinch ground allspice
Pinch ground coriander
1 t. coarse ground pepper
1 egg
1 large onion, finely chopped
1 t. ground thyme
1 T. chopped parsley
2 T. butter or margarine
2 T. vegetable oil
V.S.P. Put meat and salt pork through finest blade of grinder, or have it ground by the butcher. Combine garlic, salt, crushed bay leaf, allspice, coriander and pepper in mortar and pound to a smooth paste. Add the spices to the meat along with egg, onion, thyme and parsley. Mix thoroughly and form into patties. Sauté patties in butter and oil until cooked through but not dry. Drain on paper towels and serve with scrambled eggs and toast.
Shirred Eggs Recipe
This is one of England’s favorite ways of serving eggs.
Butter individual baking dishes with a teaspoon of butter or margarine. Slide one or two eggs into each dish, being careful not to break the yolks. Sprinkle the top with salt and pepper to taste and add a small dab of butter or margarine.
Place baking dishes in a pan of hot water and bake in a preheated 325 degree oven for about 8 minutes, or a little longer for firmer eggs. Make sure to remove eggs from the oven before they are completely cooked, as they will continue cooking from the heat of the baking dish. Serve hot with toast.
Butter individual baking dishes with a teaspoon of butter or margarine. Slide one or two eggs into each dish, being careful not to break the yolks. Sprinkle the top with salt and pepper to taste and add a small dab of butter or margarine.
Place baking dishes in a pan of hot water and bake in a preheated 325 degree oven for about 8 minutes, or a little longer for firmer eggs. Make sure to remove eggs from the oven before they are completely cooked, as they will continue cooking from the heat of the baking dish. Serve hot with toast.
Wednesday, August 10, 2011
English Pepper Pasties Recipe
Actually we believe this to be a misnomer, since these pasties are more Welsh than English. Serves 6.
Ingredients:
2 (10 oz.) packages pie crust mix
1/2 cup minced onion
1 lb. lean boneless round or sirloin steak, cut into 1/4” cubes
1-1/2 cups finely diced potatoes
3 T. parsley flakes
3/4 t. salt
1/2 t. black pepper
2 T. margarine
1 egg white
1 T. water
Procedure:
Prepare pie crust according to package directions. Cover and chill.
Combine steak, potatoes, onions, parsley, salt and black pepper. Divide pastry into 7 parts. Roll 6 of the parts into 7-inch rounds. Roll remaining part into 3x6-inch rectangle; cut into six strips, each 1/2-inch wide. Reserve.
Place about 1/2 cup of meat mixture in center of each round. Dot each with 1 teaspoon of margarine. Moisten edges of dough, fold dough over filling and press edges together to form a ridge across the top. Twist reserved pastry strips to cover length of edge on each pastry; press firmly. Cut slits on each side of pastries. Brush with egg white beaten with water. Bake in preheated 400 degree oven for 15 minutes. Reduce heat to 350 degrees and bake 45 minutes longer. Serve hot or cold.
Ingredients:
2 (10 oz.) packages pie crust mix
1/2 cup minced onion
1 lb. lean boneless round or sirloin steak, cut into 1/4” cubes
1-1/2 cups finely diced potatoes
3 T. parsley flakes
3/4 t. salt
1/2 t. black pepper
2 T. margarine
1 egg white
1 T. water
Procedure:
Prepare pie crust according to package directions. Cover and chill.
Combine steak, potatoes, onions, parsley, salt and black pepper. Divide pastry into 7 parts. Roll 6 of the parts into 7-inch rounds. Roll remaining part into 3x6-inch rectangle; cut into six strips, each 1/2-inch wide. Reserve.
Place about 1/2 cup of meat mixture in center of each round. Dot each with 1 teaspoon of margarine. Moisten edges of dough, fold dough over filling and press edges together to form a ridge across the top. Twist reserved pastry strips to cover length of edge on each pastry; press firmly. Cut slits on each side of pastries. Brush with egg white beaten with water. Bake in preheated 400 degree oven for 15 minutes. Reduce heat to 350 degrees and bake 45 minutes longer. Serve hot or cold.
Tuesday, August 9, 2011
English Mustard Sauce Recipe
Serve this sauce hot over your favorite roast.
Ingredients:
1-1/2 T. butter or margarine
1 egg
1/3 cup light brown sugar
1/4 cup granulated sugar
1/4 cup prepared mustard
1/4 t. salt
1/8 t. pepper
3/4 cup cider vinegar
Step 1. Melt butter in a small saucepan. Remove from heat and set aside to cool.
Step 2. In a small bowl, with an electric mixer, beat egg, sugars, mustard, salt and pepper until well combined.
Step 3. Beat in vinegar. Stir mixture into cooled butter. Mix well.
Step 4. Over medium heat, bring to a boil, stirring. Reduce heat and simmer 3 minutes. Serve hot.
Ingredients:
1-1/2 T. butter or margarine
1 egg
1/3 cup light brown sugar
1/4 cup granulated sugar
1/4 cup prepared mustard
1/4 t. salt
1/8 t. pepper
3/4 cup cider vinegar
Step 1. Melt butter in a small saucepan. Remove from heat and set aside to cool.
Step 2. In a small bowl, with an electric mixer, beat egg, sugars, mustard, salt and pepper until well combined.
Step 3. Beat in vinegar. Stir mixture into cooled butter. Mix well.
Step 4. Over medium heat, bring to a boil, stirring. Reduce heat and simmer 3 minutes. Serve hot.
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