Bosworth Jumbels

This recipe is said to have been found and picked up from the battlefield of Bosworth, having been reportedly dropped by Richard III cook.

Ingredients
8oz flour
1lb sugar
6oz butter
1 large beaten egg

Method
1 Place the sugar and butter in a large mixing bowl.
2 Beat the sugar and butter together with a wooden spoon until the mixture is light and fluffy.
3 Gradually add the egg a little at a time.
4 Place a sieve over the mixing bowl.
5 Sieve the flour over the butter and sugar.
6 Using a metal spoon fold the flour into the mixture thoroughly.
7 Shape walnut size pieces of the mixture into the form of an S.
8 Place the jumbels onto a hot greased tin.
9 Bake in a moderate oven until brown.
10 Cool in the tin on the wire cooling rack for 2 minutes.
11 Transfer the jumbels onto the wire cooling rack with a spatula.
12 Leave to cool completely.

Store in an airtight tin.

Melton Mowbray Pork Pie

This is a traditional recipe from the county of Leicestershire in England and is still very popular today.

Ingredients
2 lb finely diced pork
1 and 1/2 lb flour
1 medium beaten egg
1 lb lard
a little milk
a little water
salt
pepper

Method
1 Place a sieve over a large mixing bowl.
2 Spoon the flour and salt into the sieve.
3 Using a spoon force the flour through the sieve.
4 Add half of the quantity of lard into the flour.
5 Rub in the lard into the flour until the mixture resembles fine breadcrumbs.
6 Make a well in the middle.
7 Place the remaining lard into a saucepan.
8 Add the milk and water and bring to the boil.
9 Pour half of the liquid over the flour.
10 Stir the mixture thoroughly.
11 Add the egg and combine thoroughly.
12 Pour over the rest of the liquid.
13 Using your hands bring the mixture into a ball.
14 Flour your hands and a work surface.
15 Place the ball of dough onto the work surface.
16 Knead the mixture until the pastry becomes pliable.
17 Leave to stand for a few minutes.
18 Take 1/3 of the dough and set aside.
19 With the remaining 2/3 of the dough place into the centre of the mould or tin.
20 Carefully bring the pastry evenly all around the tin.
21 In another mixing bowl, place all the pork.
22 Add a little salt and pepper to your taste.
23 Mix thoroughly.
24 Add a little water.
25 Mix thoroughly.
26 Pack the pork mixture into the pastry case.
27 Level the pork mixture.
28 Roll out the rest of the pastry just larger than the top of the mould.
29 Brush the edge of the pie with a little.
30 Cover the top of the pie.
31 Seal the edges well.
32 Flute the edges with your fingers.
33 Brush the top of the pie with a little egg.
34 Make an air hole in the centre of the pie.
35 Place the mould onto a baking tray.
36 Bake in a hot oven for 15 minutes.
37 Reduce the heat to moderate and bake for a further hour and 3/4.
38 Make a stock of the bones and trimmings of the meat until it become thick and jelly like.
39 Place the cooked pork pie onto a wire rack.
40 Place a funnel into the centre of the pie.
41 Pour the stock into the funnel.
42 Cool completely in the tin.

Serve cold with salad and crusty bread

Frumenty

This breakfast or pudding recipe is from the county of Leicestershire in England.

Ingredients
1 quart frumenty wheat
2 oz raisins
sugar to sweeten
1 quart milk
a little nutmeg
a little flour

Method
1 Wash wheat.
2 Place the wheat into a stone jar.
3 Fill the jar with three times the wheat's measure of water.
4 Place the jar into a hot oven.
5 Turn the oven off after about 5 minutes.
6 Leave in the oven for 24 hours. The husks should have burst and the wheat set to thick jelly. This process is to "cree" or stew the wheat, and it is then called "frumenty wheat."
7 Pour the frumenty wheat into a saucepan.
8 Add the milk and bring to the boil.
9 Reduce the heat to a simmer and cook for 15 minutes.
10 Add the remaining ingredients except the flour, stir well until the mixture begins to thicken.
11 Stir in a little flour into a little milk to make into a cream.
12 Add the flour cream, stir constantly and bring to the boil.
13 Cook for 2 to 3 minutes and serve.

Serve immediately with either milk and sugar, or with eggs beaten in with it and cooked for a little longer, or as a sweet with fruit and cream.