Beef y-stywyd

This is a medieval recipe for stewed beef which originated in England in the 15th century. The recipe is printed as I found it in the book I was reading.

Ingredients
1 1/2lbs beef
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon mace
1/4 teaspoon grains of paradise
1/4 teaspoon cubebs
1 medium onion, minced
1 tablespoon parsley
1/2 teaspoon sage
water
3 slices bread
100ml vinegar
pinch saffron
1/2 teaspoon salt

Method
Take fayre beef of the rybbys of the fore quarterys, an smyte in fayre pecys, an wasche the beef in-to a fayre potte; than take the water that the beef was sothin yn, an strayne it thorw a straynowr, an sethe the same water and beef in a potte, an let hem boyle to-gederys; than take canel, clowes, maces, graynys of parise, quibibes, and oynons y-mynced, perceli, an sawge, an caste ther-to, an let hem boyle to-gederys; an than take a lof of brede, an stepe it with brothe an venegre, an than draw it thorw a straynoure, and let it be stylle; an whan it is nere y-now, caste the lycour ther-to, but nowt to moche, an than let boyle onys, an cast safroun ther-to a quantyte; than take salt an venegre, and cast ther-to, an loke that it be poynaunt y-now, and serue forth.

Ham And Haddie Pie

Bacon and smoked haddies (haddock) go very well together in this tasty traditional Scottish pie.

Ingredients12oz/375g smoked haddock
4oz/110g chopped bacon
8oz/250g thinly sliced tomatoes
2oz/55g grated mature cheddar cheese
small quantity butter for frying
1 small chopped onion
2oz/55g fresh breadcrumbs
2 - 3 tablespoons milk

Method
1 Melt the butter in a pan and fry the onion until it is soft.
2 Add the chopped bacon and cook for another 2 - 3 minutes.
3 Meanwhile arrange half of the tomato slices in a buttered medium sized casserole dish.
4 Cover with the onion and bacon mixture.
5 Put the haddock on top.
6 Top with the remaining tomato slices.
7 Pour on the milk.
8 Mix together grated cheese and breadcrumbs.
9 Sprinkle cheese and crumbs on top.
10 Cover with a lid or kitchen foil and cook for 20 minutes at 190 degrees centigrade/gas mark 5.
11 Remove the lid or foil and cook for another ten minutes until the topping has turned brown.

Serves 4

Orchard Pork

An economical dish from England for the harvest time workers.

Ingredients
3lb piece of pork spare ribs
1 teaspoon vegetable oil
salt
pepper
3 unpeeled, cored and quartered eating apples
3 firm unpeeled, cored and quartered pears
5fl oz cider
stock or water
3 tablespoons flour
2 tablespoons cider
2 tablespoons redcurrant jelly

Method
1 Wash and dry the pork spareribs thoroughly.
2 Brush or smear the pork with oil.
3 Sprinkle over a little salt.
4 Place the ribs onto a roasting rack sitting in a roasting pan.
5 Place in the oven at 190 degrees centigrade/gas mark 5 for 30 minutes.
6 Reduce the temperature to 180 degrees centigrade/gas mark 4 for 60 minutes.
7 Remove the pork from the oven.
8 Remove the rack from the baking tin.
9 Drain off the excess fat and keep to 1 side.
10 Place the fruit pieces onto the base of the baking tray.
11 Place the pork over the fruits.
12 Return to the oven for 30 minutes or until the fruit and the pork are cooked thoroughly.
13 Cover the pork and allow to rest.
14 Spoon the fruits onto a carving plate, cover with aluminium foil and keep warm.
15 Drain the liquid from the roasting pan into a pint measure.
16 Make upto 1/2 pint with stock or water.
17 Take 3 tablespoons of pork fat and pour into a saucepan.
18 Add the flour and stir thoroughly with a wooden spoon.
19 Cook out, stirring constantly for 2 minutes.
20 Add the redcurrant jelly and mix thoroughly.
21 Add the cider slowly, stirring constantly.
22 Bring the gravy to the boil.
23 Reduce the heat to a simmer and cook for a minute.
24 Gradually add the stock a little at a time.
25 Bring back to the boil.
26 Reduce the heat to a simmer and cook for 2 to 5 minutes, or until the required consistency is reached.
27 Check for seasoning and adjust.
28 Place the pork on top of the fruit.

Serve with potatoes and seasonal vegetables.

Serves 4 people

Orcadian Crunchy Trout

This wonderful trout supper dish comes from a member of the family living in the Orkney Islands.

Ingredients
1 cooked trout
1oz flour
1 large can evaporated milk
2 tablespoons lemon juice
½ stick diced celery
2oz fresh breadcrumbs
1oz polenta
2 ½oz butter
salt and pepper

Method
1 Grease a 2 pints baking dish.
2 Skin and flake the trout, discarding the head, fins, skin and bones.
3 Melt 1½oz butter in a saucepan.
4 Add the flour, mix together thoroughly and cook out for 2 minutes, stirring all of the time.
5 Gradually add the evaporated milk, a tablespoon at a time, beating well after each addition.
6 Bring to the boil, stirring constantly.
7 Reduce the heat to a simmer and cook for 3 minutes, stirring constantly.
8 Add the trout and lemon juice to the sauce.
9 Bring the sauce back to the boil and then reduce to a simmer, stirring frequently.
10 In a mixing bowl melt the remaining butter.
11 Add the breadcrumbs and the polenta and mix together thoroughly.
12 Test the sauce for seasoning and adjust to taste with salt and pepper.
13 Pour the sauce into the prepared baking dish.
14 Pour over the breadcrumb mixture over the top of the pie, do not pat down.
15 Bake at 180 degrees centigrade/gas 4 for about 30 minutes or until the crumble topping is a pale golden brown colour.

Serve straight away with new potatoes and favourite vegetables.

Serves 3

Stoved Bacon And Turnips

Stoved Bacon And Turnips

This is an old recipe from Scotland. The turnip which is used in this recipe is the Swedish Turnip or swede.

Ingredients
1 large diced turnip
8 rashers of smoked streaky bacon
1 small finely sliced onion

Method
1 Heat a large saucepan on the hob.
2 Add the bacon rashers, cook on both sides, reserve all the rashers of bacon.
3 Place two rashers of bacon in the saucepan.
4 Sprinkle a quarter of the onion rings over the bacon.
5 Sprinkle over a quarter of the turnip over the onion.
6 Repeat stages 3 to 5 until all of the ingredients are used up.
7 Add 2 tablespoons cold water.
8 Place the saucepan on the heat and bring to the boil.
9 Reduce the heat to a simmer and cook until the vegetables are tender (about 25 to 30 minutes).
10 Serve immediately with chicken and potatoes.

Serves 4 people

Courgette And Basil Charlotte

This wonderful recipe hails from the county of Warwickshire in England and comes from the end of either the 19th or the early part of the 20th century.

Ingredients
1 medium white loaf sliced
150ml olive oil
30g butter
salt
pepper
250g courgettes quartered lengthways and sliced into chunks
200g cherry tomatoes halved
2 handfuls fresh basil
zest and juice 2 lemons

Method
1 Brush 6 dariole moulds with a little of the oil.
2 Take the crusts off the bread and brush lightly with the oil.
3 Line the moulds carefully with the bread making sure there are no gaps.
4 Lightly fry the courgettes in the butter until just tender.
5 Drain and mix with the tomato halves.
6 Whizz the basil with the lemon zest and juice and enough of the rest of the oil to make a thick sauce.
7 Add to the courgettes and tomatoes and stir well.
8 Season well to taste and divide the mixture equally between the dariole moulds.
10 Place on a bread lid on and press firmly.
11 Brush with oil.
12 Bake at 200 degrees centigrade/gas mark 6 for 15-20 minutes until golden.

To serve Turn on to a plate and serve with some new potatoes and a leaf salad with fresh herb dressing.

Serves 6 people

Shepherds Pie

This is a traditional and most wonderful main meal from England, it is still extreemly popular today.

Ingreedients

For lamb and vegetable filling
10 oz baby onions
4 medium leeks (white and pale green parts only) cut into 1/2-inch-thick slices
2lb boneless lamb shoulder, cut into 1-inch cubes
salt
black pepper
5 tablespoons cornflour
3 1/2 tablespoons unsalted butter, softened
1 1/2 tablespoons tomato puree
1/2 pint beef stock
1/2 pint water
2 teaspoons chopped fresh thyme
5 carrots, 1/4-inch-thick slices
1 medium swede, peeled and cut into 1/2-inch cubes
1 small turnip, peeled and cut into 1/2 inch cubes

For mashed potato topping
2lb floury potatoes
1/2 pint milk
1oz butter
salt
black pepper

Method

Prepare filling
1 Blanche baby onions in a large pan of boiling salted water for 1 minute 2 Place straight away into cold water. Set aside.
3 Sprinkle 3 tablepoons of cornflour, a little salt and pepper into a sealable plastic bag, add the lamb pieces, seal bag and shake to coat lamb.
4 Melt 1/2 oz butter in casserole dish over moderately high heat until foaming.
5 Add some of the lamb, turning until browned on all sides, set aside.
6 Continue until all lamb is browned.
7 Add tomato puree to pan with stock and water, deglaze and bring to the boil.
8 Add thyme, browned lamb with any juices that have accumulated on plate, onions, leeks, carrots, swede, turnips.
9 Check the seasoning and adjust.
10 Remove from heat.
11 Cover dish with lid or foil and braise lamb and vegetables in middle of oven, at 180 degrees centigrade (350 derees farnheit or gas mark 4) stirring once or twice, until lamb is tender for about 1 1/2 to 2 hours.

Make topping while filling cooks
12 Peel and dice potatoes.
13 Cover potatoes with salted cold water.
14 Bring to the boil and reduce to a simmer, covered, until very tender.
15 Drain into a colander.
16 Return potatoes to saucepan and mash well.
17 In another saucepan. bring milk, and butter to a simmer until the butter is melted.
18 Add sufficinet milk and butter until the mash reaches a soft dropping consistency.
19 Take meat and vegetables out of the oven and place over a medium heat on the hob.
20 Stir together 1/2 oz butter and 2 tablespoons cornflour in a small bowl to form a paste.
21 Spoon 8 tablespoons of gravy from casserole dish into a small saucepan and bring to a boil.
22 Stir in the butter and cornflour mixture a little at a time.
23 Bring to a simmer, whisking occasionally, until thickened.
24 Carefully stir sauce into lamb and vegetables until the gravy becomes the required thickness.
25 Spoon potatoes over lamb and vegetables and spread evenly with a spatula.
26 Use a fork to make a pattern.
27 Place under a heated grill about 3 inches from heat until top is golden.

Serve immediately on warmed plates.

Harvest Pot

This traditional harvest savoury dish originated in Cambridgeshire, England, variations spread accross the whole of Great Britain. It was made with lamb, mutton or pork dependant on the area you lived, mutton is the traditional meat from Cambridgeshire.

Ingredients
8oz dried haricot beans
3lbs diced mutton
vegetable oil
2 rashers diced steeaky bacon
2 sliced onions
salt
pepper
Worcestershire Sauce

Method
1 The night before cooking soak the haricot beans in cold water.
2 On the day of cooking drain the beans and place in a large saucepan.
3 Completely cover with cold water and pour an inch more on top.
4 Bring the beans to the boil.
5 Cook at a rapid boil for 10 minutes.
6 Strain the beans into a colander and keep the water in a bowl..
7 Place a frying pan on the hob and heat.
8 Pour in a little vegetable oil.
9 Brown all of the meat on all sides in batches.
10 Into a large casserole dish layer the mutton, beans, bacon and onions, season with salt and pepper to taste everytime you place the mutton in the pot.
11 Add a dash of Worcester sauce to the cooking liquid from the beans.
12 Pour over enough of the cooking liquid from the beans to cover the onions, making up with water if neccessary.
13 Place the lid over the casserole.
14 Place on a baking tray.
15 Cook in the oven at 170 degrees centigrade/gas mark 3 for 2 to to 3 hours or until the meat is perfectly tender.

Serves 6 people

Notes
The dried haricot beans can be substituted for a 1lb tin of haricot beans.

Clanger

This traditional recipe is both savoury and sweet (the savoury filling is at one end of the clanger and the sweet at the other), which was made for farm labourers especially at harvest time. It comes from the county of Befordshire in England.

Ingredients

Savoury Filling
1 large finely chopped onion
1 heaped teaspoon of mixed herbs
8oz minced pork
1 peeled, cored and diced cooking apple
1 - 2 tablespoons oil
salt
pepper

Sweet Filling
2 peeled, cored and diced eating apples
grated rind and juice of 1 large orange
1oz granulated sugar
4oz any dried fruit

Pastry
12oz suet pastry

Method

Savoury Filling
1 Heat a frying pan on the hob.
2 Pour in 1 tablespoon of oil.
3 Add the onions and cook until softened.
4 Add the minced pork and herbs, cook, stirring constantly for 5 minutes.
5 Add the apple and continue to cook until the meat is browned.
6 Season to taste.
7 Remove the frying pan from the heat and allow to cool completely.

Sweet Filling
1 In a large mixing bowl, mix together all of the ingredients and set aside.

To Make Up
1 Roll the pastry out into 2 x 10" circles on a floured surface.
2 Cut 2 x 10" strips from the left over pastry.
3 Brush the outside of the circle of pastry with water.
4 Brush a line down the centre of the pastry.
5 Attach a strip of pastry down the centre of the pastry.
6 Put half of the cold pork filling into 1 half of each pastry circle.
7 Put half of the apple filling into the other half of the pastry circle.
8 Fold the pastry over the two fillings and seal the edges thoroughly.
9 Sprinkle 2 muslin cloths or clean tea towels with flour.
10 Place a clanger on each of them in the centre.
11 Tie up each clanger with string, leaving air space for expansion.
12 Place the clangers into a saucepan of boiling water and place on the lid.
13 Boil for 1 hour.
14 Remove the clangers from the saucepan and place on a baking tray.
15 Place in a cool oven and allow the clanger to dry.

Serves 2 people.

Sussex Blanket Pudding

A traditional savoury or sweet pudding from the county of Sussex in England.

Ingredients
12 oz flour
a little pepper
a little salt
2 large beaten eggs
12 oz suet
8 oz breadcrumbs
a little milk

Fillings (choose one)
savoury
minced liver and bacon with parsley and onion
sausage meat
chopped cold roasted meats

sweet
jam
golden syrup
sweet mincemeat
chopped apples, little dots of butter and granulated sugar to taste
marmalade
chopped mixed peel, dried fruits and granulated sugar

Method
1 Sieve the flour into a large mixing bowl.
2 Add the remaining dry ingredients.
3 Mix together well, make a well.
4 Fold in the eggs.
5 Make into a light dough with a little milk if necessary.
6 Roll out onto a floured board with a floured rolling pin.
7 Spread on one of the fillings over the dough leaving a 1 inch gap all around.
8 Dampen the edges with water.
9 Roll up and seal the edge swell.
10 Carefully transfer onto a floured cloth or aluminium foil.
11 Boil for 3 hours.

Serves 6 to 8 people

Oatmeal Sausages

This is an old scottish recipe, it is ideal for using up little scrappy bits of chicken.

Ingredients
1oz butter
1 finely chopped onion
2 diced rashers streaky bacon
1/2 pint water
4oz oatmeal
salt
pepper
8oz chicken scraps
1 - 2 tablespoons plain flour
1 small beaten egg
3oz fresh white breadcrumbs
vegetable oil

Method
1 Heat a frying pan on the hob.
2 Place all of the butter in the pan and melt.
3 Add the onion and bacon and cook until the onion is just soft.
4 Add the water, bring to the boil.
5 Sprinkle the oatmeal into the pan, stir well.
6 Cover and allow to simmer for 20 minutes.
7 Add the salt and pepper to taste, mix thoroughly.
8 Remove from the hob and allow to cool completely.
9 Add the chicken to the oatmeal mixture and mix thoroughly.
10 Divide the mixture into 6 or 8 portions.
11 Roll each portion into a sausage shape.
12 Coat each sausauge in the flour and shake off the excess.
13 Dip the sausage into the beaten egg.
14 Roll the the sausage in the breadcrumbs and shake off the excess.
15 Repeat stages 12 to 14 with each sausage.
16 Heat a frying pan on the hob.
17 Add a little vegetable oil.
18 Fry each sausage on all sides.
19 Drain each sausage.
20 Serve immediately with potatoes and seasonal vegetables.

Serves 4 people

Twice Laid Codfish

This is an old recipe from the county of Kent in England.

Ingredients
codfish
little milk
salt and pepper
a little fat
cold mashed potatoes
1 beaten egg

Method
1 Flake the codfish.
2 Mix in twice as much mashed potatoes.
3 Add a little milk.
4 Season with salt and pepper.
5 Make into balls.
6 Dip into the egg.
7 Roll in breadcrumbs.
8 Fry in fat until brown.

Serve immediately.