Brawn

This is an old recipe from England, my grandma used to make this occassionally and found the notes she made. The pigs head should have soaked in pickle for 2 days beforehand. Serve the brawn sliced as you would for cooked meats.

Ingredients
1//2 pigs head
2lbs veal knuckle
1/2 grated nutmeg
salt
pepper

Method
1 Remove the pigs head from the pickle.
2 Pat the pigs head dry.
3 Remove the brains - they are not required!
4 Place the head and the knuck into a large enough saucepan.
5 Add the nutmeg and salt.
6 Cover with cold water.
7 Place a lid over the saucepan.
8 Bring the contents of the saucepan to the boil.
9 Skim off any scum.
10 Reduce the heat to a simmer and cook for 3 hours.
11 Remove the meat.
12 Reduce the liquid in the saucepan until it forms a jelly when dropped onto a cold saucer.
13 Remove all the meat off the bones and leave to cool.
14 Dice the meat.
15 Dampen a mould in cold water - do not dry.
16 Place the meat in the bottom of the mould.
17 Strain the stock over the meat.
18 Leave the contents of the mould to set.
19 Dip the mould in hot water.
20 Invert the mould onto a serving plate.

Serve sliced garnished with parsley.

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.

Good Calf's Head Soup (not expensive)

This recipe was taken from an Eliza Acton book published in 1845. It’s origins are thought to be possibly British.

Ingredients
6 – 7lbs shin of beef
1 slice of lean ham
5 quarts of water
1oz salt
large bunch of savoury herbs
1 large onion
1 head celery
3 carrots
2 or 3 turnips
2 small blades of mace
8 – 10 whole cloves
few white or black peppercorns
½ boned calf’s head
1 tongue
6 – 8oz rice flour
¼ teaspoon cayenne pepper
½ wineglass mushroom catsup
2 wineglasses sherry
20 – 30 forcemeat balls

Method
1 Stew down the shin with the lean ham (fat removed) or a slice of hung beef, or of Jewish beef trimmed free from smoky edges in water until reduced by nearly half then add the salt, herbs and all vegetables.
2 Let it boil gently that it may be not too much reduced for 6 or 7 hours, then strain it into a clean pan and set it by to set.
3 Take out the bone from the calf’s head and the skin on it (the butcher will do this for you), wash, roll and bind it with a bit of tape or of twine and lay it into a stewpan, with the bones and tongue.
4 Cover the whole with the beef stock, and stew it for one hour and a half.
5 Lift it into a deep earthen pan and let it cool in the liquor; as this will prevent the edges from becoming dry and discoloured.
6 Take it our before it is quite cold, strain and skim all the fat carefully from the stock.
7 Heat 5 pints of stock in a clean saucepan, with the head cut into small thick slices or into 1 inch squares.
8 As quite the whole will not be needed, leave a portion of the fat but add every morsel of the skin to the soup and of the tongue. Should the first of these not be perfectly tender it must be simmered gently till it is so.
9 Then stir into the soup the rice flour and cayenne mixed together with the mace, catsup and sufficient cold broth or water to render it the consistency of batter.
10 Boil the whole from 8 – 10 minutes; take off the scum and thrown in the sherry.
11 Dish the soup and put into the tureen some delicately and well fried forcemeat balls.

Notes
A quart is an old measure of 2 pints.
A small quantity of lemon juice or other acid can be added at pleasure.
The wine and forcemeat balls may be omitted and the other seasonings of the soup be a little heightened.
As much salt as may be required should be added to the stock when the head first befins to boil.
The cook must regulate also by the taste the exact proportion of cayenne, mace and catsup which will flavour the soup agreeably.
The fragments of the head, with the bones and the residue of the beef used for the stock, if stewed down together with some water and a few fresh vegetables, will afford some excellent broth, such as would be highly acceptable, especially if well thickened with rice, to a medium and poor family dining.

Irish Cabbage And Bacon Soup

The Irish know how to make a wonderful filling and substantial soup out of next to no ingredients and this bacon and cabbage soup recipe is no different. It is perfect comfort food on a cold, wet and windy winters day.

Ingredients
8oz/250g diced Irish bacon pieces
2 large peeled and diced potatoes
235 ml chicken stock
salt
pepper
6oz/140g thinly sliced dark green Savoy cabbage leaves

Method
1 Place bacon in a large, deep stockpot or saucepan.
2 Cook over medium to high heat until evenly brown.
3 Drain off any excess fat.
4 Add the potatoes and enough chicken stock to cover.
5 Season with salt and pepper.
6 Bring to the boil.
7 Cover with a lid and reduce the heat to a simmer for about 15 minutes, or until potatoes are tender.
8 Add the cabbage.
9 Bring back to the boil.
10 Reduce the heat to a simmer for a couple minutes longer.

Serve immediately in warmed bowls.

Serves 4 people

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

Ulster Fry

This is a traditional breakfast dish from Northern Ireland.

Ingredients
2 thick slices Irish bacon
2 sausages
1 soda bread farl, sliced in half horizontally
2 potato bread farls
vegetable oil
2 slice black pudding
1 halved tomato
2 eggs
Method1 Heat a large non-stick skillet over medium heat.
2 Add the bacon and sausages.
3 Cook until they are browned all over.
4 Reserve the fat in the frying pan.
5 Transfer the bacon and sausage to a heat resistant dish.
6 Transfer the sausages and bacon to keep warm in a pre-heated oven at 150 degrees centigrade/gas mark 1.
7 Add the potato and soda farls to the skillet.
8 Cook in the reserved fat for a few minutes on each side until they are golden brown and crisp.
9 At the same time heat a smaller skillet over medium heat.
10 Add the oil.
11 Add the black pudding slices and tomato halves.
12 Cook on both sides until the black pudding and tomato is golden brown.
13 Transfer everything to the dish in the oven to keep warm.
14 Crack eggs into the skillet with any residual bacon fat or add more oil to the skillet if required.
15 Fry until egg whites are set and the yolks are as you require.
16 Remove the dish from the oven.
17 Divide everything onto 2 separate pre-warmed plates..

Serve immediately.

Serves 2 people

Notes
A frying pan can be used instead of a skillet.

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

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

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

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