Curried Rabbit

This recipe I catalogue

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Baked Eggs Melange - 1980s

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This time of year is definitely tomato time.  We, like many households across the nation have lots of organically grown, home seeded tomatoes that we've been given by friends and family, and also ones we've grown ourselves.  The common thing is to put them in salads or make them in to chutney, but this eighties recipe from my favourite Tomato themed cookbook   published in 1987, shows you something a bit unique you can do with your Tomatoes. Melange means a blend or a mess, a cacophony, and this is very much the case.  For this recipe I would definitely recommend free-range organic eggs, as they have much more taste to them.  This recipe serves 8, and is originally made with a can of chopped tomatoes.  However it can easily be converted to use fresh ones. You need: 12 hard-boiled eggs, shelled. 810g can of tomato pieces (or lots and lots of tomatoes). 120g butter 1 onion, chopped 1 capsicum pepper, seeded and chopped. 1 cup chopped celery 2 tablespoons...
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Peanut Butter Toffee - 1960's

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This is one of those 'I-would-love-to-try-this-recipe-if-I-had-a-metabolism-higher-than-Everest' recipes.  It is a complete treat, one of those things that you just have to try to say that you've done it. Once you've made your Toffee, storing it might be an issue, so make sure you have plenty of wax paper or try individually wrapping them.  Personally I would let it set in a slab or try and pour it in to a slab mould of some sort. 1lb sugar, preferably Demerara 3oz peanut butter 1/3 pint of water 1 1/2 oz of butter 2 level teaspoons of golden syrup 1 teaspoon vinegar 1. Put all the ingredients into a strong saucepan and stir over a steady heat until the sugar has dissolved. 2. Bring to the boil and cook until the mixture reaches the 'hard crack' stage 290F. 3. Drop in teaspoonfuls on to a buttered or oiled tin and either allow to set as a slap or mark in to squares as the toffee becomes partially set.  Then cut or break when completely set.
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Irish Stew - 1970s

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This is most probably an older recipe, but I am taking it from the newest addition to my collection.  The first edition of the 1000 Recipe Cook Book, editied by Isabel Barrett and Jane Harrop ISBN 0706405315 As with these sorts of books, the recipe itself is most probably older than 1970s but it appeared in 1976, not possibly the first time it appeared.  It is very much one of those timeless classics that has evolved as you can read on  about.com  on their history of Irish Stew.  One thing that I love is that this recipe can be 'Boozy' if you want it to be.  Whack a bit of Guinness in why not? You will need: 1kg/2lb of potatoes sliced 2 large onions sliced salt and pepper 15ml/tablespoon dried thyme 1 kg/2 lb lamb chops 1. Put about half the potatoes on the bottom of a large casserole.  Cover with half the onions then sprinkle with salt and pepper and half the thyme. 2. Add the chops, then continue to make layers with the remaining Onions, salt and pep...
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