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COLD LAMB CUTLETS IN JELLY Put a neck of lamb (well trimmed) in a stewpan or earth. earthenware pot with only just enough water to cover, with 1 onion, 4 cloves, I blade of mace. Stew very gently with the above (if possible) for an hour, trimmings to be stewed with it. When done, lift out the meat, let the stock cool, take off the fat, add a pinch of soaked gelatine and a. dessertspoonful of flour. Let them boil in the stock, stirring all the while to keep it smooth. Lay this mixture all over each outlet separately, and let it get cool and firm. Dish up with frills round, a pile of cold vegetables-cut into shape-er with lettuce and tomatoes, etc. Mrs. d’A nson.

Potatos are a large portion of the British diet.  Yet essentially they are a really boring vegetable, tasteless and a pain to prepare.  Why do we like them so much? Because they accompany most dishes without obliterating the flavour, they make are softly spoken and don't offend anyone.  Which makes me realise that when they become the main focus of a meal, you have to make sure you put plenty of zing in to it. Luckily for us, there are lots of cool potato recipes that do just this.  In this recipe, onions and seasoning provide the backbone of the flavour.

Here is a classic from the darker period of culinary creation, yet surprisingly nice as a concept. 225g mincd lamb 1 small onion finely chopped 2 cloves garlic, crushed 1 teaspoon of garam masala salt freshly ground black pepper 1 beaten egg oil for frying 1 283g of curry sauce a few mint leaves roughly chopped to garnish 1. Mix the meat, onion, garlic, spices and salt and pepper. 2. Add the beaten egg and mix well. 3. Shape in to 8 to 10 meatballs and fry in hot oil in a shallow pan on all sides until evenly browned. 4. Drain well, and then in a large saucepan, heat the curry sauce and add the meatballs, cover and simmer for 15 minutes. Serve garnished with chopped mince.

Don't eat these mushrooms, buy them from a shop. Its cold outside, the perfect soup weather.  Mushrooms have an earthy savory flavour that is perfect in a soup, and added with onion and scattered with some lovely crispy croutons, you're on to a satisfying vintage recipe your grandmother would have loved, assuming she liked mushrooms. We now have pre-made croutons available to us, so a quick fix is available.  But in my opinion you cannot beat home made croutons. 2 pints of white stock 1lb mushrooms 2 eggs 1 Spanish onion 1  dessertspoonful  of flour A little milk A little cream salt and pepper Croutons of fried bread. 1. Wash the mushrooms and chop them up.   Chop up the onion finely then bring the stock to the boil. 2. Add the mushroom and onion then boil for half an hour. 3. Pass all through a tammy or a fine hair sieve.  Add a dessertspoonful of flour mixed into a smooth paste with a little milk and salt and pepper to taste. 4. Boil up again,...

Continuing the sixties theme, with this little summer number I thought I would try and lighten the mood a bit given the weather outside.  This is one of those two tier recipes with the beef and the sauce being made separately.  However, I reckon a BBQ shop-bought marinade would suffice if you're short of time.  This is a really basic burger recipe which can be added to or modified. In The Good Housewives Encyclopedia there is a little post-amble for the nervous readers who might not have experienced Hamburgers before, which I have to include here. "The Genuine American hamburger has at least two or three garnishes, so don't be afraid to experiment" If you enjoy making burgers then take a look at this, prepare to drool!  http://www.cheeseburgersociety.com/ . You'll need Flash installed to take advantage of it. The Burgers 1lb. ground beef 1 tablespoon Worcester Sauce 1 onion, finely chopped. 1 teaspoon salt. Pepper Barbecue Sauce or butter for basting. 1. Combine a...

This is one of the older recipes that I have posted on here, so bits of it might not make perfect sense.   recipe assumes that you know how to gut and skin Pheasants too, you're welcome to cheat by getting a couple from the roadside or even a butcher who specialises in Game. 2 Pheasants 4 oz lean Ham (diced) 2 Onions 2 oz Butter A bunch of Herbs Pepper and Sale Flour Rice. 1. Singe and draw two young pheasants, then cut them into neat joints. 2. Put the giblets on to boil with an onion, a bunch of herbs (bouquet?) pepper and salt and sufficient water to cover. 3.  Bring all to the boil then skim and boil gently. 4.  Melt the butter in a stew pan and put the pieces of pheasant, the other onion (sliced), the ham (diced) and a little pepper and salt. 5. Cover tightly and draw the pan to where its contents will cook gently in their own juices. (roughly translated let it simmer). 6. Turn the pieces two or three times during the cooking which should last 45 minutes. 7. Take the...

Another dinner party favourite from the fifties.  This dish ripe for modification and some experimentation, try choosing different types of beer and vinegar to use. [caption id="" align="alignright" width="300" caption="Image via Wikipedia"] [/caption] 3 lbs of Fish (carp, pike or bass) 1 tablespoon of vinegar 2 chopped onions 4 tablespoons of butter 2 tablespoons of flour 2 tablespoons of brown sugar 5 whole peppers 2 ground cloves 1 teaspoon of Worcester Sauce 1 pint of Dark Beer (locally produced craft beer/real ale/stout maybe?) 1. Prepare the fish by cleaning it and scaling cutting it in to three inch slices. 2. Brown the onion in the butter, adding the flour and cook for three minutes. 3.  Add the beer and all other ingredients except the vinegar. 4.  Boil the sauce to the thickness of single cream. 5. Add the fish slices to the sauce, and continue boiling until the fish is well done. 6.  Finally add the vinegar and continue boiling for ...

This recipe would work great with a pre-roasted chicken you get from the supermarket. [caption id="" align="alignright" width="300" caption="Image via Wikipedia"] [/caption] 1 roasting chicken 2 tomatoes 2 tablespoons of oil 2 level tablespoons of honey quarter pint of stock 1 level tablespoon of cornflour 4 oz. dripping 2 onions 2 tablespoons of pickle 3 tablespoons soya sauce 2 tablespoons vinegar 4 tablespoons water 1. Melt the dripping, joint the chicken and fry gently until well cooked and golden brown. 2. Skin and chop the tomatoes and onions. 3. Heat oil and fry tomatoes, onion and pickle for 5 minutes. 4. Add stock, soy sauce , honey and vinegar and bring to the boil. 5. Simmer for 10 minutes.  Blend cornflour with the water and add to the sauce. 6. Bring to the boil stirring.  Serve the chicken and pour sauce around. Alternatively serve sauce and chicken separately using your fingers to eat chicken and dip with sauce.

Here is a recipe in two parts.  First part is for the salad , second part is the dressing.  As its a French dressing you could get away with a shop bought alternative.  This would be perfect for a sixties themed party. 8 oz. cubed cheddar cheese 2 oranges 2 medium sized onions 4 half inch slices of bread fat for frying watercress French Dressing 6 tablespoons of olive oil 1 tablespoon of orange juice 2 tablespoons of lemon juice grated rind of 1 orange salt pinch of cayenne pepper 1. Place cheese in a mixing bowl.  Remove rind and pith from oranges and separate orange segments.  Peel onions and slice thinly, separate into rings. 2. Cut bread in to half inch cubes, heat fat to smoking point (really really hot) and fry until golden brown, then drain well. 3. Wash watercress if needed.  Make dressing by mixing all ingredients together. 4. Toss all ingredients in dressing separately and arrange in circles overlapping towards the centre. *Editors Note* This is quite a straightf...

This will serve 8 to 10 people.  It is great for cold meat and sandwiches. 1 lb. lean steak or steak mince 8 oz. bacon 1 small onion 4 oz. rolled oats 1 tablespoon or Worcester Sauce 1 egg 1 level teaspoon of salt Quarter level teaspoon pepper Some dried breadcrumbs 1. Mince steak, bacon and onion together until very fine.  Add the oats, Worcester sauce , beaten egg and seasoning and mix well. 2.  Shape in to a long thick sausage and wrap carefully in aluminium foil , sealing the ends well. 3.  Either bake on a tray or in a baking tin in a slow oven for 2 hours, or boil or even steam. 4. Put the dried bread crumbs ready on a piece of greaseproof paper .  Remove the foil carefully and roll the sausage in the crumbs to coat thickly. 5.  Leave until cold and store in cool place.  Slice thinly and serve. Related articles Cheese Straws (recipevintage.wordpress.com)

[caption id="" align="alignright" width="300" caption="Image via Wikipedia"] [/caption] This will serve between two and four people. 2 lb, piece of lean beef (either a flank, rib or chunk) 1 large piece of bacon rind or lean scraps of bacon 1 oz. fat 8 oz. onions 8 oz. carrots 8 oz. prunes, cooked half a level teaspoon of salt quarter a level teaspoon of pepper half a pint of red wine 8 oz. noodles Grated parmesan cheese 1. Chop the onion and carrots.  Wash the bacon rind. 2. Melt the fat in a deep saucepan or enamelled cast iron  casserole.  Fry the meat in it until golden brown all over. 3.  Remove the meat and put the bacon rind in the bottom covering it with the vegetables. 4.  Add the seasoning  and wine, returning the meat. 5. Cover and cook gently in a slow oven for 2.5 to 3 hours or until the meat is tender. 6. Just before dishing up time, boil the noodles in salted water; drain and arrange round the edge of the platter. 7. ...

This is a classic fifties seafood starter [caption id="" align="alignright" width="300" caption="Image via Wikipedia"] [/caption] . 4 Cups of beer 3 shallots 2 onions sliced 5 tbsp . butter 2 pounds of raw shrimps a Sprig parsley in a bouquet Bayleaf Celery 5 tablespoons flour 1. Cook the beer with the onions, shallots, bayleaf, parsley and celery for about 15 minutes. 2. Add peeled shrimps to the broth and cook for another 15 minutes then season with salt and pepper. 3.  Remove the Parsley bouquet and bind sauce with the butter and flour which have been creamed together. Related articles Flaming Scampi (younginrome.wordpress.com) Planet Hollywood Thai Shrimp Pasta (ownchef.wordpress.com)

[caption id="" align="alignright" width="300" caption="Image via Wikipedia"] [/caption] For this traditional Irish side dish , adapted from Farmhouse Fare  you need: 2 dozen of the later spring onions . (Those which are too coarse to use otherwise, are best for this dish but normal ones are acceptable). Potatoes Milk You can use chives for this dish as an alternative. 1. Chop the onions into small lengths and simmer in milk until tender. 2. Boil or steam a good dish of potatoes . (1 lb possibly?) 3.  When cooked, mash them with a little milk and strain the onions and add these to the potatoes mixing well.  Serve very hot. 4. Add a large piece fresh butter (Clover or organic butter possibly?) to each plate that the Stelk is to be served on. Related articles Scalloped potatoes with gruyere cheese, green onions and thyme (charlotte.news14.com) The ultimate Christmas dinner according to Gordon Ramsay, Delia Smith and Jamie Oliver (mirror.co....

[caption id="" align="alignright" width="300" caption="Image via Wikipedia"] [/caption] 1 Breast of Lamb 2 oz. Butter 1 Onion 8 oz. Rice 1 oz. Raisins 2 Beef Extract Cubes ( OXO or Knorr will do) 2 Pints of water 8 oz. Tomatoes salt and pepper 1. Cut the lamb into pieces and trim off excess fat. 2. Melt 1 oz. butter in a saucepan. 3. Chop the onion and cook with the meat in the butter for a few minutes. 4. Cover with water, bring to the boil and crumble in the beef extract cubes. 5. Reduce the heat and allow the meat to cook until tender which should be for about 1 hour. 6. In another pan, melt 1 oz. of butter and cook the rice for a few minutes 7. Add raisins , chopped tomatoes, salt and pepper. Cook gently for 15 minutes. 8. Strain over the stock from the meat. 9. Strain off any liquid and serve. This recipe is worded in the book quite confusingly and I have tried to re-word it accurately.  If you have any idea what they mean, or have any s...