Grandma’s English Recipes

2 LB Lamb Fillet, cubed
2 LB Potatoes, diced 10 Shallots, peeled and chopped
12oz carrots, diced
2 small leeks, chopped
2 celery sticks, chopped
1 pint Chicken Stock
Half Level teaspoon dried Rosmary
Half Level teaspoon dried Sage
2 Tablespoons olive oil
Salt and Pepper

4 ounces Plain white flour
2 Small eggs
1/2 teaspoon Salt
10 fluid ounces Milk
4 (100% pork) sausages

1 Kidney, beef
4 tablespoons Shortening
2 Onion; chopped
2 pounds Round steak; cubed
1 1/2 tablespoons Worcester sauce
1/2 teaspoon Salt
1/2 teaspoon Pepper
2 tablespoons Butter; softened
2 tablespoons Flour
2 tablespoons Parsley; minced
1 teaspoon Rosemary
1 teaspoon Oregano

4 lambs kidneys (skinned and halved)
4 lamb chops
1 lb (45og) of rump steak cut into 4 pieces
4 bacon rashers
4 sausages
half lb (225g) black pudding cut into 4 pieces
2 tablespoons of olive oil
4 tomatoes halved
4 large mushrooms (peeled and sliced)
salt
pepper

1 and half lb of medium sized potatoes
4 lb forerib of beef
2 tablespoons of olive oil
half level teaspoon salt
quarter level teaspoon of freshly ground pepper
half level teaspoon of mustard powder

13oz puff pastry
1 onion
8oz of sausage meat)
6oz cheddar cheese
2tsp tomato puree
2tsp bread crumbs
1 egg, beaten
milk, to glaze
salt and pepper, to taste

Served with sprouts or carrots.
2 lb. stewing lamb (or 8 cutlets)
1 oz. seasoned flour
1 oz. fat
1/2 lb. sliced onions
3/4 pt. beef stock
salt and pepper

“Jugged” refers to the stoneware jug in which it was cooked. 1 well-hung hare (hung bunch of sweet herbs (parsley, marjoram, for up to a week) savory, thyme, tied with string)
1 teaspoon vinegar
pinch of mace & nutmeg
seasoned flour
2 oz. red currant jelly
oil for frying
5 oz. port or claret
brown (beef) stock
salt & pepper
1 onion studded with […]

1/2 lb. chopped suet
1/2 tablespoon salt
3/4 lb. coarse oatmeal
1/4 tablespoon pepper
2 oz. flour
3 oz. water
4 oz. each raisins and currants
sheep’s stomach bag (or 4 oz. sugar pudding cloth)

1/2 lb. pork sausage
all-purpose flour for coating
1 tablespoon chopped fresh chives
1 egg, beaten
salt & pepper
1-1/2 cup fresh white breadcrumbs
8 hard boiled eggs