Grandma’s English Recipes

5 Tablespoons butter
1 cup onions, chopped fine
1 cup celery, with leaves, chopped fine
1 cup carrots, peeled and chopped fine
1 cup parsnips, peeled and chopped fine
2 Tablespoons garlic, minced
1/4 cup flour
3½ cups rich chicken stock
4 cups Bass ale
2 bay leaves
cayenne pepper or hot pepper sauce, to taste
4 Tablespoons cornstarch, diluted in cold water
1 cup heavy cream
1/2 […]

4 Tablespoons butter
2 pounds onions, thinly sliced
4 cups vegetable or chicken stock
3 cups whipping cream
salt and white pepper
Stilton Toast: French bread, 2 ounces Stilton cheese, 2 ounces Cheddar cheese, and butter.

8 cups stock (veal-based white stock is traditional, but chicken stock or vegetable stock is fine too)
2 large potatoes, peeled and diced
1 large leek, white and some green, chopped
salt and white pepper
3 carrots, peeled and grated
3/4 cup oatmeal
2 ounces Cheshire cheese (about 1 cup crumbled)
Garnish: paper-thin circles of leek

4 Tablespoons butter
1 pound tiny brussel sprouts, trimmed, chopped, and blanched in boiling water for 2 minutes
1 large onion, peeled and chopped fine
2 ounces smoked ham, chopped fine
4 Tablespoons flour
1 Tablespoon sugar
2 cups milk, brought to a boil then allowed to cool slightly
8 cups stock (veal-based white stock is traditional, but chicken stock or vegetable […]

2 oz. butter
2 lb. chopped potatoes
6 oz. chopped onions
6 oz. chopped celery
4 pt. chicken stock
faggot of herbs (as above)
1 pt. milk
2 oz. thickener (arrowroot, flour, or constarch, blended with a little milk)
salt & pepper
finely chopped watercress for garnish

1/2 lb. beef, cut into 1-inch cubes
1/2 lb. mutton, cut into 1-inch cubes
2 oz. butter
6 oz. sliced onions
4 oz. sliced carrots
2 oz. flour
4 pt. beef stock
faggot of herbs (celery, thyme, parsley, bay leaf tied in leek leaves)
salt and cayenne pepper
5 oz. Madeira or other red cooking wine