Grandma’s English Recipes

1/2 (17.5 ounce) package frozen puff pastry, thawed
1 tablespoon lard
1/2 pound cubed beef
1/4 pound carrots, diced
1/4 pound turnips, diced
1/2 pound peeled and cubed potatoes
1/4 pound onions, diced
1 cup water
1 cup bitter ale
1 tablespoon cornstarch
1/4 cup cold water
salt and pepper to taste

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3 tablespoons butter
2 medium onions, peeled and chopped
1/4 cup whole wheat flour
2 cups chicken stock
1 cup light ale (do not substitute beer)
Dash or two of Worcestershire sauce
1 1/2 cups crumbled Cheshire cheese
Salt and pepper, to taste
Vidalia onion rings or slices of scallion (for garnish)

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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 pound Stilton and Cheddar cheese (the proportion of each, to your taste), grated
salt, to taste
Garnish: minced parsley

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