Grandma’s English Recipes

The Sunday roast is perhaps the most common feature of English cooking. The Sunday dinner traditionally includes roast potatoes accompanying a roasted joint of meat such as roast beef, lamb , or a roast chicken and assorted vegetables, themselves generally roasted or boiled and served with a thick gravy. Yorkshire pudding and gravy is now often served as an accompaniment to the main course, although it was originally served first as a “filler”. (The practice of serving a roast dinner on a Sunday is related to the elaborate preparation required, and to the housewife’s practice of performing the weekly wash on a Monday, when the cold remains of the roast made an easily-assembled meal).A particularly elaborate roast dinner is eaten at Christmas, with almost every detail rigidly specified by tradition. Since its wide-spread availability after World War II the most popular Christmas roast is turkey, superseding the goose of Dickens’s time. Game meats such as venison which were traditionally the domain of higher classes are occasionally also eaten by those wishing to experiment with a wider choice of foods, due to their promotion by Celebrity Chefs, such as Antony Worrall Thompson, although it is not generally eaten regularly in the average household.

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4 ounces Self-raising flour
2 tablespoons Granulated sugar
1 Egg, beaten
5 fluid ounces Milk

Sift the flour into a mizing bowl and mix in the sugar. Make a well in the center of the flour and drop in the egg. Stir in the milk gradually and mix to a creamy batter. The thicker the batter, the thicker the pancake will be. Heat the bakestone and grease lightly. Using a large spoon, drop the batter off it in round “puddles” onto the bakestone, leaving room for spreading. Cook over a moderate heat until the top surface is covered with bubbles, and when the underside is golden, turn and cook the other side. When golden, lift off the bakestone and wrap in a cloth. Serve as soon as possible with butter, honey and preserves. If any are left until the next day, they can be crisped under the grill before serving. For a change, 1 oz of butter can be rubbed into the flour and sugar: or lemon essence (six drops) can be added to the batter.

1 pound halibut
4 cups beer batter
1/2 cup pecans, chopped roughly
Heat oil in deep fat fryer to 375 degrees.

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3 cups sifted flour
1/4 teaspoon salt
3 eggs
1 cup milk

Sift flour and salt together. Beat eggs until ligght and add sifted ingredients.Add milk gradually and beat two minutes with rotary egg beater. Prepare pudding to pour into pan 30 minutes before beef has finished roasting Place beef to one side of roasting pan and pour off small about of fat.Grease an oblong pan with drippings. Pour Yorkshire Pudding mixture into pan . Return to oven and cook about 30 minutes.Cut into squares and serve with roast beef.

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

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