Grandma’s English Recipes

2 teaspoons butter
1 (15 ounce) can chicken broth
1 head cabbage, cored and coarsely chopped
1 pinch salt and pepper to taste

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18 small red new potatoes
6 cups chicken broth
3 leeks, chopped
3 tablespoons butter
2 cups milk
salt and pepper to taste

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1 recipe whole wheat pastry for a double crust
1/4 cup butter
1 onion, thinly sliced
1 carrot, sliced thin
1 turnip, peeled and diced
1 large potato, peeled and diced
1/4 pound mushrooms, chopped
2 tablespoons water
1 teaspoon yeast extract spread
1/4 cup milk
1 egg
1/4 pound shredded Cheddar cheese
salt and pepper to taste
1 egg, beaten

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8oz plain/all purpose flour
4oz butter
2oz caster/superfine sugar
1 egg, separated
2oz flaked almonds, chopped

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1 recipe for double pie crust
6 apples (cooking - Macoun, Empire or your choice)
Brown sugar
Cinnamon
Nutmeg
Butter

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1 1/2 cups all-purpose flour
1/2 cup butter, softened
3/8 cup white sugar
1 pinch salt
3 tablespoons Madeira wine
1 egg
1/3 cup white sugar for decoration

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1 cup butter
1 1/4 cups white sugar
2 tablespoons water
1/4 cup slivered almonds
1 cup chocolate chips

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1/2 cup ale such as Bass (pour beer slowly into measuring cup; do not measure foam)
3 tablespoons unsalted butter
Rounded 1/8 teaspoon salt
1/2 cup all-purpose flour
2 large eggs
1/2 cup crumbled Stilton cheese (from a 4-oz piece; rind discarded)
Special equipment: a pastry bag fitted with a plain 1/2-inch tip; parchment paper

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1/2 cup all-purpose flour
1/2 cup quick-cooking oats
2 teaspoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup well-shaken buttermilk
1 large egg, lightly beaten
5 tablespoons unsalted butter, melted and cooled slightly
Accompaniments: marmalade or jam; clotted cream or crème fraîche

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3 ounces unsalted butter
2 tablespoons white wine vinegar
salt & pepper

Have your cooked eggs or fish ready on a heated dish, and have the vinegar at hand in a cruet or bottle with sprinkle-top.
Melt the butter in a small frying pan and let it darken to a nut-brown colour.
Immediately take the pan off the heat and dash in the vinegar.
Season it with a little salt and pepper and pour it sizzling hot over the eggs.