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
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
1 6 1/4-pound leg of lamb, boned, butterflied, trimmed of excess fat and sinew (reserve bone and trimmings for sauce)*
1 small onion, chopped
3/4 cup chopped peeled carrots
2 lb Eels
1 pint Fish Stock
1 Onion
1 Carrot
1 stick Celery
½ oz Gelatine
½ Lemon
1 Bouquet Garni
Fresh Herbs
Grated nutmeg
1 pound leftover ham bone with meat attached
1 cup chopped onions
2 cloves garlic, minced
2 teaspoons freshly ground black pepper
1 pound dried split peas
1 cup chopped carrots
2 cups breadcrumbs
4 tablespoons suet
4 tablespoons raisins
3/4 medium carrots
4 tablespoons currants
3 tablespoons sugar
3 eggs
milk
nutmeg
1. 3lb Lean Salted Silverside or Brisket, soaked overnight
2 small Onions, quartered
8 Cloves
2 sticks Celery , cut into 5cm/2-inch pieces
6 Black Peppercorns
1 Bouquet Garni
18 Baby Carrots
2 tablespoons olive oil
1/2 pound lean beef — cut in 1″ cubes
1 small onion — sliced rings
4 stalks celery — chopped
2 quarts beef broth
1/2 cup chopped carrots
1/2 cup cooked barley
4 tablespoons unbleached all-purpose flour
1 cup cold water
2 tablespoons tomato catsup
1/2 teaspoon worcestershire sauce
Salt and pepper to taste
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
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
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