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
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.
1 cup all-purpose flour
1/2 cup (1 stick) margarine
1 dash poultry seasoning
3 tablespoons cold water
1/2 pound ground sausage
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
1 onion , chopped
2 cloves garlic, crushed
1 1/4 -inch-thick slice of ginger
3 Tbls. yellow mustard seeds
1 tsp. peppercorns
1/2 tsp. red pepper flakes
1 1-inch long cinnamon stick
1 tsp. whole cloves
1/2 tsp. cardamon pods
2 cups malt vinegar
1/2 cup molasses
1/2 cup dark soy sauce
1/4 cup tamarind pulp
3 Tbls. salt
1/2 tsp. curry powder
1 anchovy, crushed
1/2 cup water
1 pound lean ground beef
1/2 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Celery — chopped
16 ounces kidney beans — drained
1/2 chopped head cabbage
28 ounces tomatoes
1 can water in empty tom. can
4 beef bouillon cubes
Chopped parsley
In a Dutch oven, brown beef. Add all remaining ingredients except parsley; bring to boil.Reduce heat & simmer, covered for 1 hour. Garnish with parsley. Yield 3 qts. chopped & liquid reserved.
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
1 lb fresh bulk pork sausage
2 cups prepared biscuit mix
2 medium sliced onions
3/4 cup condensed tomato soup
2/3 cup milk
3/4 cup water
1 tablespoon water
1 1/2 pounds beef steak, cut into 1 inch cubes
3 medium carrots, chopped
3 medium parsnips, chopped
1/2 cup pearl barley
8 medium potatoes
1 cup beef stock
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
Boil some water in a large saucepan, sufficient to cover the meat, and have approximately 1 inch left above. Put in the large chunks of meat, and lower the heat to keep the stew simmering. Put in the chopped or diced carrots and parsnips. Add herbs, salt and pepper to taste. Let simmer for about 20 minutes.
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