4 1/2 pounds corned beef brisket
5 black peppercorns
1/2 teaspoon garlic powder
1 onion, peeled and left whole
2 bay leaves
1 pinch salt
1 small head cabbage, cored and cut into wedges
6 large potatoes, quartered
4 large carrots, peeled and sliced
1/4 cup chopped fresh parsley
2 tablespoons butter
2 lb. red potatoes, quartered
1/2 cup water
1/2 cup Miracle Whip salad dressing
1/4 cup chicken broth
2 tsp. dried oregano leaves
1 tsp. garlic powder
1/2 tsp. onion powder
1/4 stick butter
1 lb beef chuck steak, cut into cubes
1 lg sweet onion, sliced thinly
1 cup beef stock
1 pint guiness stout
4 medium potatoes, peeled
2 large carrots, chopped
1/4 tsp each of salt, pepper, tyme, sage, parsley, bay leaf
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
1 cup of shelled broad beans
1 pint vegetable stock
1 large onion, peeled and sliced
small bunch of fresh herbs, tied into piece of muslin
1 tablespoon butter
1/2 heaped tablespoon all purpose flour
1/2 pint milk
salt and black pepper
(see measure conversions for more information)
1 cup sour cream
1 cup mayonnaise
1 package cheese and garlic salad dressing mix
1 head cauliflower, broken into small flowerets
1 package radishes, cut into thin slices
1 bunch green onion, sliced thin, less if desired
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
1/2 pound whole green peas
1/2 pound split green peas
1 Smoked ham shank — uncooked
1 medium onion — chopped
Salt and pepper to taste
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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