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
4 large Idaho potatoes, peeled
2 eggs, beaten
3 tablespoons bread crumbs
2 tablespoons milk, whole or skim
1 small onion, peeled
2 teaspoons chives, fresh or dried
1 small garlic clove, smashed
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
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.
3 tablespoons butter
2 medium onions, peeled and chopped
1/4 cup whole wheat flour
2 cups chicken stock
1 cup light ale (do not substitute beer)
Dash or two of Worcestershire sauce
1 1/2 cups crumbled Cheshire cheese
Salt and pepper, to taste
Vidalia onion rings or slices of scallion (for garnish)
5 pounds of potatoes
8 hard boiled eggs
1/2 bunch green onions
1-1/2 cups mayonnaise
1 Tablespoon mustard
1/2 cup milk
4 Tablespoons butter
2 pounds onions, thinly sliced
4 cups vegetable or chicken stock
3 cups whipping cream
salt and white pepper
Stilton Toast: French bread, 2 ounces Stilton cheese, 2 ounces Cheddar cheese, and butter.
4 Tablespoons butter
1 pound tiny brussel sprouts, trimmed, chopped, and blanched in boiling water for 2 minutes
1 large onion, peeled and chopped fine
2 ounces smoked ham, chopped fine
4 Tablespoons flour
1 Tablespoon sugar
2 cups milk, brought to a boil then allowed to cool slightly
8 cups stock (veal-based white stock is traditional, but chicken stock or vegetable stock is fine too)
salt and pepper to taste
Garnish: “sippets”–toast cut into tiny cubes
2 oz. butter
2 lb. chopped potatoes
6 oz. chopped onions
6 oz. chopped celery
4 pt. chicken stock
faggot of herbs (as above)
1 pt. milk
2 oz. thickener (arrowroot, flour, or constarch, blended with a little milk)
salt & pepper
finely chopped watercress for garnish
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