Grandma’s English Recipes

8 oz Self-raising flour
4 oz Shredded suet
8 oz Currants or Raisins
150 ml Cold Water
1 oz Sugar
1 pinch salt

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4 tablespoonfuls Crisco
4 tablespoonfuls sugar
2 eggs
1 lemon
1/2 cupful flour
1 cupful stewed rhubarb
1/2 teaspoonful salt

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3 cups sifted flour
1/4 teaspoon salt
3 eggs
1 cup milk

Sift flour and salt together. Beat eggs until ligght and add sifted ingredients.Add milk gradually and beat two minutes with rotary egg beater. Prepare pudding to pour into pan 30 minutes before beef has finished roasting Place beef to one side of roasting pan and pour off small about of fat.Grease an oblong pan with drippings. Pour Yorkshire Pudding mixture into pan . Return to oven and cook about 30 minutes.Cut into squares and serve with roast beef.

5-6 lb rolled rib of beef
salt and pepper

Sprinkle meat with salt and pepper
Place on rack in pan and roast uncovered in slow oven, about 300F allowing 30 to 35 minutes per pound. Serve with roast potatoes or Yorkshire Pudding.

4 lambs kidneys (skinned and halved)
4 lamb chops
1 lb (45og) of rump steak cut into 4 pieces
4 bacon rashers
4 sausages
half lb (225g) black pudding cut into 4 pieces
2 tablespoons of olive oil
4 tomatoes halved
4 large mushrooms (peeled and sliced)
salt
pepper

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1 and half lb of medium sized potatoes
4 lb forerib of beef
2 tablespoons of olive oil
half level teaspoon salt
quarter level teaspoon of freshly ground pepper
half level teaspoon of mustard powder

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1/2 lb. chopped suet
1/2 tablespoon salt
3/4 lb. coarse oatmeal
1/4 tablespoon pepper
2 oz. flour
3 oz. water
4 oz. each raisins and currants
sheep’s stomach bag (or 4 oz. sugar pudding cloth)

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