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
1/4 cup lukewarm water
3/4 cup milk
1 teaspoon sugar
two 1/4-ounce packages active dry yeast (5 teaspoons)
3 cups all-purpose flour
1 teaspoon salt
2 ounces cold lard (about 1/4 cup), cut into pieces
jam
clotted cream
1/2 cup ale such as Bass (pour beer slowly into measuring cup; do not measure foam)
3 tablespoons unsalted butter
Rounded 1/8 teaspoon salt
1/2 cup all-purpose flour
2 large eggs
1/2 cup crumbled Stilton cheese (from a 4-oz piece; rind discarded)
Special equipment: a pastry bag fitted with a plain 1/2-inch tip; parchment paper
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 Pack of bacon
Salt Pepper
a one pound pack Split Peas
Place Split Peas in large ovenproof dish. Cover with Water. Add salt and pepper to season. Allow to stand over night. Add small pieces of chopped bacon (not the fat or rind) into mixture. As to your own requirement, remembering this is a split pea rather than a meat recipe.
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
1 (1 lb) challah, sliced 12-inch thick (1 loaf)
3/4 cup strawberry jam, plus (or preserves)
3 tablespoons strawberry jam (or preserves)
4 large eggs
1/2 cup sugar
2 1/2 cups whole milk or half-and-half, plus
1 tablespoon whole milk or half-and-half
1 teaspoon vanilla
6 tablespoons unsalted butter, melted
3/4 cup powdered sugar
1 cup left-over mashed potatoes
1 egg
1/3 cup flour
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon pepper
1 to 2 tablespoons milk
2 to 3 tablespoons shortening
1/2 pound pork sausage meat
3/4 cup fresh bread crumbs
2 tbsp. of butter
1 tsp. chopped parsley
Salt and pepper
1 egg or milk to bind
1/2 teaspoon finely chopped fresh sage or
1/4 teaspoon Bell’s seasoning
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