Grandma’s English Recipes

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

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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)

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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 pound whole green peas
1/2 pound split green peas
1 Smoked ham shank — uncooked
1 medium onion — chopped
Salt and pepper to taste

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4 cups tomato juice
2 teaspoon(s) cornflour dissolved in a little cold water
1 teaspoon(s) roasted cumin seed powder
1 teaspoon(s) ginger - garlic paste
1 tablespoon(s) milk
salt and pepper to season.

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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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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.

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8 cups stock (veal-based white stock is traditional, but chicken stock or vegetable stock is fine too)
2 large potatoes, peeled and diced
1 large leek, white and some green, chopped
salt and white pepper
3 carrots, peeled and grated
3/4 cup oatmeal
2 ounces Cheshire cheese (about 1 cup crumbled)
Garnish: paper-thin circles of leek

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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

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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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