BEEF BAKE
Ingredients: |
| 1 1/2lb stewing steak |
1oz flour, well seasoned with salt and pepper |
| 1oz dripping |
1 pint water |
| 2 medium onions finely sliced |
2 carrots sliced |
| 2 heaped teaspoons tomato puree |
pinch mixed herbs |
| 2 oz white breadcrumbs |
1 1/2oz butter |
| Topping: |
|
| 8oz self-raising flour |
level teaspoon salt |
| pepper |
1/2 teaspoon dried onion powder (if liked) |
| 3 tablespoon cooking oil |
|
| 1/4 pint milk |
|
| Method: Cut meat into cubes.
Toss cubes of meat in well seasoned flour. Melt dripping in a large frying pan or saucepan
and gently fry onion until golden. Add the meat and fry a further 5 minutes turning until
meat is brown. Remove from heat and blend in water and tomato puree. Add carrots and
herbs. Return to heat and bring to the boil. Turn mixture into a 2 pint casserole. Cover
with lid and cook in the middle of a medium oven for 2 hours.
|
| CRUMBLE TOP BEEF PIE Ingredients: |
| 1lb cooked beef, minced |
1 onion |
| 1/2 oz dripping |
1/2 pint beef stock |
| salt, pepper and nutmeg |
2 teaspoons flour |
| Topping: |
|
| 4oz plain flour |
2 oz margarine |
| 3 oz Cheddar cheese, grated |
pinch salt |
Method:
Chop onion finely and fry in dripping until golden brown. Add the flour
to the pan and mix well to blend the flour with the surplus fat. Cook for two minutes,
stirring so the flour browns but does not burn. Add stock and bring to the boil. Mix with
minced meat, season with salt, pepper and nutmeg to taste and turn into a casserole.
To make the topping: Sift flour and add salt and rub in fat. Add
grated cheese. Sprinkle the crumble mixture over the minced beef. Bake in a moderate oven
for 30 to 40 minutes.
FARMYARD CAKES
1lb Cumberland sausage, 6 eggs, 6 rounds fried bread, salt and pepper.
Divide sausage into six round cakes, having removed the skin, and fry until cooked. Poach
eggs separately, place each sausage cake on a round of fried bread with egg on top,
sprinkle with salt and pepper, decorate with a sprig of parsley.
STUFFED LOIN OF PORK
Ingredients:
| 3lb loin of pork |
4 large onions |
| 4 oz breadcrumbs |
1 teaspoon crushed herbs |
| 1oz butter |
seasoning to taste |
Method:
Boil the onions, drain and chop finely. Mix with breadcrumbs, herbs,
butter and season. Cut a pocket in the meat and fill with the stuffing. Put in a roasting
tin and bake in a moderate oven for 2 hours.
LAMB CASTLES
Little hot topsy-turvy puddings to serve with green vegetables
Ingredients:
| Lamb mixture: |
|
| 8oz cooked lean lamb finely minced |
2 oz soft breadcrumbs |
| seasoning to taste |
3 to 4 tablespoons tomato ketchup |
| Pudding mixture: |
|
| 6oz self-raising flour |
1/2 level teaspoon salt |
| liberal sprinkle white pepper |
2oz margarine or cooking fat |
| 1/4 level teaspoon dried rosemary or thyme |
1 medium egg, lightly beaten |
|
6 to 7 tablespoons milk or water to mix |
Method:
Mix together lamb and breadcrumbs, bind with tomato ketchup. Season to
taste. Divide equally between 6 well greased castle pudding moulds or individual pudding
basins. Sift flour, salt and pepper into a bowl. Rub in fat, add herbs, mix to a dropping
consistency with the beaten egg and milk. Three quarters fill the small basins with the
mixture then cover with greaseproof paper or aluminium foil. Steam steadily for about 30
minutes.
CREAMED KIDNEYS
Ingredients:
| 6 lambs kidney |
2 oz butter |
| 1 oz flour |
1/2 pint milk |
| salt and pepper to season |
3 tablespoons dairy cream |
| bacon rolls and parsley to garnish |
|
Method:
Skin and slice the kidneys and fry gently in the butter for five
minutes. Remove from pan. Add the flour to the pan and cook gently for 1 minute. Remove
from heat and gradually stir in the milk. Season and bring to the boil stirring
constantly; add the kidneys and cook for a further three minutes. Cool slightly then stir
in the cream. Garnish with bacon rolls and chopped parsley. Delicious with toast.
SAVOURY APPLE AND BACON
PUDDING
Ingredients:
Suet pastry:
| 8oz self-raising flour |
1 level teaspoon salt |
| 1/2 level teaspoon dry mustard |
4 oz suet, finely chopped |
| about 1/4 pint cold water |
|
| Filling: |
|
| 1lb streaky bacon, roughly chopped |
4oz cabbage heart, chopped fine |
| 1/2lb cooking apples, peeled, cored and diced |
1 large onion, chopped fine |
|
2 level tablespoons black treacle |
|
pepper to taste |
Method:
Mix all filling ingredients together. Into another bowl sift flour and
salt together. Add suet and toss all together. Mix to stiff dough with the water. Roll out
two-thirds of dough to line 2 1/2 pint well greased pudding basins. Fill with bacon and
vegetable mixture and cover with lid made by rolling out the rest of the dough. Cover with
greased greaseproof paper and steam steadily for 3 hours.
STUFFED MEAT ROLLS
Ingredients:
| 1 1/2lb silverside cut into 6 slices |
6 rashers back bacon |
| Stuffing: |
|
| 2 large onions finely chopped |
2 oz butter |
| 1 tablespoon oil |
6oz fresh white breadcrumbs |
| 2oz cheese, grated |
1 level teaspoon marjoram |
| 1 oz sultanas |
1 oz blanched almonds, chopped |
| 1 teaspoon salt |
pepper |
| For braising: |
|
| 1 tablespoon oil |
3 tablespoons tomato puree |
| 1/2 pint stock |
salt and pepper |
Method:
Trim off any excess fat from meat. Lay on a board and flatten with a
rolling pin until very thin. Fry bacon gently for 1 minute on each side then place a
rasher on each slice of meat.
Stuffing: Cook onions gently in butter and oil without browning
for 3 to 4 minutes. Remove half the onions and keep on one side. Add the rest of stuffing
ingredients to remaining onions and mix well. Divide equally between meat slices and press
down. Roll up tightly and secure ends with cocktail sticks.
To braise: Heat oil in a large flameproof casserole or frying
pan. Brown meat rolls evenly on all sides. Add remaining onion and tomato puree mixed with
stock or water, season and bring to the boil. If cooked in a frying pan place meat and
sauce in a large casserole. Bake in a low oven for 45 minutes until meat is tender.
CUMBERLAND WHIRLS
This recipe combines the basic ingredients of the Scottish ‘tattie
scone’ with the robust flavours of our local sausage.
Ingredients:
| 12oz self-raising flour |
6oz cooked mashed potato |
| 2oz butter |
salt and pepper |
| finely chopped rosemary |
milk to mix |
| Filling: |
|
| 1lb Cumberland sausage meat |
small onion finely chopped |
| 1 heaped tablespoon finely chopped fresh parsley |
salt and pepper |
Method:
Rub the butter into the flour, then stir in the rosemary, salt and
pepper. Add the mashed potato and mix in thoroughly. Add the milk gradually. You are
aiming to make a fairly moist, but not too sticky dough. Knead the dough gently, then
leave to rest.
Mix the ingredients for the filling.
Roll the dough into a large rectangle and spread with the filling
mixture as evenly as you are able, then roll up along the long edge like a Swiss roll. Cut
into slices about 3/4 inch thick and place these onto an oiled baking sheet.
Bake at 200 degree C, 400 degree F, Gas No. 6 for 15-20 minutes. Serve
with Cumberland mustards.
CUMBERLAND
SAUSAGE WITH RED CABBAGE AND CHESTNUTS
This is one of those useful, one pot dishes. Homely, but delicious if
the basic ingredients are of good quality. It is good enough for a family meal on
Christmas Eve when all the chores are done.
Ingredients:
| 1 1/2lb Cumberland sausage baked in the oven and cut into
pieces |
1/2lb cooked Cumberland ham, in bite sized cubes |
| 1/2lb smoked back bacon sliced |
4oz dried chestnuts |
| 1 medium red cabbage |
2 onions sliced |
| 1lb cooking apples peeled cored and cubed |
2oz moscavado sugar |
| 1/2 teaspoon allspice |
1/4 teaspoon ground cloves |
| 1/4 pint red wine |
1/2 pint chicken stock |
| 2 tablespoons balsamic vinegar |
|
The dried chestnuts should be put into a bowl, covered
with boiling water and left overnight. Drain before using the following day.
In a large, oven proof casserole, layer the cabbage, chestnuts, apple,
onion and bacon with the sugar, spices and plenty of freshly ground black pepper.
Mix the wine, stock and vinegar and use it to cover the cabbage. You may
not need all the liquid. Put the lid on and bake for three or more hours at 150 degree C,
300 degree F, Gas No. 2. Check that the mixture is not getting too dry and add more liquid
as needed.
When the time is complete, the casserole may be removed from the heat
and left until it is required for re-heating with the meats.
When the casserole is need, re-heat to boiling point, then place the
sausage and ham onto the surface and prod them down so that they can heat through
thoroughly. Serve with plain boiled potatoes. |
