tag:blogger.com,1999:blog-1732639373096439222024-03-13T20:30:02.747+00:00Neil Cooks GrigsonNeil attempts to cook the whole of Jane Grigson's 'English Food', and adds his own recipes on the way...Neil Butteryhttp://www.blogger.com/profile/07465149114879599176noreply@blogger.comBlogger531125tag:blogger.com,1999:blog-173263937309643922.post-65070432804742501352019-06-28T11:42:00.000+01:002019-06-28T11:42:11.206+01:00Neil Cooks Grigson has moved to Wordpress<div class="MsoNormal">
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<span style="font-family: "calibri";">Hello lovely readers!</span></div>
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<span style="font-family: "calibri";">Just a quick message to let you know that I have moved the
blog over to Wordpress. It is the home of my other blog <b><i><a href="http://britishfoodhistory.com/"><span style="color: #0563c1;">British Food: A History</span></a></i></b>, and I
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<span style="font-family: "calibri";">Wordpress also has a great online community and it is much
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Neil Butteryhttp://www.blogger.com/profile/07465149114879599176noreply@blogger.com0tag:blogger.com,1999:blog-173263937309643922.post-141535187497176522019-02-15T15:46:00.002+00:002019-02-15T15:47:21.818+00:00Chapter 6: Puddings - Completed!<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEs8a5IzfwOd0H3kMI08-fx48stjFb4_w6XXS_nD4u_H2ut9rgCMT1P7yRVTOu6TWGWRMKkqmJ3XZqgpPzRtLQaWvcUvSVOrbcPIpqpmBUrZ35lP6wBaSJ6_hTHg2YqjYlNiY_Nipfzp0K/s1600/wine-poached-pears.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEs8a5IzfwOd0H3kMI08-fx48stjFb4_w6XXS_nD4u_H2ut9rgCMT1P7yRVTOu6TWGWRMKkqmJ3XZqgpPzRtLQaWvcUvSVOrbcPIpqpmBUrZ35lP6wBaSJ6_hTHg2YqjYlNiY_Nipfzp0K/s320/wine-poached-pears.jpg" width="320" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-small;">My version of Jane's Poached Pears, that ended up in the <i>Telegraph</i> (pic: Greg Funnell)</span></div>
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<span style="font-family: "calibri";">I have come to a true milestone in the project because the
behemoth that is the <span style="margin: 0px;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><a href="https://neilcooksgrigson.blogspot.com/search/label/6%3A%20Puddings"><span style="color: #0563c1;">Puddings</span></a></i></b></span>
chapter is now done and dusted. It was a beast, weighing in at a stonking 66 recipes.
It was a very diverse chapter with a vast array of desserts and techniques,
many of them new to me. Unlike other large chapters (e.g. <span style="margin: 0px;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><a href="https://neilcooksgrigson.blogspot.com/search/label/7%3A%20Teatime"><span style="color: #0563c1;">Teatime</span></a></i></b></span>)
it wasn’t really possible to sub-categorise and make <span style="margin: 0px;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><a href="https://neilcooksgrigson.blogspot.com/search/label/6%3A%20Puddings"><span style="color: #0563c1;">Puddings</span></a></i></b></span>
easier for me to, er, swallow. Jane tends to mix the recipes up, but such is
the way of the English pudding. Jane says that they had a ‘great reputation’
since at least the seventeenth century. She found this great quote from the
protestant exile <span style="margin: 0px;"><b style="mso-bidi-font-weight: normal;"><a href="https://en.wikipedia.org/wiki/Maximilien_Misson"><span style="color: #0563c1;">Fran<span style="margin: 0px;">ç</span>ois
Maximilien Misson</span></a></b></span>:</span></div>
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<i style="mso-bidi-font-style: normal;"><span style="font-family: "calibri";">They bake them in an
oven, they boil them with meat, they make them fifty-several ways: blessed be he that invented pudding, for it is manna
that hits the palates of all sorts of people.</span></i><br />
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<span style="font-family: "calibri"; font-size: x-small;">#173 <i>Summer Pudding</i></span></div>
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<span style="font-family: "calibri";">Of course, back then the word <i style="mso-bidi-font-style: normal;">pudding</i> had a more specific meaning and meals were not split into
separate courses; sweet and savoury dishes were served at once, often in the
same dish, beef and plum pudding (similar to our <span style="margin: 0px;"><b style="mso-bidi-font-weight: normal;"><a href="https://neilcooksgrigson.blogspot.com/2008/10/88-richard-bostons-guinness-christmas.html"><span style="color: #0563c1;">Christmas
Pudding</span></a></b></span>, but less showy) being one example.</span></div>
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<span style="font-family: "calibri";">For those who are not British, the word ‘pudding’ causes
some confusion because it has several meanings, in the context of this post,
and therefore the book, it simply means dessert (aka afters or sweet, depending
on where you from). Readers of the blog will know that many puddings are not
sweet at all (e.g. <b style="mso-bidi-font-weight: normal;"><a href="https://neilcooksgrigson.blogspot.com/2009/11/200-steak-kidney-and-oyster-pudding.html"><span style="color: #0563c1;">#200<span style="font-weight: normal; margin: 0px;"> </span><i style="mso-bidi-font-style: normal;">Steak,
Kidney and Oyster Pudding</i></span></a></b>, <b style="mso-bidi-font-weight: normal;"><a href="https://neilcooksgrigson.blogspot.com/2009/09/189-mussel-and-leek-rolypoly.html"><span style="color: #0563c1;">#189<span style="font-weight: normal; margin: 0px;"> </span><i style="mso-bidi-font-style: normal;">Mussel
and Leek Rolypoly</i></span></a></b>, <span style="margin: 0px;"><b style="mso-bidi-font-weight: normal;"><a href="https://neilcooksgrigson.blogspot.com/2009/08/181-yorkshire-pudding.html"><span style="color: #0563c1;">#181<span style="font-weight: normal; margin: 0px;"> </span><i style="mso-bidi-font-style: normal;">Yorkshire
Pudding</i></span></a></b></span>), some desserts have pudding in their name, but
others don’t. Usually the steamed puddings have ‘pudding’ in their name (e.g. <b style="mso-bidi-font-weight: normal;"><a href="https://neilcooksgrigson.blogspot.com/2008/11/90-sussex-pond-pudding.html"><span style="color: #0563c1;">#90<span style="font-weight: normal; margin: 0px;"> </span><i style="mso-bidi-font-style: normal;">Sussex
Pond Pudding</i></span></a></b>), but not always. It’s very confusing! I thought to
iron out some of this confusion I would give a very potted history of pudding:</span></div>
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<span style="font-family: "calibri";">In mediaeval times, and probably much earlier, puddings were
animal intestines filled with a mixture – these are the true puddings – <b style="mso-bidi-font-weight: normal;"><a href="https://neilcooksgrigson.blogspot.com/2008/03/34-black-pudding-35-white-pudding.html"><span style="color: #0563c1;">#34<span style="font-weight: normal; margin: 0px;"> </span><i style="mso-bidi-font-style: normal;">Black Pudding</i></span></a></b>
is one of the few survivors, but sausages also belong to this group too, though
rarely boiled in England these days, they are in other countries such as
Germany. Surprisingly <b style="mso-bidi-font-weight: normal;"><a href="https://neilcooksgrigson.blogspot.com/2008/02/27-rice-pudding.html"><span style="color: #0563c1;">#27<span style="font-weight: normal; margin: 0px;"> </span><i style="mso-bidi-font-style: normal;">Rice Pudding</i></span></a></b>,
bread and butter pudding and <span style="margin: 0px;"><b style="mso-bidi-font-weight: normal;"><a href="https://neilcooksgrigson.blogspot.com/2009/08/181-yorkshire-pudding.html"><span style="color: #0563c1;">#181<span style="font-weight: normal; margin: 0px;"> </span><i style="mso-bidi-font-style: normal;">Yorkshire
Pudding</i></span></a></b></span> all started life as these true puddings. It did
mean, however, that puddings could only be made when there were fresh
intestines around. Eventually, the pudding cloth was invented, the pudding
could now be swaddled in material and boiled, producing a cannonball-shaped
pudding, Dickensian <span style="margin: 0px;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><a href="https://neilcooksgrigson.blogspot.com/2008/10/88-richard-bostons-guinness-christmas.html"><span style="color: #0563c1;">Christmas
Puddings</span></a></i></b></span> are an example of this. Other favourites like <b style="mso-bidi-font-weight: normal;"><a href="https://britishfoodhistory.com/2014/01/23/spotted-dick/"><span style="color: #0563c1;">Spotted Dick</span></a></b>
could be cooked like this and <b style="mso-bidi-font-weight: normal;"><a href="https://neilcooksgrigson.blogspot.com/2013/04/374-pease-pudding.html"><span style="color: #0563c1;">#374<span style="font-weight: normal; margin: 0px;"> </span><i style="mso-bidi-font-style: normal;">Pease
Pudding</i></span></a></b> got an upgrade from potage! <b style="mso-bidi-font-weight: normal;"><a href="https://neilcooksgrigson.blogspot.com/2009/09/189-mussel-and-leek-rolypoly.html"><span style="color: #0563c1;">Roly-poly
puddings</span></a></b> could be made by wrapping them in shirt sleeves, giving them
the moniker ‘dead man’s arm’.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMGemp2iYVtxMzKeU2cuyr0FT7IBw-c1fzGwPYfRKF-DmE53lmu8-5N6sxSYpSsvxpbBWRHA5vfA91YyjB8cGiKrzvnCZrVfps34R_dAp-mvcgH91fmGAXHTy04LntmKKwWM4O-gSxcCG1/s1600/beeton+trifle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="428" data-original-width="252" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMGemp2iYVtxMzKeU2cuyr0FT7IBw-c1fzGwPYfRKF-DmE53lmu8-5N6sxSYpSsvxpbBWRHA5vfA91YyjB8cGiKrzvnCZrVfps34R_dAp-mvcgH91fmGAXHTy04LntmKKwWM4O-gSxcCG1/s320/beeton+trifle.jpg" width="188" /></a></div>
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<span style="font-family: "calibri"; font-size: x-small;">A page of Mrs Beeton's cold desserts </span></div>
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<span style="font-family: "calibri";">Finally, the pudding basin was invented meaning that suet
pastry and sponge cake mixtures could be used with great success. As time went
on, puddings got lighter, more spiced and more sweet as ingredients became
cheaper, and a switch from French to Russian service (single dishes and
courses) meant they were served at the end of a meal. Hence, we call dessert the
pudding course, explaining why all desserts have ended up being called <i style="mso-bidi-font-style: normal;">pudding</i>.</span></div>
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<span style="font-family: "calibri";">The British have great enthusiasm for their puddings,
especially the old-fashioned ones many ate as children, often called ‘nursery
puddings’, <b style="mso-bidi-font-weight: normal;"><a href="https://neilcooksgrigson.blogspot.com/2008/02/27-rice-pudding.html"><span style="color: #0563c1;">#27 <i style="mso-bidi-font-style: normal;">Baked</i><span style="font-weight: normal; margin: 0px;"> </span><i style="mso-bidi-font-style: normal;">Rice Pudding</i></span></a></b>, <b style="mso-bidi-font-weight: normal;"><a href="https://britishfoodhistory.com/2014/01/23/spotted-dick/"><span style="color: #0563c1;">Spotted Dick</span></a></b>
and other <b style="mso-bidi-font-weight: normal;"><a href="https://neilcooksgrigson.blogspot.com/2008/11/89-steamed-ginger-pudding.html"><span style="color: #0563c1;">steamed
puddings</span></a></b> fall into this category. Of course, a love of puddings means
that one’s waistline is somewhat affected. We know that we are eating too much
sugar, fat and flour and we need to reduce our intake, but how can we when they
are so irresistible!? It’s the main reason why I go to the gym; I exercise five
or six times a week, and try to watch what I eat, just so I can eat what ever I
like on Saturday and Sunday (I’m revisiting <b style="mso-bidi-font-weight: normal;"><a href="https://neilcooksgrigson.blogspot.com/2009/07/167-brown-bread-ice-cream.html"><span style="color: #0563c1;">#167<span style="font-weight: normal; margin: 0px;"> </span><i style="mso-bidi-font-style: normal;">Brown
Bread Ice Cream</i></span></a></b> this weekend).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIaBB52f4dGKCNnWgSOn717wvwaZ8FGnCzdkH510FXGJrVqAjaEmYMw5C1KOJ4Mn1RaU2D1OEXKnG-A-_vEBVZYVQ1qvnkJkm4DgTUDUhtJ9Sx8oCQ2TvY5wVKhKN_P8oGcqnjLuxw985h/s1600/IMGP2413.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIaBB52f4dGKCNnWgSOn717wvwaZ8FGnCzdkH510FXGJrVqAjaEmYMw5C1KOJ4Mn1RaU2D1OEXKnG-A-_vEBVZYVQ1qvnkJkm4DgTUDUhtJ9Sx8oCQ2TvY5wVKhKN_P8oGcqnjLuxw985h/s320/IMGP2413.JPG" width="320" /></a></div>
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<span style="font-family: "calibri"; font-size: x-small;">#321 <i>Sweetmeat Cake</i></span></div>
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<span style="font-family: "calibri";">The best desserts says Jane are ‘simple and natural’, and
stinginess should be frowned upon. It is this piece of advice that has really
stuck with me. Just don’t cut corners, it’s simple really; if you do, it’s
slippery slope to cheap margarines instead of butter and lard, or substituting egg
yolks for cornflour (she hated Bird’s custard powder!). Jane also showed me how
to improve things with little additions, suggesting adding a chopped quince to
your <b style="mso-bidi-font-weight: normal;"><a href="https://neilcooksgrigson.blogspot.com/2008/12/96-apple-pie.html"><span style="color: #0563c1;">(#96)<span style="font-weight: normal; margin: 0px;"> </span><i style="mso-bidi-font-style: normal;">Apple
Pie</i></span></a></b>, or a teaspoon of chopped mint to soft fruits such as the <b style="mso-bidi-font-weight: normal;"><a href="https://neilcooksgrigson.blogspot.com/2015/01/402-blaeberry-or-blackcurrant-pie.html"><span style="color: #0563c1;">blaeberry</span></a></b>.</span></div>
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<span style="font-family: "calibri";">The <span style="margin: 0px;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><a href="https://neilcooksgrigson.blogspot.com/search/label/6%3A%20Puddings"><span style="color: #0563c1;">Puddings</span></a></i></b></span>
chapter is broad and Jane shows us both familiar and new recipes, as well
favourites from her own childhood and historical recipes. I became so in love
with the British pudding that I started up my own Pud Club – a seven-course dessert
only meal. There are many top scoring recipes too – five score full marks and ten
score 9 or 9.5/10. There are several recipes from the book that are now part of
my own canon – the most notorious being the <b style="mso-bidi-font-weight: normal;"><a href="https://neilcooksgrigson.blogspot.com/2011/10/309-sticky-toffee-pudding.html"><span style="color: #0563c1;">#309<span style="font-weight: normal; margin: 0px;"> </span><i style="mso-bidi-font-style: normal;">Sticky
Toffee Pudding</i></span></a></b>, goodness knows how many of those I have made in my
lifetime! Others to point out are <b style="mso-bidi-font-weight: normal;"><a href="https://neilcooksgrigson.blogspot.com/2013/10/384-quick-foolproof-puff-or-flaky-pastry.html"><span style="color: #0563c1;">#384
<i style="mso-bidi-font-style: normal;">Foolproof Flaky Pastry</i></span></a></b>, <b style="mso-bidi-font-weight: normal;"><a href="https://neilcooksgrigson.blogspot.com/2011/06/300-trifle.html"><span style="color: #0563c1;">#300 <i style="mso-bidi-font-style: normal;">Trifle</i></span></a></b> and <b style="mso-bidi-font-weight: normal;"><a href="https://neilcooksgrigson.blogspot.com/2008/11/90-sussex-pond-pudding.html"><span style="color: #0563c1;">#90
<i style="mso-bidi-font-style: normal;">Sussex Pond Pudding</i></span></a></b>.</span><br />
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<span style="font-family: "calibri"; font-size: x-small;">#361 <i>Poor Knight's Pudding with Raspberries</i></span></div>
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<span style="font-family: "calibri";">Jane’s <b style="mso-bidi-font-weight: normal;"><a href="https://neilcooksgrigson.blogspot.com/2011/02/275-pears-in-syrup.html"><span style="color: #0563c1;">#275
<i style="mso-bidi-font-style: normal;">Pears in Syrup</i></span></a></b> recipe is good
– and easy to remember – that I used it in the second round of the <b style="mso-bidi-font-weight: normal;"><a href="https://www.telegraph.co.uk/food-and-drink/festive-foodie-feast/wine-poached-pears-recipe/"><span style="color: #0563c1;">Fabulous
Foodie 2015</span></a></b> competition in the <i style="mso-bidi-font-style: normal;">Telegraph</i>,
the judges were suitably impressed and off I went to the final!</span></div>
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<span style="font-family: "calibri";">There are lots of recipes from history; a mediaeval custard
tart <b style="mso-bidi-font-weight: normal;"><a href="https://neilcooksgrigson.blogspot.com/2010/11/264-coronation-doucet.html"><span style="color: #0563c1;">#264<span style="font-weight: normal; margin: 0px;"> </span>‘<i style="mso-bidi-font-style: normal;">A Coronation
Doucet’</i></span></a></b>, <b style="mso-bidi-font-weight: normal;"><a href="https://neilcooksgrigson.blogspot.com/2012/01/329-john-evelyns-tart-of-herbs.html"><span style="color: #0563c1;">#329
<i style="mso-bidi-font-style: normal;">John Evelyn’s</i> <i style="mso-bidi-font-style: normal;">Tart of Herbs</i></span></a> </b>made from spinach, <b style="mso-bidi-font-weight: normal;"><a href="https://neilcooksgrigson.blogspot.com/search?q=cheesecake"><span style="color: #0563c1;">#326
<i style="mso-bidi-font-style: normal;">John Farley’s Fine Cheesecake</i></span></a> </b>laced
with rose water and wobbly <b style="mso-bidi-font-weight: normal;"><a href="https://neilcooksgrigson.blogspot.com/2009/03/131-devonshire-junket.html"><span style="color: #0563c1;">#131<span style="font-weight: normal; margin: 0px;"> </span><i style="mso-bidi-font-style: normal;">Devonshire
Junket</i></span></a></b>, the list goes on…</span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM1I1afNmiiLadKiG53UZ3rMJwlfjJtlwxMAnvLABczntn5v7O4Rx9zk1Rpae0wTzyFjbEWfReM8IYeZUDMmvPhhWKNG2SkkunIkP0TdDXNX3XLXoCu38vdFlSss7GrNabGDbHZlLYYLA8/s1600/20190120_203145-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM1I1afNmiiLadKiG53UZ3rMJwlfjJtlwxMAnvLABczntn5v7O4Rx9zk1Rpae0wTzyFjbEWfReM8IYeZUDMmvPhhWKNG2SkkunIkP0TdDXNX3XLXoCu38vdFlSss7GrNabGDbHZlLYYLA8/s320/20190120_203145-01.jpeg" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-family: "calibri"; font-size: x-small;">#435 <i>Worcestershire Pear Souffle</i></span></div>
</div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">There were recipes I did not enjoy too, of course, <b style="mso-bidi-font-weight: normal;"><a href="https://neilcooksgrigson.blogspot.com/2009/06/153-mocha-cake.html"><span style="color: #0563c1;">#153<span style="font-weight: normal; margin: 0px;"> </span><i style="mso-bidi-font-style: normal;">Mocha
Cake</i></span></a></b> was a wan wartime tiramisu rip-off, and I managed to achieve
my only food induced hangover from eating too much of the extremely <i style="mso-bidi-font-style: normal;">very </i>boozy <b style="mso-bidi-font-weight: normal;"><a href="https://neilcooksgrigson.blogspot.com/2009/03/125-whim-wham.html"><span style="color: #0563c1;">#125<span style="font-weight: normal; margin: 0px;"> </span><i style="mso-bidi-font-style: normal;">Whim-Wham</i></span></a></b>,
not a badge I wear with pride.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">It is this chapter that has inspired me most to get into the
kitchen, and I have managed to pass on my enthusiasm to my brother and his
family who have bought a copy of English Food just for the recipes in this
chapter!</span><br />
<span style="font-family: "calibri";"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwgvXKkgwYYjqIdJjS3m3s0o880FVxOGfDxOuAuQGfEhEDfQwH8lyk4ADvv5xnmgNtn4iwMx4hLsCVYI4tark8z6T2QkjG7ja_oEnhwhoGZ6rfotbeaL7b1i48fDpobu4_T6sMO1kfdo-b/s1600/2013-09-15+19.30.44.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwgvXKkgwYYjqIdJjS3m3s0o880FVxOGfDxOuAuQGfEhEDfQwH8lyk4ADvv5xnmgNtn4iwMx4hLsCVYI4tark8z6T2QkjG7ja_oEnhwhoGZ6rfotbeaL7b1i48fDpobu4_T6sMO1kfdo-b/s320/2013-09-15+19.30.44.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-family: "calibri"; font-size: x-small;">An apple tart made with #384 <i>Foolproof Flaky Pastry</i></span></div>
</div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">It’s fair to say that the number British desserts is vast,
and Jane couldn’t include all of them, but I think she left out some real
classics – there is no recipe for <b style="mso-bidi-font-weight: normal;"><a href="https://britishfoodhistory.com/2012/03/02/proper-custard/"><span style="color: #0563c1;">custard</span></a></b>
for example, nor is there a bread and butter pudding, <b style="mso-bidi-font-weight: normal;"><a href="https://britishfoodhistory.com/2011/11/26/jam-roly-poly/"><span style="color: #0563c1;">jam
roly-poly</span></a></b>, <b style="mso-bidi-font-weight: normal;"><a href="https://britishfoodhistory.com/2014/01/23/spotted-dick/"><span style="color: #0563c1;">spotted Dick</span></a></b>,
blancmange, <b style="mso-bidi-font-weight: normal;"><a href="https://britishfoodhistory.com/2012/05/22/treacle-tart/"><span style="color: #0563c1;">treacle tart</span></a></b>
or <b style="mso-bidi-font-weight: normal;"><a href="https://britishfoodhistory.com/2011/08/11/eton-mess/"><span style="color: #0563c1;">Eton mess</span></a></b>.
She obviously didn’t like <b style="mso-bidi-font-weight: normal;"><a href="https://britishfoodhistory.com/2012/03/17/the-rhubarb-triangle/"><span style="color: #0563c1;">rhubarb</span></a></b>,
because it isn’t mentioned once. There are some very good historical puds too
that were overlooked such as <b style="mso-bidi-font-weight: normal;"><a href="https://britishfoodhistory.com/2012/04/28/possets/"><span style="color: #0563c1;">posset</span></a></b>,
cabinet pudding or flummery. Readers of <b style="mso-bidi-font-weight: normal;"><a href="https://britishfoodhistory.com/"><span style="color: #0563c1;">the other blog</span></a></b> will know that I
am trying fill in these gaps myself.</span><br />
<span style="font-family: "calibri";"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0XolxQAOuCruk7_h2zRWUoBP6Ys7hUH7FVgkTEyhZRqey7lw7NmnT0IzkK14ddytg5H1dVZdkr40YpzCEkaDeWyx8RDU27hjYeGePUBR-LFacODrfkTX654KQcUYfQPYcG1iTqf_x_yxG/s1600/2014-08-30+15.52.42.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0XolxQAOuCruk7_h2zRWUoBP6Ys7hUH7FVgkTEyhZRqey7lw7NmnT0IzkK14ddytg5H1dVZdkr40YpzCEkaDeWyx8RDU27hjYeGePUBR-LFacODrfkTX654KQcUYfQPYcG1iTqf_x_yxG/s320/2014-08-30+15.52.42.jpg" width="320" /></a></div>
</div>
<div style="margin: 0px 0px 10.66px;">
<div style="text-align: center;">
<span style="font-family: "calibri"; font-size: x-small;">Making #402 <i>Blaeberry Pie</i></span></div>
<span style="font-family: "calibri";"><br /></span>
<span style="font-family: "calibri";">So, as mentioned, the chapter had 66 recipes, even though
there were many excellent puddings, it actually came out with a very average
mean score of 7.2 (it faired better non-parametrically with a median and mode
of 7.5 and 8 respectively). Of course, you can judge for yourself because all
the recipes as they appear in the book are listed below with links to the post
and their scores. If you cook one – or have cooked one – please let me know! </span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2009/03/131-devonshire-junket.html"><span style="color: #0563c1;">#131
<i style="mso-bidi-font-style: normal;">Devonshire Junket</i></span></a></span> 5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2010/11/264-coronation-doucet.html"><span style="color: #0563c1;">#264
<i style="mso-bidi-font-style: normal;">A Coronation Doucet or Custard Tart</i></span></a></span>
4/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2008/03/37-ginger-ice-cream.html"><span style="color: #0563c1;">#31
<i style="mso-bidi-font-style: normal;">Baked Custard Tart</i></span></a></span> 8/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2011/05/291-burnt-cream-or-creme-brulee.html"><span style="color: #0563c1;">#291
<i style="mso-bidi-font-style: normal;">Burnt Cream or Cr</i><i style="mso-bidi-font-style: normal;"><span style="margin: 0px;">è</span>me
Brul</i><i style="mso-bidi-font-style: normal;"><span style="margin: 0px;">é</span>e</i></span></a></span> 6.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2008/03/40-elizabeth-raffalds-orange-custards.html"><span style="color: #0563c1;">#40
<i style="mso-bidi-font-style: normal;">Elizabeth Raffauld’s Orange Custard</i></span></a></span><i style="mso-bidi-font-style: normal;"> </i>8/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2010/07/245-coconut-cream-with-strawberry-sauce.html"><span style="color: #0563c1;">#245
<i style="mso-bidi-font-style: normal;">Coconut Cream with Strawberry Sauce</i></span></a></span>
3/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2007/12/17-quince-cream.html"><span style="color: #0563c1;">#17 <i style="mso-bidi-font-style: normal;">Gooseberry, Pear, Apple or Quince Cream</i></span></a></span>
7.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2011/01/269-elizabeth-davids-everlasting.html"><span style="color: #0563c1;">#269
<i style="mso-bidi-font-style: normal;">Elizabeth David’s Everlasting Syllabub</i></span></a></span>
6/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2008/02/valentines-day-28-29.html"><span style="color: #0563c1;">#28
<i style="mso-bidi-font-style: normal;">St Valentine’s Syllabub</i></span></a></span>
5.75/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2009/06/157-gooseberry-fool.html"><span style="color: #0563c1;">#157
<i style="mso-bidi-font-style: normal;">Gooseberry Fool</i></span></a></span> 8/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2007/11/12-orange-fool.html"><span style="color: #0563c1;">#12 <i style="mso-bidi-font-style: normal;">Orange Fool</i></span></a></span> 7.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2009/06/163-wild-apricot-fool-or-ice-cream.html"><span style="color: #0563c1;">#163
<i style="mso-bidi-font-style: normal;">Wild Apricot Fool or Ice Cream</i></span></a></span>
6/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2009/11/201-tea-cream.html"><span style="color: #0563c1;">#201 <i style="mso-bidi-font-style: normal;">Two Tea Creams</i></span></a></span> 6.3/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2008/01/christmas-dinner-numbers-21-22.html"><span style="color: #0563c1;">#22
<i style="mso-bidi-font-style: normal;">Little Pots of Chocolate and Rosemary
Cream</i></span></a></span> 4.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2009/03/125-whim-wham.html"><span style="color: #0563c1;">#125 <i style="mso-bidi-font-style: normal;">Whim-Wham</i></span></a></span> 3.4/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2011/06/300-trifle.html"><span style="color: #0563c1;">#300 <i style="mso-bidi-font-style: normal;">Trifle</i></span></a></span><i style="mso-bidi-font-style: normal;"> </i>10/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2009/06/153-mocha-cake.html"><span style="color: #0563c1;">#153 <i style="mso-bidi-font-style: normal;">Mocha Cake</i></span></a></span> 2/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2012/01/329-john-evelyns-tart-of-herbs.html"><span style="color: #0563c1;">#329
<i style="mso-bidi-font-style: normal;">John Evelyn’s Tart of Herbs</i></span></a></span>
7/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2010/01/at-end-of-summer-i-bought-whole-crate.html"><span style="color: #0563c1;">#221
<i style="mso-bidi-font-style: normal;">Cherry Tarts</i></span></a></span> 6/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2009/05/142-ballymaloe-fruit-tarts.html"><span style="color: #0563c1;">#142
<i style="mso-bidi-font-style: normal;">Ballymaloe Fruit Tarts</i></span></a></span>
7.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2015/09/414-oldbury-gooseberry-tarts.html"><span style="color: #0563c1;">#414
<i style="mso-bidi-font-style: normal;">Oldbury Gooseberry Tarts</i></span></a></span>
4/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2015/01/402-blaeberry-or-blackcurrant-pie.html"><span style="color: #0563c1;">#402
<i style="mso-bidi-font-style: normal;">Blaeberry or Blackcurrant Pie</i></span></a></span>
10/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2011/06/297-raspberry-pie.html"><span style="color: #0563c1;">#297
<i style="mso-bidi-font-style: normal;">Raspberry Pie</i></span></a></span> 8.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2008/12/96-apple-pie.html"><span style="color: #0563c1;">#96 <i style="mso-bidi-font-style: normal;">Apple Pie</i></span></a></span> 6.75/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2009/02/116-apple-and-raisin-pie.html"><span style="color: #0563c1;">#116
<i style="mso-bidi-font-style: normal;">English Apple and Raisin Pie</i></span></a></span>
9.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2012/07/345-english-apricot-pie.html"><span style="color: #0563c1;">#345
<i style="mso-bidi-font-style: normal;">English Apricot Pie</i></span></a></span> 8/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2008/06/58-apricot-and-almond-crumble.html"><span style="color: #0563c1;">#58
<i style="mso-bidi-font-style: normal;">Apricot and Almond Crumble</i></span></a></span>
8.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2009/03/126-kickshaws.html"><span style="color: #0563c1;">#126 <i style="mso-bidi-font-style: normal;">Kickshaws</i></span></a></span> 8/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2007/11/9-manchester-pudding.html"><span style="color: #0563c1;">#8
<i style="mso-bidi-font-style: normal;">Chocolate Pie</i></span></a></span> 9/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2012/01/326-john-farleys-fine-cheesecake.html"><span style="color: #0563c1;">#326
<i style="mso-bidi-font-style: normal;">John Farley’s Fine Cheesecake</i></span></a></span>
9/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2011/07/301-yorkshire-curd-tart.html"><span style="color: #0563c1;">#301
<i style="mso-bidi-font-style: normal;">Yorkshire Curd Tart</i></span></a></span> 9.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2008/06/54-yorkshire-almond-tart.html"><span style="color: #0563c1;">#54
<i style="mso-bidi-font-style: normal;">Yorkshire Almond Tart</i></span></a></span>
7.75/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2011/12/321-sweetmeat-cake.html"><span style="color: #0563c1;">#321
<i style="mso-bidi-font-style: normal;">Sweetmeat Cake</i></span></a></span> 10/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2009/04/139-bakewell-pudding.html"><span style="color: #0563c1;">#139
<i style="mso-bidi-font-style: normal;">Bakewell Pudding</i></span></a></span> 7.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2018/02/428-sweetheart-cake.html"><span style="color: #0563c1;">#428
<i style="mso-bidi-font-style: normal;">Sweetheart Cake</i></span></a></span> 6/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2007/11/9-manchester-pudding.html"><span style="color: #0563c1;">#9
<i style="mso-bidi-font-style: normal;">Manchester Pudding</i></span></a></span> 8/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2013/10/384-quick-foolproof-puff-or-flaky-pastry.html"><span style="color: #0563c1;">#384
<i style="mso-bidi-font-style: normal;">Quick, Foolproof or Flaky Pastry</i></span></a></span>
9.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2009/02/112-queen-of-puddings.html"><span style="color: #0563c1;">#112
<i style="mso-bidi-font-style: normal;">Queen of Puddings</i></span></a></span> 6.25/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2010/09/253-payn-pur-dew-1420.html"><span style="color: #0563c1;">#253
<i style="mso-bidi-font-style: normal;">Payn Pur-dew (1420)</i></span></a></span> 4/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2012/08/349-poor-knights-of-windor-1937.html"><span style="color: #0563c1;">#349
<i style="mso-bidi-font-style: normal;">Poor Knights of Windsor (1937)</i></span></a></span>
7/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2012/11/381-poor-knights-pudding-with.html"><span style="color: #0563c1;">#361
<i style="mso-bidi-font-style: normal;">Poor Knight’s Pudding with Raspberries</i></span></a></span>
10/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2009/07/173-summer-pudding.html"><span style="color: #0563c1;">#173
<i style="mso-bidi-font-style: normal;">Summer Pudding</i></span></a></span> 9.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2011/02/273-fifteenth-century-apple-fritters.html"><span style="color: #0563c1;">#273
<i style="mso-bidi-font-style: normal;">Fifteenth-Century Apple Fritters /
Fretoure owt of Lente</i></span></a></span> 7/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2008/10/85-caramelised-coxs-orange-pippins.html"><span style="color: #0563c1;">#85
<i style="mso-bidi-font-style: normal;">Caramelised Cox’s Orange Pippins</i></span></a></span>
8/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2011/02/275-pears-in-syrup.html"><span style="color: #0563c1;">#275
<i style="mso-bidi-font-style: normal;">Pears in Syrup</i></span></a></span> 8/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2009/08/179-fruit-salad-with-tea.html"><span style="color: #0563c1;">#179
<i style="mso-bidi-font-style: normal;">Fruit Salad with Tea</i></span></a></span> 7.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2009/10/198-compote-of-bonchretien-pears.html"><span style="color: #0563c1;">#198
<i style="mso-bidi-font-style: normal;">Compote of Bonchr</i><i style="mso-bidi-font-style: normal;"><span style="margin: 0px;">é</span>tien
Pears</i></span></a></span> 7.6/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2008/07/64-soyers-orange-salad.html"><span style="color: #0563c1;">#64
<i style="mso-bidi-font-style: normal;">Soyer’s Orange Salad</i></span></a></span> 4/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2008/07/i-need-to-catch-up-on-old-recipes-at.html"><span style="color: #0563c1;">#65
<i style="mso-bidi-font-style: normal;">Mangoes of the Sun</i></span></a></span> 8.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2019/01/436-pear-souffle.html"><span style="color: #0563c1;">#436
<i style="mso-bidi-font-style: normal;">Worcestershire Pear Souffl</i><i style="mso-bidi-font-style: normal;"><span style="margin: 0px;">é</span></i></span></a></span><span style="margin: 0px;"> 7/10</span></span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2011/05/293-mrs-beetons-chocolate-souffle.html"><span style="color: #0563c1;">#293
<i style="mso-bidi-font-style: normal;">Mrs Beeton’s Chocolate Souffl</i><i style="mso-bidi-font-style: normal;"><span style="margin: 0px;">é</span></i></span></a></span><span style="margin: 0px;"> 7.5/10</span></span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2011/12/318-baked-almond-pudding-i.html"><span style="color: #0563c1;">#318
<i style="mso-bidi-font-style: normal;">Baked Almond Pudding I</i></span></a></span>
5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2010/03/236-baked-almond-pudding-ii.html"><span style="color: #0563c1;">#236
<i style="mso-bidi-font-style: normal;">Baked Almond Pudding II</i></span></a></span>
8.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2008/02/27-rice-pudding.html"><span style="color: #0563c1;">#27 <i style="mso-bidi-font-style: normal;">Baked Rice Pudding</i></span></a></span> 7/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2008/09/semolina-pudding-is-probably-what-most.html"><span style="color: #0563c1;">#77
<i style="mso-bidi-font-style: normal;">Baked Semolina Pudding</i></span></a></span>
5.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2013/08/381-baked-gooseberry-pudding.html"><span style="color: #0563c1;">#381
<i style="mso-bidi-font-style: normal;">Baked Gooseberry Pudding</i></span></a></span>
9/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2011/10/309-sticky-toffee-pudding.html"><span style="color: #0563c1;">#309
<i style="mso-bidi-font-style: normal;">Sticky Toffee Pudding</i></span></a></span>
10/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2008/11/90-sussex-pond-pudding.html"><span style="color: #0563c1;">#90
<i style="mso-bidi-font-style: normal;">Sussex Pond Pudding</i></span></a></span>
9.25/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2008/11/89-steamed-ginger-pudding.html"><span style="color: #0563c1;">#89
<i style="mso-bidi-font-style: normal;">Steamed Ginger Pudding</i></span></a></span>
7.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2010/08/249-isle-of-wight-pudding.html"><span style="color: #0563c1;">#249
<i style="mso-bidi-font-style: normal;">Isle of Wight Pudding</i></span></a></span> 7/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">#88 <i style="mso-bidi-font-style: normal;">Richard Boston’s
Guinness Christmas Pudding</i> <span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2008/10/88-richard-bostons-guinness-christmas.html"><span style="color: #0563c1;">Part
1</span></a></span> & <span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2008/12/88-christmas-pudding-part-2-102-brandy.html"><span style="color: #0563c1;">Part
2</span></a></span> –<span style="margin: 0px;"> </span>3.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2008/03/37-ginger-ice-cream.html"><span style="color: #0563c1;">#37
<i style="mso-bidi-font-style: normal;">Ginger Ice Cream</i></span></a></span> 9/10</span></div>
<span style="font-family: "calibri"; margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2008/08/74-vanilla-ice-cream-with-plum-sauce.html"><span style="color: #0563c1;">#74
<i style="mso-bidi-font-style: normal;">Vanilla Ice with Plum Sauce and Lace
Biscuits</i></span></a></span><span style="font-family: "calibri";"> 9/10</span><br />
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2009/07/167-brown-bread-ice-cream.html"><span style="color: #0563c1;">#167
<i style="mso-bidi-font-style: normal;">Brown Bread Ice Cream</i></span></a></span> 5.75/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2008/04/42-soft-fruit-ice-cream.html"><span style="color: #0563c1;">#42
<i style="mso-bidi-font-style: normal;">Soft Fruit Ice Cream</i></span></a></span> 8/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2008/07/61-melon-water-ice.html"><span style="color: #0563c1;">#61
<i style="mso-bidi-font-style: normal;">Melon Water Ice</i></span></a></span> 5.2/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<br /></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: "calibri";"></span>Neil Butteryhttp://www.blogger.com/profile/07465149114879599176noreply@blogger.com2tag:blogger.com,1999:blog-173263937309643922.post-91493518751802947562019-01-25T10:32:00.003+00:002019-01-25T11:49:12.496+00:00#436 Worcestershire Pear Soufflé<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy8ruOJz_tbOPjFMn-mFO3wPgyiMFLXQAbgOXXo74tPkeE3Jzw8r0_Im4XGsrIktzEFSmcUbZEdT-nRfjCwyN61wyNgyJCSt8vTKGCYMbbC7nTpYgvMQXYU-Qa902x5SpD_EkqMiWlm6So/s1600/20190120_203009-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1568" data-original-width="1600" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy8ruOJz_tbOPjFMn-mFO3wPgyiMFLXQAbgOXXo74tPkeE3Jzw8r0_Im4XGsrIktzEFSmcUbZEdT-nRfjCwyN61wyNgyJCSt8vTKGCYMbbC7nTpYgvMQXYU-Qa902x5SpD_EkqMiWlm6So/s320/20190120_203009-01.jpeg" width="320" /></a></div>
<span style="font-family: "calibri";">I like to eat as seasonally and as locally as possible,
especially when it comes to fresh fruit. However, this is impossible in the
middle of winter when all there is to eat are the ubiquitous apples and pears,
so I cast my net a little further this time of year.</span><br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">However, it is easy to forget what a delicious and versatile
fruit the pear can be; especially when aromatic and very ripe, its optimum
state according to the late, great broadcaster <b style="mso-bidi-font-weight: normal;"><a href="https://en.wikipedia.org/wiki/Terry_Wogan"><span style="color: #0563c1;">Terry Wogan</span></a></b>
who said it had to be so ripe and messy that the only way to eat one was hovering
over the sink completely naked.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">A ripe pear is a gastronomic delight. And one rarely
experienced by those who buy their fruit in packets at the supermarket,
following the ‘best before’ dates to the letter. If you have a large, ripe pear,
leave it in the fruit bowl as long as you dare, you won’t be disappointed. If
you need to feed several people, use it to make a souffl<span style="margin: 0px;">é</span> like this one.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">The peariness can be enhanced – should you like – with some
pear brandy. This can come in the form of a calvados that uses perry (pear
cider) in its manufacture, or the liqueur Poire William. These can be tricky to
get hold of, so you could go with the cherry liqueur, Kirsch.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">By the way, this is the last of two sweet souffl<span style="margin: 0px;">é</span>s
from the book (the other being <b style="mso-bidi-font-weight: normal;"><a href="https://neilcooksgrigson.blogspot.com/2011/05/293-mrs-beetons-chocolate-souffle.html"><span style="color: #0563c1;">#293
<i style="mso-bidi-font-style: normal;">Mrs Beeton’s Chocolate Souffl</i><i style="mso-bidi-font-style: normal;"><span style="margin: 0px;">é</span></i></span></a></b>), <i style="mso-bidi-font-style: normal;">and</i> the last of the entire book (there are several <b style="mso-bidi-font-weight: normal;"><a href="https://neilcooksgrigson.blogspot.com/search/label/souffl%C3%A9"><span style="color: #0563c1;">souffl<span style="margin: 0px;">é</span>
recipes</span></a></b> in the book). Not only that, it the last of the recipes in the
behemoth that is the <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><a href="https://neilcooksgrigson.blogspot.com/search/label/6%3A%20Puddings"><span style="color: #0563c1;">Puddings</span></a></i></b>
chapter of the book!</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">First of all, preheat your oven to 200<span style="margin: 0px;">°</span>C,
and prepare your souffl<span style="margin: 0px;">é</span> dish: Take two <b style="mso-bidi-font-weight: normal;">macarons
</b>and crush them. A good macaron should be squidgy in the middle, so I found
this task much easier by freezing them and blitzing them in my food processor. Next,
<b style="mso-bidi-font-weight: normal;">butter</b> the dish well – you’ll need
one around 2 ½ pints (1.5 litres) capacity for this recipe. Sprinkle the
macaron dust all around the inside of the buttered dish, saving the remaining crumbs
for later (see below).</span><br />
<span style="font-family: "calibri";"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOrudWzyhI2cQQzbXgsWAZrrbGd936g7aSqwN6RaavfIYsI3GAUpehRawT5lmKWB5pQVQ1hJqnyvgUXgmHOVOMvD5p1jNTP7DAW-7UwVvpmLaonT89C2V1q2FSo6NJyCr6EETDFhBQDv1w/s1600/20190120_193334-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOrudWzyhI2cQQzbXgsWAZrrbGd936g7aSqwN6RaavfIYsI3GAUpehRawT5lmKWB5pQVQ1hJqnyvgUXgmHOVOMvD5p1jNTP7DAW-7UwVvpmLaonT89C2V1q2FSo6NJyCr6EETDFhBQDv1w/s320/20190120_193334-01.jpeg" width="320" /></a></div>
</div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Take a large, ripe <b style="mso-bidi-font-weight: normal;">pear</b>
and peel, core and quarter it. Take a fork and give it a mashing, or if feeling
lazy, use a food processor or hand blender. My pear was so ripe that it started
to brown almost immediately, stymie this by quickly adding the juice of <b style="mso-bidi-font-weight: normal;">half a lemon</b> along with a tablespoon of
the <b style="mso-bidi-font-weight: normal;">pear brandy</b> (or <b style="mso-bidi-font-weight: normal;">Poire William</b>, or <b style="mso-bidi-font-weight: normal;">Kirsch</b>).</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Place 4 ounces of <b style="mso-bidi-font-weight: normal;">butter</b>
in a mixing bowl and let it melt slowly over a pan of just simmering water. As
you wait, measure out 4 ounces of <b style="mso-bidi-font-weight: normal;">vanilla
sugar</b> (posts <b style="mso-bidi-font-weight: normal;"><a href="https://neilcooksgrigson.blogspot.com/2008/03/blog-post.html"><span style="color: #0563c1;">#36 <i style="mso-bidi-font-style: normal;">Vanilla Sugar</i></span></a></b> and <b style="mso-bidi-font-weight: normal;"><a href="https://neilcooksgrigson.blogspot.com/2010/12/266-concentrated-vanilla-sugar.html"><span style="color: #0563c1;">#266
<i style="mso-bidi-font-style: normal;">Concentrated Vanilla Sugar</i></span></a></b>
show you how) and 1 ounce of <b style="mso-bidi-font-weight: normal;">cornflour</b>.
When the butter has melted, sift these into it and beat in well with a whisk.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Separate four <b style="mso-bidi-font-weight: normal;">eggs</b>,
take the bowl off the heat and beat the yolks in one-by-one, then add the pear
mixture. Whisk the whites to the stiff peak stage (when you can turn the bowl
upside down and the whites stay firmly put). Add a large tablespoon of the whites
to the mixture and mix in well, don’t worry about losing any air at this stage,
adding a little egg white now means that the rest will be ‘accepted’ by the
mixture more readily.</span><br />
<span style="font-family: "calibri";"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGWPaJexV3u2byDjhyQK2pXvnGpnLfZZV0OKIFfcGBuF75Xm903_2FmlAQ-t6Yq2sg4WnRaEK7LOAFn_lieQrlB8ldgNnlh63G0sjlvdNp0CKcWlHkykaX10dn0RVfvHqCoq6nfACjRJCx/s1600/20190120_195909-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGWPaJexV3u2byDjhyQK2pXvnGpnLfZZV0OKIFfcGBuF75Xm903_2FmlAQ-t6Yq2sg4WnRaEK7LOAFn_lieQrlB8ldgNnlh63G0sjlvdNp0CKcWlHkykaX10dn0RVfvHqCoq6nfACjRJCx/s320/20190120_195909-01.jpeg" width="320" /></a></div>
</div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Tip in the rest of the egg white, fold it into the pear
mixture with a metal spoon. I found that the mixture was too runny to mix the
whole lot together well – I presume I didn’t let the cornflour thicken enough.
Pour the mixture into the souffl<span style="margin: 0px;">é</span> dish, sprinkle with the remaining
macron crumbs and put in the oven. </span><br />
<span style="font-family: "calibri";"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0yyRGi_t8Hn-c70788Hm8RGOSfXdzgKbt_mZk0LL-u4G1dkIHvg0L2U3ev_fgsocBR5OpM9mB-lO5orgRJL-UtCjRn0-4y2GM-WnSFjPpZYf68OZ0a-pOEO_cLVsJFz82Hpn6A5e0MvgL/s1600/20190120_200123-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0yyRGi_t8Hn-c70788Hm8RGOSfXdzgKbt_mZk0LL-u4G1dkIHvg0L2U3ev_fgsocBR5OpM9mB-lO5orgRJL-UtCjRn0-4y2GM-WnSFjPpZYf68OZ0a-pOEO_cLVsJFz82Hpn6A5e0MvgL/s320/20190120_200123-01.jpeg" width="320" /></a></div>
<span style="font-family: "calibri";"><br /></span>
<span style="font-family: "calibri";">After 3 minutes, turn down the heat to 190<span style="margin: 0px;">°</span>C
and cook for another 27 minutes (i.e. half an hour in all).</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Serve immediately!</span><br />
<span style="font-family: "calibri";"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "calibri";"><br /></span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">#436 <i style="mso-bidi-font-style: normal;">Worcestershire
Pear Souffl</i><i style="mso-bidi-font-style: normal;"><span style="margin: 0px;">é</span></i>. I’m not sure what to
make of this recipe – it tasted delicious, the overripe pear, alcohol and hint
of vanilla made for quite a heady aromatic hit, but the texture was a little
wrong; the mixture essentially sank to the bottom, not getting incorporated
properly, and remained very liquid. I know that a good souffl<span style="margin: 0px;">é</span>
should be light at the top and saucy in the centre, but here the contrast was a
bit too much. I think that Jane’s instructions were not clear enough regarding
the base mixture – perhaps the butter-sugar-cornflour mixture should have been
cooked until very thick before adding the rest of the ingredients. I think that
this is worth trying again to get right as it should have been an excellent
pud. In conclusion, flavour excellent, but recipe perhaps too vague: 7/10</span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: "calibri";"></span>Neil Butteryhttp://www.blogger.com/profile/07465149114879599176noreply@blogger.com0tag:blogger.com,1999:blog-173263937309643922.post-77335004805613400222019-01-14T19:00:00.000+00:002019-01-14T19:00:02.099+00:00#435 Shellfish Puffs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0_tEA7sJD4Q7sKPb8euqZ492HIl3S0YK4ukttjQDcO2vYTjZB7JyLCWCCOmaOdj3vlzriKvATZ4T9t8rzm0p2YyUoGPvLM2dl-lyQckWEke1P82KSU9DFY4vf2vFMoKjcNe8Uguw_eBy6/s1600/20190105_201632-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0_tEA7sJD4Q7sKPb8euqZ492HIl3S0YK4ukttjQDcO2vYTjZB7JyLCWCCOmaOdj3vlzriKvATZ4T9t8rzm0p2YyUoGPvLM2dl-lyQckWEke1P82KSU9DFY4vf2vFMoKjcNe8Uguw_eBy6/s320/20190105_201632-01.jpeg" width="320" /></a></div>
<span style="font-family: calibri;">Here’s quite an involved recipe from the book that requires
several techniques, one of which is the making of choux pastry – the one pastry
I can’t seem to get right. However, I was asked to cater for a recent dinner
party, and I thought this one could work very well because the theme was ‘An
Alternative Christmas Dinner’. Prawn cocktail is often served as a starter at
Christmas and I thought this hot shellfish starter would be a good alternative.
It was more 1970s than prawn cocktail, sounding like a dish you would see crop
up in Fanny Cradock book, not in a Jane Grigson tome!</span><br />
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">It’s not for the faint-hearted though, aside from the pastry
there’s a complex sauce made from the shells, so that means you need to shell
your fish yourself to make this one. If you have never done this before, I
recommend choosing prawns. Here goes:</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">First of all, make your choux pastry. Bring to a boil in a
pan ¼ pint of hot <b style="mso-bidi-font-weight: normal;">water</b>, a shy
teaspoon of <b style="mso-bidi-font-weight: normal;">sugar</b> and 2 ½ ounces of <b style="mso-bidi-font-weight: normal;">butter</b>. Meanwhile, sieve 4 ounces of <b style="mso-bidi-font-weight: normal;">plain</b> or <b style="mso-bidi-font-weight: normal;">strong white flour</b> into a bowl; I went for the latter as you get
better expansion, though this is not necessarily a good thing, see below.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">When everything is boiling, take the pan off the heat, pop
in all the flour in one go and make a dough by mixing the whole lot together
using a wooden spoon. Put the pan back on the heat again and beat the dough
well with your spoon. The dough will soon become waxy and will come away from
the bowl. This can take a few minutes, especially if you’re out of practise
when it comes to beating thick doughs, as I was.</span><br />
<span style="font-family: "calibri";"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP1NbTuv0b0WXZNxFPoiqIEUXaKs0xpCyGEd653eI0boOSXF7xRG0bEfolA3Fs_GVrYSpzVadlBwD3rE-n8noyk3__JcTNb5HAwiwDIPdcmMsrVnGVjDXNYg7xRZNQOwa1cKDZ8MuA-y_J/s1600/20190103_154912-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP1NbTuv0b0WXZNxFPoiqIEUXaKs0xpCyGEd653eI0boOSXF7xRG0bEfolA3Fs_GVrYSpzVadlBwD3rE-n8noyk3__JcTNb5HAwiwDIPdcmMsrVnGVjDXNYg7xRZNQOwa1cKDZ8MuA-y_J/s320/20190103_154912-01.jpeg" width="320" /></a></div>
<span style="font-family: calibri;"><br /></span>
<span style="font-family: calibri;">Let the mixture cool for 5 minutes and beat in 4 </span><b style="font-family: calibri;">eggs</b><span style="font-family: calibri;"> one by one, waiting for the
previous one to become fully incorporated before adding the next one. Use an electric
stand mixer for this if you can, otherwise and electric hand whisk. The dough
can be used straight away or covered and cooled and used later.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Prepare some baking trays by lining them with greaseproof
paper. Now it’s time to pipe the pastry – Jane gives no indication as to how
many we need or what size they should be. I scooped the paste into a piping bag
fitted with a large round nozzle and made mounds around 1 inch in diameter. It’s
important to raise the piping bag as you dispense the dough so your paste is
very domed – you get a better and larger puff that way.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">If your piped pastry has little spikes, press them down with
a wet finger so they don’t burn and carefully drip on the tray (don’t sprinkle
water on the pastry itself though).</span><br />
<span style="font-family: "calibri";"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju2nU5PR2WgwF1s7KFbGSutd_O2TeqOaGD5BbGxDap5A9-GQZmyFP-qAZgmgI_lsJCXqdY5HimZugQ_Gq2sr3nXVI9Mw4gDC-sozUEvN8JVLellPNgAJyUiPkso3BVEJQT7j80nwxlFvgO/s1600/20190103_163240-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="836" data-original-width="1600" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju2nU5PR2WgwF1s7KFbGSutd_O2TeqOaGD5BbGxDap5A9-GQZmyFP-qAZgmgI_lsJCXqdY5HimZugQ_Gq2sr3nXVI9Mw4gDC-sozUEvN8JVLellPNgAJyUiPkso3BVEJQT7j80nwxlFvgO/s320/20190103_163240-01.jpeg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTkX7Oj7AUql6AuDS64M_fnxpADRJsJqm4ATCWbGhVfC99gxwKGGUIyr0AkqWDEDECd3e73W0J8Bm8FIIiOz_HnljzfX9VgpdtN6Z4X7aB8ZDpQKD5MbHBqgT2ZUm3Y_QnYJQ1UyEPkCbB/s1600/IMG_20190103_170721-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="428" data-original-width="865" height="158" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTkX7Oj7AUql6AuDS64M_fnxpADRJsJqm4ATCWbGhVfC99gxwKGGUIyr0AkqWDEDECd3e73W0J8Bm8FIIiOz_HnljzfX9VgpdtN6Z4X7aB8ZDpQKD5MbHBqgT2ZUm3Y_QnYJQ1UyEPkCbB/s320/IMG_20190103_170721-01.jpeg" width="320" /></a></div>
<span style="font-family: "calibri";"><br /></span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Jane now says to bake them for 35 minutes at 230<span style="margin: 0px;">°</span>C
which is far too long and too hot as I quickly discovered! I found they baked
best at 200<span style="margin: 0px;">°</span>C,
becoming golden brown at the 20-minute mark.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Once they are good brown colour, remove them from the oven
and cut a slit or make a hole in their bottom with a skewer. Tip them on their
side, return them to the oven and turn the heat down to 120<span style="margin: 0px;">°</span>C
so that the steam that puffed them up can escape to create a nice crisp
interior. Cool on a rack.</span><br />
<span style="font-family: "calibri";"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZEhUYKXuFOUuhgXxSXKlESJVmQh9kyuGTAADPXJbhSIkxdj8WdsMgYr5Kn9F7-oOyAIVYlPhV5Y334JwqD13X85XyvujGE21dKZjUt9wGz5eAQtk0l4B0GfiGdeB40p6IcjFRU-ivbekt/s1600/20190105_195923-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1347" data-original-width="1600" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZEhUYKXuFOUuhgXxSXKlESJVmQh9kyuGTAADPXJbhSIkxdj8WdsMgYr5Kn9F7-oOyAIVYlPhV5Y334JwqD13X85XyvujGE21dKZjUt9wGz5eAQtk0l4B0GfiGdeB40p6IcjFRU-ivbekt/s320/20190105_195923-01.jpeg" width="320" /></a></div>
<span style="font-family: calibri;"><br /></span>
<span style="font-family: calibri;">As always, whenever I make choux buns, they turned out all
different sizes, all looking like clouds rather than perfectly domed profiteroles.
However, they were hollow so good enough for me.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Choux buns can be stored in an airtight tub for a week, so
you can get all of this done way before the time you want to serve the course.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">For the filling, you need a pound of <b style="mso-bidi-font-weight: normal;">prawns</b> in their shell, or a 1 ½ pound <b style="mso-bidi-font-weight: normal;">lobster</b>, or a 1 ½ to 2 pound <b style="mso-bidi-font-weight: normal;">crab</b>
(or crabs). I went for prawns as I couldn’t get hold of crab or lobster at
either of my favourite fishmongers! In retrospect it was a good thing, as
prawns are much easier to shell than lobsters and crabs. My prawns were raw, so
I steamed them in a saucepan containing just a few tablespoons of water. This
method yielded a delicious, sweet tasting bright-pink liquid. I kept it and
added it to the sauce later.</span><br />
<span style="font-family: "calibri";"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">The delicious pink prawn stock</span></div>
<span style="font-family: "calibri";"><br /></span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Remove the meat from whatever shellfish you are using and
refrigerate it. If using large prawns, as I did, don’t forget to de-vein the
blighters. If using crab or lobster don’t forget the precious brown meat and
roe (if any).</span><br />
<span style="font-family: "calibri";"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFh6JqxLuot00TXQr1OTE0fbz6-gzGR_fNEND7Qohcz-VcQ3sxxiZYVqPWuervSSz-TD4bTUmotC3HVQIvTkouKlVjLWDsHxyrwksw0QTkFrl5eBSd5WrUsMXEtQrGBmaZq0UBCPLubb-o/s1600/20190103_151657-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFh6JqxLuot00TXQr1OTE0fbz6-gzGR_fNEND7Qohcz-VcQ3sxxiZYVqPWuervSSz-TD4bTUmotC3HVQIvTkouKlVjLWDsHxyrwksw0QTkFrl5eBSd5WrUsMXEtQrGBmaZq0UBCPLubb-o/s320/20190103_151657-01.jpeg" width="320" /></a></div>
<span style="font-family: calibri;">Now make a sauce with the shells by adding them to around ¾
pint of thin </span><b style="font-family: calibri;">b</b><b style="font-family: calibri;"><span style="margin: 0px;">é</span>chamel
sauce</b><span style="font-family: calibri;"> – Jane doesn’t tell us how to make one, but I heated ¾ pint of </span><b style="font-family: calibri;">milk</b><span style="font-family: calibri;"> containing a couple of </span><b style="font-family: calibri;">bay leaves</b><span style="font-family: calibri;">, a </span><b style="font-family: calibri;">blade of mace</b><span style="font-family: calibri;">, some old ends of </span><b style="font-family: calibri;">nutmegs</b><span style="font-family: calibri;"> and some crushed </span><b style="font-family: calibri;">black
peppercorns</b><span style="font-family: calibri;">. I then made a roux with ½ ounce each of </span><b style="font-family: calibri;">butter</b><span style="font-family: calibri;"> and </span><b style="font-family: calibri;">plain flour</b><span style="font-family: calibri;">.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Add the shells to the sauce and allow the sauce to simmer
away for 15 minutes. Loads of flavour comes out of the shells, and the sauce
turns a beautiful salmon pink colour. Sieve ‘energetically’, says Jane, so I
strained the whole thing through a conical sieve, pushing down hard with the
underside of a sturdy ladle.</span><br />
<span style="font-family: "calibri";"><br /></span>
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<span style="font-family: calibri;">As the sauce simmers, fry 4 ounces of chopped </span><b style="font-family: calibri;">mushrooms</b><span style="font-family: calibri;"> with a chopped clove of </span><b style="font-family: calibri;">garlic</b><span style="font-family: calibri;"> in 3 ounces of </span><b style="font-family: calibri;">butter</b><span style="font-family: calibri;">.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Add to the sauce: the shellfish meat, the cooked mushrooms, 2
heaped tablespoons each of grated <b style="mso-bidi-font-weight: normal;">Lancashire
cheese</b> and <b style="mso-bidi-font-weight: normal;">double cream</b> and two <b style="mso-bidi-font-weight: normal;">egg yolks</b>. Heat the sauce, but don’t
let it boil. Season to taste with <b style="mso-bidi-font-weight: normal;">salt</b>
and <b style="mso-bidi-font-weight: normal;">pepper</b>.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Cut the choux buns in half crosswise and spoon some of the
mixture into the bottom half. Deftly replace the lids and serve straight away.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">#435 <i style="mso-bidi-font-style: normal;">Shellfish Puffs</i>.
There were quite a few techniques required in this recipe, but I must say that
it was absolutely delicious! The sauce was creamy, sweet and packed-full of
umami flavours. Not too sure about the choux buns though, but the kitsch 1970s
brief was definitely filled. Jane also suggests filling <i style="mso-bidi-font-style: normal;">vol-au-vents</i> with the mixture – I think this would work better than
choux pastry, being more sturdy, but equally as old-fashioned. Nevertheless,
that filling was great, whatever it was served in, so it gets a 8.5/10 from me.</span><br />
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</div>
Neil Butteryhttp://www.blogger.com/profile/07465149114879599176noreply@blogger.com0Levenshulme, Manchester, UK53.4488443 -2.193197700000041653.4299323 -2.2335382000000417 53.4677563 -2.1528572000000414tag:blogger.com,1999:blog-173263937309643922.post-17482766848614059652018-12-03T21:15:00.004+00:002018-12-03T21:15:45.244+00:00#434 To Pot Ham with Chicken<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: calibri;">This is a fairly straight-forward recipe from the book that
I have only just got around to making as I have never had a situation where I
had left over ham </span><i style="font-family: calibri;">and</i><span style="font-family: calibri;"> chicken at the
same time! In fact, I ran out of patience with myself and manufactured the
situation.</span><br />
<span style="font-family: calibri;"><br /></span>
<span style="font-family: calibri;">This recipe is one of several taken from Elizabeth
Raffauld’s 1769 classic </span><i style="font-family: calibri;">The Experienced
English Housekeeper</i><span style="font-family: calibri;">. Back then, and right up to the early 20th Century, in
more well-to-do houses, cold roast meats were served up for luncheon. The meat
was left over from the previous evening’s roast. If the meats had to be kept
longer, or eked out, they would be potted, i.e. made into a </span><span style="font-family: calibri; margin: 0px;">pâté</span><span style="font-family: calibri;">.
</span><b style="font-family: calibri;"><a href="https://neilcooksgrigson.blogspot.com/search/label/potted%20meat%20and%20fish"><span style="color: #0563c1;">Follow
this link</span></a></b><span style="font-family: calibri;"> to see all the potted meat & fish recipes cooked thus far
(this is the tenth!).</span><br />
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Jane only gives an abridged version of the receipt, but here
it is in full:</span></div>
<div style="margin: 0px 0px 10.66px;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "calibri";">Take as much lean of a
<b style="mso-bidi-font-weight: normal;"><a href="https://neilcooksgrigson.blogspot.com/2010/12/265-to-cook-salt-pork-and-hams-part-ii.html"><span style="color: #0563c1;">boiled
ham</span></a></b> as you please and half the quantity of fat. Cut it as thin as
possible, beat it very fine in a mortar with a little oiled butter, beaten
mace, pepper and salt, put part of it in a china pot. Then beat the white part
of a fowl with a very little seasoning, it is to qualify the ham. Put a lay of
chicken, then one of ham, then chicken at the top, press hard down, and when it
is cold pour clarified butter over it. When you send it to the table cut out a
thin slice in the form of half a diamond and lay it round the edge of your pot.</span></i><br />
<i style="mso-bidi-font-style: normal;"><span style="font-family: "calibri";"><br /></span></i>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAvR_RjXFBFROnqUdm53Mu-GDFHmSJVInjTqsFFg8k5WyMBS5y1mjcSF-i-ZlYMESIN6h_FozGqn2D5Y6jxX7gldbKEmqNPyynVd4pl4MvP3Ka6hc0-Xx1eu1A5Eneeh7TBzgp-LYtC7Iz/s1600/20181121_184342.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAvR_RjXFBFROnqUdm53Mu-GDFHmSJVInjTqsFFg8k5WyMBS5y1mjcSF-i-ZlYMESIN6h_FozGqn2D5Y6jxX7gldbKEmqNPyynVd4pl4MvP3Ka6hc0-Xx1eu1A5Eneeh7TBzgp-LYtC7Iz/s320/20181121_184342.jpg" width="320" /></a></div>
<span style="font-family: calibri;"><br /></span>
<span style="font-family: calibri;">Jane also updates the recipe: she allows us to use an
electric food processor, and she uses already ground mace. She also uses
clarified butter to make the </span><span style="font-family: calibri; margin: 0px;">pâté, not just to seal it. </span><br />
<span style="font-family: calibri; margin: 0px;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVnxqB235SAOCZ4Zvky8AX1c6X_HdyQ0sBech1RgBGS71GpjrvFvwe5RFpTv8mR6jLlYke7M03I3BogKzksZMJb0NXS4Ymt1V0v06a2Uzyud5JYDFIVHgiSsuniBYgWXDPil8yu2KATK6O/s1600/20181121_190327.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVnxqB235SAOCZ4Zvky8AX1c6X_HdyQ0sBech1RgBGS71GpjrvFvwe5RFpTv8mR6jLlYke7M03I3BogKzksZMJb0NXS4Ymt1V0v06a2Uzyud5JYDFIVHgiSsuniBYgWXDPil8yu2KATK6O/s320/20181121_190327.jpg" width="240" /></a></div>
<span style="font-family: calibri; margin: 0px;"><br /></span>
<span style="font-family: calibri; margin: 0px;">She also suggests
letting it sit for a few days before eating it, so that the flavours can
develop.</span><br />
<span style="font-family: calibri; margin: 0px;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM6Ha624S0DnZmSC4eYXCKxgG38NUXuNAvOXLW_jR1XiG5_QnZ-sqqhfm12gzqW83I0U_OqMRRqNQUEOIoT-R0kjKDlg0_DFNeIUbejir9-jBal7U3iYerrhxgc1833ErzCffd0R4WYOws/s1600/20181121_191633.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM6Ha624S0DnZmSC4eYXCKxgG38NUXuNAvOXLW_jR1XiG5_QnZ-sqqhfm12gzqW83I0U_OqMRRqNQUEOIoT-R0kjKDlg0_DFNeIUbejir9-jBal7U3iYerrhxgc1833ErzCffd0R4WYOws/s320/20181121_191633.jpg" width="320" /></a></div>
<span style="font-family: calibri; margin: 0px;"><br /></span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">If you’ve never potted your own meat or fish, this recipe is
a good place to start. In fact, it more of a system than a recipe, and can be
adapted easily for other meats. I’d just add that a smoked ham would work best
here – I used a smoked ham hock – and that you should over-season everything
ever-so-slightly. If you are using cold meats, add a tablespoon or two of
boiling water when blending to produce a nice smooth paste.</span><br />
<span style="font-family: "calibri";"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOnvegxs7Zd2T5KoTOYn1OKq4y2OalwBsn_rIj5F0SM538H_HJZ_mQRoRR4rjAX6Ga86P_DZHTmkU8relpzoiPZwomij_TPlypoEreUzInAOqhG5-UpjkJHM2JKwGnokhlbWEcVmhsXaYw/s1600/20181121_191656.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOnvegxs7Zd2T5KoTOYn1OKq4y2OalwBsn_rIj5F0SM538H_HJZ_mQRoRR4rjAX6Ga86P_DZHTmkU8relpzoiPZwomij_TPlypoEreUzInAOqhG5-UpjkJHM2JKwGnokhlbWEcVmhsXaYw/s320/20181121_191656.jpg" width="320" /></a></div>
</div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">At Christmastime, you’re more likely to have left over
turkey than chicken and I think it would work just as well.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">#434 <i style="mso-bidi-font-style: normal;">To Pot Ham with
Chicken</i>. Rather a subtle one this one, but no worse for it. Many of the
other recipes are quite strongly flavoured, so this is a good introduction. The
combination of salty ham and bland chicken is a good one, and it was great
spread on toast with a little <b style="mso-bidi-font-weight: normal;"><a href="https://neilcooksgrigson.blogspot.com/2009/02/114-quince-jelly.html"><span style="color: #0563c1;">medlar
jelly</span></a></b>. As mentioned above, a great way to use up left-over meat at
Christmastime. 7/10</span><br />
<span style="font-family: "calibri";"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTE0l2pyH5Xrc9lGDRc0qvg0mjHqyy3XZSJ8BY6jI_mxLKUPA8-MJU4dpT3dV8WNgo5m0GZcZXdHsPHL4j4P4FkrS3IaVlbXDXguCR8-bPIEdGqdlAdGjMBUlT1FsvBoAKFsZ-jtlqWL_M/s1600/20181124_135639.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTE0l2pyH5Xrc9lGDRc0qvg0mjHqyy3XZSJ8BY6jI_mxLKUPA8-MJU4dpT3dV8WNgo5m0GZcZXdHsPHL4j4P4FkrS3IaVlbXDXguCR8-bPIEdGqdlAdGjMBUlT1FsvBoAKFsZ-jtlqWL_M/s320/20181124_135639.jpg" width="320" /></a></div>
<span style="font-family: "calibri";"><br /></span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: "calibri";"></span>Neil Butteryhttp://www.blogger.com/profile/07465149114879599176noreply@blogger.com0Manchester M19 2AH, UK53.4492941 -2.196307199999978453.4469301 -2.2013496999999784 53.4516581 -2.1912646999999783tag:blogger.com,1999:blog-173263937309643922.post-71849663065289769562018-11-02T17:41:00.000+00:002018-11-02T17:41:00.795+00:005.3: Pork - Completed!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_2eZp2FyLiQrJ3IX9r3C1bT7YY6R-GiDfZ_U5WG1Xfvx1mh1y3lhUN9gUKsPjwfz6QfSPMtqGmtAya97hAFqKHwVRpVO66XSgTCaCsPcM6IAz-QsYopeV5NqJEbYq4KjgBNMbJGlE0a8a/s1600/pig.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="330" data-original-width="640" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_2eZp2FyLiQrJ3IX9r3C1bT7YY6R-GiDfZ_U5WG1Xfvx1mh1y3lhUN9gUKsPjwfz6QfSPMtqGmtAya97hAFqKHwVRpVO66XSgTCaCsPcM6IAz-QsYopeV5NqJEbYq4KjgBNMbJGlE0a8a/s320/pig.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span style="font-family: calibri;">Pigs and pork were – and still are – fundamental to life in
Britain, Europe and many other places around the world. So easy they are to look
after, and so unchoosy they are in what they eat, that most households kept a
pig of their own for food. The family pig would be fed kitchen and table scraps
and garden waste, quickly fattening ready for slaughter in early winter.</span><br />
<span style="font-family: calibri;"><br /></span>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">So dependent were people upon pork, that when folk moved
into the cities, they brought with them their pigs to rear. There wasn’t enough
space for absolutely everyone to keep a pig, many simply had to get their fix
of pork from one of the many city piggeries.</span><br />
<span style="font-family: "calibri";"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDRqogtuGTrBdvtkj8RjbFoP-NZnQXgKe_YE5qHE1CfgMVuN_-A2K5037lkfc6wnhi-KGgdmawaMSp9OT8gnSlUZJcNRVal2O69DgX5pkNd4ZLBCTXO2FiBzSBiY-U_W6tnsLVCyC_vVi3/s1600/Medieval_pig_slaughter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1398" data-original-width="836" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDRqogtuGTrBdvtkj8RjbFoP-NZnQXgKe_YE5qHE1CfgMVuN_-A2K5037lkfc6wnhi-KGgdmawaMSp9OT8gnSlUZJcNRVal2O69DgX5pkNd4ZLBCTXO2FiBzSBiY-U_W6tnsLVCyC_vVi3/s320/Medieval_pig_slaughter.jpg" width="191" /></a></div>
<div style="text-align: center;">
<span style="font-family: "calibri";">Mediaeval pig slaugher</span></div>
</div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Pigs were often let out of their pens to have a good old
rummage around the vicinity of the household, gobbling up scraps of food and
other garbage; very useful in a time when waste wasn’t collected up and taken
away like it is today. Inevitably, pigs escaped, and they could be seen on the
city streets eating anything and everything they came across. It became a huge
problem – they didn’t just eat rotting food, but also human excrement from
gutters, as well as the blood and pus collected in barber-surgeons’ buckets.
They became feral and ferocious, with reports of errant hogs eating babies! London’s
Shepherd’s Bush was particularly overrun.</span><br />
<span style="font-family: "calibri";"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBUv_JCQESjx36yCeRbivgzrM5B6pyQi8n-2U33gU3REOmb-j0ZYvDa5gDtX5hJNCTx8Uk9xsVDYKwL0bYhNPHF9vqPGnaLNcgy4NqdMMyQqyQnVMrEKjcZRbq0Pobb4VPWP_OpNrtlsdm/s1600/Saint+Anthony.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="250" data-original-width="143" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBUv_JCQESjx36yCeRbivgzrM5B6pyQi8n-2U33gU3REOmb-j0ZYvDa5gDtX5hJNCTx8Uk9xsVDYKwL0bYhNPHF9vqPGnaLNcgy4NqdMMyQqyQnVMrEKjcZRbq0Pobb4VPWP_OpNrtlsdm/s1600/Saint+Anthony.jpg" /></a></div>
<div style="text-align: center;">
<span style="font-family: "calibri";">Saint Anthony</span></div>
</div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">This problem was compounded by the fact that in many cities,
pigs came under the protection of St Anthony, Patron Saint of pigs and
swineherds. If you were unlucky enough to live in a city where Antonine monks
also dwelled, it must have felt it was the pigs’ city not yours. In many households,
the runt of the family pig’s litter was named St Anthony’s pig.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">It didn’t take people long to realise that if pigs were
eating diseased and rotten matter, then the pork from the pigs that we ate in
turn would be very poor. Indeed, pork was teeming with parasites such as
tapeworm and trichinosis. Parasites love pigs, it seems, and even with our modern
hyper-strict food regulations, we have only recently been able to sell pork
that can be cooked a little underdone safely.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">When Jane wrote <i style="mso-bidi-font-style: normal;">English
Food</i> in the 1970s, she complained bitterly of the state of pork products in
the UK; sludgy sausages made from mechanically-retrieved meat and inert rusk, and
grey pork pies were (and still are) standard fayre. However, these foods can be
some of the most delicious produce in Britain, and when made properly, we
excel. Luckily there are small-scale local butchers everywhere who make their
own sausages and pork pies to a high standard, we just have to root them out
like any self-respecting hog would.</span><br />
<span style="font-family: "calibri";"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIqEIw0ANxZLpgdrx7hz4ida7y8EB2KLYmpdqnnTLxnIEaQ2_5FAYYEuxNeB0t2XOGWNWbERq3O0yNWnUD-F07Qw-aKog3cMTwPZp4ZUlO3PdVlJ39EBhk5_SHHYuPTMWagckZx6Gq_6zl/s1600/Cumberland+Sausage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="213" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIqEIw0ANxZLpgdrx7hz4ida7y8EB2KLYmpdqnnTLxnIEaQ2_5FAYYEuxNeB0t2XOGWNWbERq3O0yNWnUD-F07Qw-aKog3cMTwPZp4ZUlO3PdVlJ39EBhk5_SHHYuPTMWagckZx6Gq_6zl/s1600/Cumberland+Sausage.jpg" /></a></div>
<div style="text-align: center;">
<span style="font-family: calibri;">Making Cumblerland Sausage</span></div>
</div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Although as a nation we consume a lot of pork, there are
just eight recipes in the <i style="mso-bidi-font-style: normal;"><a href="https://neilcooksgrigson.blogspot.com/search/label/5.3%3A%20Pork"><span style="color: #0563c1;">Pork</span></a></i>
section of the <i style="mso-bidi-font-style: normal;"><a href="https://neilcooksgrigson.blogspot.com/search/label/5%3A%20Meat%20Poultry%20and%20Game"><span style="color: #0563c1;">Meat,
Poultry and Game</span></a></i> chapter of the book, but this is not because Jane was
shirking her responsibilities but because most of the pork we consume is in pie
form is cured in some way, therefore most porcine recipes appear in other sections
of the book. The mean score for the section is an impressive 8.1 – the second
highest score so far – her recipe for <a href="https://neilcooksgrigson.blogspot.com/2015/10/415-cumberland-sausage.html"><span style="color: #0563c1;">#415
<i style="mso-bidi-font-style: normal;">Cumberland Sausage</i></span></a> is sublime and
scored full marks from me, and she introduced me to the delights of <a href="https://neilcooksgrigson.blogspot.com/2013/04/373-faggots-and-peas.html"><span style="color: #0563c1;">#373
<i style="mso-bidi-font-style: normal;">Faggots</i></span></a> and <a href="https://neilcooksgrigson.blogspot.com/2012/04/336-brawn-or-headcheese.html"><span style="color: #0563c1;">#336
<i style="mso-bidi-font-style: normal;">Brawn</i></span></a>. </span><br />
<span style="font-family: "calibri";"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmHgtb3J0TySZ5ALoR5VYGfbRHW_j-DHBdOerC9XVMp1Kw8AmzE9lzqD3IOcNsafwJsFt0VY5N1oFLKLbzaSs8AR3KQ92BFlCrmjK0qK3d_96VwSwiEuKkhTPY-vqGrWQaL-MlywVkL7j/s1600/Making+faggots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmHgtb3J0TySZ5ALoR5VYGfbRHW_j-DHBdOerC9XVMp1Kw8AmzE9lzqD3IOcNsafwJsFt0VY5N1oFLKLbzaSs8AR3KQ92BFlCrmjK0qK3d_96VwSwiEuKkhTPY-vqGrWQaL-MlywVkL7j/s1600/Making+faggots.jpg" /></a></div>
<div style="text-align: center;">
<span style="font-family: "calibri";">Wrapping faggots in pig's caul</span></div>
</div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Jane managed to
cover quite a lot of ground in just eight recipes, but it did mean that a few
were missed out. If the book were to be reprinted, I’d like to see a few more cuts
represented; pork belly, hand of pork, cheeks, chitterlings and pigs’ ears don’t
get the look-in they deserve. What’s more, there are no recipes for sausage
casserole, pork in cider, pulled pork (a British, not a U.S., invention!), Scotch
eggs, pork scratchings, hog’s pudding or a good quality country <span style="margin: 0px;">pâté such
as a nice</span> <span style="margin: 0px;">pâté de campagne.</span></span><br />
<span style="font-family: "calibri";"><span style="margin: 0px;"><br /></span></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9tGVtr4O3Edtdz45MOfsVFVq85QX_KT2VLr6a_AgdCHQd9p1s_AFqVuqCfIR0IyegQKhmsVtrXxX26tAQ6zKO7DsOnsIUjkO_K0k-rNNYZwKKkmNVIgrNmt1JzGHfbK57DPgYw2JZWjB/s1600/pigs+head.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9tGVtr4O3Edtdz45MOfsVFVq85QX_KT2VLr6a_AgdCHQd9p1s_AFqVuqCfIR0IyegQKhmsVtrXxX26tAQ6zKO7DsOnsIUjkO_K0k-rNNYZwKKkmNVIgrNmt1JzGHfbK57DPgYw2JZWjB/s1600/pigs+head.JPG" /></a></div>
<div style="text-align: center;">
<span style="font-family: "calibri";"><span style="margin: 0px;">The gruesome initial step of brawn-making</span></span></div>
</div>
<div style="margin: 0px 0px 10.66px;">
<span style="margin: 0px;"><span style="font-family: "calibri";">As mentioned already, this section is a very high scorer with a
mean score of 8.1 (and a median and mode of 7.5 and 7 respectively). There were
no disasters, the lowest score being a 7, with classics such as <a href="https://neilcooksgrigson.blogspot.com/2015/10/415-cumberland-sausage.html"><span style="color: #0563c1;">#415
<i style="mso-bidi-font-style: normal;">Cumberland Sausage</i></span></a> (which scored
full points), <a href="https://neilcooksgrigson.blogspot.com/2011/05/290-roast-pork-with-crackling-and-baked.html"><span style="color: #0563c1;">#290
<i style="mso-bidi-font-style: normal;">Roast Pork with Crackling</i></span></a> and <a href="https://neilcooksgrigson.blogspot.com/2008/10/82-toad-in-hole.html"><span style="color: #0563c1;">#82 <i style="mso-bidi-font-style: normal;">Toad-in-the-Hole</i></span></a> driving up the
final mark.</span></span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;">As usual I have listed </span><span style="background: white; color: black; margin: 0px;">the recipes ordered as they appear in the book, along with
the scores I gave them and hyperlinks to the original posts.</span></span><span style="margin: 0px;"></span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.com/2011/05/290-roast-pork-with-crackling-and-baked.html"><span style="color: #0563c1;">#290
<i style="mso-bidi-font-style: normal;">Roast Pork with Crackling and Baked
Apples</i></span></a> 9/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.com/2018/09/433-stuffed-pork-tenderloin.html"><span style="color: #0563c1;">#433
<i style="mso-bidi-font-style: normal;">Stuffed Pork Tenderloin</i></span></a> 7/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.com/2015/10/415-cumberland-sausage.html"><span style="color: #0563c1;">#415
<i style="mso-bidi-font-style: normal;">Cumberland Sausage</i></span></a> 10/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.com/2008/10/82-toad-in-hole.html"><span style="color: #0563c1;">#82 <i style="mso-bidi-font-style: normal;">Toad-in-the-Hole</i></span></a> 9/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.com/2008/03/34-black-pudding-35-white-pudding.html"><span style="color: #0563c1;">#35
<i style="mso-bidi-font-style: normal;">White Puddings</i></span></a> 7/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.com/2008/03/34-black-pudding-35-white-pudding.html"><span style="color: #0563c1;">#34
<i style="mso-bidi-font-style: normal;">Black Puddings</i></span></a> 8/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.com/2013/04/373-faggots-and-peas.html"><span style="color: #0563c1;">#373
<i style="mso-bidi-font-style: normal;">Faggots and Peas</i></span></a> 7.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.com/2012/04/336-brawn-or-headcheese.html"><span style="color: #0563c1;">#336
<i style="mso-bidi-font-style: normal;">Brawn or Headcheese</i></span></a> 7/10</span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: "calibri";"></span>Neil Butteryhttp://www.blogger.com/profile/07465149114879599176noreply@blogger.com0tag:blogger.com,1999:blog-173263937309643922.post-28644527801837223342018-09-15T10:16:00.000+01:002018-09-15T10:16:23.251+01:00#433 Stuffed Pork Tenderloin<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsV5oqLFUnX4DZ6QDCfdAqsbPkhNvwy38TIYxVnbvHvP_nVVgnFmT4-8W3X0w6Sv_IjCHLImPU6Y14OEmEHWVcsejlBm6rE8PHW6WoWT6ZJU1-bw1buv_RKNLYCyL9h7EJxPJAKYeg0qB1/s1600/roasted+loins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1080" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsV5oqLFUnX4DZ6QDCfdAqsbPkhNvwy38TIYxVnbvHvP_nVVgnFmT4-8W3X0w6Sv_IjCHLImPU6Y14OEmEHWVcsejlBm6rE8PHW6WoWT6ZJU1-bw1buv_RKNLYCyL9h7EJxPJAKYeg0qB1/s320/roasted+loins.jpg" width="320" /></a></div>
<span style="font-family: calibri;"><br /></span>
<span style="font-family: calibri;">I hardly ever buy or eat prime cuts these days, going
instead for the underused bits and bobs of cows, sheep and pigs, so it’s nice
to have the excuse to indulge myself for this blog entry. The tenderloin is the
fillet cut of a pig and runs down the length of the spine. These fillet cuts
are very tender because the muscle controls the posture of the animal and is
not used in high stress activities such as locomotion, toughening it up.</span><br />
<span style="font-family: calibri;"><br /></span>
<span style="font-family: calibri;">The pork tenderloin is less used in English cookery compared
to its cow and sheep equivalents, but I think it is the best value of the
three, they are pretty substantial, cheaper by the pound and not as prone to
drying out in the cooking process these days now that British pork can
officially be served medium.</span><br />
<span style="font-family: calibri;"><br /></span>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Jane reckons that the best way to eat this cut is to roast
or braise it, so here is her recipe which also involves ham <u>and</u> bacon! A
porky trinity and no mistake. There’s also the unusual inclusion of crumbly Lancashire
cheese. Pork, ham, bacon and cheese; that’s all of the major food groups,
right?</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Take two <b style="mso-bidi-font-weight: normal;">pork
tenderloins</b> and trim away any fat and sinew with a sharp knife, should
there be any, then slit them lengthways, but not all the way through, so that
you can open them out. Now beat them with a tenderiser or a rolling pin until
they are much wider and flatter.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Next prepare the ingredients for the stuffing: take two <b style="mso-bidi-font-weight: normal;">large slices of ham</b> and shred them
finely, thinly slice three ounces of <b style="mso-bidi-font-weight: normal;">Lancashire
cheese</b>, then blanch eight <b style="mso-bidi-font-weight: normal;">sage
leaves</b> in boiling water for one minute, then half them. If you prefer, you
could strip some thyme leaves and use those instead of the thyme, the bonus
there being that no blanching is required.</span><br />
<span style="font-family: "calibri";"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg90nopz-GkKP_zBvAkr3wnEbNGtrTtje7ewxyjOPC19qd_RiFENB5Mnfp4Jlda61fwLPRqEnBNThjn385X16cl4mdVoq4VNx7dWV1dvUJMlMnVGNwNmwb6Z8GygLXDu8p2AcsnwjERpnV2/s1600/stuffing+the+tend.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1080" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg90nopz-GkKP_zBvAkr3wnEbNGtrTtje7ewxyjOPC19qd_RiFENB5Mnfp4Jlda61fwLPRqEnBNThjn385X16cl4mdVoq4VNx7dWV1dvUJMlMnVGNwNmwb6Z8GygLXDu8p2AcsnwjERpnV2/s320/stuffing+the+tend.jpg" width="320" /></a></div>
</div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Scatter the two opened tenderloins with the ham, then the
cheese and sage (or thyme). Close and then tie with string and brown them
quickly in a little <b style="mso-bidi-font-weight: normal;">butter</b>.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Now, slice two <b style="mso-bidi-font-weight: normal;">large
onions</b> and scatter them on the base of an ovenproof dish and lie the
tenderloins on top. Adorn them with two <b style="mso-bidi-font-weight: normal;">rashers
of streaky bacon</b> each, then pour over a quarter of a pint of <b style="mso-bidi-font-weight: normal;">brown sherry</b>, <b style="mso-bidi-font-weight: normal;">Madeira</b> or <b style="mso-bidi-font-weight: normal;">port</b>.</span><br />
<span style="font-family: "calibri";"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNJX8xODJbN0DFXSjMr-TlEyM8lQLVu6M_d7zpKWohwncuvotIjIWG5ZI76UJcSJHwWoVA9uLCs-EYaXszsYOg1E9F-Pmwmu_xLcpMV4m2BA_-km5KpA79bOHQSsRKUNVqlWiL3g_c-08O/s1600/tend+loins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1080" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNJX8xODJbN0DFXSjMr-TlEyM8lQLVu6M_d7zpKWohwncuvotIjIWG5ZI76UJcSJHwWoVA9uLCs-EYaXszsYOg1E9F-Pmwmu_xLcpMV4m2BA_-km5KpA79bOHQSsRKUNVqlWiL3g_c-08O/s320/tend+loins.jpg" width="320" /></a></div>
<span style="font-family: calibri;"><br /></span>
<span style="font-family: calibri;">Roast for 45 minutes at 190C.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Remove the tenderloins and keep them warm. Strain the juices
and reduce them in a pan if you wish – I found there was no need, but it did
need a seasoning with salt and pepper.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Remove the string from the tenderloins and serve immediately
with the sauce and some seasonal vegetables.</span><br />
<span style="font-family: "calibri";"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLv9BMi5OW4ahil3GWc3FTSvDuhAs7jf-vo7APtR1Tszr_8QMf4aXCWmmOvCcDkcO_Q2Hpg9uwQ-NOYigrGfdAi2BfoYZlqZQSMz7FhnFxuX7XIRuBLHrqHo1-F8m6jrFYqPHbjzznjgUF/s1600/pork+tend+with+sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLv9BMi5OW4ahil3GWc3FTSvDuhAs7jf-vo7APtR1Tszr_8QMf4aXCWmmOvCcDkcO_Q2Hpg9uwQ-NOYigrGfdAi2BfoYZlqZQSMz7FhnFxuX7XIRuBLHrqHo1-F8m6jrFYqPHbjzznjgUF/s320/pork+tend+with+sauce.jpg" width="240" /></a></div>
<span style="font-family: calibri;"><br /></span>
<span style="font-family: calibri;">#433 </span><i style="font-family: calibri;">Stuffed Pork
Tenderloins</i><span style="font-family: calibri;">. Well this was a good one, though I did mess up a little bit as
I forgot to beat out the tenderloins, and to tie them, AND to brown them in
butter. Nevertheless, it was still delicious, though a little dry (probably
because they weren’t tied up). Oh well, I can’t be expected to be perfect all
the time, now can I? I’d certainly recommend you give it a go, though I’d check
them after 30-35 minutes to see if they are done. The sauce – like most of
Jane’s – was delicious. I give it a solid 7/10.</span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: "calibri";"></span>Neil Butteryhttp://www.blogger.com/profile/07465149114879599176noreply@blogger.com0tag:blogger.com,1999:blog-173263937309643922.post-45413791541975165302018-08-31T14:03:00.000+01:002018-08-31T14:03:30.804+01:00Chapter 8: Stuffings, Sauces & Preserves - Completed!<div class="MsoNormal">
<span style="font-size: 12pt;">Well folks,
another full chapter is complete!</span><br />
<span style="font-size: 12pt;"><br /></span>
<div style="margin: 0px 0px 10.66px;">
<span style="font-size: 12pt; line-height: 107%; margin: 0px;">This was a
bit of an odds-and-ends one which was full of revelations for me because it
covered a large area of cookery even most chefs don’t bother with these days.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLJostQ1-u5wQ6E9hwKxLx67UAaJQL4anZgWCe-ydmB4h-s7_pnsTq9XzlrGog_rcIa9x1o8LXm2DJcyV2WXgQUu0ybIUNC4hvzM0gQ-RdrV00pxAqIMHvlKdqsdAdCZ_CBMG_8Sdb8qEv/s1600/butter+sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLJostQ1-u5wQ6E9hwKxLx67UAaJQL4anZgWCe-ydmB4h-s7_pnsTq9XzlrGog_rcIa9x1o8LXm2DJcyV2WXgQUu0ybIUNC4hvzM0gQ-RdrV00pxAqIMHvlKdqsdAdCZ_CBMG_8Sdb8qEv/s1600/butter+sauce.JPG" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
#272 Melted Butter</div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-size: 12pt;"><br /></span>
<span style="font-size: 12pt;">It’s rather
difficult to reflect upon what Jane thought directly, because Chapter 8 is the
only one that does not benefit from a written introduction. It was obviously an
important area for her though, as she really looks towards under-used ingredients
and uses a variety of techniques, so it’s well worth having a look through
yourself.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_jiqEEny_F_0NMva13WIE6smz3W2DbdS_aVbh93ZoWDFTarfBj1iWSUQ_ECygoP4h6lTLXN17EuN1GYVQ7QC4gQgbDWJs3-wJ5LjgAFKyli7mvwVeCOXawCaJhyphenhyphena_EogdOYWb-btAgMv8/s1600/Oyster+Stuffing+and+Sauce+-+Copy.JPG" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 1em; margin-right: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="320" data-original-width="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_jiqEEny_F_0NMva13WIE6smz3W2DbdS_aVbh93ZoWDFTarfBj1iWSUQ_ECygoP4h6lTLXN17EuN1GYVQ7QC4gQgbDWJs3-wJ5LjgAFKyli7mvwVeCOXawCaJhyphenhyphena_EogdOYWb-btAgMv8/s1600/Oyster+Stuffing+and+Sauce+-+Copy.JPG" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
#343 Oyster Stuffing</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-size: 12pt; line-height: 107%; margin: 0px;">I – unsurprisingly
– split the chapter into the following sections:</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-size: 12pt; line-height: 107%; margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/search/label/8.1%3A%20Stuffings"><span style="color: #0563c1; font-family: "calibri";">8.1:
Stuffings</span></a> (5 recipes)</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-size: 12pt; line-height: 107%; margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2018/08/82-sauces-completed.html"><span style="color: #0563c1; font-family: "calibri";">8.2:
Sauces</span></a> (19 recipes)</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-size: 12pt; line-height: 107%; margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/search/label/8.3%3A%20Preserves%20and%20Randoms"><span style="color: #0563c1; font-family: "calibri";">8.3:
Preserves</span></a> (21 recipes)</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-size: 12pt; line-height: 107%; margin: 0px;">Giving a
total of 35 recipes. Click on the hyperlinks to see my review of the individual
sections.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="background: white; color: black; font-size: 12pt; line-height: 107%; margin: 0px;">The chapter scored an overall mean of 7.6, the highest score
so far for a completed chapter, fuelled by three recipes receiving top marks
and a lack of total disasters. For those who care (and I know none of you do),
here’s a little bar chart showing the mean scores for the chapter as a whole
and as separate sections with standard deviation bars.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCMxYVBzzqweuvpHQ0SHjFeFNTN1U7tjGctWkCvhn55PDoHAI24Kg2br2xv1PMouhQQ7YFequPL0giqlrzS7GZ8tjTfvxlzMjqHtbs-gwLtVt4Db2ZILVAkR3SrJWEsWjADkuUd_5PH5GY/s1600/Stuff+sauce+pres+bar+chart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="402" data-original-width="587" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCMxYVBzzqweuvpHQ0SHjFeFNTN1U7tjGctWkCvhn55PDoHAI24Kg2br2xv1PMouhQQ7YFequPL0giqlrzS7GZ8tjTfvxlzMjqHtbs-gwLtVt4Db2ZILVAkR3SrJWEsWjADkuUd_5PH5GY/s320/Stuff+sauce+pres+bar+chart.jpg" width="320" /></a></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-size: 12pt;">The five </span><a href="https://neilcooksgrigson.blogspot.com/search/label/8.1%3A%20Stuffings" style="font-size: 12pt;"><span style="color: #0563c1; font-family: "calibri";">Stuffing</span></a><span style="font-size: 12pt;">
recipes are absolutely delicious, with </span><a href="http://neilcooksgrigson.blogspot.com/2012/07/343-oyster-stuffing-and-344-oyster.html" style="font-size: 12pt;"><span style="color: #0563c1;"><span style="font-family: "calibri";">#343
<i style="mso-bidi-font-style: normal;">Oyster Stuffing</i></span></span></a><span style="font-size: 12pt;"> being one of the
most delicious things I have ever made. Growing up in a Paxo household meant I
simply did not know how good a simple stuffing could be.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-size: 12pt; line-height: 107%; margin: 0px;"></span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-size: 12pt; line-height: 107%; margin: 0px;">The <a href="https://neilcooksgrigson.blogspot.com/2018/08/82-sauces-completed.html"><span style="color: #0563c1; font-family: "calibri";">Sauces</span></a>
were diverse and delicious, the simplest – <a href="http://neilcooksgrigson.blogspot.com/2011/08/306-mint-sauce.html"><span style="color: #0563c1;"><span style="font-family: "calibri";">#306 <i style="mso-bidi-font-style: normal;">Mint Sauce</i></span></span></a> – being the best, but
there are other great recipes, such as <a href="https://neilcooksgrigson.blogspot.com/2011/02/272-melted-butter.html"><span style="color: #0563c1;"><span style="font-family: "calibri";">#272
<i style="mso-bidi-font-style: normal;">Melted Butter</i></span></span></a> and <a href="https://neilcooksgrigson.blogspot.com/2018/08/432-white-devil-sauce.html"><span style="color: #0563c1;"><span style="font-family: "calibri";">#432
<i style="mso-bidi-font-style: normal;">White Devil Sauce</i></span></span></a>. </span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOrAUQKtH06TMDZ3tNnxj17L9Y9lYrAAiRqbkcjhtAg8RJ66v1I8trwzld2Q0Mib9w7YvOAdL0uREk3faFKYM7-nNj8Qkzbdp9UwkZuaMNuFmEMKPSeMoHCeq4Wsojj4QL3SmOSwyPqQQL/s1600/Quince+Comfits.JPG" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 1em; margin-right: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="240" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOrAUQKtH06TMDZ3tNnxj17L9Y9lYrAAiRqbkcjhtAg8RJ66v1I8trwzld2Q0Mib9w7YvOAdL0uREk3faFKYM7-nNj8Qkzbdp9UwkZuaMNuFmEMKPSeMoHCeq4Wsojj4QL3SmOSwyPqQQL/s1600/Quince+Comfits.JPG" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
#109 Quince Comfits</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-size: 12pt; line-height: 107%; margin: 0px;">There’s a
huge variety in the <a href="https://neilcooksgrigson.blogspot.com/search/label/8.3%3A%20Preserves%20and%20Randoms"><span style="color: #0563c1; font-family: "calibri";">Preserves</span></a>
section too, with Jane avoiding the obvious things like raspberry jam. Instead she
uses ingredients like cornel cherries, medlars and sorbs, so you can make
preserves you are very unlikely to find in any store or farmers’ market. There is
variety too in the types of preserves; jams, jellies, chutneys, sugars,
comfits, candies and liqueurs all make an appearance. <a href="https://neilcooksgrigson.blogspot.com/2014/08/397-herb-jellies.html"><span style="color: #0563c1;"><span style="font-family: "calibri";">#397
<i style="mso-bidi-font-style: normal;">Herb Jelly</i></span></span></a> is one of my
favourites, as is <a href="https://neilcooksgrigson.blogspot.com/2008/04/46-rich-orangeade.html"><span style="color: #0563c1;"><span style="font-family: "calibri";">#46
<i style="mso-bidi-font-style: normal;">Rich Orangeade</i></span></span></a>, and I have never
found a better, or more simple, (#24) <i style="mso-bidi-font-style: normal;"><a href="https://neilcooksgrigson.blogspot.com/2008/01/24-orange-marmalade.html"><span style="color: #0563c1; font-family: "calibri";">Seville
Orange Marmalade</span></a></i> recipe.</span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike>Neil Butteryhttp://www.blogger.com/profile/07465149114879599176noreply@blogger.com0tag:blogger.com,1999:blog-173263937309643922.post-4753455170264254822018-08-21T18:10:00.002+01:002018-08-21T18:10:36.421+01:008.2: Sauces - completed!<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">English food has a bad rep wherever you go, and our sauces
infamously bad. Indeed, the French only officially recognise one English sauce,
and that is custard, or crème Anglaise! The French also find our combination of
mint sauce and lamb bizarre, which I cannot understand when, for me, it’s one
of the most delicious things one can eat. </span><br />
<span style="font-family: "calibri";"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg846LuPOz-afYzXdZ-rR-2yQ3EzBEFP4yfyMMlMCiv33H-P2BPFtF9juKjg2L8bG2pV5aYchfzggGBGFkRMy9n6xWd5JX7ujX1qyCzdMqGRRDX8x865QBCgYZH7_qGQ8LL48By5Y5AHe7k/s1600/butter+sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg846LuPOz-afYzXdZ-rR-2yQ3EzBEFP4yfyMMlMCiv33H-P2BPFtF9juKjg2L8bG2pV5aYchfzggGBGFkRMy9n6xWd5JX7ujX1qyCzdMqGRRDX8x865QBCgYZH7_qGQ8LL48By5Y5AHe7k/s1600/butter+sauce.JPG" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
#272 Melted Butter</div>
<span style="font-family: "calibri";"><br /></span></div>
<span style="font-family: calibri;">Our sauces are often made with too much flour and end up
being rather cloying, plenty of butter and patience and only a little flour are
what is required. Using recipes that cut corners, or the purchase of preparatory
versions, mean we end up forgetting what many of these foods are </span><i style="font-family: calibri;">supposed </i><span style="font-family: calibri;">to taste like. Jane complains
about this throughout the book (and yet still includes them herself; see </span><a href="https://neilcooksgrigson.blogspot.com/2015/07/411-brains-with-curry-and-grape-sauce.html" style="font-family: calibri;"><span style="color: #0563c1;">#411
<i style="mso-bidi-font-style: normal;">Calf’s Brains with Curry and Grape Sauce</i></span></a><span style="font-family: calibri;">).
The British butter sauce (aka #272 </span><i style="font-family: calibri;"><a href="https://neilcooksgrigson.blogspot.com/2011/02/272-melted-butter.html"><span style="color: #0563c1;">Good
Melted Butter</span></a></i><span style="font-family: calibri;">) is a case in point. My only experience of this sauce was
the boil in the bag cod steaks in butter sauce I ate as a child with potatoes
and tinned peas, it wasn’t until I made Jane’s version that I realised just how
good it could be!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy2dLQKCTRQEZ5jxZATVJgCuQSSGIGag4ZAaLPpUXOTMrl3xvYqb3SdMogd0Djl-gxYlVVtoho_5TwBUnIs5ix-hK3XQh_XEWUsqKLy7tyCw4sZnyPgfsj3_WlF4JqYCRTcbfd6YkP2Yhc/s1600/bread+sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy2dLQKCTRQEZ5jxZATVJgCuQSSGIGag4ZAaLPpUXOTMrl3xvYqb3SdMogd0Djl-gxYlVVtoho_5TwBUnIs5ix-hK3XQh_XEWUsqKLy7tyCw4sZnyPgfsj3_WlF4JqYCRTcbfd6YkP2Yhc/s320/bread+sauce.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
#123 Bread Sauce</div>
<br />
<span style="font-family: calibri;">All the other classics are here too: mint, bread,
Cumberland, apple and all score well, with </span><a href="https://neilcooksgrigson.blogspot.com/2011/08/306-mint-sauce.html" style="font-family: calibri;"><span style="color: #0563c1;">#306 <i style="mso-bidi-font-style: normal;">Mint Sauce</i></span></a><i style="font-family: calibri;"> being</i><span style="font-family: calibri;"> the only sauce to score full marks.</span><br />
<span style="font-family: calibri;"><br /></span>
<span style="font-family: calibri;">One revelation was tasting home-made </span><a href="https://neilcooksgrigson.blogspot.com/2008/11/93-mayonnaise.html" style="font-family: calibri;"><span style="color: #0563c1;">#93 <i style="mso-bidi-font-style: normal;">Mayonnaise</i></span></a><span style="font-family: calibri;">, until I made it for the
blog I had never tried it before! It was so different to the bought stuff and
just did not know what to make of it. I’ve become quite handy at making my own
now, having tweaked Jane’s recipe a little to suit my own tastes, though I do
still love the supermarket stuff!</span><br />
<span style="font-family: calibri;"><br /></span>
<span style="font-family: calibri;">There are only a few disappointing recipes: some of the
apple sauce recipes were under par, #</span><a href="https://neilcooksgrigson.blogspot.com/2009/07/170-english-salad-sauce.html" style="font-family: calibri;"><span style="color: #0563c1;">170
<i style="mso-bidi-font-style: normal;">English Salad Sauce</i></span></a><span style="font-family: calibri;"> was basically
salty cream, nothing like the salad cream I had expected. Not good. The mediaeval
</span><a href="https://neilcooksgrigson.blogspot.com/2012/07/347-sawce-noyre-for-roast-capon.html" style="font-family: calibri;"><span style="color: #0563c1;">#347
<i style="mso-bidi-font-style: normal;">Sawce Noyre</i></span></a><span style="font-family: calibri;"> was simply weird, a
thick bread and chicken liver-based sauce that could have been trowelled onto
the roast meat with which it was supposed to be served.</span><br />
<span style="font-family: calibri;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGtv2edunDsOcO8xuorwmAHvOi6_Topqo6Jf2Pdu7cYOQ7V50tih0uxF-pEb7HyWhdPV3mfufYQB2S6gTJ1FoglkjQsXSq9rMOTbk8HkhBZ0jdhKkkkgtolsr6dUhi9CekOcIx2kms78ps/s1600/cherry+sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGtv2edunDsOcO8xuorwmAHvOi6_Topqo6Jf2Pdu7cYOQ7V50tih0uxF-pEb7HyWhdPV3mfufYQB2S6gTJ1FoglkjQsXSq9rMOTbk8HkhBZ0jdhKkkkgtolsr6dUhi9CekOcIx2kms78ps/s1600/cherry+sauce.JPG" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
#332 Cherry Sauce</div>
<span style="font-family: calibri;"><br /></span>
<span style="font-family: calibri;">There was nothing really shocking though, and the section
scored an average mark of 7.3 (and a median of 7.5 and mean of 7). There was a
total of 19 recipes, all of which are listed below in the order they appear in
the book, along with the scores I gave them and hyperlinks to the original
post.</span><br />
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.com/2011/08/306-mint-sauce.html"><span style="color: #0563c1;">#306 <i style="mso-bidi-font-style: normal;">Mint Sauce</i></span></a> 10/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2009/05/143-boiled-leg-of-mutton-or-lamb-with.html"><span style="color: #0563c1;">#144
<i style="mso-bidi-font-style: normal;">Caper Sauce</i></span></a></span> 7/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2009/06/162-horseradish-sauce.html"><span style="color: #0563c1;">#162
<i style="mso-bidi-font-style: normal;">Horseradish Sauce</i></span></a></span><i style="mso-bidi-font-style: normal;"> </i>6.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2018/08/432-white-devil-sauce.html"><span style="color: #0563c1;">#432
<i style="mso-bidi-font-style: normal;">White Devil Sauce</i></span></a></span><i style="mso-bidi-font-style: normal;"> </i>8/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2011/02/272-melted-butter.html"><span style="color: #0563c1;">#272
<i style="mso-bidi-font-style: normal;">Melted Butter</i></span></a></span> 9.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2009/08/177-hollandaise-sauce.html"><span style="color: #0563c1;">#177
<i style="mso-bidi-font-style: normal;">Hollandaise Sauce</i></span></a></span><i style="mso-bidi-font-style: normal;"> </i>8.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2008/11/93-mayonnaise.html"><span style="color: #0563c1;">#93 <i style="mso-bidi-font-style: normal;">Mayonnaise</i></span></a></span> 7.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2009/07/170-english-salad-sauce.html"><span style="color: #0563c1;">#170
<i style="mso-bidi-font-style: normal;">English Salad Sauce</i></span></a></span> 3/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2008/01/23-french-dressing.html"><span style="color: #0563c1;">#23
<i style="mso-bidi-font-style: normal;">French Dressing</i></span></a></span> 7/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2009/03/123-bread-sauce.html"><span style="color: #0563c1;">#123 <i style="mso-bidi-font-style: normal;">Bread Sauce</i></span></a></span> 9/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2012/07/347-sawce-noyre-for-roast-capon.html"><span style="color: #0563c1;">#347
<i style="mso-bidi-font-style: normal;">Sawce Noyre for Roast Capon</i></span></a></span>
4/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2012/11/360-apple-sauce-i.html"><span style="color: #0563c1;">#360
<i style="mso-bidi-font-style: normal;">Apple Sauce I</i></span></a></span><i style="mso-bidi-font-style: normal;"> </i>7.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2011/03/279-apple-sauce-ii.html"><span style="color: #0563c1;">#279
<i style="mso-bidi-font-style: normal;">Apple Sauce II</i></span></a></span> 5.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2009/10/199-apple-sauce-iii.html"><span style="color: #0563c1;">#199
<i style="mso-bidi-font-style: normal;">Apple Sauce III</i></span></a></span> 5.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2012/12/364-spiced-apple-sauce.html"><span style="color: #0563c1;">#364
<i style="mso-bidi-font-style: normal;">Spiced Apple Sauce</i></span></a></span> 9.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2008/04/44-english-game-pie-45-cumberland-sauce.html"><span style="color: #0563c1;">#44
<i style="mso-bidi-font-style: normal;">Cumberland Sauce</i></span></a></span> 8/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2014/06/394-venison-sauce.html"><span style="color: #0563c1;">#394
<i style="mso-bidi-font-style: normal;">Venison Sauce</i></span></a></span><i style="mso-bidi-font-style: normal;"> </i>7/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2012/02/332-cherry-plum-or-damson-sauce.html"><span style="color: #0563c1;">#332
<i style="mso-bidi-font-style: normal;">Cherry, Plum or Damson Sauce</i></span></a></span>
8.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;"><a href="https://neilcooksgrigson.blogspot.com/2010/01/216-orange-sauce-for-duck-and-game.html"><span style="color: #0563c1;">#216
<i style="mso-bidi-font-style: normal;">Orange Sauce for Duck and Game</i></span></a></span><i style="mso-bidi-font-style: normal;"> </i>7.5/10</span><i style="mso-bidi-font-style: normal;"></i></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<br /></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: "calibri";"></span>Neil Butteryhttp://www.blogger.com/profile/07465149114879599176noreply@blogger.com0tag:blogger.com,1999:blog-173263937309643922.post-56982356359608802982018-08-16T18:25:00.001+01:002018-08-16T18:34:07.667+01:00#432 White Devil Sauce<span style="font-family: "calibri";">I have made and experimented with many a devil sauce in my
time, but this recipe was always annoyingly elusive due to the inclusion
of a tricky-to-find ingredient called Harvey’s sauce. Up until the last couple of
decades or so, Harvey’s sauce was widely available, but after searching both
delis and the internet for years, I gave up. I managed to find recipes for
Harvey’s sauce in Victorian cook books, but it was quite an effort and it is
required to sit and mature for years before it is ready. The annoying thing is,
only half a teaspoon is required to make this devil sauce! However, it used to
be so popular in the 19th Century, I didn’t want to omit or substitute it (plus
I would be going against the rules of the blog!).</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS9MsJY1wcpkuy6vHMhH17Yt6FDphI3m0YK-ZLm1jRykoZpGLubT3vTNuuoVgFDmNT9ZT9V5URtEYMgrKtvLDEU6_NXeoDRBZXfoXa7HBEADLZ1PPmt_MJwEinjnf0IsuCQ0FYNhK6YHKX/s1600/harveys.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1080" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS9MsJY1wcpkuy6vHMhH17Yt6FDphI3m0YK-ZLm1jRykoZpGLubT3vTNuuoVgFDmNT9ZT9V5URtEYMgrKtvLDEU6_NXeoDRBZXfoXa7HBEADLZ1PPmt_MJwEinjnf0IsuCQ0FYNhK6YHKX/s320/harveys.jpg" width="320" /></a></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="margin: 0px;">Just a couple of weeks ago </span>I did one final
internet search and <i style="mso-bidi-font-style: normal;">Bingo!</i> I found
what I was looking for. The reason it was so difficult was that it had had a
name change. The original company that produced it –<i style="mso-bidi-font-style: normal;"> Lazenby’s </i>– was bought out by iconic brand <i style="mso-bidi-font-style: normal;">Crosse & Blackwell</i>, which, in turn, was partially-bought out by <i style="mso-bidi-font-style: normal;">Premier Foods</i>, who sold it as
Worcestershire sauce! Although it was no longer for general sale in the UK, it
was still very popular in South Africa; and so, a few minutes and a few mouse clicks later I had
ordered a bottle and it was getting shipped over to me. All I had to was wait one week for it to arrive.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">In the end, Harvey’s sauce does taste pretty similar to Worcestershire
sauce, so if you want to make it, just substitute it for the <i style="mso-bidi-font-style: normal;">Lee & Perrins</i>.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">In a bowl or small jug mix together 1 teaspoon each of <b style="mso-bidi-font-weight: normal;">French mustard </b>(Dijon or<i style="mso-bidi-font-style: normal;"> Moutarde de Meaux</i>), <b style="mso-bidi-font-weight: normal;">anchovy sauce</b>, <b style="mso-bidi-font-weight: normal;">wine vinegar</b>,<b style="mso-bidi-font-weight: normal;"> salt </b>and <b style="mso-bidi-font-weight: normal;">sugar</b>, along with ½ teaspoon each of <b style="mso-bidi-font-weight: normal;">Harvey’s sauce</b> and <b style="mso-bidi-font-weight: normal;">Worcestershire sauce</b>.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">If you are using the sauce cold to go with cold meats, whip ¼
pint of <b style="mso-bidi-font-weight: normal;">double cream</b> and fold in the
above mixture.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Jane suggests spreading the pieces of cold meat with a
little more mustard and pour over the sauce using unwhipped cream and pop into
a hot oven until everything has heated through and is lightly browned.</span></div>
<div style="margin: 0px 0px 10.66px;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLxrEZxy7kETnLKv3qde9gGRlN8uLSXsQ6JGzAn0ryJjSw_9oJERFSkwtbdVMjZgKIB3EWouCQiJh04_-sZ0dEZWdLo_Ld-o20C1xYpL6j_EYin3-HlWpYPBE5pQNeDcdR6CP8kCUS7ibk/s1600/devilled+chicken+livers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLxrEZxy7kETnLKv3qde9gGRlN8uLSXsQ6JGzAn0ryJjSw_9oJERFSkwtbdVMjZgKIB3EWouCQiJh04_-sZ0dEZWdLo_Ld-o20C1xYpL6j_EYin3-HlWpYPBE5pQNeDcdR6CP8kCUS7ibk/s320/devilled+chicken+livers.jpg" width="240" /></a></div>
<span style="font-family: "calibri";"><br /></span>
<span style="font-family: "calibri";">I did neither, instead using the sauce to make devilled
chicken livers. For this, get a frying pan or skillet very hot and thrown in a
good knob of butter. As soon as the butter stops frothing, place the livers in
the pan and leave undisturbed for 2 minutes before turning over and cooking 2
minutes more. Pour over the sauce and turn the livers over in it so that they
get a good coating. Have some slices of toast ready and place the livers on
top. If necessary, boil down the sauce to an appropriately delicious thickness
and pour over the livers. Serve at once.</span><br />
<br />
<span style="font-family: calibri;">#432 <i>White Devil Sauce</i>. This was delicious, as devil sauces always are, it was highly seasoned but there wasn't enough devil in it for my tastes; I think it could have done with either a good pinch of Cayenne pepper or a good slug of Tabasco sauce. That said, it was horsed down, so it still gets a good score! 8/10.</span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: "calibri";"></span>Neil Butteryhttp://www.blogger.com/profile/07465149114879599176noreply@blogger.com3Levenshulme, Manchester, UK53.4488443 -2.193197700000041653.4299323 -2.2335382000000417 53.4677563 -2.1528572000000414tag:blogger.com,1999:blog-173263937309643922.post-41732339633905427332018-07-13T21:32:00.000+01:002018-07-13T21:32:04.781+01:00Chapter 7: Teatime - Completed!<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">When I started this project, baking wasn’t the seemingly
national pastime as it is now since the rise of the behemoth that is <i style="mso-bidi-font-style: normal;">The Great British Bake Off</i>, but it was
something I liked to do and was okay at, but certainly had a very narrow baking
repertoire. I certainly never baked bread or biscuits, my cake-making was
average, but I did make a passable shortcrust pastry. After baking my way
through the recipes in this chapter, my world was opened up to a vast array of
sticky, spicy, sweet and sometimes stodgy treats, many of which are now
standards in my own cooking.</span><br />
<span style="font-family: "calibri";"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuedjfJFTzLWBM5FOjCcEYg9DOaY1iDoJSW8Aj32Ublaj4d9NH9K4LNJCoZX9HVww_Qb8PHjD-CQ2OqrDbOcQRX-T9Zf2cXSmKs1FU22nEb_3m1CxEfxBcQWKdZCZDRqnl1BT3TxW9dGwY/s1600/20180223_165113.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuedjfJFTzLWBM5FOjCcEYg9DOaY1iDoJSW8Aj32Ublaj4d9NH9K4LNJCoZX9HVww_Qb8PHjD-CQ2OqrDbOcQRX-T9Zf2cXSmKs1FU22nEb_3m1CxEfxBcQWKdZCZDRqnl1BT3TxW9dGwY/s320/20180223_165113.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-family: "calibri";">Baking #429 Cumberland Currant Cake</span></div>
</div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">People are sick of mass-produced cakes and biscuits devoid
of real flavours, covered in single-use plastic wrapping. Many of the recipes
were quite obscure then and I wouldn’t have bothered with them normally, they
seem less so now as people all over the country are looking to tradition in
their home baking. That said, some recipes in the book are still obscure and
old fashioned: you still don’t see <a href="https://neilcooksgrigson.blogspot.com/2010/02/227-wigs.html"><span style="color: #0563c1;">#227 <i style="mso-bidi-font-style: normal;">Wigs</i></span></a>, <a href="https://neilcooksgrigson.blogspot.com/2008/07/62-mrs-sleightholmes-seed-cake.html"><span style="color: #0563c1;">#62
<i style="mso-bidi-font-style: normal;">Seed Cake</i></span></a>, <a href="https://neilcooksgrigson.blogspot.com/2011/02/274-saffron-cake-from-cornwall.html"><span style="color: #0563c1;">#274
<i style="mso-bidi-font-style: normal;">Saffron Cake</i></span></a> or <a href="https://neilcooksgrigson.blogspot.com/2018/05/431-murrumbidgee-cake.html"><span style="color: #0563c1;">#431
<i style="mso-bidi-font-style: normal;">Murrumbidgee Cake</i></span></a>. All these
recipes can be found within the pages of <i style="mso-bidi-font-style: normal;">English
Food</i>.</span><br />
<span style="font-family: "calibri";"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXKEQeV3Hknlzp22p0G-FsCAoaNyOrcjIWiTMkarx7LkbA1z35B6wd9CcI77v7EIJtKpjHFcaY8j8nSagtv6GF1l12BMGf03Ey4n0ze5VVw8LpX_uK-oMXOyNU30oty1ZUq1WeRp50CagA/s1600/muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXKEQeV3Hknlzp22p0G-FsCAoaNyOrcjIWiTMkarx7LkbA1z35B6wd9CcI77v7EIJtKpjHFcaY8j8nSagtv6GF1l12BMGf03Ey4n0ze5VVw8LpX_uK-oMXOyNU30oty1ZUq1WeRp50CagA/s1600/muffins.jpg" /></a></div>
<div style="text-align: center;">
<span style="font-family: "calibri";">#113 <i>Muffins</i></span></div>
</div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">The<i style="mso-bidi-font-style: normal;"> Teatime </i>chapter
was a whopper; so big <span style="margin: 0px;"> </span>I had to split it
into four parts, otherwise it would have felt like a never-ending task as there
were 72 recipes!</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">I split them into:</span></div>
<div style="margin: 0px 0px 0px 48px; text-indent: -18pt;">
<span style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.com/search/label/7.1%3A%20Bread"><span style="color: #0563c1;">7.1: <i style="mso-bidi-font-style: normal;">Bread</i></span></a><i style="mso-bidi-font-style: normal;"> </i>(15 recipes)</span></div>
<div style="margin: 0px 0px 0px 48px; text-indent: -18pt;">
<span style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.com/2018/05/72-cakes-tarts-completed.html"><span style="color: #0563c1;">7.2:
<i style="mso-bidi-font-style: normal;">Cakes & Tarts</i></span></a><i style="mso-bidi-font-style: normal;"> </i>(35 recipes)</span></div>
<div style="margin: 0px 0px 0px 48px; text-indent: -18pt;">
<span style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.com/2015/12/73-griddle-cakes-pancakes-completed.html"><span style="color: #0563c1;">7.3:
<i style="mso-bidi-font-style: normal;">Pancakes & Griddle Cakes</i></span></a><i style="mso-bidi-font-style: normal;"> </i>(13 recipes)</span></div>
<div style="margin: 0px 0px 10.66px 48px; text-indent: -18pt;">
<span style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.com/search/label/7.4%3A%20Biscuits"><span style="color: #0563c1;">7.4:
<i style="mso-bidi-font-style: normal;">Biscuits</i></span></a> (9 recipes)</span></div>
<span style="font-family: calibri;">Click on the hyper-links to see my reviews of the four sections.</span><br />
<span style="font-family: calibri;"><br /></span>
<span style="font-family: calibri;">The chapter scored an overall mean score of 7.0, which seems
pretty average for the book so far. For those who care (and I know none of you
do), here’s a little bar chart showing the mean scores for the chapter as a
whole and then the separate subchapters. There are even error bars, don’t say I
don’t treat you.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrpnad640CgW55_nBZC2saJlzsGbsAkJ_TR4GelL6l53XvrDsXYOrokigCCfDCzjXYVCheOAOL5Pkz5GQ0y8rGtL9g0rP9BJvzESqP9F59r9vGhvayGz5xW-CEaoNTwD3pfYes1ft-GmhS/s1600/Teatime+bar+chart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="409" data-original-width="594" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrpnad640CgW55_nBZC2saJlzsGbsAkJ_TR4GelL6l53XvrDsXYOrokigCCfDCzjXYVCheOAOL5Pkz5GQ0y8rGtL9g0rP9BJvzESqP9F59r9vGhvayGz5xW-CEaoNTwD3pfYes1ft-GmhS/s320/Teatime+bar+chart.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: calibri;">One important thing I learnt was that Teatime treats are not
always sweet cakes and biscuits, but sandwiches made with a variety of breads,
toast, muffins and crumpets.</span></div>
<span style="font-family: calibri;"><br /></span>
<span style="font-family: calibri;">There are blurred lines between my distinctions too; cakes
used to be leavened with yeast before the advent of chemical raising agents so
there is a continuum between bread and cake, cake and tart, tart and biscuit,
biscuit and cake.</span><br />
<span style="font-family: calibri;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidxv_h7GUgHCQa8WJgwqPEwrMGTmdN9Ppf9VR-ttSD7sxcgjrTPDRWqFNe1aXFibRMVjDB8uMjgKJxvZCTTg9V4ykr61YSh3IwdUZa-Hp-EANEfLNRHmVoFZh04FcyUjFYfmKLWEycLbXo/s1600/2009-09-07+19.58.01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="1536" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidxv_h7GUgHCQa8WJgwqPEwrMGTmdN9Ppf9VR-ttSD7sxcgjrTPDRWqFNe1aXFibRMVjDB8uMjgKJxvZCTTg9V4ykr61YSh3IwdUZa-Hp-EANEfLNRHmVoFZh04FcyUjFYfmKLWEycLbXo/s320/2009-09-07+19.58.01.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-family: calibri;">#186 <i>Cheese and Oat Biscuits</i></span></div>
<span style="font-family: calibri;"><br /></span>
<span style="font-family: calibri;">But where does our obsession with teatime come from?</span><br />
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Well, tea had been drunk in Britain from around 1660; Charles
II enjoyed a cuppa char every now and again, that’s for sure. However, it was
extremely expensive and only the richest of folk could afford this exotic
Chinese drink. It only really started to catch on when Assam tea plants were
discovered to be growing in India in the 1820s. Prior to this, the Chinese had
held the whole process of tea growing and drying under a shroud of secrecy. The
British could buy their tea much more cheaply – it was also the catalyst for
the British occupation of India, but that’s a story for another day. It was
still expensive at this point, but the upper and middle-upper classes starting
drinking it with gusto.</span><br />
<span style="font-family: "calibri";"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0roO8uDxzRZBqwZ3eLs19lXMCUtbBnKQy-vWWrIHMd_nWlSIuLrZOSCAKCIOx_XCZWjVguLs2G-MtX9j9QdmyTqbY4AdnNeIXTCzvlSijyYK5S3cEHLypV5-qmVTu72Jjgv4Eou3LTOZ1/s1600/7th+duchess.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="492" data-original-width="395" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0roO8uDxzRZBqwZ3eLs19lXMCUtbBnKQy-vWWrIHMd_nWlSIuLrZOSCAKCIOx_XCZWjVguLs2G-MtX9j9QdmyTqbY4AdnNeIXTCzvlSijyYK5S3cEHLypV5-qmVTu72Jjgv4Eou3LTOZ1/s320/7th+duchess.jpg" width="256" /></a></div>
<div style="text-align: center;">
<span style="font-family: "calibri";">Anna, 7th Duchess of Bedford</span></div>
</div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">The idea of teatime as we know it originates in the mid-19<sup>th</sup>
century when the 7<sup>th</sup> Duchess of Bedford started asking for tea and
bread and butter to be served to her in her room at 4 o’clock. The reason she
did this was to quash her hunger pangs as she waited for dinner at 9 o’clock.
Then, the only other meal of the day was breakfast. She started inviting her
lady friends to enjoy her, and soon her lady friends began their own teatimes
and invite other ladies to attend. The Duchess was very prominent in society
and was good friends with Queen Victoria, so when her Royal Highness decided to
start taking tea in afternoon too, the country went nuts.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">The Queen had elaborate teas, and whatever she was doing,
and wherever she might have been, she stopped for tea at around 4 o’clock. It
would be very common for an <i style="mso-bidi-font-style: normal;">en route</i>
queen to stop her carriage and entourage, for a fire to be lit at the roadside,
and for her to sup tea and eat the associated treats. She loved travelling and eating
but found it much less exciting once her travel occurred mainly by train and there
was no need to stop for tea anymore!</span><br />
<span style="font-family: "calibri";"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSv474RdlELWNT3eIhK5TRXzHScLG6OoBPpa9P2p7EuvySFIPypr3Ch1T9h8goXy8ERtONEiEAmdzrFdpXuaxlSPxkKB-9enUNdoSIVUWYip9yg1VEEBxNkNs5V4W0vCYx9rF5WGxMQM0X/s1600/PICT0072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSv474RdlELWNT3eIhK5TRXzHScLG6OoBPpa9P2p7EuvySFIPypr3Ch1T9h8goXy8ERtONEiEAmdzrFdpXuaxlSPxkKB-9enUNdoSIVUWYip9yg1VEEBxNkNs5V4W0vCYx9rF5WGxMQM0X/s320/PICT0072.JPG" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-family: "calibri";">Making dough</span></div>
</div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Ladies had to be seen hosting teatimes and attending
teatimes, one must have needed quite some stamina to trawl across the town or
village several times so that one could be noticed.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Some disapproved of teatime, Sir Henry Thompson in 1891 said
it was an undesirable habit as it was too generous and spoiled the coming
dinner. He may well have been right, those poor ladies must have eaten and
drank their fill when doing their rounds.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">A truly traditional teatime is made up of sandwiches of cold
meats and watercress. Cucumber was not originally popular as people regarded it
with distain thinking raw cucumber was poisonous. It was also a rigmarole to
prepare the sandwiches in advance; just using sliced cucumber made sandwiches soggy,
so the slices had be salted overnight to draw out moisture, then rinsed and
individually patted dry.</span><br />
<span style="font-family: "calibri";"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihEXq3p9ecpzfAPuhZDbNx60w6mnrD3EpwHHecExH_yosocA6a3-s1K9E9lrYS7RYlsFLHipQl6_cTjduoECtWak0aj65KT2ea4TjzMjOt7QOnuzEiYrmqKkAVuAV458Cz1THgruX_7gUw/s1600/IMGP0232.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihEXq3p9ecpzfAPuhZDbNx60w6mnrD3EpwHHecExH_yosocA6a3-s1K9E9lrYS7RYlsFLHipQl6_cTjduoECtWak0aj65KT2ea4TjzMjOt7QOnuzEiYrmqKkAVuAV458Cz1THgruX_7gUw/s320/IMGP0232.JPG" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-family: "calibri";">#270 <i>Mereworth Biscuits</i></span></div>
</div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Joining the sandwiches were crumpets, muffins, wigs and seed
cakes. Seed cakes were very popular because the caraway seeds that went into
them were one of the very few spices that could be grown in Europe. There would
be lashings of butter, honey and jam too of course.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Sweet sponge cakes like Victoria sponges were not generally
eaten by the grown-ups, but instead made up the bulk of the nursery tea, though
I’m sure there are many adults today who would prefer it!</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">I spotted a great reference to a Victorian book called<i style="mso-bidi-font-style: normal;"> Walsh’s Manual of Domestic Economy</i>,
which recommended, as part of a child’s teatime, a wineglass of homebrew to
‘restore health to the most delicate children’. Get that top tip on Mum’s Net!</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Personally, I am very glad that home baking and teatime have
regained popularity in Britain. I hope it’s not a fad and we all start buying
Mr Kipling’s Fondant Fancies again in 18 months’ time or whatever.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Long may it continue!</span></div>
Neil Butteryhttp://www.blogger.com/profile/07465149114879599176noreply@blogger.com3tag:blogger.com,1999:blog-173263937309643922.post-64588758428048977172018-05-29T10:04:00.002+01:002018-05-29T10:04:56.858+01:007.2 Cakes & Tarts - Completed!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHr2npOxradkqVfdcXYeXEEUF8zEAwszNezz3IAZeOg2YBlB8SwbMBZXRIA_o6S5zGYq-mfDIRKVUr0ZfJ0XPuyt_ii8tVDqali4w3n70p_IfXiE5u_bS0GgA8XGbaBLMihoyWBbIixwwk/s1600/20180417_200252.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1432" data-original-width="1600" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHr2npOxradkqVfdcXYeXEEUF8zEAwszNezz3IAZeOg2YBlB8SwbMBZXRIA_o6S5zGYq-mfDIRKVUr0ZfJ0XPuyt_ii8tVDqali4w3n70p_IfXiE5u_bS0GgA8XGbaBLMihoyWBbIixwwk/s320/20180417_200252.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
#431 Murrumbidgee Cake</div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">The <i style="mso-bidi-font-style: normal;"><a href="http://neilcooksgrigson.blogspot.co.uk/search/label/7.2%20Cakes%20and%20Tarts"><span style="color: #0563c1;">Cakes
and Tarts</span></a></i> section of the mammoth <i style="mso-bidi-font-style: normal;"><a href="http://neilcooksgrigson.blogspot.co.uk/search/label/7%3A%20Teatime"><span style="color: #0563c1;">Teatime</span></a></i>
chapter is now complete. There have been some great recipes in this part of the
book, many of which have become standards.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">The <i style="mso-bidi-font-style: normal;"><a href="http://neilcooksgrigson.blogspot.co.uk/search/label/7%3A%20Teatime"><span style="color: #0563c1;">Teatime</span></a></i>
chapter is so big that I had to split it, rather arbitrarily, into four parts; because
of this there are some grey areas and some of the <i style="mso-bidi-font-style: normal;"><a href="http://neilcooksgrigson.blogspot.co.uk/search/label/7.1%3A%20Bread"><span style="color: #0563c1;">Bread</span></a></i>
recipes should technically be part of this section. When we think of cakes, we tend
think of light sponges made with flour containing a raising agent. These
chemical aids to cookery, only appeared in late Georgian times, and only really
caught on in the Victorian era; before then, cakes had to be raised with yeast.
These days we would call these sorts of cakes ‘enriched breads’, so that’s why I
have included them in the <i style="mso-bidi-font-style: normal;"><a href="http://neilcooksgrigson.blogspot.co.uk/search/label/7.1%3A%20Bread"><span style="color: #0563c1;">Bread</span></a></i>
section. Likewise, there is a continuum between cake into tart with a cut-off point
that was more difficult to separate and so for that reason, I kept them
together.</span></div>
<div style="margin: 0px 0px 10.66px;">
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
#49 Orange Cake </div>
<span style="font-family: "calibri";"><br /></span>
<span style="font-family: "calibri";">There were very few disasters in the book, with the only bad
recipes being the extremely dry and boring (#160) <i style="mso-bidi-font-style: normal;"><a href="http://neilcooksgrigson.blogspot.co.uk/2009/06/160-rice-cake.html"><span style="color: #0563c1;">Rice Cake</span></a></i>,
and the super-sweet (#248) <i style="mso-bidi-font-style: normal;"><a href="http://neilcooksgrigson.blogspot.co.uk/2010/07/248-mazarines.html"><span style="color: #0563c1;">Mazarines</span></a></i>;
avoid those ones for sure. However, everything else was pretty good, I think I got
better at baking cakes and pastry as I worked though the book, so some earlier
efforts got unfairly marked down. Like all baking, it takes a little practise
to improve. I also cooked many of these recipes very early on and barely
remember cooking some of them! </span></div>
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<div class="separator" style="clear: both; text-align: center;">
#135 Butterscotch Cake</div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Inside this section are some simple classics as well as some
great discoveries. The two tea loaves really are excellent, and it turns out the
parsnip beats the carrot hands down in a cake. (#429) <i style="mso-bidi-font-style: normal;"><a href="http://neilcooksgrigson.blogspot.co.uk/2018/03/429-cumberland-currant-cake.html"><span style="color: #0563c1;">Cumberland
Currant Cake</span></a></i> and (#431<i style="mso-bidi-font-style: normal;">) <a href="https://neilcooksgrigson.blogspot.co.uk/2018/05/431-murrumbidgee-cake.html"><span style="color: #0563c1;">Murrumbidgee
Cake</span></a></i> (though the former is not a cake, but a tart) were excellent latter
day discoveries, and Jane’s (#226) <i style="mso-bidi-font-style: normal;"><a href="https://neilcooksgrigson.blogspot.co.uk/2010/02/226-eccles-cakes.html"><span style="color: #0563c1;">Eccles
Cake</span></a></i> filling is delicious, especially when used with her recipe for (#384)
<i style="mso-bidi-font-style: normal;"><a href="http://neilcooksgrigson.blogspot.co.uk/2013/10/384-quick-foolproof-puff-or-flaky-pastry.html"><span style="color: #0563c1;">Fool-Proof
Puff Pastry</span></a></i>.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">The biggest successes of all must be the Christmas recipes.
Jane’s (#15) <i style="mso-bidi-font-style: normal;"><a href="http://neilcooksgrigson.blogspot.co.uk/2007/12/15-christmas-cake.html"><span style="color: #0563c1;">Christmas
Cake</span></a></i> is simply excellent, it is the only recipe to achieve full-marks
and it is the one I use professionally. Likewise, the two<a href="http://neilcooksgrigson.blogspot.co.uk/search/label/mincemeat"><span style="color: #0563c1;"> mincemeat</span></a>
recipes are part of my Yuletide repertoire, though I inexplicably scored them
quite low. Must have had a bad day.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCJq2GSixGHON78yjOeyX5YMTSbr6qr6LxXEcNnCzzfAIDA7DLi9CVXkciUcCrCG3e6d9OZ_jzGQKFuEO_yte2ju5dPu8tyhe_jGfvSzVm4-q2LLEbV4aCCFBiOmS0gmQc9cmOQkCN1DOH/s1600/20180223_175830.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCJq2GSixGHON78yjOeyX5YMTSbr6qr6LxXEcNnCzzfAIDA7DLi9CVXkciUcCrCG3e6d9OZ_jzGQKFuEO_yte2ju5dPu8tyhe_jGfvSzVm4-q2LLEbV4aCCFBiOmS0gmQc9cmOQkCN1DOH/s320/20180223_175830.jpg" width="320" /></a></div>
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#429 Cumberland Currant Cake</div>
<br />
<div style="background: white; margin: 0px 0px 10.66px;">
<span style="color: black; margin: 0px;"><span style="font-family: "calibri";">This
recipe had 35 recipes in all, and I think pretty comprehensive; usually I have
list of glaring omissions, but this time I can’t really think of any. I suppose there are
cakes that didn’t exist, or were not yet popular at the time of writing English Food, like lemon drizzle cake
or American muffins. If you spot any glaring omissions, please let me
know and leave a comment!</span></span><span style="color: black; margin: 0px;"></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVrCNw-yKWLvXDiisitK_ITnLZa5oyPfIoIUV0GlabbpcnSdQ4nO7doBJJUCHbn9ExxAPCTRL2zuqTKGm4_918ROVlhJR67XLXuKl0hff1JA1Uz0ZQAIHJ4RfHtnKvbwxvs4mAj-sOEFhX/s1600/DSC00234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVrCNw-yKWLvXDiisitK_ITnLZa5oyPfIoIUV0GlabbpcnSdQ4nO7doBJJUCHbn9ExxAPCTRL2zuqTKGm4_918ROVlhJR67XLXuKl0hff1JA1Uz0ZQAIHJ4RfHtnKvbwxvs4mAj-sOEFhX/s320/DSC00234.JPG" width="240" /></a></div>
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#56 Stuffed Monkey</div>
<br />
<div style="background: white; line-height: normal; margin: 0px 0px 10.66px;">
<span style="background: white; color: black; margin: 0px;"><span style="font-family: "calibri";">All the recipes from this section
are listed below with links plus the scores they were awarded. It scored a
mean mark of 7.3 (or if you’d prefer, both a median and mode of 7), making it a
rather average chapter; the average mean score for a chapter at the time of
writing is 7.28, so it couldn’t be much more average!</span></span></div>
<div style="background: white; line-height: normal; margin: 0px 0px 10.66px;">
<span style="background: white; color: black; margin: 0px;"><span style="font-family: "calibri";">Finishing this section, means I
have completed the behemoth that was the <i style="mso-bidi-font-style: normal;"><a href="http://neilcooksgrigson.blogspot.co.uk/search/label/7%3A%20Teatime"><span style="color: #0563c1;">Teatime</span></a></i>
chapter, so I’ll be writing a little round up of that soon.</span></span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="http://neilcooksgrigson.blogspot.co.uk/2008/07/63-fruit-tea-loaf.html"><span style="color: #0563c1;">#63
<i style="mso-bidi-font-style: normal;">Fruit Tea Loaf</i></span></a><i style="mso-bidi-font-style: normal;"> </i>9/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="http://neilcooksgrigson.blogspot.co.uk/2009/02/118-banana-tea-loaf.html"><span style="color: #0563c1;">#118
<i style="mso-bidi-font-style: normal;">Banana Tea Loaf</i></span></a> 8.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="http://neilcooksgrigson.blogspot.co.uk/2008/08/72-madeira-cake.html"><span style="color: #0563c1;">#72 <i style="mso-bidi-font-style: normal;">Madeira Cake</i></span></a> 7/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="http://neilcooksgrigson.blogspot.co.uk/2009/06/160-rice-cake.html"><span style="color: #0563c1;">#160 <i style="mso-bidi-font-style: normal;">Rice Cake</i></span></a><i style="mso-bidi-font-style: normal;"> </i>2/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="http://neilcooksgrigson.blogspot.co.uk/2008/07/62-mrs-sleightholmes-seed-cake.html"><span style="color: #0563c1;">#62
<i style="mso-bidi-font-style: normal;">Mrs Sleightholme’s Seed Cake</i></span></a> 4/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="http://neilcooksgrigson.blogspot.co.uk/2008/04/47-pound-cake-and-48-buttercream-ii.html"><span style="color: #0563c1;">#47
<i style="mso-bidi-font-style: normal;">Pound Cake</i></span></a> 7/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="http://neilcooksgrigson.blogspot.co.uk/2010/03/231-seed-cake.html"><span style="color: #0563c1;">#231 <i style="mso-bidi-font-style: normal;">Seed Pound Cake</i></span></a><i style="mso-bidi-font-style: normal;"> </i>7/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://d.docs.live.net/a8cceb3243745783/Documents/Blogs/eilcooksgrigson.blogspot.co.uk/2010/12/267-nut-cake.html"><span style="color: #0563c1;">#267 <i style="mso-bidi-font-style: normal;">Nut Pound Cake</i></span></a><i style="mso-bidi-font-style: normal;"> </i>6.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="http://neilcooksgrigson.blogspot.co.uk/2008/05/49-orange-cake.html"><span style="color: #0563c1;"># 49 <i style="mso-bidi-font-style: normal;">Orange Pound Cake</i></span></a> 8/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="http://neilcooksgrigson.blogspot.co.uk/2009/04/135-butterscotch-cake.html"><span style="color: #0563c1;">#135
<i style="mso-bidi-font-style: normal;">Butterscotch Cake</i></span></a> 6.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="http://neilcooksgrigson.blogspot.co.uk/2008/10/86-walnut-cake.html"><span style="color: #0563c1;">#86 <i style="mso-bidi-font-style: normal;">Walnut Cake</i></span></a> 6.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="http://neilcooksgrigson.blogspot.co.uk/2008/05/i-got-me-mates-kirsty-keith-and-thom.html"><span style="color: #0563c1;">#52
<i style="mso-bidi-font-style: normal;">Sponge Cake</i></span></a><i style="mso-bidi-font-style: normal;"> I</i> 7/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="http://neilcooksgrigson.blogspot.co.uk/2009/04/136-137-sponge-cake-ii-and-butter-cream.html"><span style="color: #0563c1;">#136
<i style="mso-bidi-font-style: normal;">Sponge Cake II</i></span></a> 9/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="http://neilcooksgrigson.blogspot.co.uk/2009/04/136-137-sponge-cake-ii-and-butter-cream.html"><span style="color: #0563c1;">#137
<i style="mso-bidi-font-style: normal;">Buttercream I</i></span></a><i style="mso-bidi-font-style: normal;"> </i>9/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="http://neilcooksgrigson.blogspot.co.uk/2008/04/47-pound-cake-and-48-buttercream-ii.html"><span style="color: #0563c1;">#48
<i style="mso-bidi-font-style: normal;">Buttercream II</i></span></a> 8.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="http://neilcooksgrigson.blogspot.co.uk/2008/04/43-parsnip-cake.html"><span style="color: #0563c1;">#43 <i style="mso-bidi-font-style: normal;">Parsnip Cake</i></span></a> 8.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="http://neilcooksgrigson.blogspot.co.uk/2008/10/right.html"><span style="color: #0563c1;">#79 <i style="mso-bidi-font-style: normal;">Carrot and Hazelnut Cake</i></span></a> 8/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="http://neilcooksgrigson.blogspot.co.uk/2008/05/i-got-me-mates-kirsty-keith-and-thom.html"><span style="color: #0563c1;">#53
<i style="mso-bidi-font-style: normal;">Ginger Cake</i></span></a> 7.75/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="http://neilcooksgrigson.blogspot.co.uk/2011/03/280-welsh-cinnamon-cake.html"><span style="color: #0563c1;">#280
<i style="mso-bidi-font-style: normal;">Welsh Cinnamon Cake</i></span></a> 8.25/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="http://neilcooksgrigson.blogspot.co.uk/2009/02/120-mr-frosts-chocolate-cake.html"><span style="color: #0563c1;">#120
<i style="mso-bidi-font-style: normal;">Mr Frost’s Chocolate Cake</i></span></a> 6/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="http://neilcooksgrigson.blogspot.co.uk/2008/06/56-stuffed-monkey.html"><span style="color: #0563c1;">#56
<i style="mso-bidi-font-style: normal;">Stuffed Monkey</i></span></a> 5.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="http://neilcooksgrigson.blogspot.co.uk/2018/05/431-murrumbidgee-cake.html"><span style="color: #0563c1;">#431
<i style="mso-bidi-font-style: normal;">Murrumbidgee Cake</i></span></a><i style="mso-bidi-font-style: normal;"> </i>9/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="http://neilcooksgrigson.blogspot.co.uk/2007/12/15-christmas-cake.html"><span style="color: #0563c1;">#15
<i style="mso-bidi-font-style: normal;">Christmas Cake</i></span></a><i style="mso-bidi-font-style: normal;"> </i>10/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="http://neilcooksgrigson.blogspot.co.uk/2007/12/18-marzipan-19-royal-icing.html"><span style="color: #0563c1;">#18
<i style="mso-bidi-font-style: normal;">Almond Paste or Marzipan</i></span></a> 7/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="http://neilcooksgrigson.blogspot.co.uk/2007/12/18-marzipan-19-royal-icing.html"><span style="color: #0563c1;">#19
<i style="mso-bidi-font-style: normal;">Royal Icing</i></span></a> 7/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="http://neilcooksgrigson.blogspot.co.uk/2008/12/94-to-make-mince-pies.html"><span style="color: #0563c1;">#94
<i style="mso-bidi-font-style: normal;">To Make Mince Pies</i></span></a> 8/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="http://neilcooksgrigson.blogspot.co.uk/2008/10/christmas-is-coming-and-i-am-going.html"><span style="color: #0563c1;">#187
<i style="mso-bidi-font-style: normal;">Mrs Beeton’s Traditional Mincemeat</i></span></a><i style="mso-bidi-font-style: normal;"> </i>8/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">#206 <i style="mso-bidi-font-style: normal;">Orange Mincemeat</i>
– <a href="http://neilcooksgrigson.blogspot.co.uk/2009/11/206-orange-mincemeat.html"><span style="color: #0563c1;">Part
1</span></a> and <a href="http://neilcooksgrigson.blogspot.co.uk/2009/12/206-orange-mincepart-part-2-211.html"><span style="color: #0563c1;">Part
2</span></a> 6.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="http://neilcooksgrigson.blogspot.co.uk/2009/05/149-broad-town-mince-pie.html"><span style="color: #0563c1;">#141
<i style="mso-bidi-font-style: normal;">Broad Town Mince Pie</i></span></a> 6/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="http://neilcooksgrigson.blogspot.co.uk/2018/03/429-cumberland-currant-cake.html"><span style="color: #0563c1;">#429
<i style="mso-bidi-font-style: normal;">Cumberland Currant Cake</i></span></a><i style="mso-bidi-font-style: normal;"> </i>9.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="http://neilcooksgrigson.blogspot.co.uk/2009/11/208-cumberland-plate-tart.html"><span style="color: #0563c1;">#208
<i style="mso-bidi-font-style: normal;">Cumberland Plate Tart</i></span></a> 6.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="http://neilcooksgrigson.blogspot.co.uk/2010/02/226-eccles-cakes.html"><span style="color: #0563c1;">#226
<i style="mso-bidi-font-style: normal;">Eccles Cakes</i></span></a> 7/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="http://neilcooksgrigson.blogspot.co.uk/2010/11/259-banbury-cakes.html"><span style="color: #0563c1;">#259
<i style="mso-bidi-font-style: normal;">Banbury Cakes</i></span></a> 7.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="http://neilcooksgrigson.blogspot.co.uk/2008/10/83-almond-fingers.html"><span style="color: #0563c1;">#83
<i style="mso-bidi-font-style: normal;">Almond Fingers</i></span></a> 7.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="http://neilcooksgrigson.blogspot.co.uk/2010/07/248-mazarines.html"><span style="color: #0563c1;">#248 <i style="mso-bidi-font-style: normal;">Mazerines</i></span></a> 2.5/10</span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: "calibri";"></span>Neil Butteryhttp://www.blogger.com/profile/07465149114879599176noreply@blogger.com0Levenshulme, Manchester, UK53.4488443 -2.193197700000041653.4299323 -2.2335382000000417 53.4677563 -2.1528572000000414tag:blogger.com,1999:blog-173263937309643922.post-16412183649441116302018-05-18T14:03:00.002+01:002018-05-18T14:03:47.010+01:00#431 Murrumbidgee Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb6FHiHI_Yx8rjeUuceCN-5-09OuVBaoUd08z5i0CLiKHF6igrQ6RyalI86Q_71rcBKwgliYD34768kXkC04-NB6HAXDeS5vOGQP6qitvqWNPLkLDmvjBHEUmzUxci7kJytNXTkJlgG5iv/s1600/20180417_200252.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1432" data-original-width="1600" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb6FHiHI_Yx8rjeUuceCN-5-09OuVBaoUd08z5i0CLiKHF6igrQ6RyalI86Q_71rcBKwgliYD34768kXkC04-NB6HAXDeS5vOGQP6qitvqWNPLkLDmvjBHEUmzUxci7kJytNXTkJlgG5iv/s320/20180417_200252.jpg" width="320" /></a></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">I think it’s fair to say that if it wasn’t for Jane Grigson
– and therefore this blog – I wouldn’t be doing what I do now. Cooking and
writing for a living was not what I had in mind when I started it; I just
needed a way to practise writing for my PhD! I didn’t really know who Jane
Grigson was, but I could see by the book <i style="mso-bidi-font-style: normal;">English
Food</i> sat on my shelf, which someone else had bought me, that it was
comprehensive and would be a challenge.</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Jane Grigson died in 1992, but her voice and ethos certainly
spoke to me loud and clear. Since her death, her influence is still strong for
those <i style="mso-bidi-font-style: normal;">in the know</i>. But how do you get
people not <i style="mso-bidi-font-style: normal;">in the know</i> to discover
her? It’s certainly not by walking into a bookshop. I make a point of going
into one and heading straight to the cookery section; only very rarely is there
a Jane Grigson book to be found, yet there is often several by her contemporary
Elizabeth David.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgseXRV7GCDIp8PrliUt_r-ibQvvbrWw0oNEpzqnUHPwxoA5o6MSJrDPYNFoq9XeS1Qanrc6iV97ixMLEVYTNFESX7XnWuZ3X8J-JoSllrL4cEHq7JCaQ1dW9kAiDjhz4PcHgclI1ZSZgzR/s1600/Jane+and+Sophie+Grigson.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="387" data-original-width="620" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgseXRV7GCDIp8PrliUt_r-ibQvvbrWw0oNEpzqnUHPwxoA5o6MSJrDPYNFoq9XeS1Qanrc6iV97ixMLEVYTNFESX7XnWuZ3X8J-JoSllrL4cEHq7JCaQ1dW9kAiDjhz4PcHgclI1ZSZgzR/s320/Jane+and+Sophie+Grigson.jpg" width="320" /></a></div>
<div style="text-align: center;">
Jane and Sophie Grigson (Rex Features)</div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Her death shocked and saddened people, and her family felt
it the strongest, yet after her death her daughter Sophie discovered something
in Jane’s kitchen. “We were sitting around shell-shocked, but then I found a
Murrumbidgee cake in her larder. A beautiful thing, rich, dense, a favourite of
hers. I cut slices of it, and we ate them, and it was wonderful. Her last gift
to us.”</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Jane would buy these cakes in Oxford, eventually getting
hold of a recipe after several years of searching and put it in <i style="mso-bidi-font-style: normal;">English Food</i>. It’s a fruit cake so full of
dried fruit and nuts that there’s barely any cake batter, rather like American
fruit cakes, she says. The cake takes its name from the <i style="mso-bidi-font-style: normal;">Murrumbidgee</i> river in Australia, so how it ended up in Oxford I
don’t know.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqRNoq0QsKE9TMYTdeui_eltbDb2Dux8KsFcim6kaZpDj4-dusDZqi4WNx86VSxgciT9WsI-A9TmV-wqhQxjFWiL_w88c69MRn8QUAbDUH4d0y0PZkewwg2D3gHdeUZC08RnprzUeXd8P3/s1600/20180319_105519.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqRNoq0QsKE9TMYTdeui_eltbDb2Dux8KsFcim6kaZpDj4-dusDZqi4WNx86VSxgciT9WsI-A9TmV-wqhQxjFWiL_w88c69MRn8QUAbDUH4d0y0PZkewwg2D3gHdeUZC08RnprzUeXd8P3/s320/20180319_105519.jpg" width="180" /></a></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">First of all, line a 2 pound loaf tin with greaseproof paper
and set the oven to 150<span style="margin: 0px;">°</span>C. Next, mix together the fruit and nuts in a large bowl:
7 ounces of whole <b style="mso-bidi-font-weight: normal;">Brazil</b> nuts, 5
ounces of <b style="mso-bidi-font-weight: normal;">whole walnut halves</b>, 8
ounces of halved <b style="mso-bidi-font-weight: normal;">stoned dates</b>, 3 ½
ounces of <b style="mso-bidi-font-weight: normal;">candied citrus peel</b>, 6
ounces of <b style="mso-bidi-font-weight: normal;">glac</b><b style="mso-bidi-font-weight: normal;"><span style="margin: 0px;">é</span>
cherries</b>, 3 ½ ounces of <b style="mso-bidi-font-weight: normal;">raisins</b>
and the grated <b style="mso-bidi-font-weight: normal;">zest of a lemon</b>.
Phew!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibPZEuOWB-y7Ft_Y-AFTIQvPjHEPeAqiwnWl_ocrgJiq1WtWm20O74sbEbLfnE1kx_IYsvZ7YWRej8cgZUIfQgFlq0GL4P_0bhujSGrjwB3eTWYG4S2x1MgInxz-WTpUNlBxe_vvkGV06B/s1600/20180319_105718.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibPZEuOWB-y7Ft_Y-AFTIQvPjHEPeAqiwnWl_ocrgJiq1WtWm20O74sbEbLfnE1kx_IYsvZ7YWRej8cgZUIfQgFlq0GL4P_0bhujSGrjwB3eTWYG4S2x1MgInxz-WTpUNlBxe_vvkGV06B/s320/20180319_105718.jpg" width="180" /></a></div>
<span style="font-family: calibri;"><br /></span>
<span style="font-family: calibri;">Now mix 3 ½ ounces of </span><b style="font-family: calibri;">plain
flour</b><span style="font-family: calibri;"> with ½ teaspoon each of </span><b style="font-family: calibri;">baking
powder</b><span style="font-family: calibri;"> and </span><b style="font-family: calibri;">salt</b><span style="font-family: calibri;"> and five ounces
of </span><b style="font-family: calibri;">caster sugar</b><span style="font-family: calibri;">. Sift these over the
fruit and nuts, getting your hands in there to make sure they all get coated.</span><br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">In a jug, beat 3<b style="mso-bidi-font-weight: normal;">
large eggs</b> with a teaspoon of <b style="mso-bidi-font-weight: normal;">vanilla
extract</b>, pour into the fruit and flour and mix well until you have a stiff batter.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Pile in the mixture into the tin, pressing down the fruit
and nuts and smoothing as well you can; I found this very tricky as there is so
little cake batter but it all turned out okay in the end.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjovUtRF50SRTktpv7RX0dZVTSZhmJ6fxxDsC2Ntw7vK8uyptcmiDlVHxG4pfIXSNqg4YsRc27_AJ5FRHQWtW4v2I-MMShFKlxoz9KVqV6wfGKDJdf4793e3PbWGCdkKb1bbpYLv3oh6mQY/s1600/20180319_110223.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjovUtRF50SRTktpv7RX0dZVTSZhmJ6fxxDsC2Ntw7vK8uyptcmiDlVHxG4pfIXSNqg4YsRc27_AJ5FRHQWtW4v2I-MMShFKlxoz9KVqV6wfGKDJdf4793e3PbWGCdkKb1bbpYLv3oh6mQY/s320/20180319_110223.jpg" width="180" /></a></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Bake for two hours, testing the mixture with a skewer to see
if it’s baked, if during the bake, the cake looks as though it’s getting too
brown, cover with brown paper.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Cool the cake for 10 minutes and turn out onto a clean tea
towel and make several holes in the cake with a skewer. Feed it with some
alcohol; Jane suggests <b style="mso-bidi-font-weight: normal;">brandy</b> or <b style="mso-bidi-font-weight: normal;">rum</b>, but you can use any <b style="mso-bidi-font-weight: normal;">spirit</b> or <b style="mso-bidi-font-weight: normal;">liqueur</b> you like, I went with rum. Wrap the cake in the towel,
cover with cling film and pop in the fridge. Every week, for one to two months,
feed with a little more alcohol.</span><br />
<span style="font-family: "calibri";"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6IMd201wZLP5IQQzE09uIGUgwBbhJeFhXrqxcfW_teLjl_ey3xbX4r00HJeXp8S-vb2jNfG6YxNmHo_u9VJQMJmitQ_suXLQrXwvbEvqdvJTjLO9DIJKU3Jj2Y1KRkFFvo2l-vjvF1Y0c/s1600/20180319_134005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6IMd201wZLP5IQQzE09uIGUgwBbhJeFhXrqxcfW_teLjl_ey3xbX4r00HJeXp8S-vb2jNfG6YxNmHo_u9VJQMJmitQ_suXLQrXwvbEvqdvJTjLO9DIJKU3Jj2Y1KRkFFvo2l-vjvF1Y0c/s320/20180319_134005.jpg" width="320" /></a></div>
</div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">#431 <i style="mso-bidi-font-style: normal;">Murrumbidgee Cake</i>.
This was a wonderful cake! I know fruit cakes like this are not everyone’s cup
of tea, but I have to say it beats a Christmas cake hands-down, and as just as
Jane says, there’s a good richness to the cake but without the sweet icing that
usually adorns a fruit cake. The fruit was soft and the cake mixture
deliciously moist. It’s quite an expensive cake to make, unless you eat a
variety of dried fruit and nuts anyway and have them in your larder, but it is
definitely worth it. It may not have become a British classic, but it is a Grigson
family classic, and that’ll certainly do for me. 9/10</span></div>
Neil Butteryhttp://www.blogger.com/profile/07465149114879599176noreply@blogger.com2Levenshulme, Manchester, UK53.4488443 -2.193197700000041653.4299323 -2.2335382000000417 53.4677563 -2.1528572000000414tag:blogger.com,1999:blog-173263937309643922.post-30604487462931706192018-04-19T21:53:00.000+01:002018-04-19T21:53:52.079+01:008.3: Preserves - Completed!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXu2kUz0KCy7kdHopz5AUloaBRXzhtKy8ko1M9OB2slY5ZOiuv8XQMym5xvmVRpxViGVCU6pwkGkRJV67Ya8fa7nDb1n23LLYaleBd92vwxggHEzzgXem9YCGuPbd0YYoSFB1hFvDflVj8/s1600/20180408_154026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXu2kUz0KCy7kdHopz5AUloaBRXzhtKy8ko1M9OB2slY5ZOiuv8XQMym5xvmVRpxViGVCU6pwkGkRJV67Ya8fa7nDb1n23LLYaleBd92vwxggHEzzgXem9YCGuPbd0YYoSFB1hFvDflVj8/s320/20180408_154026.jpg" width="320" /></a></div>
<div class="MsoNormal">
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">#430 Granny Milton's Pears in Brandy</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">There are only twenty recipes to go until I have cooked the
entirety of <i style="mso-bidi-font-style: normal;">English Food</i> by Jane
Grigson, and that means that I am able to give little overviews each time I
finish a section.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">The <i style="mso-bidi-font-style: normal;">Preserves</i> part
of the book is at the very end, and is probably the part that most modern cooks
would skip or ignore; it’s not as exciting as the meat and fish chapters for
example, and you can buy very good preserves in shops and farmers’ markets
these days. However, I would say, for me, it is one of the most important
sections. </span></div>
</div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">The principle reason for its importance is that it
introduced me to a whole host of British food plants that I had never heard of
(or never thought of eating) such as Cornel cherries, medlars, sorbs,
rowanberries, quinces and Seville oranges.</span><br />
<span style="font-family: calibri;"><br /></span><span style="font-family: "calibri";"></span>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "calibri";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8FExmk5kQXh6jFvSDCD-NVJFspYYY-SFpDPN59FLPRfrCoBQuWbXtiCDKYXikSw79tkgbSM92P15cYK8XAYjMi0hOPN_IURX4zR7HCOXsIwqvOyaUwVMEFP0HDY7KAgOOF-vq-lC6NkXn/s1600/DSC00105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8FExmk5kQXh6jFvSDCD-NVJFspYYY-SFpDPN59FLPRfrCoBQuWbXtiCDKYXikSw79tkgbSM92P15cYK8XAYjMi0hOPN_IURX4zR7HCOXsIwqvOyaUwVMEFP0HDY7KAgOOF-vq-lC6NkXn/s320/DSC00105.JPG" width="320" /></a></span></div>
<div style="text-align: center;">
<span style="font-family: "calibri";"><span style="font-size: x-small;">#109 Quince Comfits </span></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: "calibri";"><br /></span>
<span style="font-family: "calibri";">Also, it equipped me with a huge range of skills, because foods
were not just being preserved as jams and jellies, but mediaeval comfits, sugars,
flavoured spirits, chutneys, candied peel, orangeades and whole fruits. This,
in turn, provided me with a backbone to my food business when it first started back
in August 2012; I could line up several preserves on my little market stall and
if the day was a washout, they would keep for next time.</span><br />
</div>
<div style="margin: 0px 0px 10.66px;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5K7jUZqSVTaTahlpjUfpAchy-ONap06Y4ish7uYMhoI9RLe6HDD9ll-roPr6mO2zvJfM-nivZnu3-I1yvJ4C7JiM7AHgC_DqJlQA1iGtgGrEdS1WffvPk2piWbiQgTEOsS7LF-q9WMsyy/s1600/IMGP0879.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5K7jUZqSVTaTahlpjUfpAchy-ONap06Y4ish7uYMhoI9RLe6HDD9ll-roPr6mO2zvJfM-nivZnu3-I1yvJ4C7JiM7AHgC_DqJlQA1iGtgGrEdS1WffvPk2piWbiQgTEOsS7LF-q9WMsyy/s320/IMGP0879.JPG" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-family: "calibri"; font-size: x-small;">#294 Preserved Spiced Oranges</span></div>
<span style="font-family: "calibri";"><br /></span>
<span style="font-family: "calibri";">Jane’s recipes always fill me with inspiration, and they continue
to do so, but her influence here is greatest, because it has given me the most
pleasure, which is also the simplest: the pleasure of cooking the recipes
themselves.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Some of the recipes are now standards for me. Her (#24) <i style="mso-bidi-font-style: normal;">Seville Orange Marmalade</i> is the simplest
and best recipe I have used, and her #383 <i style="mso-bidi-font-style: normal;">Spiced
Redcurrant Jelly</i> too has never been bettered. #397 <i style="mso-bidi-font-style: normal;">Herb Jelly</i> is served at almost every roast dinner and is sublime
when made with mint and served up with pie and peas.</span></div>
<div style="margin: 0px 0px 10.66px;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv060SS-oTvjLrUDdKfXYs3ukIgn77Q_jn6cTOnmzdeZGgIKfIaRSh4lAkhyphenhyphenreBvJrUgkcm4_A9I6dt5-218Z1tyupVEv0K8vxpB0mR8WDCVUgtopeqLnAulVgMNED-je_Z-XgChdfHbeC/s1600/IMGP2378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv060SS-oTvjLrUDdKfXYs3ukIgn77Q_jn6cTOnmzdeZGgIKfIaRSh4lAkhyphenhyphenreBvJrUgkcm4_A9I6dt5-218Z1tyupVEv0K8vxpB0mR8WDCVUgtopeqLnAulVgMNED-je_Z-XgChdfHbeC/s320/IMGP2378.JPG" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-family: "calibri"; font-size: x-small;">#315 Cranberry Jelly</span></div>
<span style="font-family: "calibri";"><br /></span>
<span style="font-family: "calibri";">Real surprises in this section was the delicious #46 <i style="mso-bidi-font-style: normal;">Rich Orangeade</i>, laced with orange flower
water has appeared in several of my pop-up restaurants as it makes such good
cocktails! I would also urge you to try #385 <i style="mso-bidi-font-style: normal;">Apricot and Pineapple Jam</i>, a preserved made from preserves – dried
apricots and tinned pineapples. I really didn’t see the point, but the result
was delicious!</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">If you have never made preserves, the recipes in <i style="mso-bidi-font-style: normal;">English Food</i> are an excellent place to
start.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsiWhRroUw7inf866710il3gnF_1Pml6w-kQTOJzInVQJoynXkrJOCPrWNQlfsyLz2UPHWpi397gLoACXbKu9G-OTLImEdzknLwxXYoR6RgMva3p2VsPtS33EtSvI94Nlu3xDi4otu5eP/s1600/IMG_2484.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="1536" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsiWhRroUw7inf866710il3gnF_1Pml6w-kQTOJzInVQJoynXkrJOCPrWNQlfsyLz2UPHWpi397gLoACXbKu9G-OTLImEdzknLwxXYoR6RgMva3p2VsPtS33EtSvI94Nlu3xDi4otu5eP/s320/IMG_2484.JPG" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-family: "calibri"; font-size: x-small;">#354 Passion Fruit Curd</span></div>
<span style="font-family: "calibri";"><br /></span>
<span style="font-family: "calibri";">That said, there are some real glaring omissions. There is
little by the way of chutneys – there are no pickled onions and how could she
leave out glorious piccalilli!? Also, there are no, what I would call, <i style="mso-bidi-font-style: normal;">proper</i> jams. Where is the strawberry,
apricot, blackcurrant, greengage or raspberry jam? I really have no idea why
fresh fruit jams wouldn’t make an appearance at all. I am attempting to fill in
recipes that have been missed out on <a href="https://britishfoodhistory.com/"><span style="color: #0563c1;">the
other blog</span></a>, so have a look there for more preserves recipes. If you spot something
missing, please let me know.</span></div>
<div style="margin: 0px 0px 10.66px;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGd7yvq2HQ70D1JkZnZ9ckR6mpV69BmDgoQwfgDjF6vj-eJYQ5qKQ6TAKrzC-1YMgc0Bc8YqAXf3iSWkYIatnJVz9tHouNHShHUGIWh3DMI1MzDXanNuUIiaw4xnxvykE1vG2TQcZ26qeR/s1600/DSC00004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGd7yvq2HQ70D1JkZnZ9ckR6mpV69BmDgoQwfgDjF6vj-eJYQ5qKQ6TAKrzC-1YMgc0Bc8YqAXf3iSWkYIatnJVz9tHouNHShHUGIWh3DMI1MzDXanNuUIiaw4xnxvykE1vG2TQcZ26qeR/s320/DSC00004.JPG" width="320" /></a></div>
<div style="text-align: center;">
<span style="background: white; color: black; margin: 0px;"><span style="font-family: "calibri"; font-size: x-small;">#24 Seville Orange Marmalade</span></span></div>
<span style="background: white; color: black; margin: 0px;"><span style="font-family: "calibri";"><br /></span></span>
<span style="background: white; color: black; margin: 0px;"><span style="font-family: "calibri";">All twenty-one
recipes from this section are listed below with a hyperlink to each post and
the score I awarded them. It scored a mean mark of 7.5 (or if you’d prefer, a
median and mode of 8), making it the third best completed part so far. It
scored well most of the time but there was no recipe that achieved a top score
of ten out of ten.</span></span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">#294 <i style="mso-bidi-font-style: normal;">Preserved Spiced
Oranges</i> (<a href="https://neilcooksgrigson.blogspot.co.uk/2011/05/294-preserved-orange-slices-part-1.html"><span style="color: #0563c1;">Part
I</span></a> & <a href="https://neilcooksgrigson.blogspot.co.uk/2011/10/294-preserved-spiced-oranges-part-ii.html"><span style="color: #0563c1;">Part
2</span></a>) 8.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">#127 <a href="https://neilcooksgrigson.blogspot.co.uk/2009/03/127-banana-chutney.html"><i style="mso-bidi-font-style: normal;"><span style="color: #0563c1;">Banana Chutney</span></i></a> 5.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">#383 <a href="https://neilcooksgrigson.blogspot.co.uk/2013/09/383-spiced-redcurrant-jelly.html"><i style="mso-bidi-font-style: normal;"><span style="color: #0563c1;">Spiced Redcurrant Jelly</span></i></a> 8.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">#422 <a href="https://neilcooksgrigson.blogspot.co.uk/2016/10/422-peppereed-redecurrant-jelly.html"><i style="mso-bidi-font-style: normal;"><span style="color: #0563c1;">Peppered Redcurrant Jelly</span></i></a> 8/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">#315 <a href="https://neilcooksgrigson.blogspot.co.uk/2011/11/315-cornel-cherry-rowanberry-bilberry.html"><i style="mso-bidi-font-style: normal;"><span style="color: #0563c1;">Cornel Cherry, Rowanberry, Bilberry or
Cranberry Jelly</span></i></a> 8/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">#114 <a href="https://neilcooksgrigson.blogspot.co.uk/2009/02/114-quince-jelly.html"><i style="mso-bidi-font-style: normal;"><span style="color: #0563c1;">Quince, Medlar, Sorb or Crab Apple Jelly</span></i></a>
6.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">#397 <a href="https://neilcooksgrigson.blogspot.co.uk/2014/08/397-herb-jellies.html"><i style="mso-bidi-font-style: normal;"><span style="color: #0563c1;">Herb Jellies</span></i></a> 8/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">#367 <a href="https://neilcooksgrigson.blogspot.co.uk/2013/01/367-hot-red-pepper-jelly.html"><i style="mso-bidi-font-style: normal;"><span style="color: #0563c1;">Hot Red Pepper Jelly</span></i></a> 8.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">#385 <a href="https://neilcooksgrigson.blogspot.co.uk/2013/11/385-apricot-and-pineapple-jam.html"><i style="mso-bidi-font-style: normal;"><span style="color: #0563c1;">Apricot and Pineapple Jam</span></i></a> 8/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">#255 <a href="https://neilcooksgrigson.blogspot.co.uk/2010/10/255-lemon-curd.html"><i style="mso-bidi-font-style: normal;"><span style="color: #0563c1;">Lemon Curd</span></i></a> 8.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">#354 <a href="https://neilcooksgrigson.blogspot.co.uk/2012/09/354-passion-fruit-curd.html"><i style="mso-bidi-font-style: normal;"><span style="color: #0563c1;">Passion Fruit Curd</span></i></a> 6.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">#24 <a href="https://neilcooksgrigson.blogspot.co.uk/2008/01/24-orange-marmalade.html"><i style="mso-bidi-font-style: normal;"><span style="color: #0563c1;">Two Whole Orange Marmalades</span></i></a> 9/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">#109 <a href="https://neilcooksgrigson.blogspot.co.uk/2009/01/109-quince-comfits.html"><i style="mso-bidi-font-style: normal;"><span style="color: #0563c1;">Quince Comfits</span></i></a> 7/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">#102 <a href="https://neilcooksgrigson.blogspot.co.uk/2008/12/88-christmas-pudding-part-2-102-brandy.html"><i style="mso-bidi-font-style: normal;"><span style="color: #0563c1;">Hard Sauce or Brandy Butter</span></i></a> 6.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">#211 <a href="https://neilcooksgrigson.blogspot.co.uk/2009/12/206-orange-mincepart-part-2-211.html"><i style="mso-bidi-font-style: normal;"><span style="color: #0563c1;">Cumberland Rum Butter</span></i></a> 7/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">#430 <a href="https://neilcooksgrigson.blogspot.co.uk/2018/04/430-granny-miltons-pears-in-brandy.html"><i style="mso-bidi-font-style: normal;"><span style="color: #0563c1;">Granny Milton’s Pears in Brandy</span></i></a>
5.5/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">#20 <i style="mso-bidi-font-style: normal;">Quince Vodka</i> (<a href="https://neilcooksgrigson.blogspot.co.uk/2007/12/20-quince-vodka-part-i.html"><span style="color: #0563c1;">Part
1</span></a> and <a href="https://neilcooksgrigson.blogspot.co.uk/2008/03/20-quince-vodka-part-2.html"><span style="color: #0563c1;">Part
2</span></a>) 7/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">#46 <a href="https://neilcooksgrigson.blogspot.co.uk/2008/04/46-rich-orangeade.html"><i style="mso-bidi-font-style: normal;"><span style="color: #0563c1;">Rich Orangeade (and Lemonade)</span></i></a>
8.25/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">#36 <a href="https://neilcooksgrigson.blogspot.co.uk/2008/03/blog-post.html"><i style="mso-bidi-font-style: normal;"><span style="color: #0563c1;">Vanilla Sugar</span></i></a> 7/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">#266 <a href="https://neilcooksgrigson.blogspot.co.uk/2010/12/266-concentrated-vanilla-sugar.html"><i style="mso-bidi-font-style: normal;"><span style="color: #0563c1;">Concentrated Vanilla Sugar</span></i></a> 8/10</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">#286 <a href="https://neilcooksgrigson.blogspot.co.uk/2011/04/286-candied-peel.html"><i style="mso-bidi-font-style: normal;"><span style="color: #0563c1;">Candied Peel</span></i></a> 8/10</span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: "calibri";"></span>Neil Butteryhttp://www.blogger.com/profile/07465149114879599176noreply@blogger.com2Levenshulme, Manchester, UK53.4488443 -2.193197700000041653.4299323 -2.2335382000000417 53.4677563 -2.1528572000000414tag:blogger.com,1999:blog-173263937309643922.post-91825277137130378342018-04-13T19:28:00.000+01:002018-04-13T19:28:11.064+01:00#430 Granny Milton's Pears in Brandy<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMYtY5bmN8njVlXLRRrSBK8TUdQOETMImCG4WG22RjrkNfZk_3HI488Pr9x2HAU4ZEx5zPb4AWnh7d0ff_ZFLo520lJie4lFOsj8zywjx7Jmsgfo0u99t9MZUJlKpeBly4U6eN0it5ooSb/s1600/20180408_154026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMYtY5bmN8njVlXLRRrSBK8TUdQOETMImCG4WG22RjrkNfZk_3HI488Pr9x2HAU4ZEx5zPb4AWnh7d0ff_ZFLo520lJie4lFOsj8zywjx7Jmsgfo0u99t9MZUJlKpeBly4U6eN0it5ooSb/s320/20180408_154026.jpg" width="320" /></a></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Here is recipe that uses up a glut of hard ‘windfall’ pears,
should you have a tree, or know of one nearby. When I first read through this
recipe – quite a few years ago now – I made a note to go to Chorlton Meadows, a
lovely green area in Manchester that has a relatively unsullied Mersey River
snaking through it. When I first started the blog, I had moved from Chorlton
and had got to know it quite well, and I knew there was an area called Hardy’s
Farm in the meadows, and part of the farm had been orchard full of apple and
pear trees as well as gooseberry bushes.</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Every year, in late summer, I made sure I visited the site
of the farm and EVERY YEAR there were no tasty pears on the pear trees; they
were either totally non-existent or shrivelled brown mush. To this day, I have
never seen the pears there come to, as it were, fruition.</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Not to be beaten, I made sure I planted a nice pear tree on
my little allotment. The first year saw dozens of lovely white flowers, some of
which I removed as I didn’t want to put the small tree under too much strain when
it came to fruit production. It wasn’t too long before the flower petals were
shed, and little pears started to grow. Eventually they reached a good size and
had blushed with a delicious-looking pink colour, so I reckoned they would
start falling soon. The next time I turned up to the allotment my beautiful
pears had been STOLEN. I was livid.</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">After that the pear tree never flowered again.</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">These are the lengths I go to, dear readers, to follow the
recipes as closely as possible; I didn’t want to simply <i style="mso-bidi-font-style: normal;">buy</i> some unripe pears from a shop. Anyway, I gave up and bought
some.</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">I have no idea who Granny Milton is, but I assume she had an
amazing pear tree in her garden. Well good for her.</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6PGc8jBKhp1n8Rc0QX00z7rXhyphenhyphenXOXVgOIiG-p92nW0PP8foz7aH2lEJ9a94cFWSoRvNJY-W5Rqb2qjqnIyzbWaOD7xIpB0vXTufQsVvhndt65oy4j3ykMIbRcfMne3ksWvQr2MVhM8l-A/s1600/20180110_204937.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6PGc8jBKhp1n8Rc0QX00z7rXhyphenhyphenXOXVgOIiG-p92nW0PP8foz7aH2lEJ9a94cFWSoRvNJY-W5Rqb2qjqnIyzbWaOD7xIpB0vXTufQsVvhndt65oy4j3ykMIbRcfMne3ksWvQr2MVhM8l-A/s320/20180110_204937.jpg" width="180" /></a></div>
<span style="font-family: "calibri";"><br /></span>
<span style="font-family: "calibri";">First of all prepare your <b style="mso-bidi-font-weight: normal;">pears</b> – be they windfall or otherwise – by peeling, coring and
quartering them. You need 6 pounds in all for Granny Milton’s recipe, but it
can easily be adjusted if you have a different amount.</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Next zest three <b style="mso-bidi-font-weight: normal;">lemons</b>
and mix the zest with the juice of the lemons and weigh out 4 ½ pounds of <b style="mso-bidi-font-weight: normal;">granulated sugar</b>.</span></div>
<div style="margin: 0px 0px 10.66px;">
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<span style="font-family: "calibri";">Find a large bowl and layer up the pears, zest and juice,
and sugar. Cover with cling film and leave overnight.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqEMe3F1sF9zqXSSXm-OiMfutY1s7Yhnfqfuu4ewA0Cu8MvUs2ed4XfmKLOQ7X8Ik9GIGoaZPAlEeUzq5KOsecM9yoA3D2IRVCUhJGGen6CLb9V74h0HIMDDXsfiyXCp_SaQ6rchPPszSc/s1600/20180111_153908.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqEMe3F1sF9zqXSSXm-OiMfutY1s7Yhnfqfuu4ewA0Cu8MvUs2ed4XfmKLOQ7X8Ik9GIGoaZPAlEeUzq5KOsecM9yoA3D2IRVCUhJGGen6CLb9V74h0HIMDDXsfiyXCp_SaQ6rchPPszSc/s320/20180111_153908.jpg" width="320" /></a></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Next day, put the pears and extracted juices in a heavy pan
along with a 4 1/2-inch <b style="mso-bidi-font-weight: normal;">stick of
cinnamon</b> and 8 <b style="mso-bidi-font-weight: normal;">cloves</b>. Put on
the lid and bake slowly in an oven preheated to 140<span style="margin: 0px;">°</span>C for 6 hours.</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">When the time is up, take the pears out of the oven and
allow to cool down completely before stirring in 6 tablespoons of <b style="mso-bidi-font-weight: normal;">brandy</b>. Remove the whole spices and
spoon the pears with the juices into sterilised jars and seal. I found that a
lot of the sugar didn’t dissolve into the pear syrup, forming a half-inch thick
layer of sugar that could peeled from the base of the pan!</span></div>
<div class="separator" style="clear: both; text-align: center;">
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<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Leave the pears to mature in their jars in a dark cupboard
or pantry for three months before eating them.</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">#430 <i style="mso-bidi-font-style: normal;">Granny Milton’s
Pears in Brandy</i>. Jane doesn’t suggest what to serve these pears with. I
have so far eaten them with sharp cheeses or Greek yoghurt. The pear flavour is
very much preserved, and the spices really come through, giving good depth of
flavour. They turned a beautiful deep translucent orange-brown colour. However,
they were extremely sweet, so I’m quite glad that a lot of the sugar didn’t
dissolve, I would suggest eating them with tart accompaniments. Not sure they
were worth the wait! 5.5/10</span></div>
Neil Butteryhttp://www.blogger.com/profile/07465149114879599176noreply@blogger.com0tag:blogger.com,1999:blog-173263937309643922.post-12656357623608224462018-03-06T14:44:00.000+00:002018-03-06T14:44:24.780+00:00#429 Cumberland Currant Cake<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "calibri";"><br /></span>
<span style="font-family: "calibri";">Jane Grigson was brought up in the far north of England, and
this currant cake was very popular there when she was a child. At the end of
winter, when there was nothing fresh left in store aside from a few apples and
jars of dried fruit, this cake – more a tart really – would be baked.
Everywhere in the north has a similar sweetmeat: Eccles cakes, Chorley cakes
and currant squares, and of course mince pies. Children usually called them
squashed fly cakes or fly cemeteries. ‘We loved it’, she says, ‘and giggled in
a corner, while the family talked. No one realised that they were eating a cake
with a history, and medieval ancestors.’</span><br />
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">In these days of seasonless, year-round fresh fruit and
vegetables flown in from all four corners of the globe, many turn their noses
up at these dried-fruit based treats. Well not me! I could eat them all year
round, though they do taste most delicious when it’s cold and bracing outside.</span><br />
<span style="font-family: "calibri";"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: calibri;"><br /></span>
<span style="font-family: calibri;">To make the currant cake, first make a rich shortcrust
pastry by rubbing in 5 ounces of</span><b style="font-family: calibri;"> butter </b><span style="font-family: calibri;">and
5 ounces of</span><b style="font-family: calibri;"> lard</b><span style="font-family: calibri;"> into a pound of </span><b style="font-family: calibri;">plain flour</b><span style="font-family: calibri;"> along with a pinch of</span><b style="font-family: calibri;"> salt</b><span style="font-family: calibri;">. Form a dough with a little cold
water, wrap in cling film and pop in the fridge to rest for around 30 minutes.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Use half the pastry to line a tin with approximate dimensions
of 7” x 11” x 1”. My tin wasn’t quite the size as in Jane’s recipe, but it
still worked very well.</span><br />
<span style="font-family: "calibri";"><br /></span>
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</div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Now it’s time to layer up the filling ingredients. Start
with a good covering of <b style="mso-bidi-font-weight: normal;">raisins</b> or <b style="mso-bidi-font-weight: normal;">currants</b> (10 ounces) and then 4 ounces
of <b style="mso-bidi-font-weight: normal;">candied</b> <b style="mso-bidi-font-weight: normal;">mixed peel</b>. Peel, core and grate a medium-sized <b style="mso-bidi-font-weight: normal;">cooking apple</b> and scatter that over the
mixed fruit. Next, melt 5 ounces of<b style="mso-bidi-font-weight: normal;">
butter</b> in a saucepan, remove from the heat and add 4 ounces of <b style="mso-bidi-font-weight: normal;">pale</b> or <b style="mso-bidi-font-weight: normal;">dark soft brown sugar</b> (when given the choice, I always go for the latter),
5 tablespoons of <b style="mso-bidi-font-weight: normal;">rum</b>, a teaspoon of
ground <b style="mso-bidi-font-weight: normal;">allspice</b> and half a teaspoon each
of ground<b style="mso-bidi-font-weight: normal;"> cinnamon</b> and <b style="mso-bidi-font-weight: normal;">mace</b>. Beat them all together and pour
evenly over the fruit. </span></div>
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<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Now roll out the remainder of the dough so that you can
cover it – don’t forget to brush the edges with <b style="mso-bidi-font-weight: normal;">milk </b>or <b style="mso-bidi-font-weight: normal;">beaten egg</b>
before you cover. Press down on the edges, then trim and crimp the pastry. Now
brush the lid and scatter over some <b style="mso-bidi-font-weight: normal;">granulated</b>
or<b style="mso-bidi-font-weight: normal;"> Demerara sugar</b>.</span></div>
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<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Bake at 200<span style="margin: 0px;">°</span>C for 30-35 minutes until golden brown.
</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Jane suggests either eating hot as a dessert with cream,
custard or <a href="https://neilcooksgrigson.blogspot.co.uk/search?q=rum+butter"><span style="color: #0563c1;">#211
<i style="mso-bidi-font-style: normal;">Cumberland Rum Butter</i></span></a>, or cold
cut into squares for teatime.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGm7eXsUXcJgY7jPqel9GcS_ZuGqsEwF5QnVHQ9g8KtJ751DmAUz9fIbKQ7gL2SfCCT7R3Mrmuxr_y7LROPkHq8oK10popXg69O2jMtwg5cBgJEy8-PFOUr-TlVVJm03wDhQFr27_V2j0R/s1600/20180223_175228.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGm7eXsUXcJgY7jPqel9GcS_ZuGqsEwF5QnVHQ9g8KtJ751DmAUz9fIbKQ7gL2SfCCT7R3Mrmuxr_y7LROPkHq8oK10popXg69O2jMtwg5cBgJEy8-PFOUr-TlVVJm03wDhQFr27_V2j0R/s320/20180223_175228.jpg" width="320" /></a></div>
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<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">#429 <i style="mso-bidi-font-style: normal;">Cumberland
Currant Cake</i>. Well I ate this oblong of deliciousness both hot and cold,
and it was delicious. The pastry was very rich and the filling sweet yet still
tart from the cooking apples; not unlike a giant, square mince pie; and seeing
as I’m a mince pie fan, it’s getting a very good mark. When I return to trade at
Levenshulme Market later this month, I shall be bringing some of this to sell.
Delicious! 9.5/10.</span></div>
Neil Butteryhttp://www.blogger.com/profile/07465149114879599176noreply@blogger.com2Levenshulme, Manchester, UK53.4488443 -2.193197700000041653.4299323 -2.2335382000000417 53.4677563 -2.1528572000000414tag:blogger.com,1999:blog-173263937309643922.post-25550657455022766582018-02-14T10:08:00.000+00:002018-02-14T10:08:57.909+00:00#428 Sweetheart Cake<span style="font-family: "calibri";">St Valentine had nothing to do with romance, but he did die
on 14 February in the 3</span><sup style="font-family: calibri;"><span style="font-size: x-small;">rd</span></sup><span style="font-family: "calibri";"> Century. His association with love didn’t occur
until the fourteenth century. In the mediaeval age, people thought that birds
mated mid-February, a certain Geoffrey Chaucer spotted that St Valentine’s Day
coincided with this event, and brought them together in one of his stories, </span><i style="font-family: calibri;">Parlement of Foules</i><span style="font-family: "calibri";">, cementing the two
forever more.</span><br />
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<span style="font-family: "calibri";"><br /></span>
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<span style="font-family: "calibri";">Unlike St Valentine, I have <i style="mso-bidi-font-style: normal;">no</i> idea why this dessert is linked with love: jam, almonds and
meringue don’t seem particularly romantic to me, and all Jane says about the
recipe is that it’s ‘for St Valentine’s Day, to eat at the end of a meal rather
than at teatime.’</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">I suggest using a normal flan tin and baking it any day of
the year.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">I’ve been meaning to do this straight-forward recipe for a
long time but kept forgetting to make it in time for Valentine’s Day. Well this
year I remembered. I also remembered to buy the heart-shaped flan tin required;
something else I kept forgetting to do.</span><br />
<span style="font-family: "calibri";"><br /></span>
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<span style="font-family: "calibri";">Begin by lining a heart-shaped flan tin with </span><b style="font-family: calibri;">puff pastry</b><span style="font-family: "calibri";"> (I made my own, following
the recipe for </span><a href="https://neilcooksgrigson.blogspot.co.uk/2013/10/384-quick-foolproof-puff-or-flaky-pastry.html" style="font-family: calibri;"><span style="color: #0563c1;">#384
<i style="mso-bidi-font-style: normal;">Quick Foolproof Puff Pastry</i></span></a><span style="font-family: "calibri";">)
making sure you stud the base well with fork marks. I popped it in the freezer
whilst I got on with making the filling. I used a 9-inch heart-shaped tin.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Begin by melting two ounces of <b style="mso-bidi-font-weight: normal;">butter</b> in a saucepan. As it cools, beat the <b style="mso-bidi-font-weight: normal;">yolks</b> of four <b style="mso-bidi-font-weight: normal;">eggs</b> (keep
the whites, you’ll need them) along with four ounces of <b style="mso-bidi-font-weight: normal;">caster sugar</b>, the zest and juice of a <b style="mso-bidi-font-weight: normal;">lemon</b>, two ounces of <b style="mso-bidi-font-weight: normal;">ground
almonds</b> and the cooled, melted butter, then fold in 2 ounces of <b style="mso-bidi-font-weight: normal;">slivered almonds</b>.</span><br />
<span style="font-family: "calibri";"><br /></span>
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<span style="font-family: "calibri";"><br /></span>
<span style="font-family: "calibri";">Take the lined tin and spread over the base two to three
tablespoons of </span><b style="font-family: calibri;">raspberry jam</b><span style="font-family: "calibri";">. For
these sorts of puddings, it’s a good idea stop spreading half an inch from the
edges of the tin, as it makes the next step much easier.</span><br />
<span style="font-family: "calibri";"><br /></span>
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<span style="font-family: "calibri";"><br /></span>
<span style="font-family: "calibri";">Take the filling and spoon it into your tin – don’t aim for
the centre, place smallish blobs all around the outside edge first. Now spread
the filling evenly, edges first then moving inwards. This ensures the jam
doesn’t ride up the edges of the pudding.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Bake in an oven preheated to 200<span style="margin: 0px;">°</span>C for 30 to 40 minutes, or
until the pastry has risen and the filling set and golden brown.</span><br />
<span style="font-family: "calibri";"><br /></span>
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<span style="font-family: "calibri";"><br /></span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Toward the end of the cooking time, prepare the meringue.
Put your reserved <b style="mso-bidi-font-weight: normal;">egg whites</b>, along
with a pinch of <b style="mso-bidi-font-weight: normal;">salt</b>, and beat with
an electric whisk until you have whites that will form still peaks. Add a
tablespoon of caster sugar and keep beating until you have a nice glossy
meringue that holds its shape well.</span><br />
<span style="font-family: "calibri";"><br /></span>
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<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Spread or pipe the meringue over the top going right to the
pastry edges, sprinkle another tablespoon of<b style="mso-bidi-font-weight: normal;"> caster sugar </b>evenly over the top and bake for a further 15 minutes
or until the meringue is an appetising golden brown.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Serve warm.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">#428 <i style="mso-bidi-font-style: normal;">Sweetheart Cake</i>.
Well it was certainly sweet, and it was definitely a heart, not I’m not sure if
it was a cake. This pudding, a cross between a Bakewell tart and a lemon
meringue pie, I enjoyed but the filling was extremely sweet. At least the
meringue wasn’t too sugary, otherwise it would have been too sweet to eat, the
lemon also helped take the edge off. I ate some the next day cold, and it
tasted less sweet. Next time, I will half the sugar. 6/10</span></div>
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: "calibri";"></span>Neil Butteryhttp://www.blogger.com/profile/07465149114879599176noreply@blogger.com0tag:blogger.com,1999:blog-173263937309643922.post-45299189230910103432018-02-10T18:18:00.001+00:002018-02-10T18:18:43.442+00:00#427 Roast Guineafowl<br />
<div style="margin: 0px 0px 10.66px;">
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<span style="font-family: "calibri";"><br /></span>
<span style="font-family: "calibri";">Guineafowl originate in Africa and were first bred for meat by
the Ancient Egyptians and was very popular in the ancient world – there is an
infamous Greek dish called <i style="mso-bidi-font-style: normal;">mattye</i> where
a guineahen would be killed by a knife plunged into its head via the beak. It
would then be poached with lots of herbs, and its own chicks! They seemed to
fall out of favour for a good while before being reintroduced by the Portuguese
in the sixteenth century.</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">These days, guineafowl are more popular in France than the
UK, being a popular ornamental fowl in farms, small holdings and rural
households. They double as an excellent guard dog; getting very vocal at any
approaching fox or indeed, postman. ‘The first time I saw guineafowl, they were
humped along the roof ridge of a French farmhouse’, says Jane in her
introduction to this recipe. I have similar memories from my science days when
I would go on the annual field trip with the zoology undergraduates of
Manchester University to the foothills of the French Alps, where guineafowl
would toddle about decoratively with their black-and-white suits, blue combs
bobbing, like a little fat harlequin.</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">I think guineafowl are delicious, they have a mild gamey flavour,
lying somewhere between chicken and pheasant. It’s often braised as it has a
tendency to dry out when roasted. In this recipe however, dryness is skilfully averted
by covering the fowls with bacon or strips of pork back fat and the use of a
good sausagemeat stuffing. Because of its gaminess, it is often served with the
trimmings associated with roast game, such as game chips, <a href="https://neilcooksgrigson.blogspot.co.uk/2009/03/123-bread-sauce.html"><span style="color: #0563c1;">#123
<i style="mso-bidi-font-style: normal;">Bread Sauce</i></span></a> and <a href="https://neilcooksgrigson.blogspot.co.uk/2009/02/114-quince-jelly.html"><span style="color: #0563c1;">#114
<i style="mso-bidi-font-style: normal;">Quince Jelly</i></span></a>. See <a href="https://neilcooksgrigson.blogspot.co.uk/2009/03/122-roast-pheasant.html"><span style="color: #0563c1;">#122
<i style="mso-bidi-font-style: normal;">Roast Pheasant</i></span></a> for more on the
subject.</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Get hold of two <b style="mso-bidi-font-weight: normal;">guineafowl</b>,
both weighing 1 ½ to 2 pounds. Sit them on the board to get to room temperature
as you get on with the stuffing.</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Remove the skin from four ounces of good quality<b style="mso-bidi-font-weight: normal;"> sausages </b>(go to butcher who makes his
or her own or make your own: see <a href="https://neilcooksgrigson.blogspot.co.uk/2015/10/415-cumberland-sausage.html"><span style="color: #0563c1;">#415
<i style="mso-bidi-font-style: normal;">Cumberland Sausages</i></span></a>). Break up
the meat and add the rest of the ingredients: a heaped tablespoon of <b style="mso-bidi-font-weight: normal;">breadcrumbs</b>, one tablespoon each of <b style="mso-bidi-font-weight: normal;">brandy</b> and<b style="mso-bidi-font-weight: normal;"> port</b>, a heaped tablespoon of chopped <b style="mso-bidi-font-weight: normal;">parsley</b>, a crushed clove of <b style="mso-bidi-font-weight: normal;">garlic</b>
and<b style="mso-bidi-font-weight: normal;"> salt </b>and <b style="mso-bidi-font-weight: normal;">pepper</b>.<span style="margin: 0px;"> </span>If you are lucky
enough to find fowl with their giblets, find the liver, remove the gall, chop
and add to the stuffing.</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Mix everything well but keep things quite loose – you don’t
want to compress the stuffing, as it will turn out stodgy. Divide it loosely
between the two birds.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyihcZP9QYv6hTOflw4vOeYIqDbVkfp7JSnQme7fdQbMcjYQL1PN4c-uqtJbEV-FEUFfWn2c4wOualfkE1nKq74EKLvpYHCkvSf5DA-1sWAxNb2ZGP1yhkWfJmXcoMvk7NSJmFbgigLZep/s1600/20180131_154647%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyihcZP9QYv6hTOflw4vOeYIqDbVkfp7JSnQme7fdQbMcjYQL1PN4c-uqtJbEV-FEUFfWn2c4wOualfkE1nKq74EKLvpYHCkvSf5DA-1sWAxNb2ZGP1yhkWfJmXcoMvk7NSJmFbgigLZep/s320/20180131_154647%255B1%255D.jpg" width="180" /></a></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Now prepare the birds themselves by laying six rashers of <b style="mso-bidi-font-weight: normal;">unsmoked streaky bacon</b> over the breasts
and legs. This stops the birds from drying out in the oven. Again, buy good
quality dry-cured bacon, not the cheap stuff that shrinks shedding its added
water as white milky froth. Instead of bacon, you could use thin slices of <b style="mso-bidi-font-weight: normal;">pork back fat</b>; it’s certainly cheaper,
and it probably keeps the birds more moist, but doesn’t taste half as good.
Pros and cons innit?</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Put them in a roasting tray and pop them in an oven
preheated to 220<span style="margin: 0px;">°</span>C. Fifteen minutes later, turn down the heat to 200<span style="margin: 0px;">°</span>C,
and leave the birds roasting for 30 minutes. At this point, remove them from
the oven, take off their little porky jackets and dust them with <b>well-seasoned
flour</b>. Baste and pop back into the oven for a final 10 to 15 minutes.</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Remove the birds and keep them under foil on a board whilst
you make the gravy in the tin they were roasted. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhapNAQoC7f7AVMme8fRvOF4NSr1joDaXEuudJqoOSYq9CdZYV1usFG0qoSCn8nVOfmeUc9ckv5cwLQW9zCGlbN6-1HMKufGj4Swz9URACYJM7wZ-ag6VF7pWvbyy9Pz3i8QnUG25yDQbH/s1600/20180131_161529%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhapNAQoC7f7AVMme8fRvOF4NSr1joDaXEuudJqoOSYq9CdZYV1usFG0qoSCn8nVOfmeUc9ckv5cwLQW9zCGlbN6-1HMKufGj4Swz9URACYJM7wZ-ag6VF7pWvbyy9Pz3i8QnUG25yDQbH/s320/20180131_161529%255B1%255D.jpg" width="320" /></a></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Get the roasting tin over a medium heat and pour in a glass
of <b style="mso-bidi-font-weight: normal;">port</b> (2 to 3 fluid ounces,
approx.). Use a wooden spoon to scrape the delicious dark-brown almost burned
bits from base of the tin. Add ½ pint of stock – again, if there were giblets
in the birds, you could make giblet stock, otherwise use chicken stock. Reduce this
mixture down until you have a small volume of intensely-flavoured gravy. Don’t
strain it and lose all those nice burnt bits!</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Carve the guineafowl and serve with the gravy and bacon.
Jane recommends serving it with <a href="https://neilcooksgrigson.blogspot.co.uk/2010/11/262-chestnuts-as-vegetable.html"><span style="color: #0563c1;">#262
<i style="mso-bidi-font-style: normal;">Chestnuts as a Vegetable</i></span></a>. We
served it with the food that was in the house: roast carrots, quinoa and some
lovely indigo-dark purple kale.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie_VHrZyuK1uOreGe704byEBBKicV-19ke3h71zhrgIpq9aPI14BOt6Cfwr0y-CF2E5k7ZTyUjbS1wRKSs0fHyRMhs4q0633M5WjkDCn4QmwXs3wepwI3x__rO_TSKRvO2qg0knQJb4ik8/s1600/IMG-20180131-WA0000%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie_VHrZyuK1uOreGe704byEBBKicV-19ke3h71zhrgIpq9aPI14BOt6Cfwr0y-CF2E5k7ZTyUjbS1wRKSs0fHyRMhs4q0633M5WjkDCn4QmwXs3wepwI3x__rO_TSKRvO2qg0knQJb4ik8/s320/IMG-20180131-WA0000%255B1%255D.jpg" width="320" /></a></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">#427 <i style="mso-bidi-font-style: normal;">Roast Guineafowl</i>.
I feel so lucky to have things like this just hanging about in the freezer! The
cooking method laid out by Jane was spot-on, as she usually is when it comes to
roasting (however, see <a href="https://neilcooksgrigson.blogspot.co.uk/2012/10/359-rabbit.html"><span style="color: #0563c1;">#359<i style="mso-bidi-font-style: normal;"> Rabbit</i></span></a> and<a href="https://neilcooksgrigson.blogspot.co.uk/2014/05/393-hare.html"><span style="color: #0563c1;"> #393 <i style="mso-bidi-font-style: normal;">Hare</i></span></a>); meat was lovely and moist. The
gravy too was delicious, and the stuffing well-seasoned with a good garlic hit,
making it taste very un-English; it must be based on a French <i style="mso-bidi-font-style: normal;">farcemeat</i> from one of Jane’s many trips
to the country. Very, very good: 9/10</span></div>
Neil Butteryhttp://www.blogger.com/profile/07465149114879599176noreply@blogger.com0Levenshulme, Manchester, UK53.4488443 -2.193197700000041653.4299323 -2.2335382000000417 53.4677563 -2.1528572000000414tag:blogger.com,1999:blog-173263937309643922.post-79725722162278472762018-02-01T12:18:00.000+00:002018-02-01T12:18:09.996+00:00Chapter 3: Vegetables - Completed!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLB2fMZpEjPmla3dIA9L_wRibMmc1gWj_kP1D21BylfTCvcvAEQ0qCrH5_rf-PS8E4MC2AulZpDQiy8j2snrddqvMvMQxtuPuL4bovOl5wOBlR9gGGrWBjhgFz7DKwu3JCoapukURfB1Wn/s1600/PICT0093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLB2fMZpEjPmla3dIA9L_wRibMmc1gWj_kP1D21BylfTCvcvAEQ0qCrH5_rf-PS8E4MC2AulZpDQiy8j2snrddqvMvMQxtuPuL4bovOl5wOBlR9gGGrWBjhgFz7DKwu3JCoapukURfB1Wn/s320/PICT0093.JPG" width="320" /></a></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="background: white; color: black; margin: 0px;"><span style="font-family: "calibri";">Well that’s
the <i style="mso-bidi-font-style: normal;">Vegetables</i> chapter all done-and-dusted,
so it’s time for one of my little round-ups; looking again at the recipes and
history…</span></span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="background: white; color: black; margin: 0px;"><span style="font-family: "calibri";">We regard
vegetables as the backbone of a varied and healthy diet, but this wasn’t always
the case, if you look back to between the late 11<sup><span style="font-size: x-small;">th</span></sup> Century and
early Tudor times, vegetables were looked upon with suspicion, believed to
really mess up your humours especially if eaten raw. The poor were welcome to
them of course so they could pad out their pathetic rations of meat and
cereals. This led to many peasants, who usually tended their own patch of land,
to be generally healthier than the higher echelons of society, who tended to
suffer all sorts of diseases and discomfort, such as constipation and scurvy.</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPP6VsmSnhIDlMhprWGc5eiFgF8pZGfVGWhfKCMl-P8DUNXBl8B-gtggV8X-Zr5YoRr3OJ3RD0DHtkIe47WYg4q1b5fqXDJrurn1JsQcjWTCU9XVJ5Kc-qDe0ZiGlQDB60BSSHyaLUxQvu/s1600/DSC00030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPP6VsmSnhIDlMhprWGc5eiFgF8pZGfVGWhfKCMl-P8DUNXBl8B-gtggV8X-Zr5YoRr3OJ3RD0DHtkIe47WYg4q1b5fqXDJrurn1JsQcjWTCU9XVJ5Kc-qDe0ZiGlQDB60BSSHyaLUxQvu/s320/DSC00030.JPG" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;">#146 <i>Asparagus with Melted Butter</i></span> </div>
<div style="text-align: center;">
<br /></div>
<span style="background-color: white; font-family: "calibri";">However, by
the mid-16th Century, things had moved on and people became very interested in
vegetables and their variety. Seed catalogues of the time listed around 120
different vegetables and herbs. A century later this was down to around sixty,
and by the 1970s just forty. This correlates with the movement of people from
the countryside to the cities to find work and the loss of self-sufficiency. In
its place arose large-scale agriculture, where economy of scale won over variety.
The invention of the supermarket succeeded in driving diversity down even
further.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiixZJ9ET1379p13MXPLN_3vEHdZGMqFr0yUoGv_8DOlXLtlfQ2J7dbdpfYXKfx6mFhOH75G-bk2SSbxUGqGdhXw-3C-j0jlr5nBW4aVrmbqkjrvnxBPXq3buPUftiXdqtvCgxKV5mJLBq-/s1600/20180127_202406.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiixZJ9ET1379p13MXPLN_3vEHdZGMqFr0yUoGv_8DOlXLtlfQ2J7dbdpfYXKfx6mFhOH75G-bk2SSbxUGqGdhXw-3C-j0jlr5nBW4aVrmbqkjrvnxBPXq3buPUftiXdqtvCgxKV5mJLBq-/s320/20180127_202406.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;">#426 <i>Mushrooms in Snuffboxes</i></span></div>
<div style="text-align: center;">
<br /></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><span style="background: white; color: black; margin: 0px;">This chapter
of the book was a whopper with 39 recipes in all, with many from the early days
of the blog; in fact, I barely remember cooking some of them! </span>Alot of
ground was covered and there were some familiar and unfamiliar recipes and
vegetables in there. <span style="background: white; color: black; margin: 0px;">I’m lucky to
have to such excellent Manchester-based independent grocers, such as <i style="mso-bidi-font-style: normal;"><a href="https://www.unicorn-grocery.coop/"><span style="color: #0563c1;">Unicorn</span></a></i>,
<i style="mso-bidi-font-style: normal;"><a href="http://www.organic2000.co.uk/"><span style="color: #0563c1;">Organic
North</span></a></i> and <i style="mso-bidi-font-style: normal;"><a href="https://twitter.com/Elliottsx"><span style="color: #0563c1;">Elliot’s</span></a></i> that go the extra mile to
supply an interesting array of vegetables and herbs to those that value diversity.</span></span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">The best discovery for me was the seashore veg: laver,
dulse, samphire and sea-kale. They really are worth trying, if you can get your
hands on them. Dulse and samphire are pretty easy to get hold of, laver – in
the form of laverbread – is easy as long as you live on the south coast of
Wales, and you may have take to growing sea-kale on the fringes of your
vegetable patch or allotment. I did manage to get some from <i style="mso-bidi-font-style: normal;">Elliot’s</i>, but they had to really root
around the markets for me.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKTxd1Ej7yxu-HWKVxyd1gtfwGsju0Ynqsgwe-Y4WGW9qDrD-Ju48LwCru3YZW615M5nV2iSIj1wMvdyWe3VSpjwnVycyeMv49bxQXCte6mE4EPMUSAgaISn42-KW5xxPqHOKzGyWZHEiQ/s1600/2015-04-02+14.53.57.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKTxd1Ej7yxu-HWKVxyd1gtfwGsju0Ynqsgwe-Y4WGW9qDrD-Ju48LwCru3YZW615M5nV2iSIj1wMvdyWe3VSpjwnVycyeMv49bxQXCte6mE4EPMUSAgaISn42-KW5xxPqHOKzGyWZHEiQ/s320/2015-04-02+14.53.57.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;">#412 <i>Sea-kale</i></span></div>
<div style="text-align: center;">
<br /></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">These indie businesses have a model that works, and with more
and more people joining the vegan and Paleodiet movements, I suspect a real
surge in interest into the quality and variety of veg is just around the corner
– a brave new vegetable world? I hope so!</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">I had an allotment for a few years too, which helped, but had
to give it up when <i style="mso-bidi-font-style: normal;">The Buttery</i> took
off. I grew my own tiny broad beans so I could cook <a href="https://neilcooksgrigson.blogspot.co.uk/2014/08/398-broad-beans-in-thier-pods.html"><span style="color: #0563c1;">#398
<i style="mso-bidi-font-style: normal;">Broad Beans in their Pods</i></span></a> and
sorrel for <a href="https://neilcooksgrigson.blogspot.co.uk/2009/06/164-sorrel-with-eggs.html"><span style="color: #0563c1;">#164
<i style="mso-bidi-font-style: normal;">Sorrel with Eggs</i></span></a>. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgMPLmEOUasgF5mV0aNJfFwtR5c1QJGYk6vVQ3s2McgQfYhRAwzAlK4gUU93VjJ31bqX_von1N3lgAmCHvUZKLMkLGl19Ou8R1oPnc9UAG1n2T8n3i_3gqC26VFLlx9_lX6W-4EtbOQL0m/s1600/DSC00073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgMPLmEOUasgF5mV0aNJfFwtR5c1QJGYk6vVQ3s2McgQfYhRAwzAlK4gUU93VjJ31bqX_von1N3lgAmCHvUZKLMkLGl19Ou8R1oPnc9UAG1n2T8n3i_3gqC26VFLlx9_lX6W-4EtbOQL0m/s320/DSC00073.JPG" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;">#164 <i>Sorrel with Eggs</i></span></div>
<div style="text-align: center;">
<br /></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Some recipes I had forgotten about until I looked back over the
old posts really stood out: <a href="https://neilcooksgrigson.blogspot.co.uk/2009/10/196-mange-tout-salad-with-chicken-liver.html"><span style="color: #0563c1;">#196
<i style="mso-bidi-font-style: normal;">Mange Tout Salad with Chicken Liver and
Bacon</i></span></a>, <a href="https://neilcooksgrigson.blogspot.co.uk/2011/04/288-leek-pie.html"><span style="color: #0563c1;">#288 <i style="mso-bidi-font-style: normal;">Leek Pie</i></span></a> and <a href="https://neilcooksgrigson.blogspot.co.uk/2008/09/76-teisen-nionod-welsh-onion-cake.html"><span style="color: #0563c1;">#76
<i style="mso-bidi-font-style: normal;">Yeisen Nionod (Welsh Onion Cake)</i></span></a> in
particular are ones that I shall revisit.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Many of the recipes have become kitchen staples for me: both
at home and professionally - <a href="https://neilcooksgrigson.blogspot.co.uk/2013/04/374-pease-pudding.html"><span style="color: #0563c1;">#374
<i style="mso-bidi-font-style: normal;">Pease Pudding</i></span></a>, <a href="https://neilcooksgrigson.blogspot.co.uk/2011/06/295-puree-of-dried-peas-with-green.html"><span style="color: #0563c1;">#295
<i style="mso-bidi-font-style: normal;">Pur</i><i style="mso-bidi-font-style: normal;"><span style="margin: 0px;">é</span>e
of Dried Peas with Green Peppercorns</i></span></a>, <a href="https://neilcooksgrigson.blogspot.co.uk/2009/07/172-cucumber-ragout.html"><span style="color: #0563c1;">#172
<i style="mso-bidi-font-style: normal;">Cucumber Rago</i><i style="mso-bidi-font-style: normal;"><span style="margin: 0px;">û</span>t</i></span></a>,
<a href="https://neilcooksgrigson.blogspot.co.uk/2007/12/14-leek-and-onion-pudding.html"><span style="color: #0563c1;">#14
<i style="mso-bidi-font-style: normal;">Leek and Onion Pudding</i></span></a> and <a href="https://neilcooksgrigson.blogspot.co.uk/2007/09/recipe-6.html"><span style="color: #0563c1;">#5 <i style="mso-bidi-font-style: normal;">Pan Haggerty</i></span></a> are all served up regularly.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmcU2-UiqB7lvup28o1ozyMMZx_vKh2SaYtxHlTbwVG7qmcXCDy9fcvtdr0MtpxkyW-xt32ROoVdhLvbEbvLstuvo25cAxtN0m-_dMtxmWWImZBLY5NRlri2v2NF26Q3QdF1NHCoFqg8q8/s1600/2014-07-03+18.21.19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmcU2-UiqB7lvup28o1ozyMMZx_vKh2SaYtxHlTbwVG7qmcXCDy9fcvtdr0MtpxkyW-xt32ROoVdhLvbEbvLstuvo25cAxtN0m-_dMtxmWWImZBLY5NRlri2v2NF26Q3QdF1NHCoFqg8q8/s320/2014-07-03+18.21.19.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;">#398 <i>Broad Beans in their Pods</i></span></div>
<div style="text-align: center;">
<br /></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">As usual when I finish a part of the book, I think of the
things that were left out. There are only a couple of potato recipes for
example. Where are the chips and roast potatoes!? There are no beetroot recipes
at all. Other vegetables to get snubbed are: celeriac, broccoli, cabbage,
Brussel sprouts, globe artichoke and spinach, to name but a few. Not to mention
the more obscure such as crosnes, salsify, cardoons, tansy and scorzonera.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">I would have expected cauliflower cheese and lobscouse to have
appeared. I wonder why <i style="mso-bidi-font-style: normal;">they</i> were
missed out in favour of disappointing recipes like <a href="https://neilcooksgrigson.blogspot.co.uk/2010/01/220-carrots-in-1599.html"><span style="color: #0563c1;">#220
<i style="mso-bidi-font-style: normal;">Carrots in 1599</i></span></a> or <a href="https://neilcooksgrigson.blogspot.co.uk/2011/10/311-courgette-and-parsnip-boats.html"><span style="color: #0563c1;">#311
<i style="mso-bidi-font-style: normal;">Courgette and Parsnip Boats</i></span></a>? Ah
well, at least I can address these little gaps on <a href="https://britishfoodhistory.com/"><span style="color: #0563c1;">the other blog</span></a>.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">If you spot any glaring omissions, please let me know and
leave a comment!</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="background: white; color: black; margin: 0px;"><span style="font-family: "calibri";">All the
recipes from this section are listed below with hyperlinks and the scores I
awarded them. It scored a mean mark of 7.3 (or if you’d prefer, a median of 8
and a mode of 8.5), making it pretty, er, average, scoring well most of
the time but with no ten-out-of-tensor any major disasters.</span></span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2009/05/146-asparagus-with-melted-butter.html"><span style="color: #0563c1;">#146
<i style="mso-bidi-font-style: normal;">Asparagus with Melted Butter</i></span></a>
9.5/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2014/08/398-broad-beans-in-thier-pods.html"><span style="color: #0563c1;">#398
<i style="mso-bidi-font-style: normal;">Broad Beans in their Pods</i></span></a> 8.5/10</span><i style="mso-bidi-font-style: normal;"></i></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2012/08/350-harold-wilshaws-broad-bean-and.html"><span style="color: #0563c1;">#350
<i style="mso-bidi-font-style: normal;">Harold Wilshaw’s Broad Bean and Avocado
Salad</i></span></a> 8.5/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2009/10/196-mange-tout-salad-with-chicken-liver.html"><span style="color: #0563c1;">#196
<i style="mso-bidi-font-style: normal;">Mange Tout Salad with Chicken Liver and
Bacon</i></span></a> 8.5/10</span><i style="mso-bidi-font-style: normal;"></i></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2017/07/424-chilled-mange-tout-creams.html"><span style="color: #0563c1;">#424
<i style="mso-bidi-font-style: normal;">Chilled Mange Tout Creams</i></span></a> 7.5/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2007/09/ive-been-away-from-computer-for-few.html"><span style="color: #0563c1;">#4
<i style="mso-bidi-font-style: normal;">Green Peas</i></span></a> 8.5/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2013/04/374-pease-pudding.html"><span style="color: #0563c1;">#374
<i style="mso-bidi-font-style: normal;">Pease Pudding</i></span></a> 7.5/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2011/06/295-puree-of-dried-peas-with-green.html"><span style="color: #0563c1;">#295
<i style="mso-bidi-font-style: normal;">Pur</i><i style="mso-bidi-font-style: normal;"><span style="margin: 0px;">é</span>e
of Dried Peas with Green Peppercorns</i></span></a> 9/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2009/06/164-sorrel-with-eggs.html"><span style="color: #0563c1;">#164
<i style="mso-bidi-font-style: normal;">Sorrel with Eggs</i></span></a> 7/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2012/10/357-comfrey-leaf-fritters.html"><span style="color: #0563c1;">#357
<i style="mso-bidi-font-style: normal;">Comfrey Leaf Fritters</i></span></a> 5.5/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2007/09/ive-been-away-from-computer-for-few.html"><span style="color: #0563c1;">#3
<i style="mso-bidi-font-style: normal;">A White Fricassey of Mushrooms</i></span></a>
8.5/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2009/04/134-mushrooms-or-pearls-of-field.html"><span style="color: #0563c1;">#134
<i style="mso-bidi-font-style: normal;">Mushrooms, or the Pearl of the Fields</i></span></a>
8/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2018/01/426-mushrooms-in-snuffboxes.html"><span style="color: #0563c1;">#426
<i style="mso-bidi-font-style: normal;">Mushrooms in Snuffboxes</i></span></a> 8/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2012/08/352-laverbread-and-bacon.html"><span style="color: #0563c1;">#352
<i style="mso-bidi-font-style: normal;">Laverbread and Bacon</i></span></a> 7/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2013/09/382-laverbread-as-sauce.html"><span style="color: #0563c1;">#382
<i style="mso-bidi-font-style: normal;">Laverbread as a Sauce</i></span></a> 7.5/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2011/08/307-mashed-potato-with-dulse.html"><span style="color: #0563c1;">#307
<i style="mso-bidi-font-style: normal;">Mashed Potato with Dulse</i></span></a> 5/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2017/07/424-chilled-mange-tout-creams.html"><span style="color: #0563c1;">#412
<i style="mso-bidi-font-style: normal;">Sea-kale</i></span></a> 8/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2009/08/176-samphire.html"><span style="color: #0563c1;">#176 <i style="mso-bidi-font-style: normal;">Samphire</i></span></a> 5/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2010/11/263-stuffed-tomatoes.html"><span style="color: #0563c1;">#263
<i style="mso-bidi-font-style: normal;">Stuffed Tomatoes</i></span></a> 6/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2009/03/124-celery-with-cream.html"><span style="color: #0563c1;">#124
<i style="mso-bidi-font-style: normal;">Celery with Cream</i></span></a> 3/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2009/07/172-cucumber-ragout.html"><span style="color: #0563c1;">#172
<i style="mso-bidi-font-style: normal;">Cucumber Rago</i><i style="mso-bidi-font-style: normal;"><span style="margin: 0px;">û</span>t</i></span></a>
8/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2010/10/256-buttered-squashes.html"><span style="color: #0563c1;">#256
<i style="mso-bidi-font-style: normal;">Buttered Squashes</i></span></a> 7/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2011/10/311-courgette-and-parsnip-boats.html"><span style="color: #0563c1;">#311
<i style="mso-bidi-font-style: normal;">Courgette and Parsnip Boats</i></span></a> 6/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2008/02/26-roast-parsnips.html"><span style="color: #0563c1;">#26
<i style="mso-bidi-font-style: normal;">Roast Parsnips</i></span></a> 8/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2008/01/christmas-dinner-numbers-21-22.html"><span style="color: #0563c1;">#21
<i style="mso-bidi-font-style: normal;">Buttered Parsnips</i></span></a> 7.5/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2011/03/285-creamed-parsnips.html"><span style="color: #0563c1;">#285
<i style="mso-bidi-font-style: normal;">Creamed Parsnips</i></span></a> 8/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2010/11/261-parsnip-and-shellfish-salad.html"><span style="color: #0563c1;">#261
<i style="mso-bidi-font-style: normal;">Parsnip and Shellfish Salad</i></span></a> 8/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2008/03/32-parsnip-and-watercress-salad.html"><span style="color: #0563c1;">#32
<i style="mso-bidi-font-style: normal;">Parsnip and Watercress Salad</i></span></a>
8.5/10</span><i style="mso-bidi-font-style: normal;"></i></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2010/01/220-carrots-in-1599.html"><span style="color: #0563c1;">#220
<i style="mso-bidi-font-style: normal;">Carrots in 1599</i></span></a> 5/10</span><i style="mso-bidi-font-style: normal;"></i></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2008/02/sunday-dinner-30-and-31.html"><span style="color: #0563c1;">#30
<i style="mso-bidi-font-style: normal;">Carrot and Potato Cake</i></span></a> 7/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2009/02/111-jerusalem-artichoke-and-shellfish.html"><span style="color: #0563c1;">#111
<i style="mso-bidi-font-style: normal;">Jerusalem Artichoke and Shellfish Salad</i></span></a>
6/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<a href="https://www.blogger.com/null" name="_Hlk505025170"></a><span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2007/12/14-leek-and-onion-pudding.html"><span style="margin: 0px;"><span style="color: #0563c1;">#14 <i style="mso-bidi-font-style: normal;">Leek
and Onion Pudding</i></span></span><span style="margin: 0px;"></span></a><span style="margin: 0px;"></span> 7.5/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2011/04/288-leek-pie.html"><span style="color: #0563c1;">#288 <i style="mso-bidi-font-style: normal;">Leek Pie</i></span></a> 9.5/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2009/03/121-little-leek-tarts.html"><span style="color: #0563c1;">#121
<i style="mso-bidi-font-style: normal;">Little Leek Tarts</i></span></a> 8.5/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2012/02/330-leek-pea-or-asparagus-sauce.html"><span style="color: #0563c1;">#330
<i style="mso-bidi-font-style: normal;">Leek, Pea or Asparagus Sauce</i></span></a> 7/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2008/09/76-teisen-nionod-welsh-onion-cake.html"><span style="color: #0563c1;">#76
<i style="mso-bidi-font-style: normal;">Yeisen Nionod (Welsh Onion Cake)</i></span></a>
8/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<a href="https://www.blogger.com/null" name="_Hlk505025190"></a><span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2007/09/recipe-6.html"><span style="margin: 0px;"><span style="color: #0563c1;">#5 <i style="mso-bidi-font-style: normal;">Pan
Haggerty</i></span></span><span style="margin: 0px;"></span></a><span style="margin: 0px;"> </span>9.2/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2009/06/164-sorrel-with-eggs.html"><span style="color: #0563c1;">#152
<i style="mso-bidi-font-style: normal;">Glazed Turnips</i></span></a> 5.5/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2010/11/262-chestnuts-as-vegetable.html"><span style="color: #0563c1;">#262
<i style="mso-bidi-font-style: normal;">Chestnuts as a Vegetable</i></span></a> 7.5/10</span></div>
<div>
<br /></div>
<div>
<span style="font-family: "calibri";">
</span></div>
<div style="margin: 0px 0px 10.66px;">
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br /></div>
Neil Butteryhttp://www.blogger.com/profile/07465149114879599176noreply@blogger.com0Levenshulme, Manchester, UK53.4488443 -2.193197700000041653.4299323 -2.2335382000000417 53.4677563 -2.1528572000000414tag:blogger.com,1999:blog-173263937309643922.post-13561396947309700202018-01-28T18:40:00.000+00:002018-01-28T18:40:00.961+00:00#426 Mushrooms in Snuffboxes<br />
<div align="center" style="margin: 0px 0px 10.66px; text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNBayCAImGLyGIm51cVIvvsV0O0Vu22cl-rP0vNJ4HHINH-_9jQ_rkNsnkOxuWrQlrBLI0qPLG62E28i8ZTD3770ATIw_Sp7l20AOaUkNdn_gGQzoZ0vBcF0JC_XmKJVzM-Lp-UnmF2xSs/s1600/20180127_202406.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNBayCAImGLyGIm51cVIvvsV0O0Vu22cl-rP0vNJ4HHINH-_9jQ_rkNsnkOxuWrQlrBLI0qPLG62E28i8ZTD3770ATIw_Sp7l20AOaUkNdn_gGQzoZ0vBcF0JC_XmKJVzM-Lp-UnmF2xSs/s320/20180127_202406.jpg" width="320" /></a></div>
<i style="mso-bidi-font-style: normal;"><span style="font-family: "calibri";"><br /></span></i>
<i style="mso-bidi-font-style: normal;"><span style="font-family: "calibri";">Life is too short to stuff a mushroom</span></i></div>
<div align="right" style="margin: 0px 0px 10.66px; text-align: right;">
<span style="font-family: "calibri";">Shirley Conran </span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Goodness knows what Shirley Conran would have thought of
this recipe then! It’s the last one in the <i style="mso-bidi-font-style: normal;"><a href="https://neilcooksgrigson.blogspot.co.uk/search/label/3%3A%20Vegetables"><span style="color: #0563c1;">Vegetables</span></a></i>
chapter of the book and I have put it off since the beginning, because life’s<i style="mso-bidi-font-style: normal;"> definitely</i> too short to build a bread
snuffbox and stuff <i style="mso-bidi-font-style: normal;">it </i>with mushrooms.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV8EnZjwq2F1f_SXQrcEpdnSZPellOZ5_6fh6aKyr9gMHaECab45CaXgCN4UcSNGBf0mIZJTy8L_c_hVgoJAjS1mn6jGXL3v0bMSA6WJfXgFyhE_2yCZsayyrTxCx1R-v9AMvVhmNN1JvJ/s1600/French+gold+snuffbox.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="569" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV8EnZjwq2F1f_SXQrcEpdnSZPellOZ5_6fh6aKyr9gMHaECab45CaXgCN4UcSNGBf0mIZJTy8L_c_hVgoJAjS1mn6jGXL3v0bMSA6WJfXgFyhE_2yCZsayyrTxCx1R-v9AMvVhmNN1JvJ/s320/French+gold+snuffbox.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;">A French gold snuffbox (Christie's)</span></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><br /></span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Another reason I’ve put this one off is that Jane says it’s
a ‘good recipe for stretching a few field mushrooms’, and I have been unlucky when
it comes to foraging for this type of fungus. I either find just one or two
miniscule specimens, or loads of shaggy inkcaps, which aren’t great and prone
to decaying very quickly. Well I ran out of patience and bought some nice organic
Portobello mushrooms from the excellent grocery store, <i style="mso-bidi-font-style: normal;"><a href="https://www.unicorn-grocery.coop/"><span style="color: #0563c1;">Unicorn</span></a></i> in Chorlton,
Manchester.</span></div>
<span style="font-family: calibri;">This is a very calorific recipe: lots of butter, fried bread,
cream and sherry. If you make it and next day wake up with gout, don’t run
crying to me: you were warned.</span><br />
<span style="font-family: calibri;"><br /></span>
<span style="font-family: calibri;">Jane doesn’t say whether this a single course or an
accompaniment to something else. I had mine with some bitter, dark kale to
offset the richness.</span><br />
<span style="font-family: calibri;"><br /></span>
<span style="font-family: calibri;">She also doesn’t give us any amounts – ‘a system rather than
a proper recipe’, she says. Here’s what I did:</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Zt667skImoHcsepzYsTa5Sr-vZ_0xMJGd5KQrSzcj9xfDpQAnmpyk1pNTBm-bj0ArHFX3B0hocaHebaWL-OClPN3d6BuVrSBdBBDLIxjH0nH76hQRD7cKdS-crj6ePNN9jGL27-Ek7jj/s1600/20180127_193937.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Zt667skImoHcsepzYsTa5Sr-vZ_0xMJGd5KQrSzcj9xfDpQAnmpyk1pNTBm-bj0ArHFX3B0hocaHebaWL-OClPN3d6BuVrSBdBBDLIxjH0nH76hQRD7cKdS-crj6ePNN9jGL27-Ek7jj/s320/20180127_193937.jpg" width="320" /></a></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">I cut slices of<b style="mso-bidi-font-weight: normal;"> bread</b>
from a tin loaf two inches thick and removed the crust. I reckoned I had enough
<b style="mso-bidi-font-weight: normal;">mushrooms</b> to fill two ‘snuffboxes’.
I melted some<b style="mso-bidi-font-weight: normal;"> butter</b> in a frying pan
over a medium heat and got to work frying the bread. It needs frying on all
sides, so you may find you have to add more butter.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicwX5QT-0mPVhADN1fRWU_zAivCJjSDCNWwhtbkFqScPWjNdbDAusancBQpL3vwopZdh3Um0FH_b9OYJQBy1qjUh4ozKecwwOWV_8KWMHRwIxBvMzDuborLHvcwCrJKdGni3G8DaxCYwab/s1600/20180127_195125.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicwX5QT-0mPVhADN1fRWU_zAivCJjSDCNWwhtbkFqScPWjNdbDAusancBQpL3vwopZdh3Um0FH_b9OYJQBy1qjUh4ozKecwwOWV_8KWMHRwIxBvMzDuborLHvcwCrJKdGni3G8DaxCYwab/s320/20180127_195125.jpg" width="320" /></a></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Take the giant croutons out of the pan, add more butter and
fry a finely chopped <b style="mso-bidi-font-weight: normal;">onion </b>until
golden, then add your mushrooms, which can be sliced, halved or left whole,
depending upon size. Season with<b style="mso-bidi-font-weight: normal;"> salt</b>
and <b style="mso-bidi-font-weight: normal;">pepper</b>. Some mushrooms let out a
lot of juice, so get the heat turned up so it can evaporate, before turning
back down to medium heat.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8KyVYBEWjXtBYYVDWeLXWq8s6Gr9pqQcz4wdl0kUFA0AvBLLB69p7gAsZ_wxhiclzah6P0pyLSF58m8-I098TIsc7XA0O9Znlx9UQPjQnZUZS4aFlz17ekUbuAIg8JCfgXKuKBFk5LpLy/s1600/20180127_200413.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8KyVYBEWjXtBYYVDWeLXWq8s6Gr9pqQcz4wdl0kUFA0AvBLLB69p7gAsZ_wxhiclzah6P0pyLSF58m8-I098TIsc7XA0O9Znlx9UQPjQnZUZS4aFlz17ekUbuAIg8JCfgXKuKBFk5LpLy/s320/20180127_200413.jpg" width="320" /></a></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Whilst you wait for the mushrooms to cook, cut lids into your
snuffboxes about half an inch deep. I wasn’t sure if she meant to cut a square
from the top, or that you should just slice the top off, so I tried both to see
which looked best. Remove the bread from the inside so that you have a box of
fried bread; this was actually very easy to do, the bread within was hot and
fluffy and just lifted out.</span></div>
<div style="margin: 0px 0px 10.66px;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOV_ELFZjful4UpfLhoWw7Py4pcSdkAayfZLAgXwfSmp4KL_crrDE6bhlepqAc6ae25z65Unw66TnQ1t1IdLRTC3VG1Oll-KOj2ps1DlY8tm_tTkjqL6tqvGuiDx8jY6RItBa8OIyILMD-/s1600/20180127_201920.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOV_ELFZjful4UpfLhoWw7Py4pcSdkAayfZLAgXwfSmp4KL_crrDE6bhlepqAc6ae25z65Unw66TnQ1t1IdLRTC3VG1Oll-KOj2ps1DlY8tm_tTkjqL6tqvGuiDx8jY6RItBa8OIyILMD-/s320/20180127_201920.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span style="font-family: "calibri";">Keep them warm in the oven as you finish the mushroom
mixture: mix in a teaspoon of <b style="mso-bidi-font-weight: normal;">flour</b>,
and once incorporated, plenty of <b style="mso-bidi-font-weight: normal;">double cream</b>
(I used a 150 ml pot) to form a smooth sauce. Add a dash of <b style="mso-bidi-font-weight: normal;">sherry</b> if you like and check the
seasoning. Spoon the mixture into the snuffboxes, replace the lids and serve.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmrfM6qJhoDQONRML-U-bDao3abcseHBPRxxe3JlvKxL70w08v9vru0Qxg-pa9_faq8c23vDkm9hQxQ7yMaV4L2g-bCAS_OJDAOvLWJq-M7GeEJWQHMZql8dVfGb9PnwgnMdiVtwahtkgr/s1600/20180127_202648.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmrfM6qJhoDQONRML-U-bDao3abcseHBPRxxe3JlvKxL70w08v9vru0Qxg-pa9_faq8c23vDkm9hQxQ7yMaV4L2g-bCAS_OJDAOvLWJq-M7GeEJWQHMZql8dVfGb9PnwgnMdiVtwahtkgr/s320/20180127_202648.jpg" width="320" /></a></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">#426 <i style="mso-bidi-font-style: normal;">Mushrooms in Snuffboxes</i>.
As is often the case with the book <i style="mso-bidi-font-style: normal;">English
Food</i>, the recipes one doesn’t want to cook, turn out to be the most
delicious; and these snuffboxes were very delicious indeed. What’s more, they
weren’t particularly difficult to make. It’s tricky to know what to serve them
with. I suggest making them smaller and serving them with a watercress salad for
a great first course. Alternatively, make large ones and serve alongside roast
game for a family meal. 8/10</span></div>
Neil Butteryhttp://www.blogger.com/profile/07465149114879599176noreply@blogger.com0tag:blogger.com,1999:blog-173263937309643922.post-81134514607272980762018-01-17T19:24:00.000+00:002018-01-17T19:24:18.905+00:006.1 Beef & Veal - Completed!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdYo5dSknqVGl6CVl26ClASOnQi0KZhD2ME4_rxQILMXPSijq30DpAuCAQfInfU51ojz3eZFDDwpXMRpQBQJxktYdOhjQvW2PzHZg5PCbEQ6e99a9p1V63VR1isBz1KFJWp8J1-inEEwyL/s1600/IMG_1998%255B1%255D" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="1536" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdYo5dSknqVGl6CVl26ClASOnQi0KZhD2ME4_rxQILMXPSijq30DpAuCAQfInfU51ojz3eZFDDwpXMRpQBQJxktYdOhjQvW2PzHZg5PCbEQ6e99a9p1V63VR1isBz1KFJWp8J1-inEEwyL/s320/IMG_1998%255B1%255D" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;">#213 Boned Roast Sirloin</span></div>
<br />
<div align="center" style="margin: 0px 0px 10.66px; text-align: center;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "calibri";">The National tendency has always been towards beef, the roast beef of
old England.</span></i></div>
<div style="margin: 0px 0px 10.66px; text-align: right;">
<span style="font-family: "calibri";">Jane Grigson, <i style="mso-bidi-font-style: normal;">English Food</i></span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"> </span><span style="font-family: "calibri";">I have now completed the <i style="mso-bidi-font-style: normal;"><a href="https://neilcooksgrigson.blogspot.co.uk/search/label/5.1%20Beef%20and%20Veal"><span style="color: #0563c1;">Beef
& Veal</span></a> </i>section of the <i style="mso-bidi-font-style: normal;"><a href="https://neilcooksgrigson.blogspot.co.uk/search/label/5%3A%20Meat%20Poultry%20and%20Game"><span style="color: #0563c1;">Meat,
Poultry & Game</span></a> </i>chapter of <i style="mso-bidi-font-style: normal;">English
Food</i>. It’s certainly had its highs and lows and has covered quite a broad
set of dishes; introducing me to the delights of the underused cuts such as
shin of beef, marrow bones and wonderful sweetbreads as well as the delectableness of the
pairing of beef with oysters.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRqijFjJIYsMe1qLnLGVAa5J608DAEaOytwVNTmZlhgNOVZlrPSfqoqO4fBeNC3Zwxh_a2Ek9JuB0tN88vj4m6MAJriN3TEjMzu3JCbhj6TppGRDOMQ3gB51isn_RnHiHt75ajbvbalHDJ/s1600/IMGP2397.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRqijFjJIYsMe1qLnLGVAa5J608DAEaOytwVNTmZlhgNOVZlrPSfqoqO4fBeNC3Zwxh_a2Ek9JuB0tN88vj4m6MAJriN3TEjMzu3JCbhj6TppGRDOMQ3gB51isn_RnHiHt75ajbvbalHDJ/s320/IMGP2397.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;">#319 Marrow-Bones</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;"><br /></span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Britain has been a world leader in both producing and
cooking beef; the British countryside being the perfect environment for cattle.
We were experts at roasting beef on the spit, it was elevated to our national
dish in the early 18th Century when beefsteak clubs were opened in London and
we were Christened by the French as <i style="mso-bidi-font-style: normal;">rosbifs</i>.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Selective breeding to produce high-quality and high-yield breeds,
such as Aberdeen Angus, began in earnest in the mid-18th Century, coinciding
with the movement of folk from countryside into the cities to eke a living. In
these places, most households couldn’t be self-sufficient and keep their own
livestock.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">A century later, the population had doubled and we as a
country, had to import meat from other countries. It was this point, I believe
we started on the road that has led us to pre-packaged meats in plastic trays,
losing our connection with nature and our own food chain.</span></div>
<div style="margin: 0px 0px 10.66px;">
I<span style="font-family: "calibri";">t is nigh on impossible to buy really good beef in a
supermarket; carcasses are rarely hung for the three to four weeks required,
and if they are, they end up getting vacuum packed, drawing out all the
moisture. Good beef should be dark red (not supermarket pink!), dry with just a
slight stickiness, marbled with fat and covered in ‘a good layer of fat’,
according to Hugh Fearnley-Whittingstall in his <i style="mso-bidi-font-style: normal;">Meat Book</i>.</span><br />
<span style="font-family: "calibri";"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB6Ewnh-VDbrZNyFL3OkfPm5h4p8AABftz2HyjPRzyTsF6zdT-OlgbQJ_NyF-1Bmvbqy_SO6hSBaoBPNvkm0bSkmcjPVcirowhgG_cOm54KSBT9WjouFFSNOXsGuwAoV22TwdxabP3mBsg/s1600/IMG_1961%255B1%255D" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="1536" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB6Ewnh-VDbrZNyFL3OkfPm5h4p8AABftz2HyjPRzyTsF6zdT-OlgbQJ_NyF-1Bmvbqy_SO6hSBaoBPNvkm0bSkmcjPVcirowhgG_cOm54KSBT9WjouFFSNOXsGuwAoV22TwdxabP3mBsg/s320/IMG_1961%255B1%255D" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-family: "calibri"; font-size: x-small;">#204 Minced Veal & Eggs</span></div>
</div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">Veal is slowly losing its standing as a taboo food; in the
UK the crate system is illegal (unlike in mainland Europe and the USA). UK calves
can walk around quite happily and because of this exercise, their meat is not
white, but a pale pink and for that reason is called ros<span style="margin: 0px;">é</span> veal. For more on this, <a href="https://neilcooksgrigson.blogspot.co.uk/2009/11/veal-or-no-veal.html"><span style="color: #0563c1;">read
this</span></a> clumsily-written early post.</span></div>
<div style="margin: 0px 0px 10.66px;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmC_tfpBLW4TE5aU31QzaXVTSIR2IA5Qbvc10X7O0TUHLMS0MQjNl6D0mwzPXhdn1peZhyIKT_r7kxbCRUqv1auJOjmbrEqxtD5V0PCCaLeMrXMbXp9UFpFergtrjauseBo5vYCaDWxfFx/s1600/BSE+-+cow.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="551" data-original-width="850" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmC_tfpBLW4TE5aU31QzaXVTSIR2IA5Qbvc10X7O0TUHLMS0MQjNl6D0mwzPXhdn1peZhyIKT_r7kxbCRUqv1auJOjmbrEqxtD5V0PCCaLeMrXMbXp9UFpFergtrjauseBo5vYCaDWxfFx/s320/BSE+-+cow.jpg" width="320" /></a></div>
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<span style="font-size: x-small;">Low point: the BSE crisis</span></div>
<span style="font-family: "calibri";"><br /></span>
<span style="font-family: "calibri";">Because of the BSE crisis at the end of the last century,
and the safeguards put in place in its aftermath means it is very difficult to
source UK calves’ brains, so I had to use a Dutch supplier to cook the two recipes
that require them. <a href="https://neilcooksgrigson.blogspot.co.uk/2015/07/411-brains-with-curry-and-grape-sauce.html"><span style="color: #0563c1;">See
this post</span></a> for more information on the BSE crisis.</span><br />
<span style="font-family: "calibri";"><br /></span></div>
<div style="margin: 0px 0px 10.66px;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiam3QOb5ArBto8tnTzFcygrmdGZW8HJOF946p-RJZEHbPu4iHeLfa__dTpdhxUoWhHPMGGfP0pyLGeMH1NVotW3Fcgy9txRWAoea_ehOBb-ruoAlyo8qmrCq-Hz5uAaDIjTC8wYkI14NxL/s1600/2015-03-24+23.13.28.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiam3QOb5ArBto8tnTzFcygrmdGZW8HJOF946p-RJZEHbPu4iHeLfa__dTpdhxUoWhHPMGGfP0pyLGeMH1NVotW3Fcgy9txRWAoea_ehOBb-ruoAlyo8qmrCq-Hz5uAaDIjTC8wYkI14NxL/s320/2015-03-24+23.13.28.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;">Calves' brains</span></div>
<span style="font-family: "calibri";"><br /></span>
<span style="font-family: "calibri";">This section of the book covered quite a lot of ground in its
sixteen recipes; there were prime cuts, underused cuts and offal recipes as
well as two recipes for Yorkshire pudding. All the recipes from this section
are listed below with hyperlinks and the scores I awarded them. It scored a
mean mark of 7.4 (and a median <i style="mso-bidi-font-style: normal;">and</i>
mode of 8.5, for those who like their stats), making it the third highest score
for a section or chapter so far. It should have scored much higher because
three recipes scored full marks! It’s great that a prime <a href="https://neilcooksgrigson.blogspot.co.uk/2009/12/213-boned-roast-sirloin.html"><span style="color: #0563c1;">#213
<i style="mso-bidi-font-style: normal;">Roast Sirloin</i></span></a> can score the same
as <a href="https://neilcooksgrigson.blogspot.co.uk/2008/05/51-part-ii.html"><span style="color: #0563c1;">#41<i style="mso-bidi-font-style: normal;"> Shin of Beef Stew</i></span></a> – proof that ‘low
status’ cuts are not poor quality. You really must try the high scoring recipes
from this chapter.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">The average was dragged down somewhat by the vileness of <a href="https://neilcooksgrigson.blogspot.co.uk/2015/07/411-brains-with-curry-and-grape-sauce.html"><span style="color: #0563c1;">#411
<i style="mso-bidi-font-style: normal;">Calves’ Brain with Curry and Grape Sauce</i></span></a>.
It really was bad, not because of the brains, but because of that awful cloying
sauce. I don’t know what Jane was thinking when she decided to include that
recipe in the book! My poor cooking of tougher cuts didn’t help the mean score
either; <a href="https://neilcooksgrigson.blogspot.co.uk/2007/11/11-braised-beef-with-carrots.html"><span style="color: #0563c1;">#11<i style="mso-bidi-font-style: normal;"> Braised Beef with Carrots</i></span></a><i style="mso-bidi-font-style: normal;"> </i>being a case in point, I know now that
one does not actually boil the meat, but very gently simmer it. The two
Yorkshire pudding recipes weren’t great either. Hey ho.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">I do notice some glaring omissions in the book – there are
recipes using ox cheek or calves’ liver (tongue does appear in the <i style="mso-bidi-font-style: normal;"><a href="https://neilcooksgrigson.blogspot.co.uk/search/label/5.4%3A%20Cured%20Meat"><span style="color: #0563c1;">Cured
Meat</span></a></i> section). Plus, there is no beef Wellington and I would have expected
at least a <i style="mso-bidi-font-style: normal;">mention</i> of <a href="https://britishfoodhistory.com/2016/08/09/mock-turtle-soup/"><span style="color: #0563c1;">mock turtle
soup</span></a>. I would have liked to have seen some roast veal recipes too. Hey-ho,
at least I have some subjects to write about on <a href="https://britishfoodhistory.com/"><span style="color: #0563c1;">the other blog</span></a>.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">If you can think of any classic beef & veal dishes not
listed below, please let me know in the comments section.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2009/08/180-roast-beef.html"><span style="color: #0563c1;">#180
<i style="mso-bidi-font-style: normal;">Roast Beef with Yorkshire Pudding</i></span></a>
8.5/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2009/12/213-boned-roast-sirloin.html"><span style="color: #0563c1;">#213
<i style="mso-bidi-font-style: normal;">Boned Roast Sirloin</i></span></a> 10/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2009/08/181-yorkshire-pudding.html"><span style="color: #0563c1;">#181
<i style="mso-bidi-font-style: normal;">Yorkshire Pudding</i></span></a> 3/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2018/01/425-prize-winning-chinese-yorkshire.html"><span style="color: #0563c1;">#425
<i style="mso-bidi-font-style: normal;">The Prize-Winning Chinese Yorkshire
Pudding</i></span></a> 6/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2008/10/84-shepherds-pie.html"><span style="color: #0563c1;">#84
<i style="mso-bidi-font-style: normal;">Shepherd’s Pie</i></span></a> 8.5/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">#51 <i style="mso-bidi-font-style: normal;">Shin of Beef Stew</i>
<a href="https://neilcooksgrigson.blogspot.co.uk/2008/05/51-shin-of-beef-stew.html"><span style="color: #0563c1;">part
1</span></a> & <a href="https://neilcooksgrigson.blogspot.co.uk/2008/05/51-part-ii.html"><span style="color: #0563c1;">part 2</span></a>
10/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2007/11/11-braised-beef-with-carrots.html"><span style="color: #0563c1;">#11
<i style="mso-bidi-font-style: normal;">Braised Beef and Carrots</i></span></a> 6/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2012/04/338-beefsteak-stewed-with-oysters.html"><span style="color: #0563c1;">#338
<i style="mso-bidi-font-style: normal;">Beefsteak stewed with Oysters</i></span></a>
10/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2009/11/207-sussex-stewed-steak.html"><span style="color: #0563c1;">#207
<i style="mso-bidi-font-style: normal;">Sussex Stewed Steak</i></span></a> 8.5/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2011/12/319-marrow-bones.html"><span style="color: #0563c1;">#319
<i style="mso-bidi-font-style: normal;">Marrow-Bones</i></span></a> 9/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2012/07/348-veal-rolls.html"><span style="color: #0563c1;">#348<i style="mso-bidi-font-style: normal;"> Veal Rolls</i></span></a> 4/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2012/05/340-veal-or-lamb-cutlets.html"><span style="color: #0563c1;">#340
<i style="mso-bidi-font-style: normal;">Veal (or Lamb) Cutlets</i></span></a> 8/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2009/11/204-minced-veal-and-eggs.html"><span style="color: #0563c1;">#204
<i style="mso-bidi-font-style: normal;">Minced Veal and Egg</i></span></a> 8/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2015/06/409-calfs-brains-with-black-butter.html"><span style="color: #0563c1;">#409
<i style="mso-bidi-font-style: normal;">Calf’s Brains in Black Butter</i></span></a> 9/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2015/07/411-brains-with-curry-and-grape-sauce.html"><span style="color: #0563c1;">#411
<i style="mso-bidi-font-style: normal;">Brains with Curry and Grape Sauce</i></span></a>
1/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";"><a href="https://neilcooksgrigson.blogspot.co.uk/2011/11/317-skuets.html"><span style="color: #0563c1;">#317<i style="mso-bidi-font-style: normal;"> Skuets</i></span></a> 8.5/10</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
</div>
Neil Butteryhttp://www.blogger.com/profile/07465149114879599176noreply@blogger.com0Levenshulme, Manchester, UK53.4488443 -2.193197700000041653.4299323 -2.2335382000000417 53.4677563 -2.1528572000000414tag:blogger.com,1999:blog-173263937309643922.post-74231306843271222012018-01-09T20:26:00.001+00:002018-01-09T20:26:33.432+00:00#425 The Prize-Winning Chinese Yorkshire Pudding<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">I don’t know why it’s taken me so long to get around to this
one – it should have been low-hanging fruit really…</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">This recipe is the second of two Yorkshire pudding recipes
in <i style="mso-bidi-font-style: normal;">English Food</i>; the first (<a href="https://neilcooksgrigson.blogspot.co.uk/2009/08/181-yorkshire-pudding.html"><span style="color: #0563c1;">#181
<i style="mso-bidi-font-style: normal;">Yorkshire Pudding</i></span></a>) was a bit of a
disappointment, cooked in the early days of the blog when my skills were not
quite a good as today. This one supposedly produces a huge, light and crisp
pudding which “swell[s] to the height of a coronation crown.” Hmm, we’ll see
about that!</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">The recipe comes from a Mr Tin Sung Chan a Hong Kong chef who
skilfully beat five other British chefs at their own game in the ‘Great
Yorkshire Pudding Contest’ which took place in the great Yorkshire city of
Leeds <i style="mso-bidi-font-style: normal;">circa</i> 1970.</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">As we all know, there is nothing more British than roast
beef and Yorkshire pudding, and Yorkshire folk have naturally become very proud
of their pud; it is certainly the most famous food in the Yorkshireman’s edible
arsenal. Unfortunately, the pride is a little misplaced because there is
nothing particularly Yorkshire about it. Batter puddings have been cooked
around the country for centuries (and not always with beef either). The first recipe
for such a pudding appears in the 1737 publication called <i style="mso-bidi-font-style: normal;">The Whole Duty of Women</i> where it was called a <i style="mso-bidi-font-style: normal;">dripping </i>pudding. However, a few decades later, in <i style="mso-bidi-font-style: normal;">The Experienced English Housekeeper</i>, we
see it called Yorkshire pudding for the first time. </span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">In Yorkshire – like many things – the Yorkshire pudding is
associated with thriftiness where is not customarily served with the roast but
as a starter with gravy; the idea being that the family filled up on cheap
pudding and therefore ate less meat!</span><br />
<span style="font-family: "calibri";"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCipL_UnoiGbbSxw4n4DamM7hFDbeRya2np1K3LDsWkq00iR55Ofu8REL3XX4UAf_lp0V0iwY8z0ztqiqqbjDxpHHKtjnOU8hF_Eeory2kSZxUhM1Yy-ps0Et2k09n1V3ftvlFzz6UMxQ2/s1600/spit+roast+pudding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="654" data-original-width="600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCipL_UnoiGbbSxw4n4DamM7hFDbeRya2np1K3LDsWkq00iR55Ofu8REL3XX4UAf_lp0V0iwY8z0ztqiqqbjDxpHHKtjnOU8hF_Eeory2kSZxUhM1Yy-ps0Et2k09n1V3ftvlFzz6UMxQ2/s320/spit+roast+pudding.jpg" width="293" /></a></div>
<div style="text-align: center;">
<span style="font-family: "calibri"; font-size: x-small;">A batter pudding made in the traditional way under spit-roasted meat (source: historicfood.com)</span></div>
<span style="font-family: "calibri";"><br /></span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">The traditional way to cook a Yorkshire pudding was to lay a
large tin called a <i style="mso-bidi-font-style: normal;">dripping pan</i> beneath
the roasting meat so that it could heat up and catch some meat fat. Once a good
layer of it had formed, the batter was quickly tipped into the pan. All of this
could happen underneath a spit-roasted joint or within an proper oven
(something to consider next time you cook a roast, perhaps..?).</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">One of the biggest points of conjecture between cooks is the
method of cooking – just how does one ensure a good rise? I have had many
arguments. What are the proportions? Plain or strong flour? Beef dripping or
sunflower oil and just how hot should it be? For how long should you beat the
batter and for how long should it rest? How much batter should be used and should
it be chilled or at room temperature?</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">With all this fuss and debate, it is good to see that this
recipe is pretty straight-forward:</span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">In a bowl beat together half a pint of<b style="mso-bidi-font-weight: normal;"> milk</b> (I went for whole milk), four <b style="mso-bidi-font-weight: normal;">egg</b>s, a scant half-teaspoon of <b style="mso-bidi-font-weight: normal;">salt</b>,
a little<b style="mso-bidi-font-weight: normal;"> black pepper</b> and half a
teaspoon of <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">tai luk</i></b> sauce*. Let the mixture stand for 15 minutes and heat
the oven up to 230<span style="margin: 0px;">°</span>C. </span><br />
<span style="font-family: "calibri";"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQS4fWZIgQ18kXiwWuvcVSbCaXRiRZ_-O4u_EEvgj81komyIbWbrE5ZXLUoXUqvZgfmE2EptDmjwaQ9MtgSOpzzccW-kbFeGhVb7XQrJSrnN2edxKubO7JvcaCBu4nUKqSUAacvNwtMhH4/s1600/20180107_203046.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQS4fWZIgQ18kXiwWuvcVSbCaXRiRZ_-O4u_EEvgj81komyIbWbrE5ZXLUoXUqvZgfmE2EptDmjwaQ9MtgSOpzzccW-kbFeGhVb7XQrJSrnN2edxKubO7JvcaCBu4nUKqSUAacvNwtMhH4/s320/20180107_203046.jpg" width="320" /></a></div>
<span style="font-family: "calibri";"><br /></span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">In another bowl sift eight ounces of <b style="mso-bidi-font-weight: normal;">plain flour</b>. Make a well in the centre and pour in around a third
of the milky mixture. Beat in with a whisk. Pour in the next third and whisk
until smooth and then the last of it, beating again. This technique of adding
the liquid in stages should give you a nice lump-free batter.</span><br />
<span style="font-family: "calibri";"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIoVI-mdVj5OROymIjtRmk9Jze_3y8W_kQ03iQx-YKyd_sHyZcwbSrhMweUcub_UM0mLeqn5JpGcUk8h5FvoNAskI4BH9q7Xrt_DXA-wUM3BJ1OMJg4g02fZ7vnQv0N-8yitwQbNaQfw1D/s1600/20180107_203230.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIoVI-mdVj5OROymIjtRmk9Jze_3y8W_kQ03iQx-YKyd_sHyZcwbSrhMweUcub_UM0mLeqn5JpGcUk8h5FvoNAskI4BH9q7Xrt_DXA-wUM3BJ1OMJg4g02fZ7vnQv0N-8yitwQbNaQfw1D/s320/20180107_203230.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: "calibri";"><br /></span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">If you’ve just roasted a joint of meat, pour the dripping
fat into a clean roasting tin. Alternatively, add your own lard, dripping or
oil and heat in the oven or hob. Once good and hot, pour in the batter and pop
in the oven for precisely 20 minutes and 52.2 seconds.</span><br />
<span style="font-family: "calibri";"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcX_oTjhQ-OpLzpb4LNdU1JXlxlphLECSjQnUBNccL78p7NbnJVrNhuT4XMLO8DnV59kWjp1Vo3o6UWkqYIptTEtNP11MCplPCfSYAqRlAXJwwg5kU3OPXDe3mdU6GVt3y7W5tHsfr6YpA/s1600/20180107_210424.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcX_oTjhQ-OpLzpb4LNdU1JXlxlphLECSjQnUBNccL78p7NbnJVrNhuT4XMLO8DnV59kWjp1Vo3o6UWkqYIptTEtNP11MCplPCfSYAqRlAXJwwg5kU3OPXDe3mdU6GVt3y7W5tHsfr6YpA/s320/20180107_210424.jpg" width="320" /></a></div>
<span style="font-family: "calibri";"><br /></span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri";">#425 <i style="mso-bidi-font-style: normal;">The Prize-Winning
Chinese Yorkshire Pudding</i> 6/10. This was an okay Yorkshire pudding, but it
certainly did not ‘swell to the height of a coronation crown’! I reckon my own recipe
is pretty good and definitely beats it...unless of course, there is a nifty
trick or two the Chinese chef did not divulge. (By the way, my current recipe
is different to the one I posted on the blog many years ago, I need to update
it I feel.)</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: "calibri"; font-size: x-small;">*which does not exist: ‘For years’, says Jane, ‘I puzzled
over <i style="mso-bidi-font-style: normal;">tai luk </i>sauce, asking at Chinese
groceries without success. Then an enterprising niece found what seems to be
the answer: her request for <i style="mso-bidi-font-style: normal;">tai luk</i>
was greeted with much laughter: apparently it means ‘mainland’, i.e. ‘mainland
China’. So<i style="mso-bidi-font-style: normal;"> tai luk</i> was a kind of
secret-ingredient joke, an amiable joke at the expense of Yorkshire
patriotism.’</span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: "calibri";"></span><span style="font-size: x-small;"></span>Neil Butteryhttp://www.blogger.com/profile/07465149114879599176noreply@blogger.com0Levenshulme, Manchester, UK53.4488443 -2.193197700000041653.4299323 -2.2335382000000417 53.4677563 -2.1528572000000414tag:blogger.com,1999:blog-173263937309643922.post-52123101115039550772017-09-11T08:00:00.000+01:002017-09-11T15:37:07.257+01:00Neil Cooks Grigson is 10!<div class="MsoNormal">
<br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "calibri";">Blimey! What a milestone to reach with the blog – I can
barely believe that I am still writing entries for it. I know they are rather
infrequent now, and I am really trying to spend more time writing, but starting
this blog a decade ago unwittingly made me a bit of a busy bee today.</span></div>
<br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "calibri";">Four-hundred and twenty-four recipes in means I only have 26
more to cook so there is light at the end of the tunnel.</span></div>
<br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "calibri";">I started the blog back in 2007 because I had just began my
PhD in evolutionary biology at <i style="mso-bidi-font-style: normal;"><a href="http://www.manchester.ac.uk/"><span style="color: #0563c1;">The University of Manchester</span></a></i>; I
knew I’d have to do a lot of writing, so a blog seemed like a good idea. Having
never heard of <i style="mso-bidi-font-style: normal;"><a href="https://en.wikipedia.org/wiki/Julie_%26_Julia"><span style="color: #0563c1;">Julie & Julia</span></a></i>,
I thought cooking a whole cookbook was a pretty original idea.</span></div>
<br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "calibri";">Those first few posts are rather badly written as I had
never done any of this sort of thing before, but I soon settled into a style
and found I really enjoyed the history side of things, hence starting the
second blog <i style="mso-bidi-font-style: normal;"><a href="https://britishfoodhistory.wordpress.com/"><span style="color: #0563c1;">British Food: A History</span></a></i>.</span></div>
<br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "calibri";">So much has happened from the blog it is startling! If I had
known the potential of writing a blog I might have chickened out.</span></div>
<br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "calibri";">I’ve started a food business, <i style="mso-bidi-font-style: normal;"><a href="http://www.thebutterymanc.co.uk/"><span style="color: #0563c1;">The Buttery</span></a></i>, from
market stall via a pop-up restaurant in my own house <span style="margin: 0px;"> </span>to a restaurant with my business husband Brian
Shields, founded a <a href="http://www.levymarket.com/"><span style="color: #0563c1;">community market in Levenshulme</span></a>,
Manchester, come second in a <a href="http://www.telegraph.co.uk/sponsored/foodanddrink/fabulous-foodie/"><span style="color: #0563c1;"><i style="mso-bidi-font-style: normal;">Telegraph</i> cookery competition for
bloggers</span></a> and Radio 4’s <i style="mso-bidi-font-style: normal;"><a href="http://www.bbc.co.uk/programmes/b05wpn58"><span style="color: #0563c1;">The Food Programme</span></a></i> and been
nominated for a <i style="mso-bidi-font-style: normal;">Manchester Food &
Drink Award</i>. More recently I’ve been working on an episode of a history
programme with Channel 4 as well as my first paid writing jobs. The restaurant
is also going to be expanding in the next year: wait til you hear about that!!</span></div>
<br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "calibri";">All of this is because of Jane Grigson; none of this would
have happened had I not forced myself to cook dishes containing ingredients
such as brains, eels, sweetbreads, quince and the like. Jane opened me up to
exciting and scholarly food writing and a whole unknown world of exciting
British food. She is also an excellent teacher.</span></div>
<br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "calibri";">I’m going to try my best to work through the remaining
recipes, some of which I have no excuse for not trying yet. I promise to pull
my finger out. A bit, at least.</span></div>
<br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "calibri";">Finally, of course, I wouldn’t be writing blog entries if
you good people didn’t read them and send such great comments.</span></div>
<br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "calibri";">So many thanks to all of you and to Jane herself, because
without you I wouldn’t be on this unexpected journey!</span></div>
</div>
Neil Butteryhttp://www.blogger.com/profile/07465149114879599176noreply@blogger.com2tag:blogger.com,1999:blog-173263937309643922.post-59875161608778142072017-07-31T18:50:00.003+01:002017-07-31T18:50:44.557+01:00#424 Chilled Mange Tout Creams<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih0WV7MbxE6CIKPwmYAO8uL0CaToWfGbtSWaCKVNkZ76Ocl_YC5JRUlScebDmwI2JxYsCvICIWbn1fGapFS0w3H-LOia7u3lbiNyPfeqHauWPTEj_OfC72b2JnGEY08j_wEuP3YyIV3JH2/s1600/mangetout1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="852" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih0WV7MbxE6CIKPwmYAO8uL0CaToWfGbtSWaCKVNkZ76Ocl_YC5JRUlScebDmwI2JxYsCvICIWbn1fGapFS0w3H-LOia7u3lbiNyPfeqHauWPTEj_OfC72b2JnGEY08j_wEuP3YyIV3JH2/s320/mangetout1.jpg" width="320" /></a></div>
<br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "calibri";">Here’s a straight-forward recipe from the book that I have
never gotten around to cooking, mainly because it sounded like it might be a bit
boring. These days, however, I reckon I can spot a good subtle recipe, and thought
I should give it a go. It’s one that requires careful seasoning as the only ingredient
with flavour is the mange tout peas; not the strongest of flavours and served
chilled too! You’ve got to use the salt, pepper, sugar and lemon juice in this
recipe with a little abandon to pull this one off. </span></div>
<br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "calibri";">The first edition of <i style="mso-bidi-font-style: normal;">English
Food</i> was written in the 1970s and this recipe is very much a thing of its
time. Jane calls these creams, but they are basically a savoury mousse, the
only other savoury mousse I have made from the book was the disastrous <i style="mso-bidi-font-style: normal;"><a href="https://neilcooksgrigson.blogspot.co.uk/2011/11/313-jellied-eel-mousse-with-watercress.html"><span style="color: #0563c1;"><span style="font-style: normal; margin: 0px;">#313</span> Jellied Eel Mousse with Watercress Sauce</span></a></i>
I cooked back in St. Louis in 2011.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLn1CanIPPkOKuK3oeykDlyo-mRuFtFzRPMI5JfcKRRemMfln5GScj49l-W5JvbKYAXTCAGjgQnLBh_S6JxGkc7bqY3oQrcXli9U7HecYV5bdYi5eNdkENBuxdBqPXgbKPfFnUTBSDa7Bd/s1600/peas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="570" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLn1CanIPPkOKuK3oeykDlyo-mRuFtFzRPMI5JfcKRRemMfln5GScj49l-W5JvbKYAXTCAGjgQnLBh_S6JxGkc7bqY3oQrcXli9U7HecYV5bdYi5eNdkENBuxdBqPXgbKPfFnUTBSDa7Bd/s320/peas.jpg" width="228" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;">A colour plate of the range of pea cultivars, including mangetout just below centre (New Oxford Book of Food Plants)</span></div>
<div style="text-align: center;">
<br /></div>
<div style="margin: 0px 0px 11px;">
<span style="font-family: "calibri";">In the ‘70s the mange tout was quite an exciting new vegetable,
though they were old hat to gardeners. A mange tout (or snow pea, as it is
called in the USA) is a regular pea that has been bred so that the pod is much
less tough than usual, so that the normally flavoursome but inedible pod can be
eaten. The pea has been loved by gardeners because of the diversity of variants
that can be easily produced, and it is worth mentioning a particularly important
pea gardener, Gregor Mendel, the father of modern genetics. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2lrYgrI6vwtydWztHV6Y0gHT-6MPMhI9GskAaePIEeFepHecgg9Mdaxh_lOVU4Xgg8r5i4LmTmoNRz3JxyHNXOeQ4HAQ96AZI2pm5ha4dW9m4nK6h-n_P7NZgHHWRSva5fWJK4TSf4IT6/s1600/mendel-1-sized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="319" data-original-width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2lrYgrI6vwtydWztHV6Y0gHT-6MPMhI9GskAaePIEeFepHecgg9Mdaxh_lOVU4Xgg8r5i4LmTmoNRz3JxyHNXOeQ4HAQ96AZI2pm5ha4dW9m4nK6h-n_P7NZgHHWRSva5fWJK4TSf4IT6/s1600/mendel-1-sized.jpg" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;">Gregor Mendel</span></div>
<div style="text-align: center;">
<br /></div>
<div style="margin: 0px 0px 11px;">
<span style="font-family: "calibri";">The monk bred mange tout peas and noticed, simply by looking
at traits – and the proportions of the traits – passed down from parent plants
to their progeny. He looked at traits such as dwarfism, seed colour and seed
texture. He concluded that factors (i.e. genes) were passed down from parents,
these factors came in different versions, called alleles. For example, seed
texture came in two forms, smooth and wrinkled. One seemed to be dominant over
the other, so which two versions of the gene an individual had determined how
it looked (its phenotype). For more on this <a href="https://en.wikipedia.org/wiki/Gregor_Mendel"><span style="color: #0563c1;">click here</span></a>.</span></div>
<br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "calibri";">Scientists in the 1920s combined his findings with Darwin’s
theory of evolution by natural selection, to come up with the <a href="https://en.wikipedia.org/wiki/Modern_synthesis"><span style="color: #0563c1;">Modern Synthesis</span></a>,
providing us with a framework for thinking about genes, selection and
evolution. </span></div>
<br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "calibri";">Ok, enough science waffle, back to the cooking…</span></div>
<br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "calibri";">You’ll need a pound of topped and tailed <b style="mso-bidi-font-weight: normal;">mange tout</b> for this recipe. Keep aside
a quarter of the peas and put the rest in a saucepan containing half a pint of
boiling water along with two teaspoons of finely chopped <b style="mso-bidi-font-weight: normal;">spring onion green</b> (later the recipe requires gelatine, if using
powdered gelatine, keep a few tablespoons of the cooking liquid aside for
dissolving it in). </span><br />
<span style="font-family: "calibri";"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTHTpHtEsFH0astXQuM-4fif5K2IuydaFpJIMWvAgrl55VWvc21UX4UUh6nEEX4FUzkY3gDGsovH84Db60q-XpfcHm3WwULtB7mRtHD5lScHYn6ZEJWMSwrDPXeGQr6piZp2RoZwW_RVJM/s1600/mangetout2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="852" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTHTpHtEsFH0astXQuM-4fif5K2IuydaFpJIMWvAgrl55VWvc21UX4UUh6nEEX4FUzkY3gDGsovH84Db60q-XpfcHm3WwULtB7mRtHD5lScHYn6ZEJWMSwrDPXeGQr6piZp2RoZwW_RVJM/s320/mangetout2.jpg" width="320" /></a></div>
<span style="font-family: "calibri";"><br /></span>
<span style="font-family: "calibri";">When the peas are tender, liquidise the whole lot and push
through a fine sieve, pushing the pulp through with a ladle. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZQtkjYD_rASBMy7nRecqz1PnkLGZap7phVicSmY01K7TNKvrzScMQwA6CUTc2HGXoxJ1UuOWSX-g5xQnOrFRiPfXXoaA-VdHDznSBlPbP_BdxjYVR8mlX9pNA83HZ2jlGkbfhO7gQjcDb/s1600/mangetout3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="852" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZQtkjYD_rASBMy7nRecqz1PnkLGZap7phVicSmY01K7TNKvrzScMQwA6CUTc2HGXoxJ1UuOWSX-g5xQnOrFRiPfXXoaA-VdHDznSBlPbP_BdxjYVR8mlX9pNA83HZ2jlGkbfhO7gQjcDb/s320/mangetout3.jpg" width="240" /></a></div>
<br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "calibri";">Dissolve one 11g sachet of <b style="mso-bidi-font-weight: normal;">powdered gelatine</b> in the remainder of the hot liquid and stir into
the puree. If using <b style="mso-bidi-font-weight: normal;">leaf gelatine</b>,
use the appropriate number of leaves according to the pack; factoring in that
there will be eight fluid ounces of cream added later.</span></div>
<br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "calibri";">Season well with <b style="mso-bidi-font-weight: normal;">salt</b>,
<b style="mso-bidi-font-weight: normal;">sugar</b>, <b style="mso-bidi-font-weight: normal;">pepper</b> and <b style="mso-bidi-font-weight: normal;">lemon juice</b> –
it’s best to slightly over season here as the flavours will be less pronounced
once chilled. Pop it in the fridge and chill until it has the consistency of
egg white. Take it out and fold in eight fluid ounces of <b style="mso-bidi-font-weight: normal;">double</b> or <b style="mso-bidi-font-weight: normal;">whipping cream</b>,
whipped until floppy. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWEZj9OC16jDEbVPn5n8F4lB8TlN7zlV_Hrx3wcirNhgWkn_mzvx1pRvFXfBA1SyLjrmAIUbE5f_-SAo7RDRAb179Ek5mjO1KbJxZgMipom5aqCvyo8y8l9nqlitp17JJp2hyBRo4Gw-dQ/s1600/IMG_0330.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWEZj9OC16jDEbVPn5n8F4lB8TlN7zlV_Hrx3wcirNhgWkn_mzvx1pRvFXfBA1SyLjrmAIUbE5f_-SAo7RDRAb179Ek5mjO1KbJxZgMipom5aqCvyo8y8l9nqlitp17JJp2hyBRo4Gw-dQ/s320/IMG_0330.JPG" width="320" /></a></div>
<span style="font-family: "calibri";"><br /></span>
<span style="font-family: "calibri";">Next, fold in two <b style="mso-bidi-font-weight: normal;">egg
whites</b> that have been beaten until stiff. For maximum lightness, use a
metal spoon for this task.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimS4QPZrz_BYJIZZyhaKuBSKg1l6v9sJbluvBGE-BXmeV499Ilq9zUyhLEBKxvpWwmlCtKjjbhxfYmPvJ7NmWhT8kGlv5rkyCEQ6VSrE63ApFqeCLTALCRc3zVY5IdzWaxmzdfHteeuUfV/s1600/IMG_0332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimS4QPZrz_BYJIZZyhaKuBSKg1l6v9sJbluvBGE-BXmeV499Ilq9zUyhLEBKxvpWwmlCtKjjbhxfYmPvJ7NmWhT8kGlv5rkyCEQ6VSrE63ApFqeCLTALCRc3zVY5IdzWaxmzdfHteeuUfV/s320/IMG_0332.JPG" width="320" /></a></div>
<br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "calibri";">Jane says to pour the mixture into sixteen moulds, but I
poured it into eight moulds, to make easier for service. Cover, pop in the
fridge, and the mousse set overnight. It should keep four or five days, so you
can make this well in advance.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht9QJ2p9G5LyrX3SjKBXDFc3kLAN81F-GwZrTsW3KhrINsOfBEFNbflVTbLZkW0u3u7dQkMYlKsF0DwG-ea_XTzVbA93LvzJHdMhvztguCDdrqN7NX6xRYko08UOM2W0aMlELZM7aGOwk4/s1600/IMG_0333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht9QJ2p9G5LyrX3SjKBXDFc3kLAN81F-GwZrTsW3KhrINsOfBEFNbflVTbLZkW0u3u7dQkMYlKsF0DwG-ea_XTzVbA93LvzJHdMhvztguCDdrqN7NX6xRYko08UOM2W0aMlELZM7aGOwk4/s200/IMG_0333.JPG" width="150" /></a></div>
<br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "calibri";">Blanch the remaining mange tout in boiling water for two
minutes, drain and plunge into iced water.</span></div>
<br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "calibri";">To turn the moulds out, dip them in boiling water and invert
into plates, or use a blowtorch. Decorate with the blanched mange tout in an
appropriately artistic fashion. Serve with <b style="mso-bidi-font-weight: normal;">Melba
toast</b>.</span></div>
<br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "calibri";">#424 <i style="mso-bidi-font-style: normal;">Chilled Mange
Tout Creams</i>. These were great – light and refreshing and perfect this time
of year – I put them on the menu as Mange Tout Mousse, seeing as that is what I
made. They didn’t sell! I think the word <i style="mso-bidi-font-style: normal;">mousse</i>
maybe made them sound like they were on the naff side of retro; should have
kept Jane’s name for them. All that said, I would say to give them a go. It has
made me think that mousses need a bit of a comeback. I give it a solid 7.5/10. </span></div>
<br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "calibri";">NB: You could use lots of different vegetables for this dish
if you don’t like peas. Just make sure you only blanch the vegetables to the
point of just becoming tender, you want them as fresh-tasting as possible. Asparagus,
carrot and red pepper spring to mind.</span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: "calibri";"></span>Neil Butteryhttp://www.blogger.com/profile/07465149114879599176noreply@blogger.com0tag:blogger.com,1999:blog-173263937309643922.post-89686886395794961882017-06-05T18:02:00.004+01:002017-06-05T18:02:50.144+01:007.4: Biscuits - completed!<br />
<div style="margin: 0px 0px 11px;">
<span lang="EN-GB" style="margin: 0px;"><span style="font-family: "calibri";">So, I have completed another section of </span><i style="mso-bidi-font-style: normal;"><span style="font-family: "calibri";">English Food</span></i><span style="font-family: "calibri";">! The </span><i style="mso-bidi-font-style: normal;"><a href="http://neilcooksgrigson.blogspot.co.uk/search/label/7.4%3A%20Biscuits"><span style="color: #0563c1; font-family: "calibri";">Biscuits</span><span style="font-style: normal; margin: 0px;"><span style="color: #0563c1; font-family: "calibri";"> </span></span></a></i><span style="font-family: "calibri";">section of the</span><i style="mso-bidi-font-style: normal;"><span style="font-family: "calibri";"> </span><a href="http://neilcooksgrigson.blogspot.co.uk/search/label/7%3A%20Teatime"><span style="color: #0563c1; font-family: "calibri";">Teatime</span><span style="font-style: normal; margin: 0px;"><span style="color: #0563c1; font-family: "calibri";"> </span></span></a></i><span style="font-family: "calibri";">chapter was quite short with only
nine relatively easy recipes; yet it has taken me all this time to bake them!</span></span></div>
<div style="margin: 0px 0px 11px;">
<span lang="EN-GB" style="margin: 0px;"><span style="font-family: "calibri";">That said, it’s a surprise that it is so
short, as there is a great tradition of biscuit-making with many diverse
regional recipes. Jane reckoned that biscuits are one of the few successes of
the manufacturing industry, meaning folk are more reluctant to bake them today.
She’s probably right, and I expect it is why the section is so short.</span></span><br />
<span lang="EN-GB" style="margin: 0px;"><span style="font-family: "calibri";"><br /></span></span>
<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: center;">
<span lang="EN-GB" style="margin: 0px;"><span style="font-family: "calibri";"><i>Grasmere Gingerbread II</i></span></span></div>
</div>
<div style="margin: 0px 0px 11px;">
<span lang="EN-GB" style="margin: 0px;"><span style="font-family: "calibri";">Biscuits come in essentially two forms in
Britain: sweet and savoury, the latter more often called crackers. They all
have a common ancestor: the ship’s biscuit. A hard, dry rusk that could survive
long journeys at sea without spoiling. They were boring, but provided
sustenance, often crumbled into broth or hot drinks; our love today for dunking
our biscuits into tea and coffee is a throwback to this.</span></span></div>
<div style="margin: 0px 0px 11px;">
<span lang="EN-GB" style="margin: 0px;"><span style="font-family: "calibri";">The original biscuits were made from
breadcrumbs, reformed and baked in cooling bread ovens (biscuit literally means
‘twice-baked’). Biscuits began to get rather more interesting during the times
of the Crusades where the laying down of the spice trading routes, brought not
only spices but also sugar (then considered a spice) to Britain. More upmarket biscuits
were a mixture of honey and fresh breadcrumbs and were highly-spiced – </span><a href="http://neilcooksgrigson.blogspot.co.uk/2017/05/423-mediaeval-gingerbread.html"><span style="color: #0563c1; font-family: "calibri";">a
Mediæval recipe</span></a><span style="font-family: "calibri";"> is included in the book and very good it is too.</span></span></div>
<div style="margin: 0px 0px 11px;">
<span lang="EN-GB" style="margin: 0px;"><span style="font-family: "calibri";">But it is descendants of the hard and dry
ship’s biscuits that have survived </span><span style="margin: 0px;"><span style="font-family: "calibri";"> </span></span><span style="font-family: "calibri";">–
Grasmere gingerbread, shortbread, digestives, Rich Tea, Hob Nobs, cream
crackers, Ritz crackers, Nice biscuits are all based on them! The list is
almost endless.</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqOCzRu9DGIn6FzkLE1dz15jk0oHvZv5g77wHF_sYN-3NC8lZsnDW0gXkZrhnu_xkXei5FF41yNyZJSEbOsFMjZekXzLeUzWbmDXUWPS26wCgptUSOKz5eb-Wy-O2hTbs9gdy1dpDYWspk/s1600/oat+biscuit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="267" data-original-width="400" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqOCzRu9DGIn6FzkLE1dz15jk0oHvZv5g77wHF_sYN-3NC8lZsnDW0gXkZrhnu_xkXei5FF41yNyZJSEbOsFMjZekXzLeUzWbmDXUWPS26wCgptUSOKz5eb-Wy-O2hTbs9gdy1dpDYWspk/s320/oat+biscuit.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span lang="EN-GB" style="margin: 0px;"><span style="font-family: "calibri";"><i>Cheese and Oat Biscuits</i></span></span></div>
</div>
<div style="margin: 0px 0px 11px;">
<span lang="EN-GB" style="margin: 0px;"><span style="font-family: "calibri";">Perhaps it is not the most exciting part of
the book, but I there are some real gems in here. I have used </span><span style="margin: 0px;"><span style="font-family: "calibri";"> </span></span><span style="font-family: "calibri";">Jane’s recipes for </span><i style="mso-bidi-font-style: normal;"><a href="http://neilcooksgrigson.blogspot.co.uk/2008/07/66-shortbread.html"><span style="color: #0563c1; font-family: "calibri";">Shortcakes</span></a></i><span style="font-family: "calibri";">
and </span><i style="mso-bidi-font-style: normal;"><a href="http://neilcooksgrigson.blogspot.co.uk/2009/07/174-grasmere-gingerbread-i.html"><span style="color: #0563c1; font-family: "calibri";">Grasmere
Gingerbread</span></a></i><span style="font-family: "calibri";"> since I first started </span><i style="mso-bidi-font-style: normal;"><span style="font-family: "calibri";">The
Buttery</span></i><span style="font-family: "calibri";">, and the excellent </span><i style="mso-bidi-font-style: normal;"><a href="http://neilcooksgrigson.blogspot.co.uk/2013/06/377-brandy-snaps.html"><span style="color: #0563c1; font-family: "calibri";">Brandy
Snaps</span></a></i><span style="font-family: "calibri";"> were used as part of the dessert in my very first pop-up
restaurant. I’ve not found better recipes to this day.</span></span></div>
<div style="margin: 0px 0px 11px;">
<span lang="EN-GB" style="margin: 0px;"><span style="font-family: "calibri";">Biscuits are much easier to make than cakes
or breads, so if you haven’t done much baking, they are probably a good place
to start – though they do have to be watched as they do catch easily.</span></span><br />
<span lang="EN-GB" style="margin: 0px;"><span style="font-family: "calibri";"><br /></span></span>
<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: center;">
<span lang="EN-GB" style="margin: 0px;"><span style="font-family: "calibri";">Making <i>Brandy Snap</i>s</span></span></div>
</div>
<div style="margin: 0px 0px 11px;">
<span lang="EN-GB" style="margin: 0px;"><span style="font-family: "calibri";">All the recipes in the section are listed
below as they appear in the book with hyperlinks and the score I gave them out
of ten. The section scores an average of 7.6, the second best mean score so
far; the recipes were perhaps not particularly exciting but they were reliable</span></span></div>
<div style="margin: 0px 0px 11px;">
<span lang="EN-GB" style="margin: 0px;"><a href="http://neilcooksgrigson.blogspot.co.uk/2009/07/174-grasmere-gingerbread-i.html"><span style="color: #0563c1; font-family: "calibri";">#174
</span><i style="mso-bidi-font-style: normal;"><span style="color: #0563c1; font-family: "calibri";">Grasmere Gingerbread I</span></i></a><span style="margin: 0px;"><span style="font-family: "calibri";"> </span></span><span style="font-family: "calibri";">7.5/10</span></span></div>
<div style="margin: 0px 0px 11px;">
<span lang="EN-GB" style="margin: 0px;"><a href="http://neilcooksgrigson.blogspot.co.uk/2010/07/244-grasmere-gingerbread-ii.html"><span style="color: #0563c1; font-family: "calibri";">#244
</span><i style="mso-bidi-font-style: normal;"><span style="color: #0563c1; font-family: "calibri";">Grasmere Gingerbread II</span></i></a><span style="margin: 0px;"><span style="font-family: "calibri";"> </span></span><span style="font-family: "calibri";">7/10</span></span></div>
<div style="margin: 0px 0px 11px;">
<span lang="EN-GB" style="margin: 0px;"><a href="http://neilcooksgrigson.blogspot.co.uk/2017/05/423-mediaeval-gingerbread.html"><span style="color: #0563c1; font-family: "calibri";">#423
</span><i style="mso-bidi-font-style: normal;"><span style="color: #0563c1; font-family: "calibri";">Mediæval Gingerbread</span></i></a><span style="margin: 0px;"><span style="font-family: "calibri";"> </span></span><span style="font-family: "calibri";">8/10</span></span></div>
<div style="margin: 0px 0px 11px;">
<span lang="EN-GB" style="margin: 0px;"><a href="http://neilcooksgrigson.blogspot.co.uk/2008/07/66-shortbread.html"><span style="color: #0563c1; font-family: "calibri";">#66 </span><i style="mso-bidi-font-style: normal;"><span style="color: #0563c1; font-family: "calibri";">Shortcakes </span></i><span style="margin: 0px;"><span style="color: #0563c1; font-family: "calibri";"> </span></span><span style="color: #0563c1; font-family: "calibri";">9/10</span></a></span></div>
<div style="margin: 0px 0px 11px;">
<span lang="EN-GB" style="margin: 0px;"><a href="http://neilcooksgrigson.blogspot.co.uk/2008/02/valentines-day-28-29.html"><span style="color: #0563c1; font-family: "calibri";">#29
</span><i style="mso-bidi-font-style: normal;"><span style="color: #0563c1; font-family: "calibri";">Elegant Sugar Thins</span></i></a><span style="margin: 0px;"><span style="font-family: "calibri";"> </span></span><span style="font-family: "calibri";">8/10</span></span></div>
<div style="margin: 0px 0px 11px;">
<span lang="EN-GB" style="margin: 0px;"><a href="http://neilcooksgrigson.blogspot.co.uk/2011/08/308-walnut-biscuits.html"><span style="color: #0563c1; font-family: "calibri";">#308
</span><i style="mso-bidi-font-style: normal;"><span style="color: #0563c1; font-family: "calibri";">Walnut Biscuits</span></i></a><span style="margin: 0px;"><span style="font-family: "calibri";"> </span></span><span style="font-family: "calibri";">7/10</span></span></div>
<div style="margin: 0px 0px 11px;">
<span lang="EN-GB" style="margin: 0px;"><a href="http://neilcooksgrigson.blogspot.co.uk/2013/06/377-brandy-snaps.html"><span style="color: #0563c1; font-family: "calibri";">#377
</span><i style="mso-bidi-font-style: normal;"><span style="color: #0563c1; font-family: "calibri";">Brandy Snaps</span></i></a><span style="margin: 0px;"><span style="font-family: "calibri";"> </span></span><span style="font-family: "calibri";">9/10</span></span></div>
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<span lang="EN-GB" style="margin: 0px;"><a href="http://neilcooksgrigson.blogspot.co.uk/2011/01/270-mereworth-biscuits.html"><span style="color: #0563c1; font-family: "calibri";">#270
</span><i style="mso-bidi-font-style: normal;"><span style="color: #0563c1; font-family: "calibri";">Mereworth Biscuits</span></i></a><span style="margin: 0px;"><span style="font-family: "calibri";"> </span></span><span style="font-family: "calibri";">5/10</span></span></div>
<div style="margin: 0px 0px 11px;">
<span lang="EN-GB" style="margin: 0px;"><a href="http://neilcooksgrigson.blogspot.co.uk/2009/09/186-cheese-and-oat-biscuits.html"><span style="color: #0563c1; font-family: "calibri";">#186
</span><i style="mso-bidi-font-style: normal;"><span style="color: #0563c1; font-family: "calibri";">Cheese and Oat Biscuits</span></i></a><span style="margin: 0px;"><span style="font-family: "calibri";"> </span></span><span style="font-family: "calibri";">8/10</span></span></div>
<div style="margin: 0px 0px 11px;">
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Neil Butteryhttp://www.blogger.com/profile/07465149114879599176noreply@blogger.com0