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Index
Cover Title Dedication Contents INTRODUCTION EQUIPMENT BREAKFASTS
Homemade granola Warm buckwheat blinis with summer fruit Proper baked beans on soda bread toast Sweetcorn pancakes, dry-cured bacon and maple syrup Toasted oat porridge and hot-smoked salmon Warm ham, parsley and sheep’s milk cheese Black pudding and sautéed Cornish new potatoes with homemade brown sauce Eggy bread with chocolate and orange sauce
SOUPS & SALADS
Celeriac and Bramley apple soup Curried parsnip soup and pickled apples Cockle and potato chowder with sweet vinegar Chicken and sweetcorn soup Puy lentils in smoked pancetta broth Lamb and pearl barley broth Turnip and horseradish soup with crispy beef Frisée, poached egg and garlic croûton salad with roasted garlic dressing Fried duck egg, duck leg, spiced onion and pak choi salad Blowtorched English lettuce, soft-boiled egg and salted anchovy salad with homemade salad cream Iceberg lettuce and hake with lemon oil Potato and leek salad with mussel dressing Classic Caesar salad Chicken liver and French bean salad in a shallot and white wine reduction Roasted green pepper salad in horseradish dressing served with roasted bone marrow Mixed beans and bacon salad in a bacon dripping dressing Warm tomato, onion and bread salad with beef dripping dressing Baby spinach and fried sausage salad with English dressing Crispy pork skin, mustard leaf and frankfurter salad with smoked garlic vinaigrette
STARTERS & SNACKS
Asparagus with duck egg yolk dressing and parsley Scrambled eggs with English truffle Braised leeks, blue cheese and toasted oats St George’s mushrooms, garlic and parsley on sourdough toast Spring onions, onion seeds and shallot dressing Salmon tartare and chopped eggs with soda bread Gin-cured salmon with buttermilk pancakes Blowtorched mackerel with buckwheat blinis and pickled beetroot Soused mackerel with dill-pickled vegetables Mussels cooked in ale Crab, broad beans and marjoram Warm crayfish and watercress salad in potato skins Smoked haddock, Parmesan and crème fraîche omelette Steak tartare on chargrilled sourdough with roasted beef marrow and watercress Crispy pig’s cheeks and deep-fried shallots with taramasalata and flat breads Braised pearl barley, smoked chicken and wild garlic Baked egg custards, crispy ham and brown bread croûtons Warm buttered ham, English broccoli stalks and fried capers Double Gloucester cheese scones and Old Spot bacon with sage butter Potted ham hock, mustard seeds and tarragon jelly Crispy pig’s ears with truffle oil mayonnaise Pig’s trotters and bacon on toast Game terrine glazed in port jelly with cranberry compôte Pork pie with piccalilli Potted rabbit with carrot and carrot-top salad Deep-fried ‘popcorn’ cockles with chilli vinegar Oyster fritters with seaweed mayonnaise Deep-fried whitebait with Marie Rose sauce Pickled quail’s eggs with curried onion sauce Salt cod Scotch eggs with red pepper sauce Spicy roasted nuts Smoky bacon crisps Pork scratchings
FISH
Fish and chips with pea purée and tartare sauce Lattice-topped fish pie Pot-roasted pollock, chickpeas and chorizo Halibut, wild rice and sorrel baked in puff pastry with lime cream Fish burgers with herb mayonnaise Proper Paella Salmon fishcakes with watercress soup Smoked haddock fishcakes with fried egg and cheese sauce Tomato and olive tart with Cornish gurnard Steamed trout and courgette flowers with Parmesan tuiles and horseradish mayonnaise Steamed orange and thyme rainbow trout Turbot, toasted cucumber, mushrooms and radishes Grey mullet, Swiss chard and butter sauce Plaice poached in red wine, slow-roasted onions and salt-baked carrots Sea bass, sea vegetables and mussels Flaked skate, dandelion leaves, charred lemon and anchovies Gilthead bream and oyster mushrooms Whole lemon soles, mustard leaves and turnips cooked in cider Spiced monkfish and aubergine purée with green olive dressing Salmon barbecued in pine with pine nut and Parmesan pesto Barbecued sardines with salt-cured onion salad Chilli-hot grilled mackerel with shrimp kachumber
MEAT
Hot pork buns with rhubarb sauce Brined pork belly and Puy lentils with black cabbage salsa Pork faggots in onion gravy Mustard-flavoured salt-baked pork knuckles and roasted cabbage Honey-roasted bacon and malt-vinegar-mint sauce with pease pudding Hot salt-beef bagels with pickled vegetables and black pepper cream cheese Ginger-braised ox cheeks with spiced red lentils and watercress yogurt Flash-fried sirloin steaks with mustard seed dressing Braised shin of beef in red wine Treacle-cured beef and roast potatoes with Yorkshire puddings Barbecued short rib of beef, British style Rare bavette of beef and charred onions with mushroom ketchup Jacob’s ladder and braised carrots with bone-marrow bread pudding Curried lamb and pearl barley with cucumber raita Rolled breast of lamb with cracked wheat, merguez sausages and chilli oil Rump of salt marsh lamb and broccoli stalks with anchovy dressing Slow-roasted shoulder of lamb with boulangère potatoes Duck confit with blowtorched chicory and mash Slow-roasted duck with braised lettuce and potato pancakes Wild rabbit and bacon with dandelion salad and wet polenta Pot-roasted pheasant, game chips and bread sauce Venison steaks with red cabbage and potato pancakes Venison, peppered sprouts, squash purée and chocolate sauce Tom’s fried chicken in a basket Hay-baked chicken and roasted celeriac Turkey roll with Christmas crumble topping and sage and onion stuffing
PUDDINGS
Apple and toffee crumble tart Date and toffee puddings with caramelised bananas Bread and butter pudding Cherry Bakewell tart Gloucester lardy cake with orange caramel Chocolate and ale cake with muscovado and malt cream Barbecued maple cake Sesame sponge cake with green tea sorbet and poached plums Stewed gooseberries with elderflower dumplings and sweet cheese Plum fool with pink peppercorn shortbread biscuits Brown sugar-cured Devon strawberries and lavender in choux buns Crunchy pears baked with peanut brittle Buffalo vanilla ice cream Pressed mango and strawberries with strawberry ice cream Amaretto baba in honey with rosemary-poached peaches Grapefruit meringue pies Rum junket with coffee macaroons Lemon verbena creams with charred lemon and meringues Lemon posset with fennel biscotti Chocolate and coffee mousse Gin and tonic granita with apple caramel Spiced orange cake with plum sauce and Christmas pudding ice cream Steamed ginger puddings with vanilla custard
BASICS
Beef sauce base Beef gravy Lamb sauce base Red wine sauce Chicken sauce stock base Brown chicken stock Curry powder Pickle mix Soda bread Rye bread sauce Toffee sauce Salt caramel Mulled cider
CHEERS, CHAPS!
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