Great British Cooking by Garmey, Jane -- Read -- Imperial Library of Trantor

Index

Dedication Contents Foreword BY CALVIN TRILLIN Introduction Breakfast

Porridge Kippers Creamed Finnan Haddie Kedgeree Bacon, Tomatoes and Fried Bread Fishcakes Oxford Sausages Deviled Kidneys Bacon Fraize

Soups

Chicken Stock Meat Stock Almond Soup Chestnut Soup Partan Bree Cullen Skink Mussel Soup Queen Victoria’s Soup Whitefish Soup with Green Speckled Fishballs Mulligatawny Soup Cockie Leekie Highland Pheasant Soup Brown Windsor Soup Scotch Broth Oxtail Soup Diana’s Lamb Soup Cold Pease Soup Tomato Soup Orange Carrot Soup Hampshire Cream Soup Saxe-Coburg Soup Turnip Soup Cawl Mamgu Winter Vegetable Soup

Fish

Kipper Pâté Potted Shrimps Shrimp Paste Fish and Chips Soused Mackerel Grilled Mackerel Trout Fried in Oatmeal Mussel Pie Country Fish Pie Soles in Their Coffins Tweed Kettle Haddock Savoy Fried Eel and Parsley

Meat, Poultry and Game

Roast Beef and Yorkshire Pudding Steak and Kidney Pudding Steak and Kidney Pie Beef Wellington Scotch Collops Beef Guinness Shepherd’s Pie Boiled Beef with Carrots and Dumplings Chiddingly Hot Pot Guard of Honor with Herb Pudding Reform Cutlets Lancashire Hot Pot Irish Stew Oxtail Stew Curate’s Cheek Penny’s Pork with Chestnuts Marbled Veal Veal, Ham and Egg Pie Melton Mowbray Pork Pie Hindle Wakes Stoved Chicken Coronation Chicken Roast Chicken with Cranberry Stuffing Fried Chicken with Gubbins Sauce Miss McFarlane’s Honey-Glazed Chicken Roast Goose with Sage and Onion Stuffing Roast Pheasant Dorothy Ballam’s Poacher’s Pie Mixed Grill Skuets

Vegetables

Sweet English Peas Sherried Puree of Peas Pease Pudding Glazed Onions Leeks with Brown Butter Glazed Carrots Brussels Sprouts with Chestnuts Pureed Brussels Sprouts Braised Parsnips Roast Potatoes Stoved Tatties Teisen Nionod (Welsh Onion Cake) Pan Haggerty Punchnep Bubble and Squeak Colcannon Spiced Cabbage Cabbage with Milk Cheese Cauliflower Vicarage Beets

Sauces

Mint Sauce Horseradish Sauce Cumberland Sauce Madeira Sauce Bread Sauce Plum Sauce Wow-Wow Sauce Hannover Sauce Basic White Sauce Stilton Sauce Gooseberry Sauce Mustard Sauce Egg Sauce Onion Sauce Basic Brown Sauce Caper Sauce Scrumpy Sauce Brandy Butter Cumberland Rum Butter Custard Jam Sauce Melba Sauce

Savories

Angels on Horseback Scotch Woodcock Welsh Rarebit Mushrooms on Toast Grilled Kidneys Deviled Chicken Livers Aberdeen Nips Locket’s Savory Albany Biscuits Cheese Straws

Puddings and Desserts

Sussex Pond Pudding Spotted Dick Jam Roly-Poly Mrs. Messenger’s Christmas Plum Pudding Guards’ Pudding Treacle Sponge Pudding Apple Charlotte Apple Cinnamon Queen of Puddings Sister Agatha’s Rhubarb Crumble Baked Almond Pudding Bread and Butter Pudding Rice Pudding West Riding Pudding Treacle Tart Bakewell Tart Pancakes Apple Fritters Poor Knights of Windsor Summer Pudding Trifle Nanny Merriman’s Basic Lemon Fluff Buttered Oranges Burnt Cream Eton Mess Floating Islands Syllabub Gooseberry Fool Flummery Port Jelly Old English Rhubarb Jelly Ice Cream Brown Bread Ice Cream Tea Ice Cream

Tea

Sandwiches Cucumber Sandwiches Banana Tea Loaf Aunt Rachel’s Scones Singin’ Hinnies Crumpets Hot Cross Buns Oatcakes Eccles Cakes Richmond Maids of Honor Rock Cakes Yorkshire Fat Rascals Bosworth Jumbles The Trumpington Ladies’ Crunchy Chocolate Biscuits Brandy Snaps Shortbread Mince Pies Sticky Gingerbread Victoria Sponge Madeira Cake Old-Fashioned Walnut Cake Glazed White Icing Sticky Topped Cake Rosemary’s Moist Chocolate Cake Chocolate Frosting Guinness Cake Dundee Cake Welsh Funeral Cake

High Tea

Cornish Pasties Potted Beef Celery with Ham in Cheese Sauce Savory Bread and Butter Pudding Scotch Eggs Faggots Toad in the Hole

Preserves and Pickles

Marmalade Lemon Curd Red Currant Jelly Mincemeat Chutney Red Tomato Chutney Green Tomato Chutney Mango Chutney Hot Orange Chutney Pickled Onions Pickled Eggs Pickled Mushrooms

Cheese Beer Ingredients Utensils Menus Index About the Author Copyright About the Publisher

← Prev
Back
Next →

← Prev
Back
Next →