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WARWICKSHIRE
BAKED APPLES AND CARAWAY COMFITS
Ingredients : -
6 baked apples; 1 tablespoonful caraway seeds; a little
gum arabic; 1 tablespoonful icing sugar; a little starch.
Clean and core the apples, place in a pie-dish and bake in the usual
way. Clarify the sugar. Dissolve the gum arabic in a little hot water. Put a sixth part of the sugar, starch and
gum in a small saucepan, boil the mixture and add the caraway seeds. Add a little more gum and stir the pan until
the seeds are dry. Take the comfits out of the pan and place in a sieve. Repeat the process 5 times, cleaning out
the pan each time. Dry the caraway comfits in a low oven. Sprinkle over the baked apples.
CRAYFISH AND BACON SAVOURY
Ingredients : -
3 freshly boiled crayfish; 6 rashers of bacon; a little
salt and pepper; 6 pieces of buttered toast. Cut the bacon into small pieces
and fry gently in a frying-pan. Cut up the crayfish into small pieces and add to the bacon when there is enough fat in the pan for them not to stick. Fry for a few minutes and pour over hot buttered toast and serve.
RAISED PORK PIE
Ingredients : -
8 ounces lard; 1 quart water; a little salt and pepper;
enough flour to make into stiff paste; 1 lb. pork.
Bring water and lard to the boil in a saucepan, stirring all the time.
Add enough flour to make it into a smooth stiff paste. Roll out on a board, cover with a cloth and leave for 30
minutes in a warm place. Dice the meat, keeping the fat and the lean separate. When the paste is just of the right
heat to be moulded and yet retains whatever shape it is given, take some of the paste (leaving enough to cover
the pie). Make it into the shape of a high-peaked hat with a broad brim. Then turn the pastry over and smooth the
sides. Put the meat inside, one layer of fat and one of lean alternately. Press the meat down, in order that the
pie may be cut firm when cold. Cover the hat with the remaining pastry and bake in a cool oven for 2 hours.
TREACLE TART
Ingredients : -
12 ounces short crust pastry; 6 ounces golden syrup;
2 ounces bread-crumbs; a little ginger and lemon juice.
Line a flat cake tin with half the pastry, about quarter of an inch
thick. Put in a layer of crumbs, then golden syrup. Sprinkle with ginger, then another layer of bread-crumbs over
the syrup. Roll out the rest of the pastry and place over the tart. Cook in a hot oven for 50 minutes. Serve hot
and sprinkle a little sugar over the tart.
EASTER-LEDGE PUDDING Easter-ledge leaves ( Persicaria ) ;
Ingredients : -
Boiled barley; 1 egg ; a little butter; pepper and salt to taste.
To be made in the Spring. Take young easter-ledge leaves or any other
leaves that are wholesome, such as dandelion, nettle or lady's mantle. Wash, drop into boiling water and cook for
about 20 minutes. Strain and chop. Add a little boiled barley, hard-boil the egg, chop up and add to the leaves
with a little butter and pepper and salt. Put the mixture into the saucepan and heat through, turn into a pudding
basin and press well down; then turn out on a plate and serve with meat.
LOB SCOUSE - See ( Cumberland
)
PARKINS
Ingredients : -
1 lb. flour; 8 ounces plain flour; 4 ounces lard;
4 ounces dripping; 8 ounces brown sugar ; 8 ounces treacle; ½ oz. ( half an ounce ) ginger ; quarter of
an ounce mixed spice ; ½ ( half ) a teaspoonful bi-carbonate of soda; a little milk.
Melt fats and treacle together. Dissolve bicarbonate of soda in a
little warm milk. Add to flour, sugar and spices (well mixed beforehand). Work into a stiff paste with treacle
and fats. Roll out, cut into rounds and bake in a slow oven.
RUM BUTTER
Ingredients : -
1 lb. brown sugar; 8 ounces butter; 2 tablespoonfuls
rum; a little ground nutmeg.
Melt butter, mix rum with sugar and nutmeg and beat together until
one solid mass. Serve with plum pudding.
THREE DECKERS
Ingredients : -
1 lb. short crust; any kind of cooking fruit; a
little demerara sugar.
Line a round fiat tin with a layer of short crust. Place some fruit
on it and sprinkle with sugar. Cover with another layer of short crust and fruit and then with a third layer of
crust. Bake in a moderate oven for about 1 hour. Sprinkle a little sugar over the top and serve.
WHEY WIG
During harvest time Westmorland women drink buttermilk whey in which
they put sage or mint leaves.
DEVIZES PIE
Ingredients : -
A few slices of cold calf's head, cold lamb, calf's
brains, tongue and bacon; 3 hard-boiled eggs; spice, cayenne pepper and salt to taste; pastry to cover.
Season the meat and place in a pie-dish in layers with the eggs cut
in rings. Fill the dish with a rich clear gravy, made from the calf's head. Cover the pie with pastry and bake
in a moderate oven for about 1 hour. Turn into a dish when cold. Garnish the edge with parsley and serve.
BATH CHAPS
A bath chap is a ham made from the pig's cheek cured with sugar and spices
and smoked the same way as a ham. The chap should be soaked for a few hours and then boiled gently for about 2
hours. Remove the skin and cover with raspings. Serve cold.
SALISBURY STEAK
This is a very finely minced rump steak cooked very gently in a little
water.
TRUCKLETS (or Truckles)
A blue vinny cheese. In other parts of West England -it can also be a
full cream cheddar cheese.
POTTED LAMPERNS (Lampreys)
Lamperns are eel-like fish. They live by attaching themselves to other
fish and sucking nourishment from them. It was a surfeit of these that caused Henry I's death.
Prepare in the same way as potted shrimps.
WORCESTER SAUCE
Worcester sauce is usually bought ready made, but here is an original
recipe.
Ingredients : -
1 pint of malt vinegar ( brown ) ; 2 finely chopped
shallots; 2 tablespoonfuls anchovy essence 3 tablespoonfuls walnut ketchup; 2 tablespoonfuls say ; a little salt.
Mix all the ingredients and cork well in a bottle. Shake the bottle
twice every day for a fortnight. Strain and bottle.
YORKSHIRE
BEDALE PLUM CAKE
Ingredients : -
4 ounces butter; 4 ounces brown sugar; 5 ounces
flour; 2 ounces raisins; 2 eggs; 2 ounces currants; 2 ounces sultanas; 1 or shredded candied peel; rind and juice
of ½ ( half ) a lemon; a little mixed spice and baking powder.
Sieve flour, baking powder and spice together. Cream butter, sugar and eggs together, then add the fruit and then
the flour mixture, which should be well beaten in. Bake for about 1 hour in a moderate oven.
BUTTERED GROUSE
Ingredients : -
1 brace of grouse; 8 ounces butter; 1 blade or
2 of mace; pepper, salt and cayenne to taste.
Roast the grouse in dripping. Cut into joints and place in a pie-dish. Add butter to a little of the dripping,
season with mace, pepper, salt and cayenne and pour over the birds. Serve when cold.
YORKSHIRE PUDDING
(To serve with hot roast beef)
Ingredients :-
1½ ( one and a half ) pints of milk; 6 Large
tablespoonfuls of flour; 3 eggs, 1 salt-spoonful of salt.
Mode: Put the flour into a basin
with the salt, and stir gradually to this enough milk to make a stiff batter. When this is perfectly smooth and
all the lumps are well rubbed down, add the remainder of the milk and the eggs, which should be well beaten.
Beat the mixture for a few minutes, and pour it into a shallow tin which has previously been well-rubbed with beef
dripping. Put the pudding into the oven, and bake it for an hour; then, for another ½ (half) hour, place
it under the meat to catch a little of the gravy which flows from it.
Cut the pudding into small square pieces, put them on a hot dish, and serve.
If the meat is baked, rather than being before the fire on a turning-spit, the pudding may at once be placed under
it, resting the meat above it on a small three-cornered stand.
Time: 1 hour 30 minutes.
Average cost: 7d.
Sufficient: 5 or 6 persons.
Seasonable: At any time.
Mrs BEETON
YORKSHIRE PUDDING ( Modern Recipe )
Ingredients
2 ozs. butter or meat dripping
Batter :- ¼ lb. ( quarter lb. ) plain or self-raising flour, large pinch salt, 1 standard egg, ½
( half) a pint of milk,1tablespoon melted butter
Sift flour and salt into bowl ; Beat the unbeaten egg and the first half of the milk and melted butter to a smooth
creamy batter ( the batter will rise satisfactorily if are beaten in briskly for a short time ) ; Stir in remaining
milk and use as required.
Pre-heat oven to hot ; put the batter or dripping (or use mixture of both) into 10 inch x 12 inch baking tin ;
Heat in oven until faint haze just appears ; Pour in batter. Bake just above centre of oven for 30 minutes ; Reduce
temperature to fairly hot, bake for a further 15 to 20 minutes.
Serves 6 to 8.
DONCASTER BUTTERSCOTCH
Ingredients : -
1 lb. brown sugar; ½ ( half ) a pint of
milk; 6 ounces butter; a little cream of tartar.
Melt the sugar in milk over a low heat, add butter and cream of tartar. Boil until a little dropped into cold water
hardens. Pour into greased tins and leave to set.
Ingredients : -
1 lb. flour (plain); 8 ounces butter; 1 ounces
brown sugar; a little castor sugar; a little salt; a little milk and water; 4 ounces currants.
Rub butter and flour, add currants, sugar and salt, mix well and make
into a good dough with a little milk and water. Roll out on a board half an inch thick. Cut into rounds with a
glass. Dust with a little castor sugar and bake for 20 minutes in a quick oven.
MOTHER'S PARKINS
Ingredients : -
1 lb. fine oatmeal; 4 ounces lard; 1 teaspoonful mixed
spice; 2 dessert spoonfuls baking powder; 2 teaspoonfuls ground ginger; golden syrup to mix.
Rub oatmeal and lard, add baking powder, spice and ginger. Warm the syrup and mix with the oatmeal into a stiff
dough. Place in a greased baking tin and bake for 1 hour in a moderate oven.
OVEN CAKES
When bread is being made take a little of the dough, roll out on a round about 12 inches across, place in a baking
sheet and prick well with a fork down to the baking sheet. Let the dough prove and bake in a hot oven until firm.
Split in half, butter and serve at once.
PONTEFRACT CAKES
Pontefract, or pouter cakes are liquorice sweets.
Ingredients : -
One and three-quarter lbs flour; 1 pint milk; 2 tablespoons
yeast; a little salt ; 2 or 3 eggs.
Warm the milk and stir in the yeast. Beat the eggs and add to the milk. Mix the salt into the flour and work it
into the milk, making a stiff dough. Cut into round cakes. Let them rise in a warm place for 30 minutes. Bake in
a hot oven for 30 minutes.
SIMNEL CAKE
Ingredients : -
4 ounces butter; 4 ounces flour; 4 ounces castor sugar;
8 ounces currants; 2 ounces candied peel; 2 eggs.
Almond Paste: 8 ounces sweet ground almonds; 2 eggs - all mixed together; 8 ounces brown sugar.
The almond paste should be made first. Then cream the butter, add the sugar and eggs (well beaten) then the flour
and fruit. Put half the cake mixture into a greased tin, then a layer of almond paste and the rest of the cake
mixture over it, and bake in a moderate oven for 2 hours. Form the remainder of the paste into little balls and
put on the top of the cake. Return to the oven until they are lightly browned. Crystallised fruits can be put on
the cake as well, and a little brandy added to the cake mixture and almond paste.
SOLOMON GUNDY
Ingredients : -
6 herrings; 4 ounces anchovies; 1 large apple; peel
of 2 lemons; a few capers, mushrooms and pickled oysters; 1 onion shredded.
Boil the herrings as gently as possible. Take the fish from the bone, without removing head and tail. Do not break
the bones. Shred and mix the herring meat with anchovies, apple, onion and a little grated lemon peel. Lay the
mixture over each of the bones in the shape of a herring. Cut some lemon peel into long strips and place very closely
over the herrings. Garnish the dish with a few capers, mushrooms and pickled oysters.
TURF CAKES
These were a speciality of Whitby.
WHITBY YULE CAKES
Ingredients : -
1½ lbs. (one and a half lbs. ) plain flour ;
12 ounces butter; 8 ounces brown sugar; ½ ( half ) an ounce cinnamon ; ½ ( half ) a nutmeg, grated
; a little cream ; 8 ounces raisins; 8 ounces currants; candied lemon peel and almonds; 3 eggs; a glass brandy.
Rub the butter into the flour and add the dry ingredients. Beat the eggs with brandy and add to the dry ingredients;
mix well with a little cream to make a stiff dough. Press into a flat tin and bake in a moderate oven for 3 hours.
Turn on to a wire tray and break into rough pieces when cold.
WILFRA TARTS
Wilfra tarts are small jam tarts and cheese cakes baked in patty pans
lined with pastry. They are eaten in Wilfra or Wilfred week, the first week in August, on the occasion of a procession
in Ripon commemorating St. Wilfred re-entering the town.
YORK HAMS
York hams are universally considered to be the best in the world. That
is due to the good quality ham used and to the dry salt cure.
YORKSHIRE CHEESE CAKE
Ingredients : -
Short crust to line a shallow tin; 8 ounces dry curds;
2 eggs; a little cream; a little sugar; 1 lemon; a little vanilla.
Half bake the short crust, then take out to cool. Sieve the curds and beat in cream, egg yolks, sugar and vanilla.
Grate the lemon rind, squeeze out the juice and add. Beat the whites of egg and fold in. Spread evenly over the
short crust and bake in a moderate oven until golden brown.
YORKSHIRE PUDDING
Ingredients : -
4 ounces; flour; 2 eggs; ½ ( half ) a pint of
milk; ½ ( half ) a pint water; pinch salt.
Make a well in the centre of the flour in a mixing bowl and break the eggs into it. Add the milk gradually and
mix it well. Beat for 10 minutes and then add the water. Let the batter stand for 30 minutes. Pour into a tin with
a little hot dripping in it and bake in a the oven for about 10 minutes before the meat is cooked.
SOLLAGHAN
This dish is served on Christmas Day. Put some oatmeal in a pan over a low heat and stir until it is crisp and
dry. Then skim the top of the stock pot on to it and stir well. Eat with pepper and salt.
