Chestnut Stew Recipe from 1916 The Great War.
Mince finely the remains of cold pork, skin a pound of sausages, and mix the sausage-meat with the pork, add some breadcrumbs, and form into flat cakes. Boil forty chestnuts for five minutes, take off the skins. Fry the meat cakes brown in butter, then lift them out. Mix into the butter a dessert spoonful of flour, stir till brown, pour in slowly half a pound of stock, and add salt, pepper, cayenne, and a small bunch of herbs. Boil it up, then put in the chestnuts and meat cakes, cover and stew gently for three-quarter of an hour. Take out the herbs, pile the chestnuts in the centre of the dish, arrange the meat cakes around them, strain over gravy, and serve very hot.
Curried Pork With Rice Recipe from Edwardian 1909.
Remove the skin and trim off the fat from two pounds and a half of pork; cut into stripes and fry in a tablespoonful of butter until it begins to brown; then add two chopped onions, a tablespoonful of curry powder, and salt and pepper to taste. Pour in two cupfuls of cold water and bring to the boiling-point, then simmer for an hour. Remove the meat to a hot serving-dish, thicken the gravy with a teaspoonful of flour rubbed to a cream with the same quantity of butter. Surround the meat with a boarder of well-boiled rice, and pour the curry sauce over the meat only.
Meat Patties Recipe from Edwardian 1909.
Little meat pies, which can be made from the remains of white meat, poultry, or rabbit, are always a popular feature of the children’s party menu. Mince the required quantity of meat with one fourth as much ham or bacon, half as much breadcrumbs as meat, some chopped parsley, thyme, grated lemon-rind, pepper, salt, and nutmeg to taste. Mix into a nice consistency with a little gravy, and one or two beaten eggs. Line greased patty-tins with light, but not over rich, pastry, fill with the mince, put on lids, cut round and notch the edges, make a hole in top of each, brush over with beaten egg or milk, and bake about half an hour in a nice heat.
Curried Chicken Recipe from Edwardian 1909.
Beat up an egg, add half a teaspoonful of dry mustard, a quarter of a teaspoonful of salt, and half a teaspoonful of curry powder. Mix well. Divide a cold cooked chicken into neat joints, rub over with a little flour, brush over each piece with the egg mixture, and cover with fine breadcrumbs. Place in a baking-tin with three heaped tablespoonfuls of butter. Bake in a hot oven for fifteen minutes. Garnish with fried parsley, and serve hot.
Russian Pie Recipe 1909.
Half a pound of cold minced meat, one hard boiled egg, add carrots if required, half an ounce of butter, two ounces of rice, a teaspoonful of curry-powder, and salt, three-quarters of a pound of short or flaky pastry. Boil the rice with the curry-powder, and when done mix it with meat. Put the meat and rice into a pie-dish lined with the pastry, add the butter, Oxo,and seasoning; cut the egg into slices,and place on top of the mixture; cover with pastry, brush over with egg or milk, bake in a quick oven.
Savoury Macaroni Pie from 1916.
Boil some Macaroni in stock. It should take up all the stock if properly cooked. Arrange the cooked Macaroni in a pie-dish. Cut up half a pound of liver into thin slices. Dip them in flour, and put a layer on the Macaroni. Then put another layer of Macaroni, and pour some stock over the top. Finally scatter on the top some browned breadcrumbs. Bake in a medium oven, and serve.
Salmon Pie Recipe from 1916
Take a tin of salmon, free the fish from skin and bone, and divide into small pieces. Season with salt, and pepper, and cayenne. Butter a pie – dish, and cover the bottom with a layer of potatoes that have been mashed with hot milk. Next put a good layer of salmon, and cover with a layer of potatoes. Moisten with a little hot milk, roughen the top of the pie with a fork, place in a brisk oven, and bake till hot through and the surface is slightly browned.
Toad-in-the-hole recipe Edwardian 1909
Ingredients.—Half a pound of flour, two eggs, one pint of milk, one and a half pounds of steak.
Mix the flour in a basin with half a teaspoonful of salt. Beat up the eggs in the milk, stir into the flour, and beat well,and beat well together. Cut the meat into neat pieces, and place in a greased dish; pour over the batter, and bake in a hot oven for one hour.
Cornish Pasties Recipe 1909 Edwardian.
Procure some nice lean beef, and mince it as finely as possible, add to this some finely chopped onions, and season with pepper and salt. Place the whole lot of ingredients on a dish and well moisten with good, rich stock. Have same good pastry, and line some greased patty-pans with a thin layer. Fill the patty-pan with meat, and cover with a layer of pastry. Brush the top over with egg, and bake in a quick oven.
Chicken Souffle Recipe from 1916.
Mince up the chicken. Make a white sauce with milk, flour, and a little butter. Stir in the minced, chicken. Add the beaten yolks of two eggs. Whip the whites to a stiff snow. season the chicken mixture, and put in an ordinary kitchen basin. Heap the whipped whites on top, and bake in a quick oven, or cook in the steamer.