Category Archives: Lunch Dishes

chestnut Stew Recipe

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.nature-chestnuts


Curried Pork With Rice Recipe

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.curried pork


Curried Chicken Recipe

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.curried chicken


Savoury Macaroni Pie

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.Macaroni


Salmon Pie Recipe

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.salmon fish pie

Toad-in-the-Hole

steak pieToad-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.


Chicken Pie Recipe from 1916 Cook Book

Chicken Pie

Mince up some chicken, and add the same amount of breadcrumbs, pepper and salt, a scrap of onion, and the yolk of an egg. Whip up the white, stir it in. Put the mixture in a small pie dish, and spread mashed potato on top, Bake for twenty minutes, or until the potato is nice golden brown.