Creamed haddock recipe.
Pour half a pint of boiling milk over a dried haddock ; cover it over and let it remain for a few minutes.Skin and bone it, and put it into a saucepan with milk ; season with pepper, and let it get quite hot. Thicken the milk with flour and butter, then serve garnished with hard- boiled eggs cut into slices.
Potato cake recipe.
Take a pound of cooked potatoes and mash them very fine. Mix with a pound of flour and enough milk to make a stiff dough. Divide into cakes, and bake. Open and butter when hot.
Cauliflower pie recipe.
The remains of a boiled cauliflower, a little grated cheese, and white sauce. Separate the cauliflower in neat pieces. Lay some of them at the bottom of a pie dish. Sprinkle with pepper and salt, put on another layer of cauliflower and cheese, and so on, till the dish is full. Make a little white sauce with half a pint of milk , one tablespoonful of flour, a small piece of butter, and salt to taste. Pour this over the cauliflower, and put in a quick oven till brown. Serve hot. It will be very tasty and nourishing.
Ham Castle Recipe From 1916.
Put the remains of some cold ham through a mincing machine, make some toast, and cut into rounds. Mix with the minced ham a little butter, pepper and salt, and some cream. Spread the rounds of toast with the creamed ham, building up to a point. Sprinkle the pyramids thickly with grated cheese, and bake in the oven till brown.
Braised fillet of beef recipe.
Take a four- pound fillet of beef, put in a large saucepan, with one carrot and onion, cut up, one bay leaf, a little thyme and parsley. Add two ounces of butter, fry until nice and brown, then half cover with stock.Put in oven, and cook for an hour and a half. Serve with brown gravy and horseradish sauce.
Fruit Custard Tart.
Line some small tart tins with pastry that has been rolled out very thin. Spread with jam, and three-parts fill the tins with a nicely flavoured custard. Bake in a gentle oven for about a quarter of an hour.
The Edwardian way to cook a beetroot.
Beetroot as a vegetable
Take a nice-sized beetroot, wash and cook well, cut into slices, and put into white sauce made very hot. Season with pepper and vinegar. This is delicious when served with roast mutton or beef.
Roast leg of pork recipe.
Choose a small leg of pork, and score the skin across in narrow stripes. Cut a slit in the knuckle, loosen the skin, and fill with sage-and onion stuffing. Brush over with salad oil (this makes the crackling crisper and a better colour). Bake in a moderate oven, basting well all the time. Serve with gravy made in the dripping-tin, and a tureen of apple sauce.