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.
Madras Curry Recipe.
Fry a pound of onions in some fat until thoroughly brown, add a quarter of a pound of flour, then a pint of milk. Finely chop a pound of apples, and add these next. Hard-boil and chop four eggs, and add curry to taste. Then add one ounce of desiccated coconut. Cook all together for one hour. Serve with boiled rice.
Cabbage Balls Recipe.
Mix together some minced meat,parsley, onions, rice,pepper and salt, and bind the mixture together with a beaten raw egg. Steam some cabbage leaves in very little water, then roll a little of the mixture into each one in the form of a ball; then lay very carefully in a rather large pan, with about a breakfast-cupful of water, and let them steam gently for an hour and a half.
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.
Edwardian Recipe for a cheap hot supper.
Slice four large onions, put them in a saucepan with two tablespoons of rice, a pound of sausages, and half a pint of cold water. Boil for a half an hour. Serve with mash potatoes.