Club Food

Toad in the Hole (English Yorkshire Pudding with Pork
Sausages)

Yield: 2 to 3 servings

1 cup all-purpose flour
1 cup milk
2 eggs
1 teaspoon salt
1/4 teaspoon black pepper
1 pound sausages
1/3 cup water

In a food processor fitted with the steel blade or in a blender,
blend flour, milk, eggs, salt and pepper for 5 seconds.
Turn off
the motor and with a rubber spatula, scrape down the sides of the
container.
Blend the batter for 20 seconds more, transfer it to a
bowl and let it stand, covered with plastic wrap, for one hour.

In a skillet, combine sausages, pierced lightly with a needle,
and water.
Bring the water to a boil over moderately high heat and
boil the sausages, turning them, until the water is evaporated.
Sauté the sausages, adding oil if necessary to keep
them from sticking, for 7 minutes or until they are golden
brown.

Transfer the sausages with a slotted spoon to a plate.
Pour 3
tablespoons of fat from the skillet into an 8-inch square baking
pan and heat the pan in a preheated 450 degree F oven for two
minutes.

Stir the batter, pouring about 1/4 of the mix into the hot dish,
being very careful.
Bake for two minutes, or until it is set.
Arrange the sausages on the batter, pour the remaining batter over
them and bake the mixture for 15 minutes.

Reduce heat to 375 degrees F and bake or 10 to 15 minutes more,
or until it is puffed and golden brown.
Serve the dish immediately
with hot English mustard, if desired.

Japonnaise Cakes

3 egg whites
6 ounces ground almonds
6 ounces caster sugar (fine granulated sugar)
A few drops of almond extract

Line a shallow baking sheet with oiled grease-proof paper or use
non-stick baking parchment.
Preheat oven to 325 degrees F.

Beat the egg whites until stiff.
Lightly stir in the ground
almonds, sugar and extract.
Spread the mixture in the baking tray
to a depth of 1/4 inch.
Bake until the mixture is almost set.

Remove from the oven and gently mark out rounds with a 1
1/2-inch cutter, making the marks as close as possible to each
other without overlapping.
Leave them in place and return the
baking sheet to the oven and bake until quite firm, golden and
crisp.
Remove from oven, and carefully remove the rounds to a wire
rack.

Return the trimmings to the oven for a short while so that they
become a darker gold.
When the trimmings are cold, crush them with
a rolling pin and reserve.
Spread half the cakes with coffee or
vanilla flavored butter icing and gently press the remaining
circles on top.
The butter icing will ooze out of the sides.
Spread
this around the edge of each cake, adding more if necessary, and
roll cakes in the reserved crumbs.
If desired, the tops can be
decorated with a blob of glace icing.

NOTE: Butter icing is made by beating confectioners’ sugar into
softened butter until the consistency is like thick cream, then
adding flavoring of choice.
The icing hardens as it sets.

Raspberry Cranachan (Raspberry Pudding – Scotland)

4 teaspoons medium oatmeal
4 teaspoons vanilla essence or Drambuie
10 fluid ounces double cream (chilled)
2 tablespoons castor sugar
8 ounces fresh raspberries
Mint leaves (to decorate)

Toast oatmeal lightly in a heavy skillet.

Whip vanilla essence (extract) and Drambuie until soft peaks
form, adding sugar slowly.
Fold oatmeal into cream with half of the
raspberries.
Decorate with remaining raspberry and mint.

Sugarplums

6 ounces semisweet chocolate morsels
1/2 cup granulated sugar, plus more sugar for coating
1/4 cup light corn syrup
1/3 cup apple juice*
2 1/2 cups finely ground vanilla wafers
1 cup finely chopped pecans
Candied cherry halves

* For ”grown-up” sugarplums, substitute brandy for the apple
juice.

Melt the chocolate in the top of a double boiler over simmering
water.
Stir in the 1/2 cup sugar, the corn syrup and the apple
juice.
Off the heat, stir in the wafer crumbs and pecans to make a
paste-like mixture.
Let mixture cool enough to handle.

Roll small bits of mixture into 1-inch balls.
Roll each ball in
the additional sugar.
Press a candied cherry half into top center
of each ball.
Store in an airtight container.
These cookies improve
with age.

Makes about 48.

Traditional English Shortbread

1/4 pound granulated sugar
1/2 pound butter
1 pound flour

Mix flour and sugar together.
Work in butter with spoon.
When
dough is formed, roll and cut into desired shapes.
Bake at 375
degrees F until pale brown.

Aberdeen Butter Yeast Rolls (Butteries/Rowies – Scotland)

1 pound plain flour
1 ounce yeast or 1/2 tablespoon dried yeast
1 tablespoon granulated sugar
1 cup butter
1/2 cup lard
1 1/2 cups tepid water
Pinch of salt

Mix sifted flour and salt in basin.

Cream yeast with sugar.
When it bubbles, add to flour with
water.
Mix well, cover, set in warm place until bulk doubles, about
1/2 hour.

Cream butter and lard together; divide into three parts.
Put
dough on floured board, roll out into long strip.
Dot first third
of fats on top third of pastry strip.
Fold over like an envelope as
when making flaky pastry.
Roll out; repeat with other strips until
all butter mixture is used up.
Roll out; cut in small oval shapes
or rounds.
Lay on floured baking sheet, leave 2 inches between each
to allow for expansion.
Cover as above; let rise for 45
minutes.

Bake for 20 minutes at 375 to 400 degrees F.

Makes about 15 Rowies.

Christmas Mincemeat

Use this for making English Mince Pies.

3 large red dessert apples, cored and chopped
8 ounces raisins
8 ounces currants
8 ounces sultanas
4 ounces fresh dates, stoned and chopped
2 ounces blanched almonds, chopped
1/4 pint brandy or sherry

Mix apples, raisins, sultanas, currants and chop finely in a
food processor.
Pour into a large bowl.

Liquidize dates, nuts and brandy or sherry.
Mix into apple
mixture.
Pour into clean glass jars, cover, and leave for 3 weeks
before using. To make mince pies, use your favorite pastry
recipe.

Yields 2 pounds.

Cheddar Cheese Soup

Cheddar cheese originally came from the English town of Cheddar,
where it was made as early as the sixteenth century.

1 small onion, chopped
1 medium stalk celery, thinly sliced
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon pepper
1/4 teaspoon dry mustard
1 (10 3/4 ounce) can condensed chicken broth
1 cup milk
2 cups (8 ounces) shredded Cheddar cheese
Paprika

Cover and simmer onion and celery in butter in 2-quart saucepan
until onion is tender, about 5 minutes.

Stir in flour, pepper and mustard.
Cook over low heat, stirring
constantly until smooth and bubbly; remove from heat.

Add chicken broth and milk.
Heat to boiling over medium heat,
stirring constantly.
Boil and stir 1 minute.

Reduce heat to low.
Stir in cheese; heat over low heat, stirring
occasionally, just until cheese is melted.
Do not boil the soup
after the cheese has been added, as the soup may separate.
Sprinkle
soup with paprika.

Eccles Cake

This cake takes its name from the town of Eccles, England.

4 cups all-purpose flour
2 tablespoons salt
1 1/3 cups shortening
About 12 tablespoon water
1 cup currants
3/4 cup granulated sugar
1/4 cup (1/2 stick) butter or margarine

For pie crust, mix flour and salt, cut in shortening until size
of small peas*.
Add water gradually as needed.
Mold into one ball,
reserving small amount for patches.
Flatten pie crust with hands
until about the size of a pie.
Put currants in a pile in the center
of the pie crust.
Top with sugar.
Dot with pieces of margarine.

Fold sides and ends of pie crust into the middle to form a ball
again.
Roll out carefully with rolling pin, using reserved pie
crust to patch areas where ingredients poke through, until 1/4 inch
thick throughout.
Roll dough out on top of generously floured brown
paper, cut from a brown paper bag, for ease of handling.
Transfer
to cookie sheet (brown paper and all!).
Bake at 375 degrees F for
25 to 30 minutes, until lightly browned and bubbling.
Cut
immediately upon removing from oven into squares.

* Baker’s hint: You can mix the flour, salt and shortening in
bulk and store in a tightly covered container in refrigerator.
When
you want to use it, scoop out 4 cups to make Eccles cake.
You will
also be prepared to make pies.

Eccles Cakes

Frozen flaky pastry
2 tablespoons butter
2 tablespoons brown sugar
3/4 cup currants
2 tablespoons mixed candied peel, chopped
Pinch of nutmeg
Pinch of allspice
1 beaten egg white
Sugar to sprinkle

Preheat oven to 425 degrees F.

Stir sugar into melted butter.
Add currants, peel, nutmeg and
allspice.

Roll out pastry very thinly and cut 6-inch rounds, using a
saucer.
Heap filling in the middle of each round.
(Makes about 8 to
10 cakes – divide the filling between them.) Dampen the edges, draw
up the pastry over the filling, pinch together, turn over and
flatten with rolling pin until a few currants just show through.
Make 3 small cuts on top of each cake.
Brush with egg white and
sprinkle with sugar.

Place on baking sheet and bake for 15 minutes or until
golden.

Traditional English Tea Scones

From the kitchen of Fionn D.
- Scottsdale, Arizona

Your tea party will be a great hit with these wonderful
scones!

8 ounces self-rising flour
1 1/2 ounces butter (at room temperature)
1/4 pint milk
1 1/2 tablespoons refined sugar
A pinch of salt
A little extra flour
2 ounces raisins (or more if you like lots of raisins)

Preheat oven to 400 degrees F.

Sift the flour into a bowl and rub in the butter rapidly using
your fingertips.
Next stir in the sugar, raisins and salt, then
take a knife and use it to mix in the milk little by little.
Now
flour your hands a little and knead the mixture to a soft dough -
adding a little drop more milk if it feels too dry.

Then turn the dough onto a floured board and roll it out to a
thickness of not less than 3/4 inch using a lightly floured rolling
pin.
Take a 1 1/2 or 2 inch pastry cutter and place it on the
dough, then tap it sharply so that it goes straight through the
dough.
Don’t twist it or the scones will turn out a peculiar shape.
After you have cut out as many scones as you can like that, knead
the dough trimmings together and repeat until you have used it
all.

Then place the scones on a greased cookie sheet (I use a baking
stone), dust each one with a little extra flour and bake near the
top of the oven for 12 to 15 minutes.
When baked, the scones will
have turned a crisp golden brown.
Cool on a wire rack and eat them
slightly warm, still crisp on the outside and soft and light
inside.
In fact, always eat scones as fresh as possible as they go
stale very quickly.

This amount of ingredients should make about 8 scones.
Just
double up for more scones.

Parkin

This gingerbread from England stores well in an airtight
container at room temperature.

Makes one 8-inch square cake

3/4 cup flour
1/4 teaspoon salt
1 1/4 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon cloves
3/4 cup oatmeal
3/4 cup dark corn syrup
1/4 pound butter
1/2 cup light brown sugar
1 egg
1 tablespoon milk

Sift together the flour, salt, baking powder, cinnamon, ginger
and cloves.
Blend in the oatmeal.
Place the syrup, butter and sugar
in a saucepan.
Heat until just blended.
Stir into the dry
mixture.

Beat the egg with the milk.
Add to the mixture.
Pour into a
lightly greased 8-inch square cake pan.
Bake at 275 degrees F for 1
1/4 hours (or until firm in the middle).
Cool before serving.

Cheese and Onions

7 or 8 large onions, peeled and sliced
1 cup water
14 ounces extra sharp Cheddar cheese, shredded

Put half of onions in a microwave proof dish and add water.
Microwave about 15 minutes, drain and put into a glass casserole
dish.
Put half of cheese on top of onions.
Repeat with remaining
onions, adding them to dish when cooked in microwave and adding
remaining cheese.
Bake at 350 degrees F for about 30 minutes or
until cheese is browned to your taste.
Serve with mashed
potatoes.

Treacle Tart

Shared with Recipe Goldmine by Sheelagh Ernst – Germany

6 ounces pastry crust for 9-inch plate or tin
2 level tablespoons fresh white bread crumbs
2 level tablespoons black treacle plus 1 level
tablespoon golden syrup or 3 level
tablespoons golden syrup
1/2 level teaspoon finely grated lemon rind
2 teaspoons lemon juice

Line plate or tin with pastry.
Mix bread crumbs with other
ingredients.
Spread over pastry, leaving a 1-inch edge, if using a
plate.
Moisten edges with cold water and arrange remaining pastry
in thin strips to make a criss-cross design.
Press firmly to edges
and bake in the centre of a moderate oven (200 degrees C, 400
degrees F or Gas No.
6 for 30 minutes or until pastry is
golden.

Serve with fresh cream, sour cream, natural yogurt or
custard.

Serves 4.

Crumpets

Posted by bettyboop50 April 27, 2001

2 cups all-purpose flour
2 tablespoons fine granulated sugar
Pinch of salt
2 large eggs, separated
2 tablespoons melted butter
15 ounces milk

Beat the egg yolks and blend in the sifted flour, sugar and
salt.
Then add in melted butter and milk to make a thin batter
about the consistency of thin cream.

Beat the egg whites to the soft peak stages and quickly add to
the batter, folding with a knife or metal spoon.
Heat a lightly
greased griddle or a frying pan and pour in large spoonfuls of the
batter.

Each crumpet should spread thinly to about 4/5-inch in diameter,
and you may have to roll the pan to achieve this.

When the batter is brown underneath and slightly bubbly on top,
turn and cook on the other side.
Keep them warm by stacking on a
clean tea towel, and eat soon after.

Yields 16.

Houses of Parliament Steak Sauce

Posted by liz May 25, 2001

Source: Rene Stewart (as altered by Marion Wyse)

HP stands for Houses of Parliament.
It’s an English steak sauce
but infinitely better than any other.
I don’t use it on steak, but
it’s great on ham, bologna, etc.
Anyway, someone once sent me a
“recipe” for it but aside from being extraordinarily complicated,
the ingredients just don’t sound right.
HP contains dates,
tamarinds and other exotic things.
This calls for apples and plums
which I don’t think are part of the original formulation.
Anyway,
here’s what I have:

This one you have to plan on taking 2 days – maybe 3 if you use
frozen fruit.
It is, however, a cherished gift to bring to any
dinner invitation you receive! It goes best, of course, with beef
(my boss would be sooo happy to hear me say that!).
If you’re gonna
do it, make lots (that’s my philosophy) as you’ll be glad you did.
Last year I got 13 pints using fresh fruit and 16 pints when I used
the frozen stuff.
I ran all the fruit and vegetables through the
slicer on the food processor and that cuts down your preparation
time.

Ingredients required for Day 1
2 large and 4 medium purple onions (I prefer to use
Spanish or Walla Walla but couldn’t find
‘em)
24 cups sliced apples
24 cups sliced plums (Italian prune plums are best -
big firm juicy ones)

Ingredients required for Day 2
Sieved fruit
8 teaspoons ginger
9 teaspoons allspice
3/4 cup pickling salt
6 teaspoons nutmeg
3 teaspoons cayenne
(Note: all teaspoons of spice
are well rounded)
9 cups granulated sugar
15 cups cider vinegar

Method – Day 1
I skin and slice the onions first, then I sweat them in large
kettle as I would if making onion soup (that is cook on medium heat
for about 15 minutes, then reduce heat to as low as it will go and
let “sweat” until all other ingredients are ready, i.e.
1 to 1 1/2
hours).
The apples I core and remove pits, wormholes (but don’t
peel), and the plums just pit and remove “scabs”.
Then through the
food processor, measure and dump in VERY LARGE KETTLE.
Add sweated
onions to apple/plum mixture, bring to boil and simmer for 6 to 8
hours, or until vegetables and fruit are complete mush and can be
sieved.

Allow to cool awhile, then I run it through the food processor
again, then through the sieve which I set in VERY LARGE stainless
steel bowl.
I dump the sieved fruit into a container that will be
large enough to hold it and can store overnight (preferably in
refrigerator) – I’ve used 2 separate containers when necessary.

Method – Day 2
Put sieved fruit in VERY LARGE KETTLE, add spices, sugar and
vinegar, bring to boil and simmer until thick.
This can take a very
long while and you must be careful that it doesn’t scorch (tricky).
When I used the frozen fruit I omitted the sugar while I boiled it
down and added it later once the fruit mixture was reduced by about
one-half.
You must bring it back to the boil carefully when you do
this as the sugar will sink to the bottom – you must continue to
stir for about 15 minutes or so when you do it this way.
Then you
prepare jars, soften lids, fill jars and process as in salsa and
chutney recipes.
Easy!

Syllabub

This is a very old frothy English drink.
The original version
was made from warm milk, freshly milked from the cow and then mixed
with ale, cider or wine.

2/3 cup sweet, white wine
1 tablespoon Bristol cream sherry
2 tablespoons brandy
1 fresh, juicy lemon or orange
2 tablespoons superfine sugar
8 ounces heavy cream

Place wine, sherry and brandy in a large stainless steel bowl.
Carefully peel the zest part of the rind only from the lemon or
orange, add half the zest and all the juice to the liquid, and put
the other half of the zest aside, wrapped in foil.
Leave overnight
so that the oils from the zest mingle with the liquid.

The following day remove the zest and discard.
Stir the sugar
into the liquid until it dissolves.
In another bowl, whip the cream
(straight from the refrigerator) until stiff; fold into the liquid.
Spoon the whole concoction into wine glasses.
Let stand in the
refrigerator for 2 hours, then top each glass with very thin shreds
of lemon or orange peel that you have reserved.

Tea

Use a proper china pot.
Warm the pot.
Using fresh water, pour
onto China, Indian or Ceylon (Sri Lanka) tea leaves.
Use one
teaspoon of tea leaves per person and one teaspoon for the pot.
Leave the tea to brew for 5 minutes (no longer), then serve with
milk or lemon.
Filter off the leaves when pouring by using a tea
strainer.

Whiskey Cream Pie

4 tablespoons butter
1 tablespoon maple syrup
1/2 pound graham crackers, finely crushed
8 ounces heavy cream
1 large egg (at room temperature)
1/3 cup runny honey
2 tablespoons Scotch whiskey
3 tablespoons peeled, sliced almonds

In a medium-size heavy saucepan, melt butter over low heat;
remove from heat, then add maple syrup and crumbs.
Mix well with a
wooden spoon.
Press mixture into a 10-inch glass flan dish, making
sure you press well into the corners and the crust is evenly
dispersed.
Set in the freezer compartment for a few minutes while
making the filling.

In a large mixing bowl, whisk the cream until stiff.
Thoroughly
wash and dry the beaters.
Separate the white of the egg from the
yolk and place the white in a small bowl.
Whisk the white until
soft peaks form and you can tip the bowl upside down without the
white falling out.
Stir whiskey and honey into the cream with a
metal spoon.
Fold in the egg white and pour the mixture over the
chilled graham cracker crust.
Spread almonds on a baking sheet and
place under the broiler for a few minutes, turning to brown them.
When they are cool, sprinkle them over the pie and refrigerate for
at least 1 hour.

Whiskey Fog

2 cups chilled whipping cream
2 tablespoons granulated sugar
2 tablespoon Irish or Scotch whiskey
1/2 teaspoon vanilla extract
3/4 cup coarsely crushed crisp macaroons

Beat whipping cream, sugar, whiskey and vanilla extract in
chilled bowl until stiff.
Fold in macaroons.
Spoon into dessert
dishes.
Sprinkle with additional crushed macaroons if desired.

Yields 8 servings.

Bread and Butter Pudding

Butter for greasing
5 slices white bread, crusts removed,
thinly spread with butter
1/2 cup raisins
2 pieces lemon rind
2 tablespoons granulated sugar
3 medium eggs (at room temperature)
2 cups milk
1 tablespoon brown sugar
8 ounces heavy cream, lightly whipped

Thoroughly grease a 6-cup round ovenproof soufflé
dish.
Lay a slice of buttered bread, butter side up, in the base of
the dish, sprinkle on a few of the raisins, and repeat until bread
and raisins are used up, reserving enough raisins to sprinkle on
the top.
Slide the 2 pieces of lemon rind down into the dish on
opposite sides from each other.
Place the white sugar in a mixing
bowl, break in the eggs, and beat for 1 minute with a balloon whisk
or electric hand mixer.
Add milk and mix well.
Pour over the bread
and push the bread down so that it gets soaked, then sprinkle the
brown sugar on top.

Preheat the oven to 425 degrees F and after 5 minutes of
preheating, place the pudding in.
Bake for 30 minutes until the
dessert has risen well and the top is crusty and golden brown.

Serve immediately with whipped cream.

White Tiger’s Milk

This is an old favorite from England.

1 wineglass applejack
1 wineglass peach brandy
1/2 teaspoon aromatic tincture
1 egg white, beaten stiff
1 quart fresh milk

Pour all of the liqueurs into the milk.
Fold in the egg, sweeten
to taste, and serve cold with nutmeg on top.

Yorkshire Pudding

This is properly served with rare roast beef.
It can also be
used as a hot dessert and served with warm maple syrup.
This must
be eaten as soon as it is removed from the oven while crisp.

1 cup all-purpose flour, sifted
1 large egg (at room temperature)
1/2 cup milk
1/3 cup water
2 tablespoons vegetable shortening

Preheat oven to 425 degrees F.

In a large bowl, place the flour.
Make a well in the middle and
break the egg into it, then beat.
Slowly add all the milk and water
and beat to a smooth consistency.
Place a little of the shortening
in each hole of a 12-hole popover tin (about 1/2 teaspoon in each)
and put the tin in the oven for 2 minutes so the shortening
melts.

Remove the tin from the oven and place it over a low flame on
top of the stove.
Distribute the batter in each popover hole.
As
you pour in the batter, it will sizzle.
Put popover tin in the hot
oven and bake about 15 to 20 minutes.
The popovers will rise
dramatically and be crisp and brown on the top.
Serve
immediately.

English Beef Steak Pie

1 pound boneless round steak, trimmed
6 to 8 russet potatoes, pealed and cubed
1 large onion, sliced and separated
1/2 cup flour
Salt and pepper, to taste
1 cup water
1 pie crust (to cover top of pie)

In a deep glass baking dish (either round or square, Corning or
glass), layer meat, potato and onion, sprinkling flour over each
layer.
Salt and pepper each layer.
Pour water slowly over layers
and top with rolled out crust.
Roll edges of crust under around the
edge and flute to seal edges to pan.
Vent with knife several times.
Bake at 350 degrees F for about one hour until water bubbles and
gravy have formed.
Pierce with a cake tester through vents for
doneness of potatoes.

Serve with a green salad.

English Mincemeat Pies

8 (2 1/2-inch) pie shells (small pies
can be made in patty pans)
1 1/2 cups mincemeat

Mincemeat Filling (yields 3 quarts)
1/2 pound beef suet, chopped fine
4 cups seedless raisins
2 cups dried currants
1 cup coarsely chopped almonds
1/2 cup coarsely chopped candied citron
1/2 cup coarsely chopped dried figs
1/2 cup coarsely chopped candied orange peel
1/4 cup coarsely chopped candied lemon peel
4 cups coarsely chopped, peeled and cored cooking apples
1 1/4 cups granulated sugar
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon cloves
2 1/2 cups brandy
1 cup dry sherry

Combine the suet, raisins, currants, almonds, citron, figs,
orange peel, lemon peel, apples, sugar, nutmeg, allspice, cinnamon,
and cloves in a large mixing bowl and stir them together
thoroughly.

Pour in the brandy and the sherry and stir with a large spoon
until all the ingredients are moist.

Cover the bowl and set the ingredients aside in a cool place (do
not refrigerate) for at least 3 weeks.
Check the mixture each week
and replenish the absorbed liquor with more brandy and sherry,
using about 1/4 cup each time.

*Any unused mixture will keep for a long time if stored in
sterilized jars.

Preheat the oven to 375 degrees F.

Place about 3 tablespoons of mincemeat into each pastry shell
and cover with sheet of pastry, crimping the edges with a fork.

Place the stuffed pies on a baking sheet and bake in the oven
for 10 minutes.
Reduce the heat to 350 degrees F and bake for an
additional 20 minutes or until the crust is golden brown.

Sprinkle top with castor sugar while hot.

Let pies cool, then remove from tins and serve with whipped
cream or Brandy Butter.
Small pies can be eaten warm, on their
own.

English Sausage Rolls

1 cup all-purpose flour
1/2 cup (1 stick) margarine
1 dash poultry seasoning
3 tablespoons cold water
1/2 pound ground sausage

Mix together flour, margarine and water to form soft dough ball.
Roll on floured surface.
Cut into strips, 6 x 3 inches long.
Season
sausage meat if using unseasoned meat, and roll into small ovals.
Place each in one pastry strip.
Roll up, seal with water.
Place on
greased cookie sheet, seam side up, one inch apart.
Bake at 350
degrees F for 35 minutes.

Serve warm with mustard.

Londonderry Beef Stew

1 1/2 pounds beef steak, cut into 1 inch cubes
3 medium carrots, chopped
3 medium parsnips, chopped
1/2 cup pearl barley
8 medium potatoes
1 cup beef stock
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, to taste

Boil some water in a large saucepan, sufficient to cover the
meat, and have approximately 1 inch left above.
Put in the large
chunks of meat, and lower the heat to keep the stew simmering.
Put
in the chopped or diced carrots and parsnips.
Add herbs, salt and
pepper to taste.
Let simmer for about 20 minutes.

Add peeled whole potatoes and some stock/soup mixture or
cornstarch to thicken.
Keep the mixture simmering and stir
occasionally.
After about an hour from start time, taste it and
check the potatoes.

Ploughman’s Soup (England)

3 tablespoons butter
2 medium onions, peeled and chopped
1/4 cup whole wheat flour
2 cups chicken stock
1 cup light ale (do not substitute beer)
Dash or two of Worcestershire sauce
1 1/2 cups crumbled Cheshire cheese
Salt and pepper, to taste
Vidalia onion rings or slices of scallion (for garnish)

Melt the butter in a large, heavy pan.
Gently sauté
the onion until golden.
Stir in the flour and cook for 1 minute.
Remove from the heat, then gradually whisk in the stock and ale.
Return to the heat and bring to a boil.
Simmer 5 minutes or until
thickened.
Stir in the Worcestershire sauce.

Reserve 1/4 cup of the cheese.
Stir in the remaining cheese, a
bit at a time (keeping the heat low), until the cheese is all
melted.
Season with salt and pepper.
Garnish each bowl with the
reserved cheese and the onions.