Go to our home page

Our Location

Buying Local

Gluten free

Bakery

Tea Room Menu

Tea Leaf Reading

Our Teas

Crafts & Gifts

Catering

Legend

History

Special Events

Holiday Orders

Awards & Publications

Employment

Contact Us

Fun Stuff




Olde English Recipes



TRADITIONAL PORK PIE

Pastry:Filling:
12oz flour8oz hand pork
5oz lard8oz sausage meat
1 gill hot water1/4 teaspoonful pepper
1/4 teaspoonful salt1/4 teaspoonful salt
1 beaten eggpinch of sage

Boil water and lard together. Warm the flour with the salt. Make a well in the centre and add the liquid. Knead well until the dough is soft. Line agreased pie mould or cake tin with the pastry. (Special moulds may be bought, or use an ordinary cake tin witha removable base.) Cut the meat into cubes and add the sausage meat, seasonong and one tablespoonful of water. Put the meat into the pastry case. Brush the edges of the pastry with beaten egg. Roll out pastry to fit the top and fit it on. Make a vent in the centre of the pie. Decorate with pastry leaves. Brush the whole with beaten egg and bake at once. Bake for 1/2 hour at 450F to cook the pastry, and 1 hour at 420F to cook the inside of the pie. The bones and skin may be made into stock to make jelly to pour into the pie when cooked.

Return to the Contents


LANCASHIRE HOT POT

1lb best end of neck of lamb or mutton1 small onion
2 sheep's kidneyssalt
1lb potatoespepper
1/2 pint stock (from trimmings of meat) 1/2 oz dripping

Divide the meat into cutlets. Put all the bones and lean trimmings with the onion in a stew pan; cover these with cold water and boil down into gravy. Grease a fireproof dish; put a deep layer of the sliced potato, and on top of that arrange the cutlets. On each cutlet place a sliced kidney. Season well and cover with the rest of the potato. Pour down the side of the dish 1/2 pint of the hot stock, brush the upper layer of the potato over with the dripping and bake for two hours at 350F (moderate oven). To make the potatoes crisp and brown, remove the lid 1/2 hour before the dish is ready.

Return to the Contents


TOAD IN THE HOLE

Batter:Filling:
4oz flour4oz sausage meat
1/2 pint milk2oz dripping
1 egg
pinch of salt

Sift the flour and salt into a bowl. Separate the white from the yolk of the egg. Add the yolk and milk to the flour, beat well. Allow to stand at least 1/2 hour. Just before using, add stiffly beaten egg white. Skin sausages and cut into halves, or if using cold meat cut into small pieces. Make fat hot in baking tin and pour in batter. Drop in the sausages at regular intervals and cook in the oven for 3/4 hour at 440F.

Return to the Contents


CORNISH PASTIES

Makes seven pasties, 4" long

1 raw potato1 onion
1 teaspoonful chopped parsley1/4 teaspoonful pepper
1 beaten egg1/2 teaspoonful salt
1 tablespoonful water4 oz lean steak
1lb short crust pastry

Cut the potato, meat and onion into small neat dice. Mix all the ingredients except pastry on a plate. Roll out the pastry, mark it out into rounds with a saucer, and put a small dessertspoonful of the mixture onto the centre of each round of pastry. Brush the edges with beaten egg, and fold into the middle. Shape with finger and thumb. Prick on either side with a fork. Cook for 1/2 hour at 440F.

Return to the Contents


SHORT CRUST PASTRY

Needs COLD ingredients & utensils, as little mixing as possible,
little liquid - just enough to hold the ingredients together,
gentle handling and a hot oven.

8oz plain flour2 tablesoonsful water
6oz butter1 yolk of egg

Rub the fat into the flour until thoroughly incorporated. Beat the egg yolk with water. Add the flour, mix well together. Roll out and use at once.
Note: Do not use the egg yolk without water or the pastry will crumble.

Return to the Contents


KNAIFTEH

Sultan Allah Omah I, 630AD invented this delight.
"The Carpet of Allah"

4oz butter4oz castor sugar
4oz blanched sliced almonds4oz flour
pinch of saltfew drops lemon juice
1 teaspoonful rosewater1/2 teaspoonful baking powder

Melt the butter with all ingredients. Press all smoothly in a greased sandwich tin and bake until a pale golden colour, 20 minutes at 375F.

Return to the Contents


LITTLE COFFINS

4 oz castor sugar3 large egg yolks

Beat the yolks and sugar together for 1/2 hour, till very thick and stiff. Well grease small deep oblong patty tins and dust lightly with flour. Half fill tins with the mixture. Bake very slowly for 30-40 minutes at 320F. They should rise evenly, be hollow and pale oak colour.

Return to the Contents


BOZI MILOSTI

"God's Graces"

6oz self-raising flour1 teaspoonful sugar
1/2 oz butterpinch of salt
1 egg1 teaspoonful rum

Rub the butter, egg, sugar and rum into the flour. Mix with the egg into a stiff dough. Roll out very thinly, cut into fancy shapes, and fry quickly in very hot lard until golden brown. (you may prick before frying.)
For Savoury God's Graces - Omit the sugar, egg and rum; but add 1oz grated cheese, cayenne, mustard, lemon juice and a little water.

Return to the Contents


COCOANUT ICE

10 oz sugar1 oz dessicated cocoanut
1/2 teacupful milk1 teaspoonful gelatin

Boil the sugar and milk for 10 minutes, add the gelatin. When dissolved, allow to cool. Whisk until white and thick. Add cocoanut and whisk again. Colour half pink and pour in greased tin, then pour remaining white half and allow to become firm before turning out. Cut in squares.