The New English Table: 200 Recipes from the Queen of Thrifty, Inventive Cooking电子书

Cover

Title Page

Copyright

Praise

Dedication

Epigraph

Contents

Introduction

List of All Recipes

Apples

Apple Soup

Apple, Red Cabbage and Watercress Salad

Hot Apple Juice

Russet Jelly Ice

Asparagus

Asparagus with Pea Shoots and Mint

Boiled or Steamed Asparagus

Bacon

Bacon and Shellfish

Bacon and Potatoes

Bacon Gravy for Sausages

Light Bacon Stew

Bacon and Apples

Bacon and Potato Salad with Green Celery Leaf and Cider Vinegar

Barley

Barley Cooked as for Risotto

Pot Barley and Lamb Broth

Pearl Barley with Turmeric, Lemon and Black Cardamom

Barley Water (the Queen’s Recipe)

Spiced Barley with Leeks, Root Vegetables, Oregano, Nutmeg, Allspice and Butter

Barley in Breadcrumbs

Beans

Bean Sprout and Herb Soup

Baked Beans with Bacon, Molasses and Tomato

Pinto Beans and Venison

White Bean Broth with Buttered Tomato and Lettuce

Bean and Herb Salads

Quick Braised Butterbeans

Beef

Grilled Goose Skirt with Salad Leaves and Berkswell Cheese

Top of the Rump with Lemon and Parsley Butter

Flank with Tarragon Butter Sauce

Braised Shin of Beef with Ale

Cold Salt Beef and Green Sauce

Roast Rare Aged Beef Sirloin with a Mustard and Watercress Sauce

Raw Beef with Horseradish, Sorrel and Rye Bread

Beef with Horseradish Sauce on Crisp Bread

Beef with Pumpkin Seeds and Carrot

Sauce for Pasta

Braised Beef and Fungi

Beef Stock

Dripping

Blackcurrants

Blackcurrant Tarts

Venison Marinated in Blackcurrants

Redcurrant Cake

Broccoli

Purple Sprouting Broccoli with Little Brown Lentils

Creamed Broccoli Soup

Romanesco Salad

Buckwheat

Kasha Salad

Buckwheat Pancakes

Herrings in Buckwheat Groats

Buffalo Milk

Buffalo Milk Yoghurt with Lavender Honey and Pear Salad

Cauliflower

Cauliflower with Lancashire Cheese

Crisped Cauliflower with Breadcrumbs and Garlic

Cauliflower Soup

Glorious Rehash – a New Generation of Leftovers

Celery

Green Celery, Crayfish and Potato Salad

Celery Soup

Celery Stock

Cheese

Melted Cheese and Ale, to Eat with Bread

Pasta with Ricotta and Woody Herbs

Beetroot, Red Cabbage and Goafs Cheese Salad

Stinking Bishop Tart

Fried Fresh Goat’s Cheese with Apples, Victoria Plums and Orange Blossom Honey

Flowerpot Cheesecake Decorated with Flowers

Chestnuts

Hot Chestnut and Honey Soup

Potted Duck with Chestnuts

Chicken

Whole Poached Chicken, Leek and Bean Broth with Real Ale and Garlic Sauce

Dry-roast Chicken

Chicken Stock

Chicken Noodle Broth

Hot Chicken, Herb and Cream Soup

Cold Chicken, Mustard, Dill and Cucumber

Coconut Chicken

Chicken Curry with Fresh Tomato and Ginger

Chickpeas

Squash and Chickpea Soup with Single Gloucester Cheese

Sprouted Chickpea Hummus

Blue Cheese and Gram Flour Biscuits

Chicory

Creamed Chicory Soup with Pink Pepper, Parsley Oil and Soft-boiled Egg

Chicory and Goat’s Cheese Puff Pastry Pie

Braised Chicory with Butter and Lemon Juice

Cobnuts

Squirrel with Cobnuts and Walnuts

Pheasant Halves Stuffed with Cobnuts, Bread and Butter

Cobnut and Watercress Salad with Potato Bread

Cobnut Ice

Cocoa

Flourless Cocoa Cake

Courgettes

Courgettes with Garlic Butter

Courgette Shavings with Olive Oil, Lemon, Pistachio, Basil and Chives

Crab

Potted Crab

Crab Broth

Crab with Spelt

Crab and Mustard Omelette

Crayfish

Boiled Crayfish with Watercress and Egg Sauce

Crayfish-scented Broth with Trout and Rice

Cucumber

Hot Spiced Cucumber

Chilled Cucumber Soup with Mint, Yoghurt and Green Chilli

Proper Cucumber Sandwiches

Damsons

Damsons, Boiled Gingerbread and Lemon Cream

Damson Gin

Eggs

Eggs in Jelly with Tarragon

Poached Eggs with Rainbow Chard and Pink Pepper

Soft-boiled Eggs, Raw Vegetable Crudités, Mayonnaises (Basil, Nasturtium and Chilli)

Elderflower

Elderflower Fritters

Elderflower and Ginger Syllabub

Elderflower Syrup

Elderflower and Mead Marinade for Poultry

Faggots

Faggots and Watercress

Fried Faggots with Caper and Parsley Sauce

Figs

Breakfast Figs

Spiced Neck of Lamb with Figs

Baked Figs with Pear Purée

Goose

Roast Goose with Apples and Blackberry Jelly

Cold Goose and Wild Rice

Cold Goose and Cucumber

Goose Fat

Gooseberries

Gooseberry Sauce for Duck

Gooseberry Fool

The Local Table

Grouse

Roast Grouse

Grouse with Heather Honey Toast

Grouse Stock with Oat Groats and Bacon

Gurnard

Gurnard with Sweet and Sour Violet Aubergine and Celery

Fish Stock

Cockle, Potato and Garlic Hotpot

Haddock

Spiced Haddock Pasties

Baked Haddock Soup

Raw Haddock with Apples

Creamy Haddock Cakes

Ham and Gammon

Ham and Peas Dressed with Mayonnaise, Capers and Chives

Gammon and Lentil Broth

Honey

Greengage and Almond Tart with Honey Sauce

Honeycomb Cream with Hazelnut Meringue and Raspberries

John Dory

Spiced John Dory

Fried John Dory with Brown Butter, Parsley and Hazelnuts

Lamb and Mutton

Curried Lamb and Brown Lentil Broth

Lamb Braised with Thyme and Rosemary, Served with Egg Pasta

Skewered Spiced Mutton

Flatbreads

Barbecued Somerset Salt-marsh Mutton

Lamb Shoulder Steak with Broad Beans, Shallots and Mint

Lamb with Tomatoes and Garlic, Finished with Spring Vegetables

Leg of Mutton Slow-roasted with Woody Herbs, Butter and Hay

Shepherd’s Pie

Pistachio and Lamb Rice

Lamb stock

Langoustines

Langoustine Tartare with Hot Olive Oil

Langoustine Cocktail

Langoustine Stock

Langoustine Soup with Lemon Grass and Coconut

Lemons

Water Pudding

Leg of Hogget with Lemon

Lentils

A Lentil Store

Brown Lentils with Red Wine, Carrots and Thyme

Lentils and Rice

Mackerel

Grilled Mackerel

Cured Mackerel

Megrim Soles

Fried Megrim Sole

Mushrooms

Any-mushroom Soup

Mushroom Salad with Lemon, Parsley and Prawns

Mushrooms on Toast

Guinea Fowl Stuffed with Mushrooms, Groats and Herbs

Oats

Bircher Muesli

Haggis and Vegetables that are not Tatties and Neeps’

Oatcakes

Split Mealy Pudding, Scrambled Eggs and Cress

Olive Oil

Little Lemon and Olive Oil Cakes

Raisin, Currant and Sultana Pie in Olive Oil Pastry

Mayonnaise

The Lost Kitchen

Ox Tongue

Braised Tongue

Sandwiches

Hot Tongue with Potato Salad

Hash

Oysters

Grilled Oysters with Butter, Watercress, Celery and Aniseed

Partridges

Pot-roasted Partridges with Breadcrumbs

Partridge Legs

Partridge and Pears

Potted Partridge and Pistachio

Cold Partridge with Wood-roasted Peppers

Partridge Stock

Peas

Pea Stock

Pea Soup with Lettuce and Herbs

Pea and Wild Garlic Broth

Living Pea Salad with Mint

Pea Pies

Pheasant

Bacon-wrapped Pheasant

Stir-fried Pheasant with Ginger and Black Beans

Pheasant Stock

Cold Pheasant with Chickpeas, Pine Nuts, Aubergine and Mint

Pistachio Nuts

Pistachio Biscuits

Pistachio and Lamb Rice

Pomegranates

Fresh Pomegranate Jelly

Mutton Leg Chops with Ginger and Pomegranate Salsa

Pork

Roast Middle Loin of Pork

Roast Spare Rib of Pork Stuffed with Prunes

Warm Pork Sandwiches with Apple Sauce

Cold Pork with Anchovy and Caper Sauce

Potted Pork with Basil

Toast

Butter and Radishes

Leek Jam

Pickled Pears

Lettuce with Dressing

Cucumber Pickle

Pork Chump Chops Braised with Lentils, Cider and Cream

Raised Pork and Duck Pie

Braised Hand of Pork with Wine

Potatoes

Whipped Potatoes with Lancashire Cheese

Potato and Fresh Cheese in an Olive Oil Pastry Pie

Prawns and Shrimps

Prawn Salad with Raw Apple, Rhubarb and Walnut Oil

Pint of Shell-on Prawns with Scrumpy Butter

Shrimp (or Prawn) Shell Broth with Ale and Straw Mushrooms

Potted Shrimps with Egg Pasta

Prawn and Shrimp Stock

Mathias’s Prawn Curry with Coconut Tea’

Quince

Roast Quince

Rabbit

Potted Rabbit with Pork, Rosemary, Pink Pepper and Lemon

Radishes

Butter and Radishes

Radish and Horseradish Sauce

Rice – Short Grain

Tornato Rice

Rice – Long Grain

Spiced Rice with Cauliflower, Coconut, Cloves and Ginger

Brökens Pudding with Caramelised Pineapple

Roots

Roasted Mixed Root Vegetables

Raw Roots

Sweet Potato Stew with Crab, Coriander, Lime and Butter

Carrot Butter Sauce

Carrot Soup

Roses

Lamb with Rose and Almonds

Blancmange with Crystallised Rose Petals

Runner Beans

Runner Beans with Shallot, Mustard, Oil and Vinegar

Beans, Beans and Beans

Sardines

Grilled Sardines with Bread, Walnut and Chilli Sauce

Canned Pilchards with New Potatoes

Sausages

Sausage Meatballs and Farro Broth with Mustard

Wurst with Butterbeans, Tarragon, Leeks and Cream

Scallops

Scallops Baked in Their Shells with Mace

Squash and Pumpkin

Baked Gem Squash

Pumpkin Soup

Sweetbreads

Lamb Sweetbreads Wrapped in Ham with Peas and Lovage

Tea

Tea-soaked Fruitcake

Lemon Lapsang Souchong Jelly

Tomatoes

A Cooked Tomato Store

Tomato and Spelt Soup

Chilled Tomato, Lime, Basil and Lemon Grass Soup

Skinned Tomato and Dandelion Salad

Trotters and Knuckles

Spelt Groats, Knuckle of Pork and Herbs

Pig’s Trotter, Woodpigeon and Wheat Soup with Cobnut and Watercress Sauce

Rhythms of Dinner and a Time to Eat Soup

Turkey

Roast Turkey with Dried Cherry, Apple and Cornbread Stuffing and Duck and Chestnut Forcemeat

Turkey Legs Stuffed with Nettles and Garlic

Using Turkey Stock

Using Cold Turkey

Veal

Baked Short Pasta with Veal Meatballs and Green Ricotta

Stuffed Breast of Veal

Watercress

Watercress Soup

Watercress and Radish Sauce for Pasta

Wheat

Bread Soups

Wild Yeast Bread

Thin Breads

Three-minute Spelt Bread

‘Saffron’ Buns

Airy Buns

Berkswell Cheese Scones

Farro with Potatoes and Basil Oil

Spelt and Lentil Salad with Lots of Parsley

Wild Salmon

Poached Wild Salmon

Wild Salmon and Halibut Cured and Served in Soy, Lime and Garlic Broth

Woodpigeon

Pigeon Breasts with Buttered Shrimps

Potted Pigeon Salad with Celery and Mustard Dressing

Pigeon Rice with Figs and Whole Wheat

Keep Reading

Bibliography and Sources

Index

Acknowledgements

About the Author

About the Publisher