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Category Archives: Meats
A Bird For Christmas
The turkey is a relative newcomer in the ‘festive feasting’ stakes with both the goose and the pheasant having a longer pedigree in such things. It has taken many different forms and guises since it first appeared in England during … Continue reading
Posted in Christmas, Meats
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Talking Turkey
Here we have our plump 30lb (13.5kg) turkey ready to be dressed for the oven. This little beauty is destined to feed a party of 26 on Saturday evening The first step on this occasion will be to remove the … Continue reading
St Patrick & The Demon In The Beer Cellar
St. Patrick, the patron saint of Ireland, was actually born in Britain. Many miracles have been attributed to the bishop, though his sainthood derives from his conversion of the Irish Celtic pagans to Christianity. He used the native shamrock as … Continue reading
Posted in Meats, World Cuisine
Tagged Demon, folk tale, Guinness, potatoes, St. Patrick
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A Traditional Christmas Dinner!
The traditional British Christmas Dinner is usually served in the afternoon, around three o’clock (it is in my home anyway) and is a free for all feast for family and invited friends. Since I myself am working away this year, … Continue reading
Posted in Christmas, Meats
Tagged family, mince pies, plum pudding, roast potatoes, stuffing, tinsel, traditional, turkey
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A Bird For Christmas
The turkey is a relative newcomer in the ‘festive feasting’ stakes with both the goose and the pheasant having a longer pedigree in such things. It has taken many different forms and guises since it first appeared in England during … Continue reading
Posted in Christmas, Meats
Leave a comment
The Venison Game
Venison was once the rich man’s prerogative : the food of Kings. Indeed, many of the great houses of England, Scotland and Wales, and to be honest those of northern continental Europe as well, began life as hunting lodges of the … Continue reading
Posted in Meats, Scotland
Tagged deer, humble pie, Royalty, stag, traditional, venison
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Kate & Sidney Pie
Steak and kidney pie is not just a meat pie, it is a British Institution like fish ‘n’ chips or roast beef and Yorkshire Pudding! Traditionally the pie filling is a mixture of diced beef, diced kidney (often of ox, … Continue reading
Late For Dinner . . .
Another forray into the late thirties with Lilian Mattingly, this time to March of 1939. It must be remembered that in the mid to late thirties, Adolf Hitler still had his followers and admirers. His political and ideological theories, though … Continue reading
Spring Lamb For Easter!
What better than a succulent joint of roast lamb to celebrate the Easter week-end! These hints and tips for doing just that come from an early sixties promotional pamphlet supplied with Womans Weekly magazine Following the transition from hunting and … Continue reading
The Hot-Pot In Waiting
The document for these recipes is somewhat old now, around 1935, and has not aged very well. I have included it anyway but have also transcribed the text to make it easier to read. The Great British Hot-Pot There are many … Continue reading
Granny Robertson's Cookbook 