I made this before I made the previous recipe for rabbit stew. So thorough was the use of food during the First World War Rationing period, that the scraps were taken from the bones used for the soup. I took 75g/3oz of meat from the bones which was pretty impressive for meat which may otherwise have ended in …
Lunch today was unplanned. Often when I am alone I don’t have any, or sampling the recipes which is my every day task, is enough. My husband turned up unexpectedly and I opened The Daily Mail Cookery Book, 1922, in the hope that inspiration would pop out of the page…. and it did! We had …
Gradually working my way through my great great Granny’s recipes and adapting as I go, I was so excited to discover these buns. From “Still Room Cookery (1905)” Article.
The rolls in the nearer part of the photograph which are not glossy have not been brushed with milk. The shinier at the back of the photograph …
A few years ago when we first moved to Dorset, I was asked to cater for an Architects’ lunch at the DCRS (Dorset Centre for Rural Skills) at £5 a head. Wondering how on earth I could do this and make a profit, whilst walking my dogs I saw swathes of wild garlic and therein lay the answer: wild …
I bought some very happy well bred ham and after soaking and boiling it, decided to use the lovely hamy salty stock to make soup. So I added a load of frozen peas. Because I am unable to give you precise measurements for the ham/liquid ratio because I do not know the size of pan you will use, take these …
