Alongside her functional language, she encourages curiosity in a delightful way: ‘You will find there is an almost bewildering selection of cheeses in good supermarkets and grocers. Coat 450 g/1 lb hard herring roes with plain flour, mixed with a little salt, freshly ground black pepper and a pinch of cayenne pepper, as whitebait, above. So, all I can say to her many fans who have written me such amazing letters is ‘get cooking on 4 November’! You can unsubscribe from our list at any point by changing your preferences, or contacting us directly. If using fresh walnuts remove the skins; in my opinion fresh nuts are the best, since they do not detract from the colour or flavour of the cheese, but many people enjoy the ‘bite’ of black pickled walnuts.

The rest of Britain is further north, colder, poorer, and filled with people who learned to scramble for their meals. Sometimes people forget that less expensive fish, cuts of meat and poultry and vegetables have just as much good flavour as the more costly food. This entry was posted in Beef and tagged bad food photography, madeira sauce, Marguerite Patten's Recipe Cards, sirloin steak, vintage recipe cards, vintage recipes on April 12, 2023 by iamsurly. For centuries good cooks have produced these from a wide variety of ingredients, as this is an excellent way of using surplus food.

Jam is set when it reaches 105 degrees C (if using a sugar thermometer) or when it becomes thick enough to coat the back of a spoon – dripping slowly off it.

Small portions of most of the fish dishes in this book could be served for a first course but some fish are particularly suitable for this purpose (see pages 17 to 27). Owning one of these books speaks to the kind of person we are or, more accurately, would like to be. She then launches into a dozen recipes that combine eggs and cheese, from a camembert mousse to ‘tomato and cheese surprises’ (tomatoes stuffed ‘tightly’ with cheese, panéd and baked).

Because it has such a delicious taste elaborate methods of cooking and serving are unnecessary, but I am indebted to that wonderful cook of the nineteenth century, Eliza Acton, for the unusual asparagus recipe you will find on page 28.