plunge the puddings into a large pot of boiling salted water, then simmer them for 30 minutes.
3. Either serve hot, or store in a cool place for no more than two days, then eat them cold or fry until lightly browned.
Vegetables would also have been boiled in the hall-place kitchen, probably using very simple recipes such as this: 16
CABBAGE 16
1 large cabbage, quartered
1.5ml (¼ tsp) ground
1 large English onion,finely
cinnamon
chopped
pinch of saffron
3 leeks, the whites finely
1150–1725ml (2–3 pt) light
chopped
stock
1. Simmer the vegetables and saffron in the stock for 20 minutes until just tender.
2. Place the vegetables in a large dish, pour in a little of the stock, and sprinkle with cinnamon. Serve immediately.
RICE OF GENOA 17
100g (4oz) rice
5ml (1 tsp) salt
1.7l (3 pt) stock
large pinch of saffron
Bring the stock to the boil, stir in the remaining ingredients, and simmer for 20 minutes, stirring to prevent it from sticking and burning.
TO MAKE A CUSTARD 18
1 pre-baked 20 cm (8 inch)
flan case
50 g (2 oz) raisins
450 ml (¾ pint) single cream
8 dates, each cut into
3 eggs, beaten
3 strips
25g (1 oz) butter
45ml (3tbs) sugar
1 Scatter the raisins and dates across the base of the flan and bake at 180º C (350º F, gas mark 4) for 5 minutes.
2 Beat together the remaining ingredients, pour into the flan and continue baking for 25–30 minutes until set, then serve cold and sprinkled with comfits or small biscuits.
SPINACH FRITTERS 19
225g (8oz) cooked and drained
1.5ml (¼ tsp) cinnamon
spinach
1.5ml (¼ tsp) ginger
50g (2oz) fresh white breadcrumbs
50g (2oz) or more butter
2 eggs beaten
sugar for sprinkling
1. Chop or blend the spinach, breadcrumbs and spices, and beat in enough egg to form a soft paste.
2. Heat a little butter in a frying pan, drop in a tablespoon of the paste, spreading and levelling it with the back of a spoon and shaking the pan to ensure that it does not stick. Then fry on both sides and remove to a hot dish, continuing until all the mixture has been used.
3. Serve sprinkled with sugar on a hot dish.
Meat Day Second Course Pottages
JELLY HIPPOCRAS 20
275ml (½ pt) claret
6 cloves
100g (4oz) sugar
a few coriander seeds
2–3 pieces root ginger
pinch of salt
5cm (2in) stick cinnamon
20ml (4 tsp) gelatin
¼ whole nutmeg
1. Lightly bruise the spices and gently simmer with the salt and 275ml (½ pt) water for 10 minutes.
2. Pour half the claret into a jug, stir in the sugar and gelatin, then strain in the hot spiced liquid through a paper coffee-filter. Stir until the gelatin has dissolved, stir in the remaining claret, pour into a serving dish, and leave to set.
SERGEANT OF THE KING’S CREAM OF ALMONDS 21
100g (4oz) ground almonds
60ml (4 tbs) white wine or
575ml (1 pt) water
rosewater
15ml (1 tbs) white wine vinegar
30ml (2 tbs) sugar
1. Blend the almonds with half the water until very smooth. Strain the liquid into a saucepan, blend the residue with the remaining water, and strain it into the pan once more.
2. Heat the almond milk to the boil while stirring, pour in the vinegar, remove from the heat, and leave to stand for 10 minutes.
3. Place a double layer of muslin across a bowl, pour in the curdled almond milk and hang it up to drain, squeezing gently to remove the surplus liquid.
4. Turn the almond curd into a bowl, stir in the wine or rosewater and sugar, pour into a bowl, and serve with wafers.
Meat Day Second Course Dishes
ROAST PHEASANT 22
1 pheasant oven-ready
1.5ml (¼ tsp) mixed ginger & salt
100 g (4 oz) fat bacon
1.5ml (¼ tsp) mixed ground
or pork
ginger
150 ml (¼ pint) red wine
Cinnamon
1 Cut the bacon or pork into 4 cm (1½ inch) long strips and use a larding needle to stitch each one into the breast, leaving the ends projecting.
2 Spit-roast or oven-bake at 180º C (350º F, gas mark 4) for about 45 minutes, until tender.
Simmer the ginger and the salt in the wine, pour over
3. Either serve hot, or store in a cool place for no more than two days, then eat them cold or fry until lightly browned.
Vegetables would also have been boiled in the hall-place kitchen, probably using very simple recipes such as this: 16
CABBAGE 16
1 large cabbage, quartered
1.5ml (¼ tsp) ground
1 large English onion,finely
cinnamon
chopped
pinch of saffron
3 leeks, the whites finely
1150–1725ml (2–3 pt) light
chopped
stock
1. Simmer the vegetables and saffron in the stock for 20 minutes until just tender.
2. Place the vegetables in a large dish, pour in a little of the stock, and sprinkle with cinnamon. Serve immediately.
RICE OF GENOA 17
100g (4oz) rice
5ml (1 tsp) salt
1.7l (3 pt) stock
large pinch of saffron
Bring the stock to the boil, stir in the remaining ingredients, and simmer for 20 minutes, stirring to prevent it from sticking and burning.
TO MAKE A CUSTARD 18
1 pre-baked 20 cm (8 inch)
flan case
50 g (2 oz) raisins
450 ml (¾ pint) single cream
8 dates, each cut into
3 eggs, beaten
3 strips
25g (1 oz) butter
45ml (3tbs) sugar
1 Scatter the raisins and dates across the base of the flan and bake at 180º C (350º F, gas mark 4) for 5 minutes.
2 Beat together the remaining ingredients, pour into the flan and continue baking for 25–30 minutes until set, then serve cold and sprinkled with comfits or small biscuits.
SPINACH FRITTERS 19
225g (8oz) cooked and drained
1.5ml (¼ tsp) cinnamon
spinach
1.5ml (¼ tsp) ginger
50g (2oz) fresh white breadcrumbs
50g (2oz) or more butter
2 eggs beaten
sugar for sprinkling
1. Chop or blend the spinach, breadcrumbs and spices, and beat in enough egg to form a soft paste.
2. Heat a little butter in a frying pan, drop in a tablespoon of the paste, spreading and levelling it with the back of a spoon and shaking the pan to ensure that it does not stick. Then fry on both sides and remove to a hot dish, continuing until all the mixture has been used.
3. Serve sprinkled with sugar on a hot dish.
Meat Day Second Course Pottages
JELLY HIPPOCRAS 20
275ml (½ pt) claret
6 cloves
100g (4oz) sugar
a few coriander seeds
2–3 pieces root ginger
pinch of salt
5cm (2in) stick cinnamon
20ml (4 tsp) gelatin
¼ whole nutmeg
1. Lightly bruise the spices and gently simmer with the salt and 275ml (½ pt) water for 10 minutes.
2. Pour half the claret into a jug, stir in the sugar and gelatin, then strain in the hot spiced liquid through a paper coffee-filter. Stir until the gelatin has dissolved, stir in the remaining claret, pour into a serving dish, and leave to set.
SERGEANT OF THE KING’S CREAM OF ALMONDS 21
100g (4oz) ground almonds
60ml (4 tbs) white wine or
575ml (1 pt) water
rosewater
15ml (1 tbs) white wine vinegar
30ml (2 tbs) sugar
1. Blend the almonds with half the water until very smooth. Strain the liquid into a saucepan, blend the residue with the remaining water, and strain it into the pan once more.
2. Heat the almond milk to the boil while stirring, pour in the vinegar, remove from the heat, and leave to stand for 10 minutes.
3. Place a double layer of muslin across a bowl, pour in the curdled almond milk and hang it up to drain, squeezing gently to remove the surplus liquid.
4. Turn the almond curd into a bowl, stir in the wine or rosewater and sugar, pour into a bowl, and serve with wafers.
Meat Day Second Course Dishes
ROAST PHEASANT 22
1 pheasant oven-ready
1.5ml (¼ tsp) mixed ginger & salt
100 g (4 oz) fat bacon
1.5ml (¼ tsp) mixed ground
or pork
ginger
150 ml (¼ pint) red wine
Cinnamon
1 Cut the bacon or pork into 4 cm (1½ inch) long strips and use a larding needle to stitch each one into the breast, leaving the ends projecting.
2 Spit-roast or oven-bake at 180º C (350º F, gas mark 4) for about 45 minutes, until tender.
Simmer the ginger and the salt in the wine, pour over
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