Conference turris::cooks

    Paul,
    
    My library of cookbooks contains only two (2) which pertain to British
    cooking:
    
    Jane Garmey's *Great New British Cooking*, NY: Simon & Schuster, 1985
    
    Marilyn Aslani's *Harrods Cookery Book", NY: Arbor House, 1985.
    
    Either/both have some interesting entree recipes, e.g.:
    
    Salmon Kedgeree                          Brandade of Smoked Mackerel
    Scallop Mousse with Prawn Sauce          Scallops with Avocado Sauce
    Lobster and Scallop Pie                  Fish Pudding
    Smoked Haddock and Parsley Pie           Talbooth Souffle'
    
    Salad of Pigeon Breasts with Pine Nuts   Duckling Steamed with Mint
    Beef Milton                              Steak Esterhazy
    Steak, Kidney and Mushroom Casserole     Elizabethan Pork
    Devonshire 'Mutton' Hash                 Dartmouth Pie
    Chicken Cider Pie                        Leek and Veal Pasties
    Traditional Jugged Hare                  Duck with Cognac and
    Squab in Honey Sauce with Fresh Figs       Nectarines
    Farmhouse Sausages                       Haggis
    
    Try to find the books if you are interested.  If you can't, write and
    I'll do my best to key in one or two.  If you're in a great hurry I may
    not be able to help as I'll be on the road for the next two weeks. 
    Some of the Brits who read this conference regularly can help with
    specific posted inquiries.   Good Luck!
    
 
    Cheers, Bill                           
    

    What about good old fish and chips?  

    I also vote for the Jane Garmey book!  Everything I've served from it
    has been inhaled by all my friends who think that all the British ever
    cook is oatmeal and potatoes.  The recipe for "Poor Knights of Windsor"
    still gets raves and "When are you going to make that again?"
    
    I also have "The Cooking of Merrie Olde England", but haven't made
    anything from it.
    
    --Karen

    I am not British, but I have some good friends who are...
    
    Besides seconding "fish 'n' chips" (only the Brits know how do make
    them...!!!)
    
    Smoked haddock, which is soaked/poached in milk, then put in a baking
    dish - top the fish with slices of fresh tomatoe - use the milk from
    poaching to make a cheesy sort of bechamel...cover and bake Oh my mouth
    is watering (it's almost lunch time for me)
    
    or
    
    Steak and Kidney pie... again my belief that only the Brits know how to
    make this really delicious... (I did have a good one is Australia once;
    but then there is alot of British influence down there !)

    
    re .1:
    
    whilst I daresay these are fine recipes several of them are far from
    traditional British fare. I would hazard that the terms of the base
    note should be fulfiled with a recipe based on non-imported produce,
    and avoiding pastiches of foreign recipes.
    
    Thus kegeree is essentially an Indian dish, though there are Chinese
    variants and I have eaten similar in Thailand. In any event kedgeree is
    usually a breakfast food in Britain... 
    
    Steak Esterhazy sounds like it might be eastern european.
    
    Most shrimp (ie prawns) caught off Britain are of the small 20-24 per
    pound size: don't use large ones if you want authenticity (large shrimp
    sold here are imported from Mediterranean waters). 
    
    Anyway enough of this nit-picking...
    
    a recipe I like, especially as it is easy, and it is certainly
    traditional consists of taking a thick steak and cutting a pocket in it
    and stuffing it with blue Stilton cheese. The steak is then cooked
    sandwiched between two oak boards (which compress it slightly - weight
    the upper board) in a moderate oven until cooked to your liking.
    
    /. Ian .\
    
    PS: if you serve haggis, don't tell your fellow diners what is in it
    until after they've eaten it...

    
    or of course Scouse...
    
    /. Ian .\

    How about:- Scotch Broth to start
    		Haggis, tatties and neeps 
    		and then a huge big clootie dumplin'.
    
    I've just had my lunch but my mouth is watering anyway.
    
    
    Tracy

	Some othe suggestions  (courtesy of Frugal Gourmet)

		Bubble and Squeak  (Potatoes & Cabbage)
		Oxtail Stew with Bread for sopping
		Pease Porridge

	(recipes available upon request)

    This may not be very imaginative but how about:
    
    		Roast Beef with Yorkshire Pudding and roast potatoes,
        or     	Roast Lamb with mint sauce             
    		Roast Pork with crackling and apple sauce
    		Cornish Pasties  
    		Toad-in-the-hole
    		Steamed/poached firm type fish with a parsley sauce
    		Bacon and Egg pie 
    		Scotch Eggs with vegs and salad. 
    		Eggs, peas and chips
    		Curry ?  (Dates back to the East India Company . . . )
    		Pork Pies with chutney
    	        
    Hope this helps - I don't read these notes often.  I could dig up
    recipes if you needed them. (I have an everyday English cookery book.) 
    
    Good luck - Anna Born_and_Raised_in_England 
    		     now making her home in the US.
    

Per your (.14's) request:

The following are from Jane Garmey's *Great New British Cooking* New York:
Simon and Schuster, 1985:

	                Lobster and Scallop Pie
                        -----------------------

Fish pies and fish puddings have always been popular in Britain -- they
probably originated as an economical method for making the fish go further.
Another reason for their popularity is that they make a complete course
out of one dish.  A traditional fish pie is covered with mashed
potatoes, but for special occasions, serve this rather more elaborate
pie that has a pastry crust.  Some asparagus on the side is the perfect
accompaniment.

6 Tbsp unsalted butter               2 tsp lemon juice
1/2 lb bay scallops                    salt
1 cup sliced mushrooms                 freshly ground black pepper
2 lb flounder or scrod fillets       1/4 tsp nutmeg
3 Tbsp flour                         1/2 lb cooked lobster meat, cut
1 cup fish stock or bottled clam         into 1 inch pieces
   juice                             6 oz shortcrust Pastry (follows)
1 cup heavy cream                    1 egg yolk, beaten with a little water
1 cup white wine

Melt half the butter in a large pan and saute' the scallops,
mushrooms and fish fillets over low heat for three to four
minutes.  Remove the ingredients and set aside.

Add the remaining butter to the pan, stir in the flour and
make a roux.  Add the fish stock, cream, wine and lemon juice
gradually, stirring all the time.  Season to taste with salt and
pepper and add the nutmeg.

Flake the sauteed fish into two inch pieces and add them,
together with the scallops, mushrooms and lobster meat, to
the sauce.  Transfer the mixture to a deep nine-inch pie dish.

Preheat the oven to 400 degrees F.

Roll out the pastry and place over the dish, without
stretching.  Press down the edges over the edge of the dish
with a fork and brush the pastry with the beaten egg yolk and 
water mixture.  Make two small slits in the pastry to allow the
steam to escape and bake in the preheated oven until the pastry is
golden brown (about 20 to 25 minutes).  Serve hot.  6 servings.

                        Shortcrust Pastry
                        -----------------

This recipe makes enough pastry (six ounces) to line or cover up to a
nine-inch pan.  For recipes that require twelve ounces of pastry, double
the quantities given here.

1 2/3 cups flour                       2 tsp confectioners' sugar
  pinch of salt                        1 egg yolk
8 Tbsp unsalted butter, cut into       1 tsp vegetable oil
     small pieces                        Cold water

Sift the flour and the salt into a bowl.  Cut in the butter until
the mixture resembles fine breadcrumbs.  Stir in the confectioners'
sugar and make a well in the center.  Combine the egg yolk, oil and one
and one-half tablespoons cold water and pour into the well.  Mix 
quickly with a fork and use your hands to press the dough into a ball.
Wrap in waxed paper and refrigerate for at least 20 minutes before using.

                 Smoked Haddock and Parsley Pie
                 ------------------------------

Anthony Pitt of Homewood Park, who sent me this recipe,
calls it a pie, but 'pie' in England is a term far more widely
used than in this country.  This pie is quite like a quiche.  As
with other recipes that use smoked haddock, it has a very 
distinctive flavor and makes an excellent dish for lunch or
brunch, served warm with a green salad.

6 ounces Shortcrust Pastry             3 eggs
1 pound smoked haddock                 1 1/4 cups heavy cream
1/4 pound cooked shrimp, cut into        salt
     pieces                              freshly ground black pepper
3 egg yolks                            1 cup parsley, finely chopped

Roll out the pastry and use it to line a nine-inch pie dish
or quiche pan.  Chill in the refrigerator until ready for use.

Preheat oven to 325 degrees F.

Place the haddock in a shallow pan and cover it with boiling 
water.  Simmer over low heat for approximately ten minutes or
until the flesh is soft.  Drain and flake the haddock into small
pieces.

Mix the haddock with the shrimp and place in the pastry case.  
Beat together the egg yolks, eggs, and cream.  Add a little salt
and pepper and pour over the haddock and shrimp.  Sprinkle the
parsley over the top and bake for approximately 45 minutes or until
the pie is set.  4-6 servings