Keith Floyd's Sauce for Cold Meat - 1980's

So its going to be New Years Day, and for some of us there is going to be MORE cold meat and turkey after some more big meals.  Keith Floyd has this wonderful recipe from Floyd on Britain and Ireland.  This makes 2 pints (1 litre).

3 lemons
1.5 ounce (40g) salt
1 ounce (25g) allspice
1 ounce (25g) mustard seed
1 ounce (25g) of white pepper
1 ounce (25g) grated horseradish 
half on ounce (15g) each mace, cayenne pepper and cloves
2 pints (1 litre) vinegar

1. Slice lemons, remove the pips and rub salt into the slices.

2. Mix the allspice , mustard seed, pepper, horseradish, mace, cayenne and cloves.

3. Put the lemons slices in layers in a jar and sprinkle the mixed spices between each layers

4. Pour over the vinegar at boiling point.

5.  Set aside for 24 hours, squeeze, strain and bottle.
Visit Keith's website http://www.floydonline.co.uk/ for more recipes and buy some books.

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Marrow Chutney - 1950's

A chutney recipe from Farmhouse Fare.

4 lbs marrow
1/2 lb pickling onions
6 cloves
1.5 lbs of loaf sugar
half ounce of tumeric
9 chillies
1.5 ounces ground ginger
1.5 ounces mustard
2 pints vinegar
Salt.

1. Cut the marrow into small squares (half inch or so)

2. Lay on a dish and shake some salt over it leaving it overnight.

3. Drain it, then boil the other ingredients for 10 minutes

4. Now add the marrow and boil for half an hour, or until tender and put into jars.

For more information about making Chutney visit allotment.org.uk

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Chestnut Jam - 1950's

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Here is another entry from Farmhouse Fare, and one that I am quite keen to try out.  This might be even better with mixed nuts, hazelnuts and even peanuts?
2lbs of sweet chestnuts
1.5lbs of loaf sugar
1 teaspoon of vanilla essence
half a pint of water to make syrup
1. Cut a cross in the chestnuts then boil chestnuts until ready.  This should take between 20 minutes and half an hour
2. Peel and skin them then crush them through a wire sieve.
3. Make a syrup with the water, sugar and the vanilla essence.
4. When it is ready, put in the crushed chestnuts and cook gently until faily stiff.  Put in hot glass jars and cover. ru
If you want to cheat just use syrup from Tate & Lyle with added vanilla essence.  Also have a look at this interesting article about foraging for sweet chestnuts.

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Homemade Salad Cream

Tired of the Heinz stuff?  Take this from Farmhouse Fare.

1 tablespoonful mustard (assuming this is English?)
1 tablespoonful of sugar
1 teaspoonful flour
half a teaspoonful of salt
2 eggs
three quarters of a breakfastcupful of vinegar
Cream.

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1. Mix mustard, sugar, flour and salt together.

2. Add the eggs, then the vinegar.

3. Let it stand in boiling water and stir until mixture thickens.

4. Allow to get cold then add cream and a little milk if necessary until it is the required thickness.  Should keep for 12 months.

 

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