Fish in Dark Beer

Another dinner party favourite from the fifties.  This dish ripe for modification and some experimentation, try choosing different types of beer and vinegar to use.

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3 lbs of Fish (carp, pike or bass)
1 tablespoon of vinegar
2 chopped onions
4 tablespoons of butter
2 tablespoons of flour
2 tablespoons of brown sugar
5 whole peppers
2 ground cloves
1 teaspoon of Worcester Sauce
1 pint of Dark Beer (locally produced craft beer/real ale/stout maybe?)

1. Prepare the fish by cleaning it and scaling cutting it in to three inch slices.

2. Brown the onion in the butter, adding the flour and cook for three minutes.

3.  Add the beer and all other ingredients except the vinegar.

4.  Boil the sauce to the thickness of single cream.

5. Add the fish slices to the sauce, and continue boiling until the fish is well done.

6.  Finally add the vinegar and continue boiling for another two minutes.  Pour the sauce through a strainer and serve separately.

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Chicken Mischief

This recipe would work great with a pre-roasted chicken you get from the supermarket.

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1 roasting chicken
2 tomatoes
2 tablespoons of oil
2 level tablespoons of honey
quarter pint of stock
1 level tablespoon of cornflour
4 oz. dripping
2 onions
2 tablespoons of pickle
3 tablespoons soya sauce
2 tablespoons vinegar
4 tablespoons water

1. Melt the dripping, joint the chicken and fry gently until well cooked and golden brown.

2. Skin and chop the tomatoes and onions.

3. Heat oil and fry tomatoes, onion and pickle for 5 minutes.

4. Add stock, soy sauce, honey and vinegar and bring to the boil.

5. Simmer for 10 minutes.  Blend cornflour with the water and add to the sauce.

6. Bring to the boil stirring.  Serve the chicken and pour sauce around.

Alternatively serve sauce and chicken separately using your fingers to eat chicken and dip with sauce.

Cheese and Orange Salad

Here is a recipe in two parts.  First part is for the salad, second part is the dressing.  As its a French dressing you could get away with a shop bought alternative.  This would be perfect for a sixties themed party.

8 oz. cubed cheddar cheese
2 oranges
2 medium sized onions
4 half inch slices of bread
fat for frying
watercress

French Dressing

6 tablespoons of olive oil
1 tablespoon of orange juice
2 tablespoons of lemon juice
grated rind of 1 orange
salt
pinch of cayenne pepper

1. Place cheese in a mixing bowl.  Remove rind and pith from oranges and separate orange segments.  Peel onions and slice thinly, separate into rings.

2. Cut bread in to half inch cubes, heat fat to smoking point (really really hot) and fry until golden brown, then drain well.

3. Wash watercress if needed.  Make dressing by mixing all ingredients together.

4. Toss all ingredients in dressing separately and arrange in circles overlapping towards the centre.

*Editors Note*
This is quite a straightforward recipe, but without pointing out the obvious you would need to toss togehter the fried bread, watercress, cheese, onions and oranges depending on the style of salad you desire.  Tossing the salad might not work, laying it out in some sort of order and presentation might work better.  Please feedback if you try this recipe.

Aberdeen Sausage

This will serve 8 to 10 people.  It is great for cold meat and sandwiches.

1 lb. lean steak or steak mince
8 oz. bacon
1 small onion
4 oz. rolled oats
1 tablespoon or Worcester Sauce
1 egg
1 level teaspoon of salt
Quarter level teaspoon pepper
Some dried breadcrumbs

1. Mince steak, bacon and onion together until very fine.  Add the oats, Worcester sauce, beaten egg and seasoning and mix well.

2.  Shape in to a long thick sausage and wrap carefully in aluminium foil, sealing the ends well.

3.  Either bake on a tray or in a baking tin in a slow oven for 2 hours, or boil or even steam.

4. Put the dried bread crumbs ready on a piece of greaseproof paper.  Remove the foil carefully and roll the sausage in the crumbs to coat thickly.

5.  Leave until cold and store in cool place.  Slice thinly and serve.

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Shrimps In Beer

This is a classic fifties seafood starter

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.

4 Cups of beer
3 shallots
2 onions sliced
5 tbsp. butter
2 pounds of raw shrimps
a Sprig parsley in a bouquet
Bayleaf
Celery
5 tablespoons flour
1. Cook the beer with the onions, shallots, bayleaf, parsley and celery for about 15 minutes.

2. Add peeled shrimps to the broth and cook for another 15 minutes then season with salt and pepper.

3.  Remove the Parsley bouquet and bind sauce with the butter and flour which have been creamed together.

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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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One Stage Chocolate Cake

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4 oz.  luxury margarine or organic butter
4 oz.  sieved self-raising flour
5 oz. castor sugar
1 heaped teaspoon of sieved cocoa
2 eggs
1 tablespoon of milk

For the filling:

2 oz. Plain Chocolate
2 oz. luxury margarine or organic butter
2 dessert spoons of hot water
1 oz. castor sugar
1 dessert spoon of milk

 

1. Mix ALL cake ingredients quickly in a mixing bowl

2. Beat well with a wodden spoon for one to two minutes.

3. Put mixture into two 7-inch sandwich tins greased with margarine and the bottom lined with greaseproof paper.

4. Smooth tops and bake in the middle of a moderate oven 20 to 25 minutes.  Cool on a cake rack.

Filling

1. Melt chocolate carefully over hot water (don't let it get hot) then cool it slightly.

2. Whisk margarine, chocolate and castor sugar in a small bowl for one to two minutes.

3. Add water, then milk, then whisk.  Sandwich cakes together with chocolate filling.  Dust top with sugar.

 

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Kentucky Corn Dodgers

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Ingredients

• 1 teaspoonful of salt


• 1 cupful of white cornmeal


• cold milk

Instructions

Mix the salt with the white cornmeal. Scald it with just enough boiling water to dampen it; then add enough cold milk to enable you to mold it. Stir it well together, and form it into cakes three quarters of an inch thick in the middle and oblong in shape. Use a tablespoonful of dough for each cake. Bake them on a greased pan in a hot oven for twenty-five minutes.

Originally appears http://www.vintagerecipes.net/books/century_cook_book/kentucky_corn_dodgers.php