Subject: RE: Show of Hands (Recipes) From: John MacKenzie Date: 02 Mar 07 - 05:18 AM How about a recipe for Maids of Honour? |
Subject: RE: Show of Hands (Recipes) From: George Papavgeris Date: 02 Mar 07 - 05:26 AM There is a Northern Greek recipe similar to haggis but using the lacework of fat from the belly of a sheep instead to make dumplings the size of a big orange or even bigger, that's called "Maiden's Breasts". Will that do? |
Subject: RE: Show of Hands (Recipes) From: The Borchester Echo Date: 02 Mar 07 - 05:28 AM From the Be-Ro book: MAIDS OF HONOUR 6 oz short crust pastry jam 50g margarine 50g caster sugar 50g self-raising flour 1 egg Roll pastry thinly Cut in rounds and line pastry tins Place jam in each Cream margarine and sugar, fold in beaten egg and sugar Place small spoonful of mixture in each pastry case Bake at gas mark 6 for 15 - 20 minutes. |
Subject: RE: Show of Hands (Recipes) From: John MacKenzie Date: 02 Mar 07 - 05:34 AM Can only follow that with this. High Dumpsy Dearie Jam Makes: 3.2 - 3.6kg (7 - 8lb) 900g (2lb) Cooking Apples 900g (2lb) Pears 900g (2lb) Plums 2kg (4½lb) Sugar 25g (1oz) Root Ginger 1 Lemon Water Peel, core and slice the apples and pears. Halve the plums and remove the stones. Place all of the fruit into a heavy bottomed saucepan, add just enough water to cover the base. Cook for 40 minutes or until the fruit is tender. Remove from the heat, add the sugar, stir until fully dissolved. Place the grated rind of the lemon and the bruised ginger into a muslin bag and add to the jam. Add the juice of the lemon. Bring to the boil, cook for about 15 minutes, cooking rapidly until the setting point is reached. The jam is then ready for potting. |
Subject: RE: Show of Hands (Recipes) From: Alec Date: 02 Mar 07 - 06:36 AM Singing Hinnies ingredients 250 gm of plain flour 50gm Butter 25gm Currants 1 teaspoon of baking powder Half teaspoon of Salt Milk & Sour Cream Method 1)mix the fat with the flour and 2)add the other ingredients 3)mix until the dough becomes soft by adding milk and sour cream 4) roll out and bake on both sides on a griddle. (In absence of a griddle,a heavy frying pan will do) |
Subject: RE: Show of Hands (Recipes) From: The Borchester Echo Date: 02 Mar 07 - 06:46 AM NORTHUMBRIAN DUCK 5lb shoulder of lamb with extra 5" of bone on trotter side of knuckle to form mock duck's neck. Bone rest of shoulder and split end of protruding bone to form beak. Skewer joint to keep front part upright. Season, stuff and sew up, Make scallop cuts in lamb fat to simulate feathers znd sprinkle with flour. Protect head with foil throughout cooking then burn an 'eye' on either side of 'head'. Serve on bed of sugar peas so it looks like a duck on a pond. |
Subject: RE: Show of Hands (Recipes) From: George Papavgeris Date: 02 Mar 07 - 06:58 AM Sorry countess, but this is hardly a "recipe" - it's a set of presentation instructions for what is simply generic roast shoulder of lamb (so generic, that it leaves the seasoning and stuffing choices open). Worthy of Fanny Craddock, especially if one adds a split snub carrot for a bill and two vine leaves for webbed feet. Where is the rosemary? Where the mint sauce? |
Subject: RE: Show of Hands (Recipes) From: Scrump Date: 02 Mar 07 - 06:58 AM their version of "The Downeaster Alexa" might be more appropriate. Mr Beer has a rathe fine alternative arrangement of that that, has never made it to CD Phil's version of the song was on the "Covers" CD (issued in 2000) (Yes, it is good isn't it - I saw him do it on tour last year.) |
Subject: RE: Show of Hands (Recipes) From: The Borchester Echo Date: 02 Mar 07 - 07:01 AM Much better Maids of Honour as made at the eponymous teashop in Kew, where my French professor once took me. Enough of that. The recipe is derived, allegedly, from the Hampton Court kitchens where they were made for Henry VIII. 1lb puff pastry Half pint milk 4 tablespoons 2-day-old breadcrumbs 4 oz butter 2 tablespoons sugar grated rind of lemon 2 oz ground almonds 3 eggs Bring milk and crumbs to boil and leave for 5 minutes Beat in butter, then sugar, rind and almonds Beat in eggs last Then proceed as above. |
Subject: RE: Show of Hands (Recipes) From: The Borchester Echo Date: 02 Mar 07 - 07:05 AM Where is the rosemary? Where the mint sauce? You'd be better off inquiring where's the sodding duck. (Recipe from W G Lough, butchers of Jesmond, via Jane Grigson) |
Subject: RE: Show of Hands (Recipes) From: GUEST,Keith Date: 02 Mar 07 - 07:10 AM "Phil's version of the song was on the "Covers" CD (issued in 2000)" Ah, NOT the version on Covers where Steve sings the lead vocal. I like that a lot, but there is also an "instant folk-mix" version they did at Coalport in 2003. Steve was suffering badly with laryngitis, which meant Phil had to do more lead vocals that night. First he sang it more or less as on the CD, with him on lead, then they played a different version with Phil on guitar and Steve on concertina. Made it sound like a "trad" English song (other than the place names). Certainly sounded a lot more "trad English" than a certain song about a white rabbit look-a-like... Thinking of which, anyone got a good recipe for jugged hare or rabbit pie? |
Subject: RE: Show of Hands (Recipes) From: John MacKenzie Date: 02 Mar 07 - 07:15 AM Who needs mint sauce? Big Game Salsa From Tequila Herradura This salsa recipe from Tequila Herradura is quick and easy and is perfect for Super Bowl parties. It includes just enough tequila for extra flavor, but not too much to where you'll be drunk by the time the bowl's gone. I would suggest using blanco tequila, but I also tried it with a reposado, which added a rich agave flavor to the mix. Anyone can make this salsa, even if you have minimal experience in the kitchen; just chop and mix. If there are children around, make a non-alcoholic version by foregoing the tequila and be sure to clearly mark each salsa so there's no confusion. INGREDIENTS: * 4 Serrano chilies, chopped- stems and seeds removed * 2 Tbsp olive oil * 2 large tomatoes, chopped * 1 large onion, chopped * 2 cloves garlic, minced * 2 Tbsp fresh cilantro, chopped * 1/2 cup lime juice * 1/4 cup water * 1/3 cup Tequila Herradura PREPARATION: 1. Mix tomatoes, onions, chilies, garlic, cilantro and oil until all items are coated in the oil. 2. Mix in lime, water and tequila. 3. Leave as is for chunky style or puree for smooth, paste style. 4. Add salt and pepper to taste. |
Subject: RE: Show of Hands (Recipes) From: Folkiedave Date: 02 Mar 07 - 07:31 AM A number of people will be aware that I was lucky enough to visit Pennsylvania and the Amish country over the Xmas period. Whilst there I came across this recipe for road-kill possum. Pennsylvania Possum Pot Pie (Often served to unsuspecting bed-and-breakfast tourists in Amish country) Five-pound possum, cut into serving pieces; water; salt; 12 peppercorns; two ribs celery, chopped; two carrots, quartered; one onion; two cups flour; four egg yolks; six tablespoons hot water Place possum in kettle. Add water to cover, salt to taste, peppercorns, celery, carrots and onion. Simmer until possum is thoroughly tender, about two hours. Strain broth and pour into clean kettle. Simmer while preparing remaining ingredients. Remove possum from bones. Discard bones and skin. Cut possum into bite-size pieces. Sift flour and one-half teaspoon salt together onto board. Make well in centre and put egg yolks into it. Gradually work yolks into flour until stiff dough is formed, adding hot water as needed. Knead until smooth, about five minutes. Cut dough in half. Roll each half until paper thin. Cut dough into noodles about one inch wide. Add possum to simmering broth. Gradually add noodles. Continue boiling until noodles are done, about five minutes. The late great Tony Capstick had a recipe for Kangaroo Stew. I cannot remember the details but I remember it started with "gently simmer the Kangaroo in a gallon of whisky. After 3 hours throw the kangaroo away and drink the juice". |
Subject: RE: Show of Hands (Recipes) From: George Papavgeris Date: 02 Mar 07 - 07:42 AM GREEK EASTER LAMB ON A SPIT 2 weeks before Easter: Order lamb from butcher. Has to be whole lamb, including head, gutted and cleaned of all the offal etc and with the hooves cut off. Ideally no more than 10kg in total. Good Saturday: Pick up lamb from butcher. Make sure you get separately the animal's lace-like fat covering of the belly. Using long spit (7-8 foot) with a handle at one end, skewer it up the fundament, along the spine, up under the jaw and through the top of the head. Using strongish wire and pliers, tie hind legs together and anchor onto the spit using a U-clamp with protruding spikes. Cross front legs and tie with wire to the spit. Use another U-clamp to anchor head to the spit. Finally, using wire tie the spine tight to the spit (halfway along) and also tie the neck to the spit. All that is done so that the lamb will not slide up and down the spit (or indeed around it) during the cooking. Stand spit and lamb upright, turn garden hose on and wash thoroughly in- and out. Lay flat, belly up, between two chairs. Rub salt, pepper and oregano inside the belly. Drop into the belly 5-6 quartered lemons, several large hunks of bread and fist-sized pieces of cheese (NOT feta, one of the yellow cheeses, cheddar will do). Using a sack-needle and twine, sew up the belly tight. With a pointed knife make a dozen deep stabs in the fleshier parts of the animal and stuff a pinch of oregano and a clove of garlic in each. Rub salt, pepper and oregano over all of the outside of the animal. Tie the lace-of-fat that you obtained separately onto the back of the lamb, for self-basting. Cover completely with a dampened large sheet and let it rest SOMEWHERE HIGH AND OUT OF REACH OF OTHER ANIMALS, ANTS ETC till Sunday morning. The dampened sheet is most important; if you forget this, your lamb will dry up and be more like lamb jerky! Go to church at midnight, having fasted all day, then have fireworks, come home and eat Easter soup (best not to ask what's in it). Sleep for 6 hours, then Easter Sunday: As soon as you wake up, take spade, go into the garden, dig 4-5 foot long trench (and 1 foot deep), fill with charcoal (or even better with pine and vine branches), set fire to it. Coffee and a cigarette, do your ablutions and get dressed. By the time you come back, the fire will have settled into embers (if it hasn't, wait!). Concentrate the embers away from the middle of the trench and towards the two ends. Stick two Y-shaped supports for the spit into the ground at either end of the trench, get a stool and a magazine (to shield your face from the heat), put the spit on the supports and start turning like buggery (abt 2 or 3 turns/second), for at least 90 minutes, all the while making sure the lamb doesn't "catch" (get burned) unevenly. Baste with olive oil mixed with salt, pepper and oregano (or rather get someone else to do it, you're too busy turning the spit and cannot stop). After about 90 mins the lamb should have taken on a nice first colour. Slow down the turning to abt 1 turn/sec for 30 mins, then to 2 secs/turn for another hour and for the last one or two hours the rate can be 3-4 secs/turn. Total cooking time = 4 to 5 hours. Add 30 mins to 1 hour for getting the fire ready and another 30 mins for slicing the meat off the spit and generally dismembering the lamb, that means starting up at 7am if you want to eat at 2pm. While all of that is happening, kind people will bring you glasses of ouzo or wine, various tidbits (meze) to nibble, others will come to take over the truning from you (stints of 20-30 mins max), there will be music and perhaps some dancing, and at least one drunk uncle will get out his hunting shotgun and shoot off a tile from the roof by accident. By 2pm the lamb is ready, you are stuffed with tidbits and a little drunk all being well, you all sit at the table and think "there's no way I can eat all this now". But you do. |
Subject: RE: Show of Hands (Recipes) From: George Papavgeris Date: 02 Mar 07 - 07:44 AM Bugger, I've gone all soppy now... |
Subject: RE: Show of Hands (Recipes) From: Captain Ginger Date: 02 Mar 07 - 08:33 AM Blimey - sounds blood fantastic! So, everyone round to George's this Easter? |
Subject: RE: Show of Hands (Recipes) From: The Fooles Troupe Date: 02 Mar 07 - 08:40 AM Went to a 'Russian Easter' once - if they would only have had your lamb George... |
Subject: RE: Show of Hands (Recipes) From: Bainbo Date: 02 Mar 07 - 08:41 AM I went to a 'Happy Easter' restaurant once, but they didn't have lamb either. I think that's what it was called ... |
Subject: RE: Show of Hands (Recipes) From: The Fooles Troupe Date: 02 Mar 07 - 08:56 AM Another Random Quick and Nasty Recipie From the Fooles Troupe Put some sausages (any flavour, but good old pork will do) on to brown, and gently cook thru. In a saucepan, combine a can of Tom Yum Soup, with a packet of Contiental 4 Cheeses (you can substitute some others) Pasta, add a small amount (100ml approx) of milk (coconut will do great too!), a bit of butter or the equivalent in oil, etc. Simmer gently until pasta al dente. Slice sausages thinly on a large angle to make thin large chunks, add to pasta/sauce, stir. May be eaten with a side salad, French Bread sliced thick on a wide angle. |
Subject: RE: Show of Hands (Recipes) From: Alec Date: 02 Mar 07 - 08:58 AM Two weeks before Easter there is Carlings Sunday... Carlings. Take desired quantity of dried peas soak overnight boil up to an hour,depending how soft you prefer them. Fry with a little butter & salt. Add vinegar,wait until the vinegar evaporates and then serve. Carlings Sunday is 25th March this year. |
Subject: RE: Show of Hands (Recipes) From: Alec Date: 02 Mar 07 - 09:10 AM Leek Pudding. 100 gm self raising flour 50 gm suet 1 leek pinch of salt method Mix flour,suet and add a pinch of salt Roll out the pastry. chop/slice the leek put leek inside pastry and roll up place in a cloth or wrap in foil immerse in boiling water and boil for about two hours. Serve with stew. |
Subject: RE: Show of Hands (Recipes) From: Sorcha Date: 02 Mar 07 - 09:16 AM Awwwww, this thread is 'coming down' in the world. |
Subject: RE: Show of Hands (Recipes) From: The Fooles Troupe Date: 02 Mar 07 - 09:23 AM Take slice of Bread, cut out centre, put on pan to heat, drop egg in centre, cook. Add bacon on the side. You can do this in the microwave too. I use a 'sandwich toaster' double plate. Cooks it without turning over. |
Subject: RE: Show of Hands (Recipes) From: The Fooles Troupe Date: 02 Mar 07 - 09:27 AM Btw, use 'baking paper' on the sandwich toaster - no need for any fat then. |
Subject: RE: Show of Hands (Recipes) From: Ruth Archer Date: 02 Mar 07 - 09:56 AM You can get smoked paprika in Sainsbury's these days. I use it as suggested further up the thread: to add a little warmth and savouriness to lots and lots of things. I also have some very wonderful oak-smoked sea salt. I have a feeling my nan might be back later with her jugged hare recipe... |
Subject: RE: Show of Hands (Recipes) From: Scrump Date: 02 Mar 07 - 09:59 AM "Ah, NOT the version on Covers where Steve sings the lead vocal. I like that a lot, but there is also an "instant folk-mix" version they did at Coalport in 2003. Steve was suffering badly with laryngitis, which meant Phil had to do more lead vocals that night. First he sang it more or less as on the CD, with him on lead, then they played a different version with Phil on guitar and Steve on concertina. Made it sound like a "trad" English song (other than the place names). Certainly sounded a lot more "trad English" than a certain song about a white rabbit look-a-like..." Oops, sorry Keith. I don't have "Covers" so I'd forgotten it wasn't Phil singing on it. He did a great live version at some of the tour gigs last autumn, on his own without Steve (or Miranda, or anyone else - just him and his guitar). He didn't do it at every gig though, he also sang his 'folky' versions of other songs that would normally be thought of as 'pop'. |
Subject: RE: Show of Hands (Recipes) From: The Fooles Troupe Date: 02 Mar 07 - 10:08 AM What's this music rubbish doing in a cooking thread? Vw Haf Taken Over! |
Subject: RE: Show of Hands (Recipes) From: Scrump Date: 02 Mar 07 - 10:22 AM Ah, it all started with a discussion about fish. So it is related to food. |
Subject: RE: Show of Hands (Recipes) From: Captain Ginger Date: 02 Mar 07 - 10:23 AM Mind you, to bring the thread back round again, the blond one in SoH does look as though he found the secret pie stash! Now a proper pie - there's a gift from the gods. Lunch today was the remains of a steak and mushroom pie I made on Tuesday with lashing of thyme, bay and ground mustard. Yum! |
Subject: RE: Show of Hands (Recipes) From: GUEST,Surreysinger Date: 02 Mar 07 - 10:35 AM Lunch today was lamb shoulder steak (grilled) with mixed vegetables, followed by fruit. Very virtuous, but enjoyable ... but George's Easter Lamb sounds much more fun... baggies I get invited as well!!! Maybe we should organise a Mudcat Show of Hands feast... Show of hands anyone??? |
Subject: RE: Show of Hands (Recipes) From: GUEST,Keith Date: 02 Mar 07 - 11:02 AM I've just found that Sainsbury's have started stocking Steak Diane in their new range of ready meals. Do you have a special signature version of that Diane? |
Subject: RE: Show of Hands (Recipes) From: The Borchester Echo Date: 02 Mar 07 - 11:15 AM A READY MEAL? Pah! The indignity. The whole point is that you slice the beef at the table, pour on brandy, ignite and serve immediately. How can you recreate that in a packet? What you need is a Fair Annie type conflagration, with Lord Thomas going up like hokey green. |
Subject: RE: Show of Hands (Recipes) From: George Papavgeris Date: 02 Mar 07 - 11:33 AM Visions of "drench with brandy, light blue touch paper and retire" at the table... |
Subject: RE: Show of Hands (Recipes) From: GUEST,Keith Date: 02 Mar 07 - 11:35 AM The Steak Diane is in their "taste the difference" range. I'll do a tasting soon. Not tonight though, because I've already got my (own recipe) chilli con carne underway. Mind you, I've often wondered if "taste the difference" doesn't just translate as "just the same with 50% markup". Their "taste the difference" croissants are however 50% bigger. Oh dear, there are a lot of exotic recipes in this thread. I do hope this doesn't provoke anyone to write a rant about sticking to only "english" dishes. My cooking is only half-english at the very best. Indeed its probably one quarter english, but there is no song with that title (yet). |
Subject: RE: Show of Hands (Recipes) From: Folkiedave Date: 02 Mar 07 - 11:52 AM George I am not one to criticise as you well know. Well apart from the Folk Awards. But that recipe for Easter lamb, fine as it is - but the way we would roast lamb in Sheffield were we ever to do it like that - we would use rosemary where you have used oregano. I always associate rosemary with lamb and oregano with Italian cookery. Not that I am questioning the authenticity of your recipe you understand. Parsley, sage, oregano and thyme....... |
Subject: RE: Show of Hands (Recipes) From: John MacKenzie Date: 02 Mar 07 - 11:56 AM Oregano is an essential ingredient in all Greek cookery. G. |
Subject: RE: Show of Hands (Recipes) From: George Papavgeris Date: 02 Mar 07 - 12:05 PM Well, the Romans stole it from the Greeks, but you're right Giok. Robin, yes, you can substitute rosemary for oregano if you prefer it. Just a matter of taste. As an aside, Greeks don't know mint sauce or any use of mint with lamb; and they do eat a lot of lamb. |
Subject: RE: Show of Hands (Recipes) From: Blowzabella Date: 02 Mar 07 - 01:55 PM Question for the countess .... Diane - did you encounter 'Savoury Duck' in your upbringing? I was only a few miles south of you - but it was a sort of faggoty thing that you fried ... (can't remember if you sliced it or just fried it) ... I stock up on my north east regional scrummies when I go over - pease pudding, savoury duck, cheese scones - none of these seem to be available in Lancashire - except you can get cheese scones in M&S but there isn't one convenient |
Subject: RE: Show of Hands (Recipes) From: The Fooles Troupe Date: 02 Mar 07 - 09:56 PM MORE PIE! |
Subject: RE: Show of Hands (Recipes) From: Sorcha Date: 02 Mar 07 - 10:48 PM Doesn't Lizzie want her recipes??? |
Subject: RE: Show of Hands at The Royal Albert Hall From: John MacKenzie Date: 03 Mar 07 - 07:01 AM Cornish Crab Soup 1.2lt (2 pints) Chicken Stock 900ml (1½ pints) Full Cream Milk 225g (8oz) Crab Meat, fresh or frozen 150ml (¼ pint) Double Cream 50g (2oz) Butter 50g (2oz) Plain Flour 2 tbsp Dry Sherry ¼ tsp Grated Nutmeg Saffron (optional) Salt and White Pepper Separate the white and dark crab meat. Melt the butter a saucepan, stir in the flour and allow to cook for 2 minutes. Add the milk, stirring well. Add the chicken stock. Add the dark crab meat, nutmeg and season to taste. Simmer gently for 12-15 minutes. Add the saffron (if used). Add the white crab meat and the sherry. Bring to a simmer, but do not boil. cook for 5 minutes and adjust seasoning. Serve with a swirl of cream. |
Subject: RE: Show of Hands at The Royal Albert Hall From: bfdk Date: 03 Mar 07 - 07:11 AM Crab Apple Jelly 5 pounds whole crab apples 5 cups water 2 (4 ounce) blocks paraffin 1 (1 3/4 ounce) box Sure-Jell® 8 cups granulated sugar Wash apples and remove blossom ends. Leave crab apples whole. Do not peel or core. Add water to apples; cover and simmer for 15 minutes. Crush with masher and simmer 5 minutes longer. Place in jelly bag and allow to drip overnight for clearest jelly. (A man's cotton handkerchief clipped with clothes pins to a strainer or colander makes a very handy jelly bag.) If in a hurry, juice may be squeezed out. There should be about 7 cups of juice. If there is a slight shortage of juice, add water. Sterilize jars and lids; drain. Melt paraffin in heavy glass jar in boiling water. Mix fruit pectin with juice in a 6 to 8-quart saucepan over high heat. Bring to a hard boil, stirring occasionally. Add sugar at once. Bring to a hard rolling boil that cannot be stirred down, stirring constantly. Boil 1 minute, remove from heat and skim off foam with a metal spoon. Pour into jelly glasses, leaving 1/2 inch space at top, and cover with melted paraffin. Jelly will keep in refrigerator for 2 months without paraffin but sealed with lid. Allow jelly to sit for 24 hours before moving to storage. Crab apples make a tart jelly. Yields 12 to 13 half pints. |
Subject: RE: Show of Hands at The Royal Albert Hall From: The Borchester Echo Date: 03 Mar 07 - 07:30 AM MOCK CRAB PASTE grated cheese ¼ teaspoon salt ¼ teaspoon paprika ¼ teaspoon mustard 1 teaspoon anchovy paste 1 tablespoon chopped olives 1 teaspoon lemon juice 2 tablespoons butter breadcrumbs skinned tomatoes Combine all ingredients and mix thoroughly. |
Subject: RE: Show of Hands at The Royal Albert Hall From: Folkiedave Date: 03 Mar 07 - 07:37 AM I never knew mock turtle soup had no turtles in it..... Mock Turtle Soup INGREDIENTS · 1 calf's head · butter · 2 veal bones · 1 pound beef · 6 onions · 2 shallots · rind of 1 lemon · pinch of cayenne pepper · 6 cloves · pinch of mace · pinch of basil · 1/2 glass sherry · juice of 2 lemons Plunge the calf's head into boiling water, let it remain for one minute, then remove and rub with a coarse towel. Bone the head, put it into a saucepan, cover with cold water, and skim several times as it boils. Butter the bottom of a soup kettle; add the veal bones which have been cracked and 2 quarts of cold water. Cover and reduce until almost all the water has boiled away, leaving a sort of glaze. Add the calf's head, beef, onions, shallots, lemon rind and the seasoning and herbs, with water to cover generously and boil until the calf's head is done. Strain and let it cool; then remove all of the fat. Put back in the kettle, add the meat of the calf's head and the tongue cut in small cubes. Add the sherry and the lemon juice. Heat to the boiling point but do not boil. |
Subject: RE: Show of Hands at The Royal Albert Hall From: The Borchester Echo Date: 03 Mar 07 - 07:41 AM Where are my mock crab paste sandwiches? MOCK CRAB PASTE grated cheese ¼ teaspoon salt ¼ teaspoon paprika ¼ teaspoon mustard 1 teaspoon anchovy paste 1 tablespoon chopped olives 1 teaspoon lemon juice 2 tablespoons butter breadcrumbs skinned tomatoes Combine all ingredients and mix thoroughly. I'll make a special pack for Phil & Steve. To eat onstage . . . |
Subject: RE: Show of Hands (Recipes) From: Ruth Archer Date: 03 Mar 07 - 09:19 AM Dave, if you have a look at the Tenniel illustrations for Alice in Wonderland, you'll see thart the Mock Turtle has a turtle shell and flippers for hands, but a calf's head and hoofs for feet. That crazy Victorian humour. http://en.wikipedia.org/wiki/Mock_Turtle |
Subject: RE: Show of Hands at The Royal Albert Hall From: GUEST,Diane Date: 03 Mar 07 - 09:36 AM Oh, I was looking for the crab recipes. Please don't tell me I'm in the wrong place. Crab paste sandwiches, good for eating in the RAH queue. Queue? What queue? Or for throwing at the band. |
Subject: RE: Show of Hands (Recipes) From: GUEST,Ralphie Date: 03 Mar 07 - 09:41 AM As Johnny Craddock once famously said. "If you practice hard enough, all your donuts will look like Fannies" (Well I hope he said it anyway) Regards |
Subject: RE: Show of Hands (Recipes) From: The Fooles Troupe Date: 03 Mar 07 - 09:49 AM There used to be lots of 'Mock' recipes - my gran told me a few - but I have forgotten them. They mostly involved cooking/treating one food so that the shape or texture resembled another. You can cook chokos with lemon juice to get a 'mock-apple' pie. |
Subject: RE: Show of Hands (Recipes) From: The Borchester Echo Date: 03 Mar 07 - 09:57 AM Hey, I've got my cookie back. (I suppose it is OK to say 'cookie' down here?) The stuff about the crab sandwiches belongs in the RAH thread. Obviously. |
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