Wednesday 12 October 2011

The Butcher's Better food Book

This file of carefully stashed recipe sheets belonged to my late grandma. Since her recent passing I keep finding myself sitting down and flicking through the pages, in some way it just makes me feel close to her.
Each week your friendly local butcher would give you a page with your meat order. My nana faithfully kept every sheet in a little blue file and collected from 1961 to 1964 with barely an issue missed (I assume these are due to her being on holiday)
Always up for a challenge I am planning to work my way through file page by page testing tips where I can, and attempting the recipe.
I am planning to buy the ingredients, and added accompaniments for the below recipe while I'm in town tomorrow. I will also be whipping up some candlelight for our meal following tip 2.
So get yourselves a nice cup of tea and lets read and learn together.

The Butcher's better food cook book.
The complete guide to meat cooking,
and good housekeeping, sparkling
with valuable hints and suggestions.

Recipe 1; Pork with Orange

Introduction; A few weeks ago I gave you a recipe for pork with Pineapple. Today I am suggesting another fruit to cook and eat with this rather splendid rich meat. Orange. I think you will find that it makes a refreshing change.
Serve new potatoes with the pork, and spriglets of cooked cauliflower, tossed in butter and breadcrumbs.
Creme Caramel would follow the pork very happily, or cheese and biscuits. Try to avoid serving a fruit sweet though, since the main course contains both apples and oranges.


2 - 3lb boned loin of pork
2 Oranges
3 Large cooking apples
3 Onions
salt, pepper
1oz Flour
2oz Butter
stock or water


Peel and chop the apples and onions. Heat butter in a frying pan and fry the chopped apple and onion in this for a few minutes. Transfer the mixture to the bottom of an ovenware casserole. Season the pork with salt, pepper and dried sage. Dust it liberally with flour and brown it all over in the frying pan. Place it on top of the fried onion and apple. Peel the oranges. Finely chop the peel of one orange and sprinkle this over the pork. Devide the oranges into segments, discarding any pith or pips. Add these orange segments to the pork. Cover level with boiling stock or water. Cover the casserole with a lid and allow to cook in a low oven for around 3 hours.

I will pop a tip or two from the back of this recipe each day until I am ready to attempt the next recipe.

Tip One; Wined Onions
Select some small onions. Take of the thin outer skins, but try not to damage the under layers. Parboil the onions for 10 minutes. Drain them well. Heat some oil in a frying pan. Add the onions. Toss them in the hot oil until almost cooked, then sprinkle in a little sugar and a little red wine. Stir well, reheat and serve with grilled meat, gammon or fish.

Tip Two; Candlelight
Nothing is more romantic, flattering or appetite-tickling than candlelight. If you do not have elegant candlesticks for your dining table, yet still want to provide the magic of candlelight, improvise with glass tumblers. Cut cardboard rings the same size as the base of the tumbler. Place one inside each tumbler. Stick a candle onto each cardboard base, using molten wax as an adhesive. Decorate the outside of each tumbler with streamers of ribbon or cut crepe paper, and gold foil stars or circles.

1 comment:

  1. ooh, the great thing about candlelight is that dearly beloved can't see the burnt bits on my cooking, or the wrinkles on my face!!


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