Lemon Dessert

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This cream-covered, lemon-flavored gateau makes a party treat. Serves 5 to 6.

Ingredients

• 1 packet trifle sponges or 1 home-made fatless sponge

• 4 oz soft margarine

• 4 oz caster sugar

• 4 eggs, separated

• 2 large lemons

• ¼ pint double cream

• 5 glace cherries

• 5 chocolate squares

Method

1. Butter a 1-pound loaf tin well.

2. Cream the margarine and sugar together in a bowl until fluffy.

3. Add the egg yolks.

4. Whisk the egg whites until stiff and fold into the mixture, then add the grated rind and juice of the two lemons. Do not worry if the mixture curdles.

5. Cut the sponges lengthwise and put a layer of sponge on the base of the tin then add a layer of lemon mixture, continuing alternately and finishing the with a layer of sponge on top.

6. Cover with kitchen foil and put in the refrigerator for 24 hours.

7. When required, turn out onto a flat serving dish.

8. Completely cover with whipped cream and decorate the top with a line of cherries and chocolate squares, placed alternately.

9. Serve chilled.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Summer Soup

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A chilled soup made with the freshest of summer vegetables. Serves 4 to 6.

Ingredients

• 2 oz butter

• 1 onion, finely chopped

• 1 rasher bacon, cut into pieces

• ½ cucumber, peeled and cubed

• 1 medium potato, cubed

• 2 large heads of lettuce, cleaned and shredded

• 2 oz flour

• Salt and pepper

• Pinch of dried mixed herbs

• ¾ pint chicken or ham stock

• ¾ pint milk

• Croutons to garnish

Method

1. Melt the butter in a large saucepan, add the onion, bacon, cucumber, and potato and fry gently for a few minutes to soften.

2. Mix well.

3. Add the lettuce, cover, and cook for 5 minutes more.

4. Sprinkle in the flour and seasoning and mix.

5. Add the herbs and stock and mix together.

6. Bring to a boil and when the mixture thickens add the milk and simmer gently until the potato is cooked.

7. Blend together in a food processor or use a potato masher.

8. Return to the pan, heat through, and serve with fried croutons.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Turkey Broth

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This sustaining soup is a useful means of using up the remains of a roast Turkey. Serves 6.

Ingredients

• 2 oz butter

• 1 onion, finely chopped

• 1 large carrot, finely cubed

• 8 oz potato, peeled and cubed

• 1 stick celery, chopped

• 8 oz cooked turkey, diced

• 4 oz peas

• 4 oz runner beans, sliced

• 1 oz flour

• Pinch dried mixed herbs

• 1 teaspoon curry powder

• 1 ½ pints chicken stock

• ½ pint creamy milk

• Salt and pepper

• Chopped fresh parsley

• Paprika to garnish

Method

1. Melt the butter in a large saucepan, add all the vegetables except the peas and beans and fry gently for a few minutes to soften.

2. Stir in the Curry powder and cook for a few minutes.

3. Add the flour, mix in and gradually stir in the stock.

4. Add the herbs, bring to the boil, cover, and simmer gently for 40 minutes.

5. Add the peas, beans, and Turkey meat and simmer for 15 minutes, then add the milk and chopped parsley and season to taste.

6. When hot, serve with a sprinkle of paprika on top of each bowl.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Mushroom Soup

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Made mushroom soup tastes so much better than the normal tinned varieties. Serves 4 to 6.

Ingredients

• 8 oz large flat mushrooms, finely chopped

• 2 medium onions, peeled and very finely chopped

• 2 oz butter

• 2 oz flour

• 2 pints strongly flavored chicken stock

• 1 tablespoon rice

• 1 bay leaf

• Salt and pepper

• 1 tablespoon dry sherry

• Chopped leaves of lemon balm to garnish

Method

1. Wipe the mushrooms with a damp cloth.

2. Do not peel but chop them very finely. Melt one ounce of butter in a frying pan, add the chopped onion and mushrooms and cook for a few minutes, covered.

3. Remove the lid, add the rest of the butter and, when melted, stir in the flour and the stock.

4. Add the rice, Bay leaf and seasoning.

5. Simmer very gently for 20 minutes until the rice is tender.

6. Remove the Bay leaf and check the seasoning.

7. Add the Sherry, reheat and serve hot, garnished with chopped lemon balm (or an herb of your choice).

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Cock-a Leekie

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More than a soup - a traditional Scottish specialty. Serves 4.

Ingredients

• One 2 ½ lb. oven ready fresh chicken

• 1 lb. leeks, trimmed and sliced

• 2 pints hot water and 2 chicken stock cubes

• Bouquet Garni

• Salt and black pepper

• 12 no-soak prunes (optional)

• A little cornflour to thicken

• Chopped fresh parsley to garnish

Method

1. Put the chicken with the leeks into a large saucepan.

2. Dissolve the stock cubes in the water and add to the pan with the bouquet garni.

3. Bring to the boil and remove any scum.

4. Cover the pan and simmer very gently for 1 to 1 1/2 hours until the chicken is tender.

5. Remove the chicken from the pan, skin it and cut the meat into neat pieces.

6. Return the meat to the pan and season to taste.

7. If using prunes, add now and simmer for a further 20 minutes.

8. Thicken with a little corn flour mixed to a cream with water and add the chopped parsley.

9. The flavour improves if this dish is made the day before it is required.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Chicken and Apple Cheesebake

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An unusual supper dish with a crispy topping finished with buttered apple slices. Serves 4.

Ingredients

• 12 oz cooked chicken, diced

• 5 oz orange pippin apples

• 4 oz butter

• ½ pint white sauce

• 4 oz grated cheddar cheese

• 4 tablespoons toasted white breadcrumbs

• Salt and black pepper

Method

1. Set oven to 400 Fahrenheit or mark six.

2. Butter a shallow oven proof dish.

3. Peel, core, and slice four of the apples and fry them gently in the butter.

4. Arrange the chicken pieces at the bottom of the dish and arrange the apple slices on top.

5. Make half a pint of white sauce.

6. Mix 3 ounces of cheese into the white sauce and pour over the apples; season.

7. Mix the bread crumbs with the remaining 1 ounce of cheese and sprinkle over the sauce.

8. Core the one remaining apple cut into rings unpeeled and toss in the leftover apple butter.

9. Arrange neatly on top of the dish.

10. Bake for 20 to 30 minutes until crisp and golden.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Sausage Pie

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This pie made with sausage meat is very adaptable. It can be eaten hot or cold and is a very useful addition to the picnic hamper. Serves 4-6.

Ingredients

• 8 oz shortcrust pastry

• ¾ lb. pork sausage meat

• 1 small onion, finely chopped

• 1 level teaspoon chopped chives

• 1 level teaspoon chopped parsley

• 2 tablespoons chicken stock

• 1 small egg, beaten

• Salt and black pepper

Method

1. Set oven to 375 or mark five.

2. Grease and 8-inch oven proof pie dish.

3. Roll out the pastry on a flowered surface and use 2/3 to line the pie dish.

4. In a bowl, and using only half the quantity of beaten egg, mix together all the ingredients very well with a fork.

5. Place the mixture in the pie dish and level off.

6. Top with a pastry lid and trim and flute the edges with the back of a knife; make a steam hole in the center.

7. Glaze the pastry with the remaining beaten egg.

8. Bake for 15 minutes then reduce oven to 325 Fahrenheit or mark three and continue baking for 30 to 45 minutes until the pie is cooked through.

9. Serve hot with vegetables or cold with salad.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Minced Beef Casserole

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A dish that is best made the day before is required, so as to improve the flavor. Serves 6 to 8.

Ingredients

• 2 lb. lean minced beef

• 2 large onions, sliced

• 3 tablespoons seasoned flour

• 4 oz swede or turnips, cubed

• 3 tablespoons cooking oil

• 2 pints water and 2 beef stock cubes

• 2 oz mushrooms, sliced

• 1 small can tomatoes

• 4 carrots, cubed

• Pinch of mixed herbs

• 2 sticks celery, sliced

• Salt and pepper

• 2 teaspoons brown sugar

Method

1. Set oven to 300 Fahrenheit or mark two.

2. Heat the oil in a large frying pan.

3. Mix the meat with the seasoned flour and fry until well browned.

4. Transfer to a casserole dish.

5. Put the fresh vegetables in the frying pan, cover and sweat for a few minutes, then add the rest of the ingredients and mix well.

6. Check the seasoning.

7. Pour over the meat in the casserole and stir well.

8. Cover tightly and cook slowly for about 1 ½ hours.

9. Served with French fried potatoes and a green vegetable.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Cheesy Leeks with Ham

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A simple light supper dish. If the leaks are too long, use 4 cut in half. Serves 4.

Ingredients

• 8 young leeks

• 8 thin slices of cooked ham

• 1 ½ oz butter

• ½ oz flour

• ½ pint milk

• ¼ pint water, reserved from cooking leeks

• 6 oz grated cheddar cheese

• 1 teaspoon made English mustard

• Salt and black pepper

Method

1. Butter a shallow, ovenproof dish well.

2. Wash the leeks well and cook in salted boiling water until tender.

3. Drain well, reserving a quarter pint of water for the sauce.

4. Wrap a slice of ham around each leek, place in the oven-proof dish, and keep warm.

5. Melt the butter in a small pan, stir in the flour, and cook for one minute.

6. Remove from the heat and gradually stir in the milk and reserved leek stock.

7. Return to the heat and stir constantly until the mixture thickens.

8. Stir in 4 ounces of grated cheese and the mustard and seasoning.

9. Pour the sauce over the leeks.

10. Sprinkle with the remaining grated cheese and place the dish under a hot grill until it is brown and bubbling.

11. Serve with whole meal bread.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Gloucestershire Pie

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Variation of shepherd’s pie using slices of cooked lamb rather than minced lamb and including sliced cooking apples. Serves four.

Ingredients

• 1 lb. lean lamb, cooked and sliced

• 1 lb. onions, peeled and thinly sliced

• 1 lb. cooking apples. Peeled, cored, and thinly sliced

• ½- ¾ lb. swede, peeled and diced

• ½- ¾ lb. potatoes, peeled and diced

• 2 oz butter

• Salt and pepper

• Pinch each of dried rosemary and ground nutmeg

• ½ pint rich gravy or thickened stock

Method

1. Set oven to 375 Fahrenheit or mark 5.

2. Put the onions and apples in a saucepan, cover with water and bring to the boil.

3. Boil for 5 minutes and drain well.

4. Meanwhile, boil the swede for 10 minutes, then add the potatoes and cook until both are soft.

5. Drain well and mash together until smooth.

6. Grease and ovenproof dish with the butter.

7. Place layers of meat, onion, and apple in the dish, seasoning and sprinkling each layer with herbs as the dish is filled up.

8. Pour in the gravy and top with the mashed potato and swede mixture.

9. Spread evenly with a fork, dot with butter and bake, uncovered, for 3/4 to one hour until browned on top.

10. Serve with green vegetables.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Ham and Cheese Toasties

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A superior form of cheese on toast. Serves 4.

Ingredients

• 4 slices bread

• 4 thin slices of cooked ham

• 1 tablespoon of chutney (to flavored choice)

• 4 oz grated cheese

• 1 small egg, beaten

• Black pepper

• 4 tomatoes halved and grilled

• Paprika to decorate

• Watercress sprigs to garnish

Method

1. Preheat the grill.

2. Toast the bread on one side only.

3. Butter the untoasted side and place a slice of ham on each slice of bread.

4. Spread a layer of the flavored chutney over the ham.

5. Mix the cheese, egg, and pepper together and spread evenly over the chutney.

6. Place under a hot grill until the cheese melts and is golden brown.

7. Sprinkle paprika over the top and garnish with two halves of grilled tomatoes and a sprig of watercress on each plate.

8. Served with sprinkled Worcestershire sauce.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Kidney and Sausage Casserole

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The sauteed lamb’s kidneys lift this dish above the level of the usual sausage Stew. Serves 6.

Ingredients

• 6 lamb’s kidneys

• 1 oz flour

• 1 oz butter

• 12 baby onions

• ¼ lb. button mushrooms

• 1 tablespoon tomato puree

• ½ pint brown stock

• 2 tablespoons dry sherry

• 4 oz frozen peas

• ½ lb. cocktail sausages

• Salt and pepper

Method

1. Set oven to 325 Fahrenheit or mark three.

2. Heat the butter in a pan, gently fry the onions and mushrooms for 5 minutes, then transfer to a casserole dish.

3. Skin the kidneys, cut them in half and remove the core.

4. Dredge them in the flour and sauté gently for a few minutes.

5. Add the tomato puree, stock, and sherry to the pan and mix well.

6. Pour into the casserole dish and season.

7. Cover and cook for about 20 minutes, then add the peas and cook for a further 25 minutes until the kidneys are tender.

8. Meanwhile, grill or sauté the sausages (chipolatas’ cut in half can be used if necessary) until they are golden brown and add to the dish.

9. Serve with potatoes and vegetables.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Smoked Haddock Flan

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Flaked haddock with hard-boiled eggs in a cheesy sauce, with piped creamy Mashed potato. Serves 4 to 5.

Ingredients

• 6 oz shortcrust pastry

• 1 ½ lbs. smoked haddock, cooked and flaked

• 1 small onion, thinly sliced

• 2 hard-boiled eggs, sliced

• ¼ butter

• 2 oz grated cheddar cheese

• 1 tablespoon flour

• ½ pint milk (infused with slice of onion, herbs, bay leaf and peppercorns)

• 1 ½ lb. cooked creamed mash potato

• Salt and pepper

Method

1. Set oven to 400 Fahrenheit or mark six.

2. Grease and eight inch loose bottom flan tin.

3. Roll out the pastry on a floured surface, line the tin and trim the edge.

4. Boil the peeled potatoes in salt water.

5. Meanwhile cook the fish gently for a few minutes in water in a frying pan.

6. Allow the fish to cool, remove the skin and flake the flesh.

7. Arrange the fish in the flan, cover with onion and place the slices of hard-boiled eggs around the edge.

8. Melt the butter in a small pan, stir in the flour and blend in half a pint of the strained infused milk.

9. Add the cheese, season, and stir constantly over a gentle heat until the sauce thickens.

10. Spoon the sauce over the flour, mash the potatoes and cream with a little butter and milk.

11. Put the mashed potato in a piping bag with a large rose nozzle and pipe around the edge of the flan and across the center in a lattice pattern.

12. Cook in the oven for 20 to 30 minutes until browned.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Picnic Pasty

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Cold, cooked meat or corned beef form the basis of this large, flat pasty which can be cut into squares or slices to suit individual appetites.

Ingredients

• 12 oz shortcrust pastry

• 1 large onion, peeled and finely chopped

• 1 large potato, peeled and diced

• 1 large carrot, peeled and diced

• 4 oz runner beans or celery, chopped

• Seasoning to taste

• Pinch of dried mixed herbs

• 8 oz cold cooked meat or corned beef, chopped

• 2 tablespoons gravy or stock

Method

1. Set oven to 400F or mark 6.

2. Grease a 10x12 shallow baking tin.

3. Put the onion, potato, carrot, and beans or celery in a saucepan.

4. Cover with boiling water and cook for 5 minutes.

5. Meanwhile, roll out the pastry on a lightly floured surface and line the base and sides of the tin with a little more than half the pastry.

6. Drain the vegetables, add the seasoning, herbs, cooked meat or corned beef, gravy, or stock, and mix well.

7. Cover the pastry with filling, brush the edges with water, and cover with a layer of pastry.

8. Pinch and seal the edges.

9. Brush the top with milk and bake for about 40 minutes until golden.

10. Eat hot or cold cut into squares or slices.

11. Serve with chutney and salad.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Turkey Pie

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An easily made dish, rather like a cottage pie, which uses left-over cooked turkey. Useful after Christmas. Serves 4.

Ingredients

• 1 lb. cooked turkey, diced

• 1 small onion, peeled and chopped

• 2 oz butter

• 4 oz sweetcorn kernels, (frozen or tinned)

• 1 tablespoon chopped parsley or chives

• Black pepper

• 15 oz tin condensed soup (choice optional)

• 1 tablespoon sherry

• 1 ½ lb. mashed potatoes beaten with 1 small egg

Method

1. Set oven 325F or mark 3.

2. First peel the potatoes and cook in salted water to make the mash.

3. Meanwhile, melt the butter in a pan and fry the onion for a few minutes to soften, but not brown.

4. Stir in the diced turkey, sweetcorn, and herbs and season with pepper.

5. Gradually stir in the soup and sherry over a low heat and continue stirring until heated through.

6. Transfer to an ovenproof dish.

7. Mash the potatoes and beat in the egg.

8. Top the dish with mashed potato and cook in the oven for 30 to 40 minutes until browned on top.

9. Serve with green vegetables and chutney.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Country Chicken

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A simple chicken casserole with mushrooms, celery, and frozen peas. Serves 4.

Ingredients

• 4 large chicken joints

• 2 oz butter

• 2 onions, peeled and thinly sliced

• 6 medium size potatoes, peeled and cubed

• ½ head celery, chopped

• ¼ lb. mushrooms, sliced

• Salt and pepper

• Pinch ground nutmeg

• 1 tablespoon chopped fresh parsley

• 1 bay leaf

• ½ pint chicken stock

• 4 oz packet frozen peas

Method

1. Set oven to 350F or mark 4.

2. Skin the chicken joints.

3. Melt the butter in a pan and fry the joints until golden brown.

4. Transfer to a warmed casserole dish.

5. Next fry the onions until soft but not browned and then add all the other ingredients to the pan expect the peas.

6. Return to the heat and when heated through pour over the chicken in the casserole.

7. Cover and cook in the oven for 30 minutes.

8. Add the peas and cook for a further 15 minutes.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Belly Pork with Red Cabbage

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This flavorsome mixture of pork, apple and red cabbage goes well with baked potatoes and a collation of cold meats. Serves 4.

Ingredients

• 1 lb. belly pork, de-rinded and cut into cubes

• 2 tablespoons dripping

• 4 oz lean bacon, diced

• 1 small onion, finely chopped

• 1 large cooking apple, peeled, cored, and diced

• Pinch of dried mixed herbs

• Pinch each of ground nutmeg and pepper

• ¼ pint chicken stock

• 3 level tablespoons sugar

• 3 level tablespoons wine vinegar

• 1 medium red cabbage, finely shredded

• Rind and juice of 1 orange

Method

1. Set oven to 300F or mark 2.

2. Melt the dripping in a large saucepan and add the pork, bacon, onions, and apple.

3. Stir for a few minutes over a gentle heat and sprinkle with herbs and spices.

4. Mix together the stock, sugar, and vinegar.

5. Meanwhile, wash the cabbage in well-salted water.

6. Put the shredded cabbage and orange juice and rind in the pan and mix all the ingredients well.

7. Add the liquid and transfer the whole to a large, buttered casserole dish.

8. Cover and cook In the oven for about 2 hours.

9. Remove the orange peel.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Egg, Bacon, and Leek Pie

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Whole eggs are cooked within this tasty, shallow leek and bacon pie. Serves 4.

Ingredients

• 6 oz shortcrust pastry

• 4 oz leeks, washed and very thinly sliced

• 6 oz streaky bacon, de-rinded and diced

• 4 eggs

• Salt and pepper

• Pinch of freshly grated nutmeg

Method

1. Set oven to 400F or mark 6.

2. Grease a 7-inch round deep flan dish.

3. Roll out the pastry on a floured surface and use about two-thirds to line the dish.

4. Place the thinly sliced leeks on the pastry, then a layer of bacon pieces, and lastly break the eggs on top. Season, sprinkle over the nutmeg, cover with a thin layer of pastry, and seal the edges. Bake for about 40 minutes until the pastry is golden brown. Serve hot with a green vegetable or cold with chutney and salad.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Farmhouse Chicken Casserole

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A simple casserole dish based upon chicken joints with baby onions and small new potatoes. Serves 4.

Ingredients

• 4 large chicken joints

• 1 oz seasoned flour

• 2 oz butter

• 1 ½ butter

• 1 1/2lb. small new potatoes, scraped

• 1 clove garlic, crushed

• 12 baby onions, peeled

• 4 rashers of streaky bacon, de-rinded and diced

• 4 sticks celery, washed and sliced

• 4 oz button mushrooms

• 1 pint chicken stock

• 1 heaped teaspoon dried mixed herbs

• 1 teaspoon paprika

• Salt and pepper

• 1 bay leaf

• Chopped parsley for garnish

Method

1. Set oven to 350F or mark 4.

2. Toss the chicken joints in seasoned flour.

3. Melt the butter in a frying pan and brown the joints in the butter until golden all over.

4. Place the joints in a large casserole dish and add the potatoes.

5. Put the garlic, onions, bacon, celery, and mushrooms in the pan and cook for a few minutes.

6. Add the remainder of the flour and stir well.

7. Add the stock gradually, stirring constantly.

8. Add the herbs and paprika and check the seasoning.

9. Pour over the chicken and potatoes in the casserole.

10. Add the bay leaf.

11. Cover and cook for about 1 to 1 ½ hours until tender.

12. Remove the bay leaf and garnish with parsley.

13. Serve with carrots.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Lyme Bay Fish Pie

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A luxury fish pie topped with filo pastry; not at all like the ordinary fish pie. Serves 4.

Ingredients

• 8 oz filo pastry

• 2 oz butter

• 6 spring onions, trimmed and sliced

• 4 oz mushrooms, wiped and sliced

• 1 oz plain flour

• ½ pint fish stock

• ¼ pint dry white wine

• 8 oz white fish fillets, skinned and cut into pieces

• 8 oz scallops

• 8 oz prawns, cooked and peeled (thaw if frozen)

• 4 tomatoes, skinned, de-seeded and cut into strips

• 1 tablespoon chopped parsley

• Salt and pepper

Method

1. Set oven to 375F or mark 5.

2. Melt 1 oz butter in a large frying pan and gently cook the onions and mushrooms for 3 to 4 minutes.

3. Stir in the flour and cook for 2 to 3 minutes.

4. Remove from heat and add the stock gradually, stirring well all the time.

5. Stir in the wine.

6. Return to the heat and add the fish pieces, scallops, prawns, tomatoes, and parsley.

7. Season and put into a shallow ovenproof dish.

8. Melt the remaining butter in a small pan.

9. Arrange the sheets of filo pastry on top of the fish, brushing each layer with melted butter.

10. Trim the pastry and score the surface into diamond shapes.

11. Cook for 25 to 30 minutes until golden brown.

12. Serve hot.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.