Marguerite Patten's 1,000 Favourite Recipes by Marguerite Patten (1855-08-06)

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So you find Mock Fish Cakes: potatoes and beans cooked with lemon juice and anchovy paste to create that “fish” sense. I'm sneaking in right at the last minute, despite having actually made this recipe and photographed it right back at the start of August!

When melting the butter to blend with the ingredients, take care this does not darken in colour as this will spoil the appearance of the potted food.The author is 98, so the book must look a bit old and … No, Marguerite is clearly still hip and the publisher, Grub Street, surrounded her with a marvelous production team. Lobster has a firmer, and less moist, flesh than crab and it is advisable to use 150 g/5 oz (5/8 cup) butter plus 2 tablespoons (3 tablespoons) of dry white wine. This entry was posted in Casseroles, Egg Dishes, Seafood and Shellfish and tagged bad food photography, Marguerite Patten's Recipe Cards, vintage recipe cards, vintage recipes on March 7, 2023 by iamsurly. This entry was posted in Beef, Casseroles and tagged bad food photography, Marguerite Patten's Recipe Cards, vintage recipe cards, vintage recipes on October 19, 2023 by iamsurly. What a lovely idea to use the recipe that you used in the ’80’s including using it to get your Brownie cookery badge.

Read more about the condition Very Good: A book that has been read and does not look new, but is in excellent condition.It is not essential to use clarified butter as one of the ingredients for the meat mixture; ordinary salted or fresh butter is satisfactory. Shepard’s Pie was served on Tuesday or Wednesday, using the leftover meat from Sunday’s big meal, if a big meal was to be had. Thankfully strawberry seeds are so small they don’t really have to be removed from the jam, so no arm aching sieving required for this quick and tasty jam!

Slightly Foxed introduces its readers to books that are no longer new and fashionable but have lasting appeal.This entry was posted in Cookies/Cakes/Pies/Desserts and tagged bad food photography, Marguerite Patten's Recipe Cards, vintage recipe cards, vintage recipes on September 1, 2023 by iamsurly. I love how the spine is battered and the pages are spotted with spilt ingredients from previous, decades old bakes. Day before serving, make Marinade: In large, deep roasting pan, combine vinegar, catsup, oil, salt, pepper, mustard, celery salt, garlic salt, thyme, and cloves; mix well. Every post added over the course of the week will be entered into a competition to win free cookery books from Marguerite’s publisher, Grub Street. There’s a casserole dish, Lancashire Hotpot, that could have varying amounts and qualities of meats, depending on a family’s fortune.

TO SERVE: Hot with knives and forks and salad, or make smaller so they can be heated with fingers, see Card 24.What appears at first glance to be a spoiled dish amy well be disguised, or the fault remedied, with a little ‘know-how’. Blend half with the crabmeat, then add the required amount of lemon juice, mace, mustard powder and seasoning.