(a recipe of Cora Stapleton, Carlisle)
1 boiling fowl including legs and wings,
1lb (about 12) cleaned leeks cut into pieces of app. 1 inch, 4 pints stock or water,
1 oz long grained rice, 4 oz cooked and stoned prunes, one teaspoon brown sugar, salt and pepper,
some bay leaf, parsley and thyme, 3 chopped rashers of streaky bacon.
Put the fowl and bacon in a large saucepan
and cover with water. Bring to the boil and remove any scum. Add three-quarters of the leeks,
(green as well as white sections), herbs (tied together in a bundle), salt and pepper and return
to the boil. Simmer gently for 2-3 hours, adding more water if necessary.
Remove the bird. Some thrifty chefs use the bird as another course, others cut the meat into
small pieces and add them back to the soup (certainly it should have some pieces of chicken in
it when served). Add the rice and drained prunes and the remaining leeks and simmer for another
30 minutes. Check for flavour and serve with a little chopped parsley.
Enough for 7 persons.
(Sent in by Helen Hamilton,
Capetown, South Africa)
1 small onion, chopped,
1 medium stalk celery (thinly sliced), 2 tablespoons butter or margarine,
2 tablespoons all-purpose
flour, 1/4 teaspoon pepper, 1/4 teaspoon dry mustard, 1 can condensed chicken
broth, 1 cup milk, 2 cups shredded Cheddar cheese, paprika
Cover and simmer onion
and celery in butter in 2-quart saucepan until onion is tender, about 5
minutes. Stir in flour, pepper and mustard. Cook over low heat, stirring
constantly until smooth and bubbly and remove from heat. Add chicken broth
and milk. Heat to boiling over medium heat, stirring constantly. Boil and
stir 1 minute. Reduce heat to low. Stir in cheese; heat over low heat,
stirring occasionally, just until cheese is melted. Do not boil the soup
after the cheese has been added, as the soup may separate. Sprinkle soup
(Sent in by James MacArthur,
The common nettle, now
despised as a weed, was long used as a vegetable in Scotland, especially
in the Highlands. It´s a simple but delicious appetizer!
1 quart good chicken
stock, 8 large handfuls of young nettle tops, 1 onion, 1 oz flour, 1 oz
butter, salt and pepper.
Chop the onion and
add the well-washed nettle tops. Cook in butter till soft. Add the flourand
stock and season well. Boil everything and simmer for 5 minutes. Then sieve.
Reheat, adjust seasoning and add a little cream if you like.
(Sent in by Jenny Cunningham,
1 hare, 2 carrots,
2 potatoes, 2 leeks, 2 sticks celery, 2 onions, 2 oz dripping, parsley,
thyme, a bay leaf, 1 glass port, 1 teaspoon red-currant jelly, 3 pints
good stock, salt and pepper.
Cut the hare into pieces,
reserve the blood and break or chop the bones. Melt the dripping in a pan
and when hot add the hare and brown slowly. Then add the chopped vegetables,
stock, herbs, salt and freshly ground pepper. Simmer slowly for about 3
hours. When cooked, strain through a sieve rubbing some of the meat through
also. Pour into a clean pan and heat up, adding the blood to thicken but
DO NOT BOIL! Add the port and red-currant jelly, adjust seasoning and serve.
(Sent in by Heiner,
1 lb salmon roe, 1/2
lb softened butter, lemon juice, salt and ground black pepper.
Cook the roe gently
in a little water in a covered dish in the oven for 25 minutes, until the
roe has turned pale pink. Cool, strain off, reserve the liquid and place
the roe in a liquidiser. Blend until smooth, adding some liquid if necessary.
Then add the softened butter, salt, pepper and lemon juice. Mix well, pour
into pots and allow to cool. Serve with hot toast.
(Sent in by Jenny Cunningham,
1 piece smoked haddock,
1 leek, 1 tablespoon butter, 1/2 pint water, 1/2 pint milk, 1 potato, parsley
and a bay leaf, 1 tablespoon butter, 1 tablespoon flour.
Chop up the white of
the leek and soften in the butter. Add the haddock in small pieces, the
diced potato, bay leaf, milk and water. Bring to boil and simmer for 20
minutes. Mix the flour and butter together with a fork and then add to
the liquid. Bring to boil, add salt and black pepper, scatter over some
chopped parsley and serve.
me your favorite recipe!