Christmas Recipes

Christmas Recipes

It may not sound very Christmasy, but a thick, rich Scotch broth is an excellent way to start Christmas dinner.

Scotch Broth 6 oz peas 2&1/2 lb scrag end of lamb 3oz pearl barley 7 cups of water 1 large leek, washed and sliced very thinly 1 large onion finely diced 2 large carrots peeled and diced 1 parsnip finely diced 1 cup well packed finely shredded cabbage salt and freshly ground pepper roughly chopped parsley to garnish

Remove any excess fat from the meat and place in a large pot with the peas, pearl barley and water, and season with the salt and pepper. Bring to the boil very slowly, skimming the soup. When it is boiling, cover and cook very gently for 2-21/2 hours. The meat should be tender.

Add the leek, onion, carrots, and turnip, bring back to the boil, cover, and cook for another 45 minutes.Remove the meat from the soup, add the cabbage, and cook for another 20 minutes.

Wait for the meat to cool down and then remove the bones and cut the meat into pieces. Return the meat to the pot, and remove from heat. Cool, refrigerate, and in the morning remove any fat that has formed on top of the soup.

Reheat carefully, in a non stick container if possible. Ladle out and garnish with the parsley.

* * * This jelly has a wonderful colour and smell, and the better the wine, the better the jelly. So please use a red wine of reasonable quality. Claret Jelly 5 leaves of gelatine (or 2 sachets of powdered gelatine) 1 bottle of claret-type wine 1/2 wineglass of good brandy 1 small jar of redcurrant jelly grated rind and juice of 1 orange 2oz caster sugar

Soften the jelly in a little cold water. Put the remaining ingredients in a saucepan, bring to the boil and simmer for 10 minutes.
Drain the gelatine and add to the hot liquid, off the heat ( if using sachets, pour the mixture on to the gelatine, stirring well until it is completely dissolved)
Allow to cool slightly then pour into a wetted jelly mould. Chill until set.

* * * Note that half of the quantities below is probably sufficient. This is a real 'Victorian feast' recipe.

Plum Pudding 1/2 lb butter 1/2 cup sugar 1/2 lb stoned raisins 1/2 lb currants 1/2 lb dates 1 tablespoon golden syrup 2oz candied peel 1 large cup plain flour 2 cups bread crumbs from a bakery pinch of salt 4 eggs nutmeg to taste

Cream the butter (which needs to be soft), and sugar, adding some flour so it does not curdle.
Mix in the other ingredients, and form into a pudding shape.
Steam for 5 hours, on each of 2 days running (if half quantities are used, as suggested, 2-21/2 hours on each day should be sufficient). Do not steam in a cloth: you can place the pudding in a basin over a pan of simmering water in an oven, or use a steamer. Do not have the water boiling too rapidly.

This is a wonderful pudding, but it might be best to try it during the year, and keep the recipe for next year, so you are familiar with it.

* * * Petticoat tails are a form of shortbread which is thinner and slightly crisper than the usual shortbread. They do need just a trifle more browning. The pieces when cooked should resemble a petticoat.

Susan's Petticoat Tails 8 oz plain flour 1&1/2 oz caster sugar 2 tablespoons milk 4 oz unsalted butter caraway seeds a pinch of salt caster sugar for sprinkling Preheat oven to 325F (gas mark 3).
Sift flour and salt into a bowl. Stir in sugar. Heat milk and butter together until butter has dissolved. Pour into flour mixture and work with your hand to form a smooth paste, working in the caraway seeds as you go.
Turn out onto a floured board and nead lightly. Roll out and cut into a round about 8 inches in diameter, then place on a non stick baking tray. 'Flounce' the outer edge to give a petticoat effect.
Cut out a circle about 2 inches in diameter from the centre, then mark into 8 portions.
Bake in preheated oven for 30-40 minutes (including the cut-out centre biscuit). Cool on a wire rack, and when crisp sprinkle with caster sugar and store in an airtight tin. * * * If you are feeling a little tired and run down on Christmas morning, then forget the Horlick's - I know of no better medicine than the traditional Scotch hot drink called...

King's Cup 1 quart of the best strong Scotch ale 1/2 pint of brandy 1 pint of water 4 oz brown sugar 1 lemon cloves, cinammon, finely chopped ginger, and nutmeg to taste

Dissolve the sugar in the water; slice the lemon into it and let it stand for 15 minutes.
Add the cloves and cinammon, pour in the brandy and ale and stir well.
Add the ginger, sprinkle in the nutmeg, and allow to stand for another 1/2 hour, stirring occasionally.
Warm, but do not boil, and serve with dinner. * * * If Mummy decides that she doesn't want you to drink anything alcoholic, then this is a delicious and very enticing drink for Christmas: Susan's Lemon Cordial Juice of 6 good lemons Grated rind of 4 lemons Cover with 3 lbs of sugar Pour over this 2 pints of boiling water, mix, and allow to cool. When cold add 1&1/2 oz of tartaric or citric acid. Bottle when cold.

This will make about 3 bottles, and is very strong and tart. You use a little, and top up the glass with chilled soda water. Use good quality lemons.

Now put that pinnie on at once, and go and help Mummy in the kitchen!

Return to Table of Contents