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

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It is strange to think that in the nineteenth century oysters were so inexpensive that they were regarded as a poor man’s dish, as described by Sam Weller in Pickwick Papers by Charles Dickens. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged.

From traditional breakfasts to high teas, from roasts to hearty soups, she has selected a collection of over 400 of her favorite recipes showing the enormous and exciting variety of British produce and cooking. Meanwhile, cook the peas, strain, put over the rice, then cover with the beef mixture made in stages 3, 4, and 5. Do not despise the more humble shellfish, such as cockles, winkles, whelks and mussels, as they each have an interesting flavour. TO SERVE: Hot with knives and forks and salad, or make smaller so they can be heated with fingers, see Card 24. 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.For family and less formal meals this extra course is often omitted and the meal begins with the main course or a small bowl of soup. We take pride in offering a wide selection of used books, from classics to hidden gems, ensuring there is something for every literary palate. Potted Smokies: the uncooked flesh can be flaked then pounded and used as in Potted Salmon (see page 12). If it is difficult to remove the skin, simply pour boiling water over the smokies, leave for a minute then drain well and remove the skin and bones.

TO SERVE: With boiled rice and side dishes of yogurt with fresh cucumber, diced potato, chopped green pepper sprinkled with paprika, sliced tomato with onion rings, peanuts, bananas sprinkled with lemon juice. Good supplies are caught in many parts of the British Isles, and the stalls piled high with these fish were welcome and familiar sights at the horse and amusement fairs of the past. Photograph: Gary Calton/The Observer View image in fullscreen Marguerite Patten … ‘She would also be urging the use of pressure cookers. For the intimidated cook, she is a culinary guardian angel: ‘Do not be frightened by the mention of yeast if you have not used it before, as it is very straightforward.This method can still be used, although with todays efficient refrigeration and the current desire to use the minimum of fat in recipes, it can be omitted and the potted food topped with a thick layer of foil.