Light lunch from a 1920s kitchen

2012-11-23 15:28

You might not have the stomach - or larks - for Larks’ Tongue Pate, but here are a trio of recipes from Margaret Powell’s The Downstairs Cookbook Recipes from a 1920’s Household Cook that you can try.

You could serve this lot up for a very retro, seasonal, sustainable festive season lunch.

Melon Cocktail
Cantaloup or rock melon
castor sugar
Maraschino or Kirsch

Peel the melon, cut the flesh into dice, put into a bowl and liberally sprinkle with the sugar and as much Maraschino or Kirsch as liked.
Put into the refrigerator until very cold. Serve in individual glasses.

Mackerel Grilled
4 persons, 25 to 30 minutes
4 mackerel
2 oz butter

Wipe the fish clean and dry it, split down the back and sprinkle with seasoning. Melt the butter and pour some over the fish.

Place under the grill, turning frequently and pouring a little of the butter each time the fish is turned. Cook for 15 to 20 minutes.

Serve with Parsley Sauce (for which there’s a recipe in the book’s sauce section).

Bakewell Pudding
4 persons. Time: about 1 hour
6 oz breadcrumbs
3 oz ground almonds
2 oz castor sugar
2 oz glace cherries
almond essence
2 large eggs
1/2 pint milk
3 to 4 tablespoons raspberry jam

Put the breadcrumbs and almonds into a basin, add the chopped cherries. Beat the eggs with the milk, add to the breadcrumbs with the sugar and a few drops of almond essence.

Butter a fairly deep round dish, put in a layer of jam, then half the mixture, another layer of jam and the rest of the mixture.

Bake in a moderate oven at Gas 5-6/Electricity 375-400 for 3/4 to 1 hour.

See City Press 7 on Sunday for more about Powell’s book.

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