By Barbara W. Hill
An advent to the cooking of britain, together with uncomplicated recipes for normal breakfast, lunch, teatime, and dinner dishes. additionally encompasses a short background of English cooking and regular menus.
Read or Download Cooking the English Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes PDF
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Extra info for Cooking the English Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes
Cooking time: 5 to 10 minutes Serves 4 *To make this a healthier recipe, use margarine or vegetable oil instead of bacon fat to fry the bread, and use skim milk. 32 Mushrooms on Toast ¥ lb. fresh mushrooms 2 tbsp. butter* salt and pepper 1 tbsp. cornstarch 1 c. milk 4 slices buttered toast 1. Wash mushrooms and drain on paper towel. Cut into quarters. 2. Melt butter in a frying pan. Add mushrooms and salt and pepper to taste. Sauté over medium-low heat until soft. 3. While mushrooms are cooking, mix cornstarch with a little of the milk in a small bowl to make a smooth, thin paste.
Of butter in a frying pan and fry the carlings until golden brown, turning once. Serve immediately.
Cold water 2. The next morning, drain peas and rinse well. Place peas in a large saucepan and cover with 3 c. cold water. 2 to 3 tbsp. fresh bread crumbs 1 medium onion, finely chopped ø tsp. thyme ø tsp. rosemary salt and black pepper to taste 1 tbsp. melted butter flour 1 tbsp. butter for frying 3. Bring water to boil and cook peas for 1¥ to 2 hours, stirring regularly and adding extra water if necessary, until the peas are tender. 4. Drain and allow peas to cool. Then, in a large bowl, mix the peas with the bread crumbs, onion, herbs, salt and pepper, and melted butter to form a stiff mixture.