Download Cooking the English Way: Revised and Expanded to Include New by Barbara W. Hill PDF

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.

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Extra info for Cooking the English Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes

Sample text

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.

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