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Whisky Punch And Whisky Toddy

Posted by ADMIN on 09/26/2007
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TODDY 1 Lemon 2 fl Scotch whisky 3/8 pt Hot water 1 tb Sugar to taste; (1 to 2) 1 pn Mace; or to taste Peel lemons finely, squeeze out juice, put peel and juice in large jug with sugar. Pour boiling water over, leave until cold. Strain into large bowl, add bottle of...

Whisky Sauce

Posted by ADMIN on 09/26/2007
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Whisk egg yolks, crŠme fraîche, butter, whisky, fish stock over low heat in pan. Whisk until sauce is thick enough to coat spoon back, about 5 minutes. (Note: sauce will curdle if it gets too hot.) Take from heat, season with salt and cayenne pepper. The sauce can be kept in a tepid bain...

Wholemeal Bread

Posted by ADMIN on 09/26/2007
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Warm mixing basin, put in sifted flours, mix well, add butter. Mix yeast with sugar, add tepid water and milk. Make a well in flour, pour in liquid. Use wooden spoon to mix to a smooth dough, add salt gradually. Cover with a cloth, leave in warm place until size doubles, about 1 hour. Remove...

Wild Duck with Port Wine Sauce

Posted by ADMIN on 09/26/2007
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Cover breasts with bacon, put into roasting tin with fat or oil. Cook in oven at 350øF (180øC) for about 35 minutes. Before serving, remove bacon (use as garnish). Score breasts along breastbone 2 - 3 times. Sprinkle with salt and pepper. Pour port wine and lemon juice over, return to oven...

Watercress Sauce

Posted by ADMIN on 09/26/2007
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Pour butter into a small pan, set over high heat. Stir in cream, lemon juice, chopped watercress, let bubble 2 minutes. Season to taste if desired with salt and pepper. Pour sauce over, scraping up any crusty bits from dish, over salmon.

Tweed Kettle

Posted by ADMIN on 09/26/2007
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Put salmon in a kettle (saucepan); cover with water. Bring to boil, simmer 5 minutes only. Remove from water; reserve 1 cup as stock. Remove skin and bones from salmon. Cut into cubes about 2" across. Season with salt, pepper, mace. Return to saucepan with 1 cup of reserved water, wine...

Veal And Ham Pie

Posted by ADMIN on 09/26/2007
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Roll out 2/3rds of pastry on floured board. Keep rest warm and covered until ready to use. Lift rolled pastry onto outside of pie dish, mould into pie shape. Remove pie dish, place pastry shell on greased baking sheet. Cut meat into small pieces, mix with herbs and seasoning. Fill pastry...

Venison And Pork Galantine

Posted by ADMIN on 09/26/2007
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Bone venison, cut away any gristle. Cube ham, mix with sausage-meat, or minced pork, and garlic. Boil venison bones with water, salt and herbs. Spread half sausage-meat over venison. Spread eggs cut in half on top of venison. Spread rest of sausage-meat on top of eggs. Season well. Roll up...

Tablet

Posted by ADMIN on 09/26/2007
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Melt butter on low heat in water in a deep saucepan. Add sugar and bring to boil, stirring slowly all the time. When boiling, add condensed milk and simmer, stirring to prevent sticking. Stop stirring when all bubbles vanish (excess moisture has now gone). Take off the heat and add the...

Stoved Potatoes

Posted by ADMIN on 09/26/2007
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Put potatoes and water in pan; add salt if not sea-water, dot lavishly with butter. Cover tightly, simmer very gently until cooked. Shake occasionally to avoid sticking. Check after 1/2 hour.