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the appetizer:

Discover classic cooking in The Fireside Cook Book by James Beard, with menus like English Dinner (Scotch Broth, Rissolé Potatoes, Trifle) and Swedish Dinner (Dilled New Potatoes, Roast Leg of Lamb, Caramel Pudding).

Cookbook

 

English Dinner

by James Beard

English Dinner

 

Menu

  • Scotch Broth
  • Whitebait
  • Rissole Potatoes
  • Sliced Cucumbers
  • Roast Sirloin of Beef
  • Yorkshire Pudding
  • Bowned Potatoes
  • Brussels Sprouts
  • Freshly Grated Horseradish
  • Truffles
  • Demitasse
  • Nuts
  • Raisins
  • Port
  • Trifle
 

Scotch Broth

  • 2 pounds shin of beef
  • 1/4 pound pearl barley
  • 1 large bunch parsley
  • 4 quarts water
  • 4 onions, sliced
  • 6 medium potatoes, cubed
  • 2 tablespoons salt
  • Pepper

Combine beef, barley, parsley, and water.

Bring to a boil in a large pot, covered. After 1 hour add pepper to taste and salt, and continue cooking for another hour. Add onions and potatoes and cook for another hour. Remove meat and parsley. Serve with additional chopped parsley.

 

Rissolé Potatoes

These are potatoes which are sautéed in butter.

 

Trifle

  • Sponge cake
  • Lady fingers or macaroons
  • Sherry
  • 1/4 cup brandy
  • Raspberry jam
  • Boiled custard or dessert cream
  • Vanilla
  • Cream
  • Candied fruits

Line a mold or glass pudding dish with slices of day-old sponge cake and top with lady fingers or macaroons. Cover with sherry—approximately 1 cup for a trifle for 6 persons. Add brandy for flavoring. Spread the surface with raspberry jam and cover with boiled custard or dessert cream. Chill well and, when ready to serve, cover with vanilla-flavored whipped cream and decorate with candied fruits.

 
  • from:
    The Fireside Cook Book
    The Classic Guide to Fine Cooking for Beginner and Expert
  • by James Beard
  • with illustrations by Alice and Martin Provensen
  • Simon and Schuster 2008
  • $30.00; Hardcover
  • ISBN-10: 1416589678
  • ISBN-13: 9781416589679
  • Reprinted by permission.

Buy The Fireside Cook Book

 

The Fireside Cook Book

  • Recipes
    • English Dinner
           (Scotch Broth, Rissolé Potatoes, Trifle)
    • Swedish Dinner
           (Dilled New Potatoes, Roast Leg of Lamb, Caramel Pudding)
 

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This page created January 2009


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