Old recipes.

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Icefever
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Old recipes.

Post by Icefever »

I love reading cookbooks from way back when and trying some of the recipes. I came across this recipe in a book from 1914...when we have roast beef there's always a large chunk left over for later, so thought I may give this a go...you'll find the recipe very straight and to the point..no messing around here.. :lol: :lol:

BEEF-CAKES (Cheshire) To each pound of cold roast beef, add a quarter of a pound of ham or bacon. Mince very finely, season with pepper, salt, and sweet herbs: add one or two eggs well whisked. Make into small square cakes about half an inch thick; fry them in boiling dripping, drain, and serve with good gravy.

What I like about this is I have a large block of beef dripping that I buy from our local chippy... ;)

Ice.

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Mash
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Re: Old recipes.

Post by Mash »

I rendered quite a lot of lard a few years ago and we are still working through it.

Never been convinced it is the evil everyone thinks.
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Icefever
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Re: Old recipes.

Post by Icefever »

Same here with both of us mate, we use butter almost on everything.. :D we cook with it...I did beef stifado yesterday and browned the beef in butter before adding all the other ingredients.

One day bacon & eggs are bad for you...next day it's ok to eat...I hit 73 in Dec, and what ain't killed me yet can only be doing me good. 8-)

Ice.

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Mash
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Re: Old recipes.

Post by Mash »

Austrian beef: Lard, Lots and lots of onions, and beef. Slow cook until the onions become a sauce. Stunning.
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Easydrinker
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Re: Old recipes.

Post by Easydrinker »

Don't get me started on lard!
A fat from my childhood, and one that I can now home produce myself.
And I'm loving it.
From pigggy to plate, and I feed the piggy.

Robert.
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phantom
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Re: Old recipes.

Post by phantom »

Mash wrote:
Fri Sep 18, 2020 6:30 am
I rendered quite a lot of lard a few years ago and we are still working through it.

Never been convinced it is the evil everyone thinks.
It's not. Apparently it's fine, especially if "unrefined".

Plus, don't forget, it's one of those things that the media got hold of, then quoted and repeated the negatives incorrectly. We always remember the negatives and either forget or don't bother to read the few positives that get published.........

We always use lard when necessary, and "erindoors" only uses marge for cooking (as per recipe), otherwise it's all butter here. No ill-effects so far :D

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phantom
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Re: Old recipes.

Post by phantom »

Icefever wrote:
Fri Sep 18, 2020 8:08 am
Same here with both of us mate, we use butter almost on everything.. :D we cook with it...I did beef stifado yesterday and browned the beef in butter before adding all the other ingredients.

One day bacon & eggs are bad for you...next day it's ok to eat...I hit 73 in Dec, and what ain't killed me yet can only be doing me good. 8-)

Ice.
Concur. Only PITA with butter is the low smoke point, so I often find myself using butter, but with a little bit of oil to stop the non-fat part of butter getting burnt (yes, I still find it necessary to keep the temps down)........

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Icefever
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Re: Old recipes.

Post by Icefever »

Same here, a knob of butter and a splash of oil always...they work very well together.


Ice.

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gaza the instructor
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Re: Old recipes.

Post by gaza the instructor »

Spam spam wonderful spam.
Mirror-signal-manoeuvre.

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Icefever
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Re: Old recipes.

Post by Icefever »

Image


Ice.

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Easydrinker
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Re: Old recipes.

Post by Easydrinker »

Most here seem to concur that food which is least messed with is good.
gaza likes pet food.
Fair enough.
To each his own.

Robert.
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Mash
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Re: Old recipes.

Post by Mash »

Lmao.

I read marg was originally developed for fattening turkeys, but they found it caused heart attacks and the mortality rate was too high. So they remarketed it as a spread to replace butter.
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Icefever
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Re: Old recipes.

Post by Icefever »

Mash wrote:
Sun Sep 20, 2020 7:04 am
Lmao.

I read marg was originally developed for fattening turkeys, but they found it caused heart attacks and the mortality rate was too high. So they remarketed it as a spread to replace butter.
That's about right....as long as they can use it and make money....why worry about the affects?? :twisted:

Ice.

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gaza the instructor
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Re: Old recipes.

Post by gaza the instructor »

wot is wong wivve Spam Spam wonderful Spam, goes great wivPineapple
and Liver!!
Mirror-signal-manoeuvre.

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Easydrinker
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Re: Old recipes.

Post by Easydrinker »

I'm sure I read that it is good bait for Carp fishing?

Other than that, it is probably the most processed, fucked around with tinned meat sold for human consumption.
But if you like it, that is for you to consider, not me.

Robert.
There is no ONE way.
"Everyone's happy. Everyone's smiling. No-One here is sad anymore" :D

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