Bubble and Squeak
Chorley Cakes
Goosnargh Cakes
Lancashire Hotpot
Lancashire Potato Pie
Lancaster Spicy Fruit Loaf
Mushrooms on Toast
Oatmeal Scrapple
Old Wives Sod
Parkin
Pea and Ham Soup
Pickled Red Cabbage
Pig Fry
Pig Trotters
Pork Pie
Potato Cakes
Scones
Steak and Kidney Pudding
Sweet Stewed Onions
Tomato Chutney
Tripe and Onions
Pea and Ham Soup
2 Onions
2 Pints of Ham Stock
Boiled Ham or Bacon Shank
Dried Mustard
Seasoning
Soak dried peas in hot water overnight. The next day throw awy the water and add to the peas, chopped onion, ham stock,bioled ham or bacon shank, a pinch of dried mustard and seasoning to taste. Bring to boil then cover and simmer very gently for 2-3 hours, adding more liquid if it becomes too thick.
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Lancashire Hotpot
4 Lambs Kidneys
2 Pounds of Potatoes
8 oz Onion
8 oz Carrots
3 oz Butter
1/2 pint stock
Herbs
Salt and Pepper to Taste
Trim chops of excess fat and brown in some butter. Place herbs in bottom of casserole dish and stand the chops on end surrounded with layers of sliced kidneys, carrots and onions. Season well. Pour over stock. Top with layers of sliced potatoes and brush with butter. Cover and cook in medium oven for two hours. Uncover and brown for 20 minutes. Hotpot is traditionally served with Picked Red Cabbage.
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Pickled Red Cabbage
1 TBSP Peppercorns
1 TBSP Mixed Spice
2 Pints Malt Vinegar
Salt
Cut one firm medium sized red cabbage into quarters. Remove the outer leaves and centre stalk and cut each quarter finely into strips. Put them into a bowl, sprinkle well with salt and leave for two nights. Make a bouquet garni with peppercorns and mixed spice and boil in vinegar. Remove from heat and leave to stand, with the bouquet garni, for about three hours. Drain the cabbage well and on the second day put into jars and cover with the now cold vinegar. The jars should be well sealed and stored in a cool place.
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Bubble and Squeak
Leftover Cooked Cabbage (chopped)
Butter or Lard
Salt and Pepper to Taste
Mix the potatoes and cabbage together with seasoning to taste. Heat some fat in a frying pan, put in the vegetable mixture, smooth it over and flatten. Fry it until it is nicely browned and turn and brown underside allowing it to heat thoroughly.
Other Cooked vegetables such as carrot, celery and parsnip may be added, also small cubes of cooked meat or poultry.
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Lancashire Potato Pie
2 Medium Onions
Enough Potatoes for 4-6 People
Salt and Pepper to Taste
Short Crust Pastry Rolled Into A Circle as Big As A Casserole Dish
Stock Made With A Cube
Oven Temperature - 350 Degrees F
Cut stewing steak into cubes, place in casserole dish with peeled and chopped onions, add salt and pepper to taste and enough stock to cover meat and onions. Put cover on casserole and cook for two hours. Remove from oven. Take each piece of potato and cut irregular pieces off into meat and onions. Add more water and seasoning. Turn oven up to 450 degrees F. Put casserole with lid on back in the oven and cook for a further half hour when potatoes should be cooked. Put a short crust pastry lid on top of potatoes without casserole lid and cook for a further 20 minutes to half an hour when pastry crust should be cooked and browned. Back to the Index
Potato Cakes
3 oz Butter or Margarine
6 oz Warm Mashed Potatoes
2 1/2 fluid oz Milk
Caraway Seeds
1 tsp Salt
Sift flour with salt and rub in butter or margarine. Mix in potatoes and add milk to make a soft dough. Roll out 1/2 - 1/3 inch thick and cut the dough into 10-12 rounds, 3 inches across (caraway seeds may be sprinkled on top). Bake the cakes on lightly floured baking trays in a preheated oven at 450 degrees F for 20-30 minutes. Serve the cakes split, served with butter. Back to the Index
Pig Fry
1 Onion
3 lbs Potatoes
1 Apple
Salt and Pepper
Sage
Parboil potatoes, cut into slices and fry. Cut up apple & onion into small pieces. Grease a pie dish and layer with sliced potatoes, then pig fry. Sprinkle with apple, onion and sage, another layer of potatoes and so continue unti the dish is full, finishing with potato. Pour in half a pint of water and cover. Bake in a moderate oven for 1 1/2 hours until lightly brown. Back to the Index
Pig Trotters
Butter
Milk
Seasoning
Put the trotters in a pan and half cover with milk. Add a pat of butter and seasoning to taste. Simmer gently until the meat falls from the bones (approximately 20 minutes) Back to the Index
Steak and Kidney Pudding
4 oz Kidney
1 Onion
3 oz Suet
8 oz Flour
Salt
1 tsp Baking Powder
Seasoning
2/3 TBSP Water
Chop suet finely with a little flour. Sift flour, pinch of salt and baking powder and mix in the suet. Mix to firm dough with cold water. Cut off 1/4 of pastry to use for top. Roll out remainder and use to line a greased 1 1/2 pint pudding basin. Slice kidneys and stewing steak into cubes. Coat all meat with seasoned flour. Add chopped onion and put into basin together with water. Roll out pastry to form lid and top (dampening edges). Cover with greased greaseproof paper and steam for about four hours. Back to the Index
Tripe and Onions
2 oz Butter
1 lb Onion
1 1/2 Pints Milk
1 oz Flour
Nutmeg and Seasonings
Cut up tripe into small pieces and slice onions. Simmer in the milk for 90 minutes or until tender. Melt butter in pan, stir in flour and cook for five minutes. Slowly add milk from tripe and onions to make thick sauce. Bring to boil and season with nutmet, salt and pepper. Add tripe and onions and heat up again. Back to the Index
Old Wives Sod
1 1/2 Pints Milk
2 Thin Oak Cakes
Butter
Salt & Pepper
Break eggs into a pan and heat for two minutes. Add milk and seasonings mixing well. Have ready a greased baking pan & pour in the beaten egg mixture. Lightly toast the oakcakes and butter them before breaking them into pieces about half an inch square. Sprinkle on top of the egg mixture, add a few pats of butter and place in a moderate oven for 20 minutes. Back to the Index
Oatmeal Scrapple
1 Large Ham Bone
1 lb Oatmeal
5 tsp Salt
1 1/2 tsp Pepper
5 tsp Onion Juice
Put the pork and the bone into a large pan, cover with water & cook until the meat is tender. Remove the meat & bone, putting meat through mincer. Return minced meat to the liquid, bring to a boil and add the oatmeal, seasons and onion juice. Cook slowly for one hour. Pour the mixture into bread tins and set aside to cool. When required, slice and fry in hot fat until golden brown and crisp. Tasty with bacon and eggs or fried tomatoes. Back to the Index
Black Pudding on Toast
1 Onion
Small Cup Oatmeal
A Little Dripping
Seasoning
Boil the pudding for approximately 20 minutes and serve immediately. The skin is also edible. Delicious split and spread with mustard.
Heat dripping in a pan and add Black Pudding. Mash well and add chopped onion and oatmeal, stirring until well mixed. Cook gently until onion is tender. Serve on toast. Back to the Index
Mushrooms on Toast
Top of a Pint of Milk
2 oz Single Cream
Salt and Pepper to Taste
4 Thick Buttered Slices of White Toast
Brush the mushrooms clean, cut into slices, bring to a boil in the milk and cream. Boil for up to five minutes, stirring constantly, with a slotted spoon and arrange on the toast. Pour as much of the sauce over them as you wish. Back to the Index
Sweet Stewed Onions
1 TBSP Sugar
Vinegar and Water
Salt
Peel and finely slice onions. Put into a pudding basin and almost cover with equal parts of vinegar and water to which has been added a pinch of salt and the sugar. Cover basin and cook in oven for about 1 1/2 hours. Serve with roast meat or in place of pickles on any buffet. Back to the Index
Chorley Cakes
1 tsp Baking Powder
1/2 lb Fat
2 oz Sugar
Currants
A Little Milk or Water
Mix dry ingredients into a crumbly state. Add milk or water to make a workable consistency. Roll out and cut into circles. Put as many currants on each as possible and draw the edges together. Then roll out to a good shape and size. Bake in a moderate oven until lightly browned. When cooked sprinkle with icing sugar. Back to the Index
Goosnargh Cakes
6 oz Flour
2 oz Castor Sugar
1 tsp Caraway Seeds
Sift flour and sugar together and rub in the butter. Add caraway seeds and mix well. Flour a board and press out the mixture to about quarter of an inch. Using a cup, cut out rounds and place on a greased baking sheet. Bake in a moderate oven but do not allow to brown. They are cooked when just firm to the touch. Dust with castor sugar while still on baking pan. Allow to cook before removing. Back to the Index
Tomato Chutney
1 lb Onions
3 oz Salt
1/2 oz Cloves
6 oz Sugar
1 Pint Vinegar
3/4 tsp Cayenne Pepper and Ground Ginger (mixed)
Boil all ingredients (except the sugar and vinegar) for two hours. After allowing to cook slightly beat through a sieve until nothing remains but the seeds and skins. Return to the pan and add sugar and vinegar. Boil for half an hour or until thick. Bottle in warm jars and seal. Ideal with meat or fish dishes. Back to the Index
Parkin
Pinch of Salt
1 tsp Ground Ginger
8 oz Oatmeal
4 oz Sugar
3 oz Lard
8 oz Syrup/Black Treacle
1/4 Pint Milk
1/2 tsp Baking Soda
Sift flour, salt and ginger and add oatmeal. Melt sugar, lard and syrup with a little milk. Add to the dry ingredients along with the baking soda dissolved in the remainder of milk. Mix quickly and pour into a greased lined 11 x 9 x 2 pan. Bake in moderate oven about 1 1/4 hours until firm. Back to the Index
Scones
3 oz Margarine and Lard (mixed half and half)
2 eggs
3 oz Currants and Raisins (mixed half and half)
1 oz Baking Powder
Pinch of Salt
Milk (as required)
Sift flour and baking powder into a bowl, rub in fat to consistency of bread crumbs and add other dry ingredients. Beat eggs gently and add slowly to the above. Add milk as necessary to bring to a stiff dough. Pull off pieces and shape into small rounds. Place on a greased baking sheet and bake in a moderate oven until lightly brown and firm to the touch. Serve with butter and preserves. Back to the Index
Lancaster Spicy Fruit Loaf
4 oz Glaced Cherries
1 TBSP each of Nutmeg, Cinnamon and Ginger
8 oz Butter
2 oz Chopped Almonds
2 oz Chopped Mixed Peel
8 oz Currants
8 oz Brown Sugar
8 oz Sultanas
3 Eggs
Milk
Pinch of Salt
Add spices and salt into sifted flour. Rub in butter until crumbly. Stir in the sugar, dried fruit, almonds and peel. Add beaten eggs and enough milk to give a dropping consistency. Bake for two hours in loaf tins in medium oven. Back to the Index
Pork Pie
125 ml or 4 fluid ounces water
125 gr or 4 oz lard
275 g or 10 oz strong plain flour
1/2 level teaspoon salt
1 small beaten egg
FILLING
450 gr or 1 lb pork, from the shoulder which should give roughly 325 gr or 3/4 lb lean and 125 g or 1/4 lb fat
2 level teaspoons of Salt & Pepper mixed
1/4 level teaspoon powdered mace
JELLY
1 pig's trotter
1 bay leaf
6 peppercorns
1. Prepare jelly a day in advance. Boil trotter with bay leaf and peppercorns in 600 ml or 1 pint of water until quite soft and leaving the bone (about 3 hours).
2. Strain liquid into basin, 150 ml or 1/4 pint is enough for 1 pie, and leave overnight.
3. Remove any fat from top. If jelly has not set, simmer gently to reduce amount. Discard trotter.
4. Now make the pastry. Boil water and lard, pour on to flour and salt. Mix with a knife (it will be hot) then knead with hands until quite smooth. Allow to cool a little before rolling out.
5. Now mix the filling. Trim gristle from pork which will reduce it to 400 to 425 g or 14 to 15 oz. Cut it into very small pieces and mix in the seasonings. Or, using coarse cutters, put the pork and seasonings through mincer.
6. Roll out 3/4 of the pastry to fit a loose-bottomed tin, 15 cm or 6 inches across and 8 cm or 3 inches deep, pressing pastry round sides to make an even thickness.
7. Pack filling in loosely.
8. Roll out lid to fit, brushing edges with beaten egg. Seal firmly. Cut away surplus pastry.
9. Roll this out thinly and cut into leaves. Brush these with beaten egg and arrange on top.
10. Flute edges of pie and brush all over top of pie with beaten egg.
11. Make a hole in the centre with skewer.
12. Bake in a moderately hot oven - Gas 6, 400 degrees F, or 200 degrees C, for 30 minutes. Reduce the heat if browning too quickly to Gas 5, 375 F or 190 C and bake for a further one hour.
13. Remove from tin on to wire rack.
14. Boil up jelly.
15. Allow pie and jelly to cool 15 minutes. Using a small funnel, gently pour jelly through hole in centre, as much as it will hold. When jelly has settled into meat, add a little more for extra moistness.
FOR BEST FLAVOUR: leave it 24 hours before eating.
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