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Skip to content Skip to search. Knight, Farrah. Published Brighton, Vic. Language English. Author Knight, Farrah. Other Authors Egan, Cecilia. Series The retro cookbooks series ; bk.

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Subjects Cooking -- Recipes. Australian Summary Over the years, recipes evolve for one reason or another, and sometimes these reasons give their names to a particular dish, such as 'Half-pay Pudding' -- created by a thrifty cook during hard times. On the other hand, some old-fashioned favourites, like 'Zeppelins in a Cloud' derive their titles from the way they look. Notes Includes bibliographical references p. Also available online. Dewey Number View online Borrow Buy Freely available Show 0 more links Set up My libraries How do I set up "My libraries"?

Coober Pedy School Community Library. Open to the public. Open to the public ; held Book; Illustrated English Show 0 more libraries None of your libraries hold this item. Found at these bookshops Searching - please wait The rhubarb remains in meltingly soft pieces below the crunchy crust and its juice soaks deliciously into the pastry base.

The Irish stew that the Three Men in a Boat compound at the mid-point of their voyage reflects the British belief, still strongly held, that more or less anything can be incorporated in this kind of dish. We also put in a cabbage and about half a peck of peas.

Spotted dick

We overhauled the hampers and picked out all the odds and ends Then George found half a tin of potted salmon and he emptied that into the pot. I fished out a couple of eggs that had got cracked and put those in. George said they would thicken the gravy It was a great success.

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I don't think I ever enjoyed a meal more As for the gravy, it was a poem — a little too rich, perhaps, for a weak stomach, but nutritious. From The Wind in the Willows , Ratty's picnic in a "fat, wicker luncheon basket" is a near-perfect version. A very similar collation, made perfect by the addition of "a couple of bottles of Bollinger", appears in Very Good Jeeves , though PG Wodehouse inserts a warning about the perils of picnics.

Oh, he ate the mixture but he said he could taste it even now. In gastronomic terms, Wodehouse's most renowned character is the chef Anatole, variously described as "God's gift to the gastric juices" and "the supreme slingers of roasts and hashes". Such dishes may have had a profound consequence for Wodehouse in real life. His fondness for the "attractively simple restaurants" of Le Touquet is cited by his biographer Robert McCrum as one of the reasons he moved to the resort.

Dallying there in , Wodehouse found himself interned by the Germans leading to the faux pas of his broadcasts from Berlin. Evelyn Waugh displayed even more keenness for including food in his novels. Vile Bodies includes this rural lunch for two: "They ate hare soup and boiled turbot and stewed sweetbreads and black Bradenham ham with Madeira sauce and roast pheasant and a rum omelette and toasted cheese and fruit".

Waugh switched from English fare to Anatole-style haute cuisine by the time he wrote Brideshead Revisited Though scathingly called Thunderball by Waugh, Ian Fleming shared his obsession with food.

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For some weeks, my. I'd like to order breakfast. Got it? This sounds fine until you encounter Fleming's scrambled egg recipe "for four individualists". It requires "12 fresh eggs and oz butter Serve on hot buttered toast with pink champagne Taittinger ". If I had to choose an item from the Bond menu, I'd head for the booze. The best of these is not the vodka martini invariably associated with but the Vesper, named after a femme fatale in Casino Royale Bond's explanation sounds good to me: "I never have more than one drink before dinner.

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But I do like that drink to be large and very strong and very cold and very well-made". Kina Lillet, now known as Lillet Blanc, is a quinine-infused white vermouth more widely available since the recent film of Casino Royale. I wouldn't bother with Gordon's gin, which was cynically diluted to Plymouth gin The result is a clean, highly satisfying cocktail. It's lethal if you have more than the one, but what do you expect from a man with a licence to kill? Melt 90g of butter; cool. Beat eggs, sugar and salt in a bowl. Leave for 5 minutes, add sieved flour; stir with wooden spoon.

Stir in cold, melted butter and honey. Cool in fridge for 1 hour; return to room temperature for hour. Melt remaining butter; use to brush madeleine tray. Fill moulds two-thirds with mixture. Bake for around 10 minutes; watch for burning. If they spring back when pressed, the madeleines are done. Place salt beef in pot with bay leaves and cover with cold water. Bring to boil, cover and simmer until tender about 1 hours. Remove beef and discard bay leaf but reserve ml of cooking liquid. Dice beef and sausage into 1cm cubes. Heat 6 tbsps of cooking liquid in large frying pan over high heat.

Add meat and cook until brown around 10 minutes. Remove meat. Add leeks and cook until onions start to brown. Add potatoes and simmer for 5 minutes. Add meat and cook over medium heat until potatoes are tender about 7 minutes. Stir in biscuit crumbs with about ml cooking liquid. Add spices and several grinds of black pepper. Cook another 5 minutes. Salt to taste, though this may not be required due to salt beef. Shake vigorously in mixer with lots of ice cubes. Strain into cocktail glass. The result will be slightly cloudy due to tiny shards of ice, so you might want to strain again with a clean tea strainer.

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Spotted Dick Authentic Dishes by Farrah Knight

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