British Recipes

Bubble and Squeak:

Cook the potatoes in salted water until they are soft. Drain and mash, if desire, or leave in chunks
Plunge the cabbage into boiling salted water. Cook for 5 minutes. Drain well and finely chop (like for coleslaw)
Mix the potatoes and cabbage with the onion. Add seasoning and the egg
Put the mixture in frying pan (It needs to be a rather deep pan). Fry in butter until golden brown
Serve with an entrée

Can be served as the side potato and vegetable to an entrée
While it is frying, listen to the sounds it makes. You will here why it is called Bubble and Squeak

Knead together the pork, veal, fat, and bread
Stir the salt, pepper, cayenne, nutmeg and mace, thyme, marjoram, sage, and lemon peel into the egg, then knead into the meat mixture
Firmly stuff the mixture into prepared hog casings. Prick any air pockets with a pin
Poach, braise, or fry them before serving

Serve with other foods for breakfast or even other entrées
The raw sausages can be refrigerated for 3 days, poached or braised sausages for 1 week
They can also be frozen, raw, poached, or braised, for 3 months

Finely chop the tomatoes, apples and onions. Place in a bowl, sprinkle with salt, cover and leave overnight
Next day, strain off the salt liquor. Place all the ingredients together in a large saucepan, bring to the boil and simmer for 1 to 2 hours, stirring occasionally, until the chutney is thick
Leave in the pan to cool. When cold put into jars, cover and seal

Chutney is a sweet and sour condiment made from fruits and vegetables (or of a mixture of the two) cooked in vinegar with sugar and spices until it has the consistency of jam. Chutney, sold in jars under various trade names, may contain exotic fruits (mango, coconut, pineapple, tamarind pulp) as well as temperate ones (eggplant, tomato, onion, melon, grapes, cherries, apple, etc.). Some cutneys are reduced to a purie; others retain recognizable pieces of their ingredients; all are characterized by a syrupy and sometimes highly spiced juices which coats the ingredients. They enliven slightly insipid dishes, mainly cold ones (chicken, fish, ham, leftovers)
Use as a condiment for other foods and entrées
Use green or Granny Smith apples

Cut off the crusts of the bread and cut into quarters. Place in a deep dish
Mix eggs with wine, cinnamon, and sugar in a bowl. Pour, once mixed, over the bread and leave to soak for 3 minutes
Heat the oil (1/4 inch deep). Drain the bread and slide it into the hot oil (watch your hands as it 'spits'). Fry until golden brown on both sides. Drain on absorbent kitchen paper
Sprinkle with confectioners sugar and ground cinnamon
Serve and garnish

This dish originated during the middle ages in England and spread all over the world with many variations. Traditionalists should use bread, but stale cake is a good substitute
Red wine can be used instead of white
Substitute milk for wine and you have a more recognizable dish called, incorrectly, french toast
Serve with other breakfast items
Can be served with golden or maple syrup
Can be garished with whipped cream, fresh fruit or berries, etc.

Wash the lemons and grate the rind finely
Place the lemon juice, grated rind, butter and sugar in a bowl set over a saucepan of hot water
Stir until the butter has melted and the sugar dissolved
Beat the eggs in a separate basin and add slowly to the lemon mixture, stirring all the time with a wooden spoon. Transfer to a saucepan and cook, stirring occasionally, until the curd thickens and coats the back of the spoon
Pour into warm jars, cover and seal

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