Shrewsbury Cakes
The first mention of these cakes
was in 1561 when they were given to famous people who visited Shrewsbury.
Their baking was temporarily prohibited during the late 16th century. Owen
writing in "Some account of the ancient and present state of shrewsbury"
in 1808 describes Shrewsbury cakes (or biscuits) as a sweet flat cake for
which "Shrewsbury hasbeen always diftinguifhed". He comments that
"great quantities" are sold quoting the words of Shenstone::
"For here each feafon do thofe cakes abide,
Whofe honoured names th'inventive city own,
rend'ring thro Britain's ifle Salopias's praifes known."
A plaque can be seen on a wall
(turn right onto the cobbled passageway leading from the library; at the end
of here turn right and immediately look at the wall jutting out slightly)
commemorating the shop where Pailin made his renowned Shrewsbury cakes.. The
plaque states:
"This shop occupies the site of the building where Pailin first made
the unique Shrewsbury cakes to his original recipe in the year 1760.
' "Oh: Pailin, Prince of
cake compounders
The mouth liquifies at the very name
But there -' see Ingoldsty
legends" '
225g (8oz) flour
100g (4oz) butter
100g (4oz) caster sugar
1 egg
2 (5ml) teaspoons of grated lemon rind
pinch each of nutmeg; cloves; cinnamon
Cream the sugar and butter together.
Add the egg, beating in a little at a time.
Beat the mixture well.
Sieve and add the flour before
adding the lemon rind and
spices.
Mix to a stiff paste and
turn onto a floured surface.
Knead lightly and roll out thinly.
Cut into round shapes; sprinkle with sugar.
Bake in a moderate oven, Gas Mark 4, 350 F. for
about 15 minutes.
Cool on a wire tray.
Reference: Karen Wallace: "Shropshire Food" (1986). Arch, Leominster, England.
Shrewsbury Stew with Mustard
and Herb Dumplings
This recipe was found in the book of a Radbrook Catering College student in 1917. This dish is economical as it uses a cheaper cut of meat, little cooking fuel and few pans.
To serve six people:
Stew
2lbs (almost 1kg) shin beef; cubed and coated in seasoned flour
40g (1.5 oz) oil, butter or dripping
600ml beef stock
1 swede (peeled and cubed)
1 turnip (peeled and chopped)
2 onions (peeled and quartered)
2 carrots (peeled and sliced)
Worcestershire sauce: dash
2 tablespoons (15 ml each) tomato ketchup
salt and pepper
Dumplings
100g (4 oz) self raising flour
50g (2 oz) shredded suet
dried mustard: large pinch
dried mixed herbs: large pinch
1 teaspoon (5 ml) minced onion
parsley:fresh chopped (optional)
salt and pepper
Melt the fat in a heavy pan.
When hot, brown the meat, tossing so all sides are browned.
Remove meat with a slotted spoon.
Put the vegetables in the
pan for a few minutes until browned
Return meat to pan.
Stir in flour; add Worcestershire and tomato sauces.
Boil beef stock and add to pan; season well.
Cover and cook for 2 hours in a warm oven 300 F, Gas Mark 3.
Sift flour. salt, mustard
Add suet, herbs, onion and parsley (if used)
Mix to a stiff dough using a small amount of water.
Shape into small balls
Take stew out of oven; drop in dumplings.
Cook for a further 30 minutes.
Add more seasoning if needed before serving.
Reference: Karen Wallace: "Shropshire Food" (1986). Arch, Leominster, England.
