1926 Recipes - Breakfast Dishes

Stewed Steak

Cooking time 90 minutes

  • 2 pounds of steak
  • 2 onions
  • 1 ounce of dripping
  • 1 carrot
  • Flour to thicken
  • Seasoning
  • Sauce

Fry the onions in dripping and add the sliced carrot and meat cut into portion. Season and add a dessertspoonful of Worcester sauce, simmer until tender, then thicken and colour the gravy. Serve in a deep dish with the gravy poured over the meat.

Stewed Kidneys

  • Cooking time 60 minutes.
  • 3 sheep’s kidneys
  • 1 ounce of butter
  • 1 ounce of flour
  • Half a pint of water
  • 1 teaspoonful of herbs
  • Seasoning

Skin and cut in half the kidneys, fry in butter until brown then stir in the flour. Pour in the water, herbs and seasoning, then stew slowly until cooked, serve in a hot dish with gravy.

Fried Sausage

Pork sausages should be cooked slowly, pierce all over and put in warm fat. Bring slowly to the boil then turn off the gas, the sausages will finish cooking without further heat, serve with fried bread.

Liver and Bacon

cooking time one minute.

Take half a pound of calf’s liver and cut into thin slices then flour and season. Place in boiling fat, turn out the gas and drop in the bacon. Serve on a hot dish with the bacon arranged around the liver.

Kidneys on Toast

Cooking time 4 to 5 minutes.

Skin some sheep’s kidneys, partial slice them through the middle length ways and drop them in boiling fat. Turn out the gas and allow them to finish cooking. Fry some squares of bread in fat and serve one kidney on each, sprinkle with chopped parsley.

Steak and Kidney Pudding

Cooking time 150 to 180 minutes.

Two pounds of steak and kidney cut up into small pieces and floured, season and place on a round of crust. Add a tiny piece of onion and fold the edges of the pastry to the middle. Tie in a floured cloth and cook in boiling water as above [lid on].

Fried Cornish Pastry

Mince some cold meat with a small onion, cooked potatoes and seasoning. Roll out some plain pastry and cut into rounds about the size of a cheese plate. Place a little mixture in the centre, wet the edges and fold in half, pressing the edges firmly together. Fry in boiling fat until golden brown.

Irish stew

Cooking time 120 minutes.

  • 3 pounds neck of mutton
  • 2 pounds of potatoes
  • 3 onions
  • Seasoning

Cut the mutton into neat pieces, add the cut up vegetables and seasoning. Place in warm water and bring to the boil, skim the liquid as required. About thirty minutes before serving place a few medium sized potatoes [whole] in the stew, serve hot.

Kidney Hot Pot

Cooking time 90 minutes.

  • Three quarters of a pond ox kidney
  • 1 pound of potatoes
  • 2 carrots
  • 1 teaspoonful mixed herbs
  • 2 onions
  • Thin strip lemon peel
  • Seasoning

Cut up the kidney into small pieces and dip each piece in seasoning. Slice the vegetables and place them alternately with the kidney in the pan and cover with water, then cover with a layer of sliced potatoes. Cover with a lid and simmer gently until cooked.

Smoked Haddock

Cooking time 10 minutes.

Cut off ears and tails and cover with water, simmer for five minutes, then pour off the water. Put four teaspoonful of milk over the fish and a small piece of butter turn out the gas and put the lid on leaving for a further five to seven minutes to cook. The fish can either be cooked whole or in pieces, the later is easier to serve.

Fried Cod Roe

Cooking time 3 minutes.

Take a half-pound of cod roe and boil in water until tender. Skin and when cold cut into rings or slices. Dust with flour, egg and breadcrumbs and fry in deep boiling fat until brown, serve with caper sauce.

Boiled Sheep’s Tongues

Place in warm water salt and soak overnight. Cook in hot water until tender, skin them and serve in a deep dish with parsley sauce.

Stewed Tripe

Cooking time 45 minutes.

Take half a pound of cooked tripe and cut into strips, place in a pan and cover with water. Bring to the boil and add a large sliced onion. When tender, drain off a little of the water and thicken the remainder with a teaspoonful of flour mixed with milk. Cook slowly for a few minutes, adding more milk if required, add seasoning to taste and a small piece of butter.

Cheese Castle

Take three or four raw potatoes, scrape out the centre with an apple corer. Fry in boiling fat until crisp then cover the outside with finely chopped parsley. Fill the centre with a cheese mixture made up of one tablespoonful of vinegar, two tablespoonful grated cheese, one tablespoonful of made up mustard and breadcrumbs, mix well. To serve stand the potatoes on a piece of slices raw tomato.