Belling Recipes


Picture of snacks

Welsh Rarebit

  • 1½ oz finely grated cheese
  • 1 tablespoon of milk
  • 1 teaspoon of vinegar
  • Pinch of mustard, salt and pepper

This is sufficient for one slice of toast.

Toast a slice of bread and spread with a little margarine or butter. Mix the ingredients into a paste and add the vinegar last. Spread the mixture on the toast, be careful not to let any part of the toast remain uncovered, then brown under the grill.

Scotch Eggs

  • 2 hard boiled eggs
  • ¼lb sausage meat or two sausages
  • Salt and pepper
  • Bread crumbs

Shell the eggs, and while cold roll in a little flour. Season the sausage meat to taste, with the salt and pepper and press around the eggs. Coat with egg and breadcrumbs and fry in deep fat. Drain and cut in half lengthways. Serve hot or cold.

Savoury Splits

  • 4ozs plain flour
  • 1oz margarine
  • 1 level teaspoon salt
  • 1 level teaspoon cream of tartar>
  • ½ level teaspoon of bicarbonate of soda
  • Grilled chipolata sausages
  • Milk to mix

Mix all the dry ingredients together then rub in the margarine. Mix to a stiff dough using the milk, then roll out on a floured table to ¼ inch thickness. Cut into fingers ½ inch wide by 3 inches long. Cook on a griddle plate or on top of the grill boiler. Dust with flour and cook the fingers on all four sides with the heat set at low. Cut halfway through along the top and insert the grilled chipolata.

Cornish Pasties

  • 8ozs short crust pastry
  • ¼lb of steak
  • 1 potato
  • A little finely chopped onion
  • Stock or water
  • Salt and pepper

Cut up the steak and potato into small pieces and add seasoning and onions. moisten the mixture with a small amount of cold stock or water. Then place in piles on rounds of short pastry. Damp the edges, and draw the opposing edges together to form a half circle over the meat. Flute the edges with the finger and thumb and make a hole for the steam to escape.
Brush over with egg or milk.
Bake at 400°F for 40 minutes.

Soused Herrings

  • 3 herrings
  • ¼ pint of vinegar
  • ¼ pint of water
  • Sprinkling of mixed spices
  • 1 level teaspoon of salt

Clean, bone and roll the herrings. Place in a casserole dish with mixed spices and vinegar, then cover and cook for about one hour at 350°F. Either serve hot in vinegar in which the fish has been cooked, or serve cold with a salad.

Stuffed Tomatoes

  • Number to suit occasion

Cut the round caps of the smooth end of the tomatoes and scoop out the contents into a basin, and leave the tomatoes upside down to drain. Mix the chopped tomato pulp with some chopped hardboiled egg, cheese, ham or similar and a few breadcrumbs to soak up any excess moisture.
Season and fill tomato casings with some of the mixture and replace the caps. The tomatoes may either be served cold or lightly grilled or baked in a moderate oven for a few minutes.

Cheese Pudding

  • 2ozs grated cheese
  • 2ozs fresh breadcrumbs
  • 1ozs margarine
  • 1 egg
  • ½ pint of milk
  • Cayenne pepper and salt
  • Pinch of mustard

Heat the milk then add the margarine, crumbs and seasoning and soak for half an hour.
Add the egg yolk, cheese and seasoning. Fold in the stiffly the whipped white of an egg, then pour into a greased pie dish. Bake at 400°F. for about 30 minutes. Use the centre of the oven.

Curried Egg

  • 2ozs patna rice
  • 1 small onion
  • ½ a cooking apple
  • 1oz raisins or sultanas
  • 1 rounded teaspoon of chutney
  • ½oz margarine
  • ½oz of flour
  • ½oz curry powder
  • 2 hard boiled eggs
  • ½ pint of coconut water [to make, pour ½ pint of boiling water on one rounded tablespoon of desiccated coconut. Cover and leave for about ½ an hour, then strain]

Cook the finely chopped onion in margarine. Stir in the flour and curry powder and fry gently for a few seconds. Add the peeled and chopped apple, dried fruit and coconut water. Bring to a simmering point and cook for at least half an hour with the lid on the saucepan. The longer and more slowly the mixture is cooked the better the taste. Add the chutney just before serving. The hard boiled eggs may either be chopped roughly and added to the curry, or cut length wise, then arranged in a fire proof dish cut side down and the curry sauce poured over them. Pile the cooked rice around the edges of the dish and garnish with parsley and lemon butterflies.


Rinse several times in cold water to remove any surface starch. Cook in rapidly boiling salted water for 10-12 minutes. Stir from time to time . Strain into a colander and rinse in hot water to separate the grains. Spread on a hot dish and dry in a cool oven. Stir occasionally with a fork, drying usually takes about ½ hour. Patna rice should be used in preference to Carolina, because it is a better shape and the grains are more easily separated. This quantity is sufficient for 1 or 2 people.