Collected Recipes

Chicken Liver Pate

To John and Georges (and Lyn if she likes this sort of thing!) from Michael merely to prove to Georges that the English can produce something really good! (30^th May, 1976.)

1. Melt a spoonfull of the butter in a frying pan and gently cook the onion until soft. Remove the discoloured parts from the livers (they would make the pate bitter) and add the livers to the pan.

2. Add the bay leaf and the garlic, if liked. Turn the heat up and fry the livers farily fast until cooked but still a little pink inside.

3. Remove the bay leaf and push the livers and onion through a sieve (or mincer or blender). Beat in the rest of the butter, add the cream and sherry or brandy and season with salt and pepper.

4. Pour the mixture into a depp dish or earthernware pot and when cold and solid cover with a thin layer of melted butter. This will kep to preserve the pate but it is best refridgerated anyway then, if required, put into a freezer where it will keep, if well sealed, for months.

5. Similar pates acan be made with any other liver, though the tougher livers will need mincing after cooking as they are too hard to press through a sieve.

Lemon Meringue Pie

This is a seriously yummy replacement for fluorescent packet-pies and takes about 30 minutes to make. Seriously-delicious both hot or cold!

1. Pre-heat the oven to 300F/150C (Gas Mark 2). Mix the flour and sugar in a pan and slowly add the boiling water. Stir constantly over a low heat until the mixture is boiling and clear.

2. Add the butter. Beat the egg yolks and add a little at a time. Cook over a low heat until thick, stirring constantly.

3. Add the lemon rind and juice and mix well. Cool the sauce, then pour into the flan case. Whip the egg whites to the stiff-peak stage, and pile on top of the filling. Bake for 15 minutes. Serve hot or cold.

Baked Chocolate Pudding

1. Mix dry ingredients.

2. Rub in the margarine.

3. Mix with milk to the consistency of a cake and add a few drops of vanilla.

4. Put into a small greased pie-dish and bake for about 30 minutes --- temperature 425 F to 450 F.

Plain suet pudding

Non meat and vegan options can be had simply by using "vegetable suet" and soya-milk.

Mix dry ingredients and make into a soft dough with milk or water.
1. Put into a greased basin. Cover with greased paper and a cloth, or turn on to a floured board and form into a long roll. Put into greased paper and tie in a cloth. Secure the centre with a safety-pin if necessary.

2. Place in a pan of boiling water and boil for 2 hours.

3. Serve with jam or treacle sauce.