Recipes Around Britain

METHOD
1.Cut meat into cubes of 1.5 x 1.5cm (½x½ inch).
Dice carrot and potatoe
Mix together meat, vegetables and seasoning.
2.Roll out pastry to a thickness of 3mm.
Use a saucer to cut out 6 circles,
each about 20cm (8 inches) in diameter.
3.Divide meat mixture between pasties,
placing it in the center. Place knob of butter in each
4.Dampen edges of pastry with water,
bring together over middle of filling,
and seal to enclose filling.
5.Place pasties on a greased baking tray
and brush with beaten egg or milk.
Bake in a Preheated oven at 200°C/400°F/Gas 6.
for 20 minutes.
Reduce heat to 150°C/300°F/Gas 2 and bake
for a further 35 minutes.

SCOUSE (Liverpool dish)
1½1b shin beef.
51b potatoes (peeled and sliced thinly)
Salt, pepper and a dash of Worcester Sauce.
2 Bovril cubes.

METHOD
Cut shin beef into cubes and put into a saucepan.
Slice onion and add to beef in pan.
Cover with cold water,
bring to boil and simmer gently till beef is tender.
Add sliced potatoes, salt, pepper and
enough liquid to prevent potatoes from sticking.
When potatoes are cooked and "falling"
add 2 Bovril cubes and stir thoroughly.
Add Worcester sauce
and serve piping hot with crusty bread.
VARIATIONS The latter ingredients are for "blind scouse",
carrots and beetroot are delicious if added too,
boil and simmer all together.

IRISH STEW
Traditionally this is made with fatty middle
neck chops or "scrag end" of lamb.
This recipe uses lean neck fillet instead.
11b(450g) lean neck of lamb fillet
21b (900g)potatoes
2 large onions
2 teaspoons fresh chopped rosemary
OR 1 teaspoon dried.
2 tespoons fresh chopped thyme
OR 1 teaspoon dried.
Salt and freshly ground pepper
Rosemary and Thyme sprigs for garnish.

METHOD
Preheat oven to 180°C/350°F/Gas 4
Trim away fat from the lamb and cut the
meat into thin slices.
Scrub the potatoes and slice into thin rounds.
Slice the onions into rings.
Line the bottom of a casserole dish with
a layer of potatoes then a layer of onion rings
and a layer of lamb.
Sprinkle with a little rosemary and thyme and season.
Continue layering in this way, finishing with a layer of potatoes on top.
Pour in enough water to half fill the casserole dish
and slowly bring to the boil.
Cover with foil and the casserole lid
and cook in the oven for 2½ to 3 hours,
until the potatoes and lamb are tender.
Uncover the casserole for the last 20-30 minutes
of cooking to brown the potatoes.
Garnish with Rosemary and Thyme sprigs
and serve straight from the casserole dish.

METHOD
Line a tin (about 7" diam. 3" deep)
with greased paper.
Cream margarine and sugar together,
Add eggs on at a time,
with a tablespoon of flour, beating in between.
Add fruit, then remaining flour.
Put into tin, place almonds on top.
Bake for 2½ hours,
Gas mark 4 for, 1 hour,
then turn to No.1 for 1½ hours
Elect. 350F/180C for 1 hour,
then turn to 300F/150C for 1½ hours.