Recipes

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beef_cIngredients:
* 1 well-trimmed beef rib roast (2 ribs), small end, chine (back) bone removed (4 to 6 pounds)
* 2 tablespoons steak seasoning blend
* 2 teaspoons dried oregano leaves
* 2 teaspoons dried thyme leaves

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Bread-Sauce_cIngredients:
* 1 onion, peeled
* 2 cloves
* 3oz (75g) white breadcrumbs
* salt
* freshly ground black pepper
* 1 pint (600ml) milk
* a knob of butter

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Christmas-pudding_cIngredients:
* 200g (7 oz) Stork margarine
* 350g (12 oz) currants
* 225g (8 oz) raisins
* 225g (8 oz) sultanas
* 50g (2 oz) mixed cut peel
* 25g (1 oz) blanched almonds, chopped
* 175g (6 oz) plain flour
* 3 x 5ml spoons (3 teaspoons) mixed spice
* 2 x 5ml spoons (2 teaspoons) nutmeg
* 175g (6 oz) fresh breadcrumbs
* 200g (7 oz) soft brown sugar
* Rind and juice of 1 lemon
* 2 eggs, size 3, beaten
* 1 x 15ml spoon (1 tablespoon) black treacle
* 4 x 15ml spoons (4 tablespoons) beer or milk
* 2 x 15ml spoons (2 tablespoons) brandy, optional

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nut-roast_cIngredients:
* 500 g/ l lb. vegetable puff pastry, frozen or homemade;
For the Nut Roost:
* 2 large onions, peeled and chopped
* 50 g 12 oz pure vegetable margarine
* 450 g/1 lb. shelled brazil nuts, finely grated
* 225 g/ 8 oz soft fine breadcrumbs
* 1/2 teaspoon dried thyme
* 3 tablespoons lemon juice
* salt and freshly ground black pepper
* a good pinch each of grated nutmeg, ground cloves and ground cinnamon.

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Mince-pies_cIngredients:
All-in-One Shortcrust Pastry made with
* 175g (6 oz) flour, etc.

Filling:
* 225-350g (1/2 - 3/4 lb) mincemeat
* Milk and castor sugar, to glaze

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steamed-brussels-sproutsImperial
1 1/2 lb Brussels sprouts, trimmed
salt
6 tablespoons water

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Roast-potatoes_cIngredients:
* Potatoes
* Salt and pepper
* Spices and herbs (optional)

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ROAST SUCKLING PIG STUFFEDIngredients:
1 suckling pig (1 kg),
250 g buckwheat,
100 g lard,
3 tbsp butter,
1 onion,
2 eggs,
salt, pepper.

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Spit-roasted-GooseIngredients:
* 1 x 4.5 kg (9 lb) oven-ready goose
* 150 g (5 oz) button mushrooms, finely chopped
* 2 garlic cloves, crushed
* 15 anchovy fillets, finely chopped
* 250 g (8 oz) butter, softened
* 3 tablespoons chopped parsley
* 1 goose liver, finely chopped
* salt and pepper

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Barbecued-Wild-DuckIngredients:
* 1 x 1 kg (2 lb) young wild duck (dressed weight)
* 2 large garlic cloves, peeled
* 1 small onion, halved
* 2 rosemary sprigs
* 1 orange, halved
* 150 ml (1/4 pint) olive oil
* 1 tablespoon juniper berries, crushed
* 2 slices French bread, diagonally cut
* 3 tablespoons crab apple or redcurrant jelly
* salt and pepper

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roast-meatImperial
1 x 3 lb even-shaped joint of beef,
lamb, pork or veal

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Gammon-with-Cumberland-Sauce_cIngredients:
* 2 1/2 lb (1.25kg) gammon joint
* chopped fresh parsley, to serve

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mushrooms-beelzebubImperial
9 oz mushrooms, thinly sliced
1 oz butter
1/4 pint double cream
1 tablespoon Worcestershire sauce
1 tablespoon tomato ketchup
1 tablespoon mustard powder
2 tablespoons lemon juice
1/2 tablespoon curry powder
1 tablespoon cornflour
salt and freshly ground pepper
paprika