Hot Water Crust Pastry

This hot water crust is the traditional pastry for raised pies such as pork, veal, ham and game. It is essential that the pastry is made as quickly as possible or the fat may solidify.

ABOUT

12 OUNCES

12 oz. flour

1 teaspoon salt

5 fl. oz. water

4 oz. vegetable fat or lard

1 egg yolk, lightly beaten

Sift the flour and salt into a large mixing bowl.

In a small saucepan, bring the water and vegetable fat or lard to the boil over high heat, stirring frequently until the fat or lard has melted. Remove the pan from the heat.

Make a well in the centre of the flour and pour in the egg yolk and water and fat mixture. With a wooden spoon, gradually draw the flour mixture into the liquids. Continue until all the flour is incorporated and the dough is smooth.

Turn the dough out on to a floured board and knead it well with your hands until it is shiny. Roll out the dough into the required shape and use at once.

Hotch-Potch

Hotch-Potch is an economical, warming and filling stew or soup of meat and mixed vegetables, such as cabbage, onions, leeks and potatoes, cooked to-gether in a broth.

In Scotland, where it is very popular, the meat is often removed from the vegetables and broth – the latter being served as a first course and the meat kept warm to serve as a main course.

Hotch-Potch economical and filling dish, Hotch-Potch is an ideal dinner dish to.feed a hungry family. It is a nourishing meal in itself and need be served only with some beer or cider and crusty rye bread.

2 lb. lean shoulder of mutton, cut into

2-inch cubes

3 pints water

1 teaspoon salt

½ teaspoon freshly ground black pepper bouquet garni consisting of

4 parsley sprigs,

1 thyme spray and

1 bay leaf tied together

2 medium-sized onions, finely chopped

4 large carrots, scraped and chopped

2 large potatoes, peeled and chopped into |-inch cubes

1 turnip, peeled and chopped

8 oz. runner beans, trimmed, washed and cut into

2-inch slices

8 oz. fresh peas, shelled

1 tablespoon chopped fresh parsley

Place the meat in a large saucepan and pour over the water. Add the salt and pepper. Bring the water to the boil over high heat. Reduce the heat to low, add the bouquet garni and simmer the mixture for 30 minutes.

Add the onions, carrots, potatoes and turnip and simmer the mixture for 1 hour.

Add the beans and peas and continue to cook for a further 30 minutes.

Remove and discard the bouquet garni.

With a metal spoon, skim any scum off the surface of hotch-potch. Remove the pan from the heat and stir in the parsley.

Turn the hotch-potch into a serving dish and serve at once.

Huang Yu Tang

Herrings or trout may be used to make this unusual and delicious Chinese soup. If possible, use two large herrings or two small trout. Huang Yu Tang (hwahng you tahng) is best served as an appetizer preceding a substantial main dish.

1 lb. herrings or trout, cleaned and boned

11 teaspoons salt

11- teaspoons ground ginger

2 tablespoons vinegar sufficient oil for deep-frying

1– pints boiling water

1 chicken stock cube

1½ tablespoons soy sauce

1 bunch of watercress, washed, shaken dry and stalks removed

2 tablespoons dry sherry

½ teaspoon black pepper

Rub the insides and outsides of the herrings or trout with the salt, ginger and 1 tablespoon of the vinegar. Set the fish aside on a shallow plate and leave for 1 hour. Drain the herrings or trout and dry them with kitchen paper towels.

In a deep-frying pan, heat the oil over moderate heat until it reaches 360°F on a deep-frying thermometer or until a small cube of stale bread dropped into the oil browns in 50 seconds. Place the herrings or trout in a deep-frying basket and lower them into the oil. Fry for 5 to 6 minutes or until the fish are crisp.

Remove the fish from the oil and drain them on kitchen paper towels.

Place the fish in a large saucepan and pour over the boiling water. Crumble in the stock cube and add the remaining vinegar and the soy sauce. Place the pan over moderate heat and bring the liquid to the boil. Reduce the heat to moderately low and simmer gently for 5 minutes.

Carefully stir in the watercress, sherry and pepper. Taste the soup and add more salt if necessary.

Remove the pan from the heat and turn the soup into a warmed tureen. Serve immediately.

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