Winchester Nut Bread

This American teabread is quick to prepare and tastes very good served plain, or sliced and spread with butter and honey.

2-

1 teaspoon butter

4 oz. flour

1 teaspoon salt

2½ teaspoons baking powder

1 teaspoon bicarbonate of soda

8 oz. wholemeal flour

3 oz. soft brown sugar

6 fl. oz. warm water

3 tablespoons dark treacle or molasses

2 fl. oz. milk

4 oz. walnuts, chopped

With the butter, lightly grease a 2-pound loaf tin and set it aside.

Preheat the oven to very cool 275 GF (Gas Mark 1, 140CC).

Sift the flour, salt, baking powder and A succulent and delicious method of cooking rabbit, Wimple Rabbit Casserole originated in a little village in the west of England called Wimple. Serve with beans or peas.6 pints water

2 tablespoons malt vinegar

2 X 4 lb. rabbits, oven-ready and cut into serving pieces

1 teaspoon salt

1 teaspoon black pepper

3 oz. butter

H pints light beer

4 teaspoons prepared mustard

2 egg yolks

8 oz. shallots

2 carrots, scraped and sliced

2 parsnips, peeled and sliced

1 oz. beurre manic

1 tablespoon chopped fresh parsley

Pour the water and vinegar into a large shallow dish. Add the rabbit pieces and set aside to marinate overnight.

Remove the rabbit pieces from the marinade and pat them dry with kitchen paper towels. Discard the marinade. Rub the rabbit pieces all over with half the salt and half the pepper.

Preheat the oven to moderate 350°F (Gas Mark 4, 180?C).

In a large flameproof casserole, melt the butter over moderate heat. When the soda into a large mixing bowl. Add the wholemeal flour and stir with a wooden spoon until the ingredients are thoroughly combined. Set aside.

Place the sugar in a medium-sized mixing bowl. Add the water and stir until the sugar has dissolved. Pour in the treacle or molasses and milk and stir well with a metal spoon.

Make a well in the centre of the flour mixture. Pour in the liquid mixture and, using a wooden spoon, gradually draw in the flour until the mixture is of even consistency. When all the flour has been incorporated, add the walnuts.

Pour the mixture into the prepared loaf tin and smooth over the top with the back of the spoon. Place the tin in the centre of the oven and bake for 1;,’ hours, or until a skewer inserted into the centre of the bread comes out clean.

Remove the bread from the oven. Allow the bread to cool in the tin for a few minutes and then turn it out on to a wire rack to cool completely before serving.

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