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Wine Consomme

Although this soup is rather time-consuming to prepare, the final result is well worth the effort. Serve Wine Consomme garnished with parsley for a delicious, light first course. 1 ½ pints Bouillon, clarified 2 oz. gelatine, dissolved in 1 tablespoons hot water 8 fl. oz. red wine 2 teaspoon salt 2 teaspoon black pepper juice…

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Wine Dessert

A very simple but unusual dessert, Wine Dessert is a red wine syrup with a fluffy egg white mixture which floats’ on the syrup. 1 pint sweet red wine 4 fl. oz. water 6 oz. castor sugar 2 oz. cornflour grated rind and juice of 1 lemon 4 egg whites, stiffly beaten 1 teaspoon ground…

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Wine-Baked Pork

This is a simple and unusual method cooking a loin of pork. Use an inexpensive wine for cooking – the juices which result from the slow cooking zoill form a thick jelly in which the meat will set in a mould. The amount of liquid reserved will depend on the size of the mould you…

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Wine – Home-Made

Wine has been made at home for many centuries, and although a great deal of the art was lost during the Middle Ages there has been a resurgence in wine-making during the last twenty years. There are many different grape concentrates and fruit concentrates commercially available to the home wine-maker from specialist shops and some…

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Windy City Beef Stew

A deliciously simple toay of cooking this economical cut of beef, Windy City Beef Stew may be served with boiled potatoes and braised carrots. 2 lb. brisket of beef, trimmed of excess fat and cut into 1-inch cubes 3 tablespoons Dijon mustard 2 garlic cloves, crushed 2 tablespoons vegetable oil 2 lb. leeks, trimmed, washed…

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Wine

Wine is the fermented juice of grapes. One species of vine, vitis vinifera, pro-duces almost all the grapes used in wine- making (the only exception being some hardy vines native to the northeastern United States which, on the whole, produce rather inferior wines). Wine is an alcoholic drink, ranging from about 7 per cent to…

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Windward Island Salad

Windward Island Salad is a succulent combination of fruits, shellfish, vegetables and spices. Serve as a light main course with a light dry white wine. 1 large fresh pineapple 1 lb. crabmeat, cartilage and shell removed 6 oz. canned clams, drained 1 banana, sliced 2 medium-sized tomatoes, blanched, peeled, seeded and finely chopped 1 medium-sized…

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Windsor Soup

A traditional British recipe, Windsor Soup makes a sustaining first course. 2 oz. butter 8 oz. boned shin of beef, trimmed of fat and cubed 8 oz. boned leg of lamb, cubed 1 large onion, sliced 1 large carrot, scraped and sliced 2 oz. flour 4 pints home-made beef stock bouquet garni, consisting of 4…

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Windsor Pastries

Delicious crescent-shaped pastries, filled with a sweet almond paste, Windsor Pastries taste fabulous. Although they take some time to make the end result is well worth the effort! 12 1 oz. plus 2 teaspoons butter, melted 2 oz. fresh yeast ½ teaspoon sugar 2 tablespoons lukewarm water 8 oz. flour 1 teaspoon salt 5 fl….

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Windermere Soup

M . This is an excellent, warming soup with a subtle combination of flavours. It is easy to make arid is delicious served with Croutons. 3 oz. butter 2 large onions, sliced 2 heads of celery, cleaned, trimmed and sliced 2 medium-sized tomatoes, blanched, peeled and chopped 2 pints home-made chicken stock 1 teaspoon dried…

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Windsor Cream Soup

Windsor Cream Soup is a light, luxurious soup garnished with crayfish quenelles. Serve it as a light lunch dish with French bread and butter, or as an elegant first course for a dinner party. 2½ oz. Choux Pastry 1 egg white 8 oz. crayfish meat, finely minced ½ teaspoon grated nutmeg ½ teaspoon salt g-…

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Wimple Rabbit Casserole foam subsides, add the rabbit pieces and cook, turning occasionally, for 8 to 10 minutes or until they are lightly browned all over.

Pour over the beer and stir in the mustard and egg yolks. Increase the heat to high and bring the liquid to the boil. Remove the casserole from the heat and add the shallots, carrots and parsnips. Cover the casserole and place it in the oven. Cook for 1 to lj hours or until the…

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Willow Lake Spinach

This is a delicious and very easy-to-makc dish, which makes a filling supper or family lunch. Serve spinach topped with poached or fried eggs. 4 SERVINGS 2 fl. oz. olive oil 2 garlic cloves, finely chopped 3 tablespoons pine nuts or slivered almonds 1 oz. stoned green olives, sliced 1 oz. stoned black olives, sliced…

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Wilted Cucumber

Despite the name, Wilted Cucumber, an American recipe, makes a refreshing salad for a summer’s day. Serve with plain fish dishes. 1 cucumber, peeled, very thinly sliced and degorged 2 fl. oz. French Dressing ½ teaspoon celery seeds Place the cucumber in a shallow dish. Pour over the French dressing and sprinkle the celery seeds…

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Wilted Lettuce Salad

In this American salad, the crispness of the bacon contrasts zuell with the texture of the lettuce. Serve it as an accompaniment to cold meat or, with plenty of crusty bread, as a light snack. 1 round lettuce, outer leaves removed, washed and shaken dry 6 streaky bacon slices, rinds removed and chopped 2 fl….

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Williamsburg Lamb

An old American recipe, Williamsburg Lamb combines lamb, ginger and gin to make a succulent and tasty dish. Serve it with sauteed courgettes and boiled new potatoes. 4 1×4 lb. leg of lamb 2 garlic cloves, each cut into slices 1 teaspoon salt 2 teaspoon black pepper 1 teaspoon dried rosemary 1 teaspoon ground ginger…

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Wilhelmine Sole

7V//.? delicious fish dish makes an unusual hors d’oeuvre, or it may be served as the main dish for a dinner parly with a mixed green salad and a well-chilled bottle of Pouilly Fume. 8-12 SERVINGS 12 Dover sole fillets, skinned 1 teaspoon salt 1 teaspoon white pepper 4 oz. button mushrooms, wiped clean and…

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Wild Rice Stuffing

A simply delicious sniffing, Wild Rice Sniffing is especially good with duck, goose or pheasant. 1 oz. butter 1 tablespoon olive oil 1 large onion, finely chopped 2 oz. wild rice, washed, soaked overnight in cold water and drained 4 oz. mushrooms, wiped clean and finely chopped 2 oz. sultanas or seedless raisins 12 11….

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Wild Rice

Wild rice, which is not related to the rice family, is a tall grass found growing in swamps and shallow coastal waters. It was first discovered by the American Indians and for many years was only grown in North America. Today, however, it is also grown in the Far East and in some parts of…

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Wild Rice Casserole

A really delicious, if somewhat extravagant dish, Wild Rice Casserole is super served with a crisp green salad and a chilled bottle of Riesling. 2 oz. butter 1 large onion, finely chopped 1 garlic clove, crushed ½ lb. boned cooked chicken, cut into 2-inch cubes 8 oz. button mushrooms, wiped clean and sliced 1 teaspoon…

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Wild Duck

There are many species of wild duck found in freshwater lakes and ponds all over the world. Those most commonly used for cooking are the shoveller and MALLARD. The mallard is the larger and more popular of wild ducks and its flesh has a superb flavour and texture. Wild ducks are usually smaller than domestic…

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Wigs

Wigs are delectable old-fashioned cakes which were very popular in England during the nineteenth century. Caraway seeds or allspice may be added to the mixture instead of cinnamon if you prefer. 20 CAKES 1 lb. flour 2 teaspoons baking powder 6 oz. butter 2 oz. sugar 2 oz. currants 1 tablespoon candied lemon peel, chopped…

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Wildbretkoteletten

An adaptation of a well known Viennese recipe, Wildbretkoteletten (vild-brct-kot-er-lct-cn) needs to be prepared the day before you wish to serve it, but it is well worth the time and effort involved. Serve with sauteed courgettes and boiled nezo potatoes. 4 large venison cutlets 1 teaspoon salt 1 teaspoon black pepper 2 oz. butter 2…

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Wild Boar

The wild boar is a male member of the hog family from which most breeds of domestic swine have derived. It is found in the forests of parts of Asia, North Africa and Europe, especially France, where it is hunted as much for sport as consumption. Boar flesh is at its best when the animal…

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Wienerwurst Risotto

Easy to prepare, economical to make, Wienerwurst Risotto is a marvellous mid-week dinner. Serve with a tossed green salad and lots of beer. If wienerwurst sausages are not available, frankfurters may be substituted. 10 oz. long-grain rice, washed, soaked in cold water for 30 minutes and drained 1 pint water 1 teaspoon salt 2 fl….

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Wieprza Stew

Wieprza (vecp-rsah) is a favourite of the men and women who live on the long-distance barges that travel the inland waterways of Europe. It is extremely simple to prepare, and the slozo cooking of the meat produces a richly flavoured gravy. Serve with potatoes baked in their skins. 6 medium-sized onions, sliced 4 garlic cloves,…

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Wienerspritz

A marvellously refreshing drink for summer, Wienerspritz (vee-nchr-sprits) is a combination of white wine and soda. It can be made as an individual long drink, as it is here, or, if you wish, by quadrupling the quantities you can make it a pleasant white wine punch. We have suggested Austrian zoine here for authenticity’s sake…

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Wienerrostbraten

Wienerrostbraten (vee-nchr-rawst-brah-tehn) is an Austrian dish of beef steaks in a creamy sauce accompanied by crisply fried onions. Serve with buttered broccoli and sautced potatoes for a superb dinner. 6 rump steaks, pounded thin 1 teaspoon salt 1 teaspoon black pepper 3 oz. butter 6 fl. oz. beef stock 2 tablespoons double cream 1 teaspoon…

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Wienerschnitzel

One of the simplest, most popular veal recipes, Wienerschnitzel (vec-nehr-shnit-zchl) takes only minutes to prepare and 2S0- cook. Serve with mashed potatoes and sautced French beans and – to drink – a well-chilled Riesling wine. 4 veal escalopes, pounded thin 2 tablespoons lemon juice 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon paprika 2…

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Widgeon

Widgeon is a small wild DUCK found in Europe and Asia. To roast widgeon, prepare, pluck, draw and truss in the same way as duck. Preheat the oven to hot 425 F (Gas Mark 7, 220 C) and roast it for 20 to 25 minutes or until the juices run out clear when the thigh…

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Wienerbackhendl ‘

A delicious, casy-to-make dish, Wiener-backhendl (vec-nchr-bahk-eyndr) may be served zoith German Potato Salad for a light snack lunch or supper. 1×4 lb. chicken, cut into 8 serving pieces 1 teaspoon salt 1 teaspoon black pepper 2 teaspoons paprika 2 eggs, lightly beaten 6 oz. fine dry breadcrumbs 6 oz. butter 2 lemons, quartered or thinly…

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Wienerleber ‘

Easy to make and delicious to eat, Wienerleber (vee-nehr-lay-bchr) makes a marvellous family meal, served with mashed potatoes and peas. For economy’s sake, lamb’s liver may be substituted for the calf’s liver suggested here. 2 oz. seasoned flour, made with 2 oz. flour, 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon paprika 1…

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Wholemeal Bread II

This delicious broivn bread has the advantage that it only requires one rising and very little kneading. ONE 1-POUND LOAF 1 oz. plus 1 teaspoon butter 4 oz. strong white flour 2 teaspoons salt 12 oz. wholemeal flour 10 fl. oz. lukewarm water 1 oz. fresh yeast 1 teaspoon sugar With the teaspoon of butter,…

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Wholemeal Muffins

These sweet muffins have a wholesome, crunchy texture. They are delicious served with plenty of butter. 28 MUFFINS 1 oz. plus 1 tablespoon butter 6 oz. flour 1 teaspoon baking powder 1 teaspoon salt 8 oz. wholemeal flour 4 oz. sugar 2 tablespoons golden syrup 1 teaspoon bicarbonate of soda 10 fl. oz. milk Preheat…

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Wholemeal Teabread

Delicious and different, that’s Wholemeal This moist, dark Wholemeal Teabread is flavoured -with a mixture of cinnamon, ginger, orange, cream and dark treacle or molasses. Teabread. Serve spread with butter and honey. 1- 1 teaspoon butter 8 oz. wholemeal flour 4 oz. strong white flour, sifted 2 teaspoons bicarbonate of soda 6 oz. soft brown…