This is a delicious dish to serve as an hors d’oeuvre at a dinner party. A Welsh dish, with a Welsh-sounding name Y Mwd (yid-mer) Leeks are gently cooked in apple cider, then cooled and may be served cold with home-made bread and lots of cold lager.2 lb. young leeks, trimmed and washed 3 tablespoons … Read more
FaWoHc/m/(yah-blawn-shnay) Apple Soup is a traditional Russian soup. It is delicious served ice cold with finely diced apple and Croutons fried in bacon fat. 4-6 6 large cooking apples, peeled, cored and sliced 12 fl. oz. water 1-inch strip pared lemon rind 2 tablespoons sugar 4 tablespoons blackcurrant jelly 26 fl. oz. (1 bottle) red … Read more
This cold, refreshing punch is perfect for an after-Christmas dinner drink. If you want to be really festive, substitute some chilled Asti Spumante or Sekt (a sort of German champagne) for the still white wine suggested belozo. 26 fl. oz. (1 bottle) dry white wine (a Rhine or Moselle for preference), chilled 4 fl. oz. … Read more
A scrumptious salad of Catalan origin, Xato (sah-toh) may be served as an accompaniment to stewed meat dishes or marinated fish. 4 SERVINGS 4 heads of chicory , trimmed and sliced 5 oz. blanched almonds, lightly toasted 2 red chillis, seeded and finely chopped 1 red pepper, white pith removed, seeded and thinly sliced 4 … Read more
This soup is extremely easy to make and, with the substitution of red caviar or lump-fish roe, makes a fairly inexpensive first course. Serve Xavier Consomme en Gelee (hah-vee-ay kohn-sohm-ay awn jeh-leh) with chilled white wine. 30 fl. oz. canned condensed consomme, chilled 4 fl. oz. sour cream 4 oz. caviar Place the consomme in … Read more
This warming, festive mixture of red wine, vermouth and orange juice will enhance any Christmas feast. Decorate the punch bowl with holly and mistletoe for an extra special effect. ABOUT 21 PINTS 26 fl. oz. (1 bottle) red wine 10 fl. oz. sweet vermouth 6 fl. oz. orange juice 2 teaspoon ground cinnamon 1 orange, … Read more
economical first course for a summer dinner party, Wywern Eggs are served cold in scallop shells and may be accompanied by well-chilled dry white wine. Or, alternatively, serve Wywern Eggs in Croustades instead of scallop shells. 2 oz. butter 1 oz. flour 10 fl. oz. milk ½ teaspoon salt ½ teaspoon black pepper 3 medium-sized … Read more
Xanadu, the palace of Kubla Khan was, according to Coleridge, a stately pleasure dome of earthly delights. This may well have been one of the desserts served there – a scrumptious mixture of mandarin oranges, cream, cream cheese and apple sauce. Serve as an elegant end to a dinner party. 8 oz. cream cheese 10 … Read more
This is a simple way of preparing mackerel ; in a piquant sauce from Portugal. Xareu Portuguese (ssha-oo port-u-gesh) may be served with boiled rice and a chicory salad. 1 teaspoon butter 6 mackerel, heads and tails | removed and cleaned 2 teaspoon salt 1 teaspoon black pepper 3 tablespoons olive oil 2 medium-sized onions, … Read more
A superb, unusual dish from South Africa, Wytfontein Salad may be served as a first course or as an accompaniment to fish or cold meat. 6-8 8 oz. button mushrooms, wiped clean juice of 1 lemon 2 garlic cloves, crushed -½ teaspoon salt 1 lb. canned palm hearts, drained and cut into rings A hearty … Read more
This warming Scottish dessert is easy to make and very economical. Serve it with plenty of whipped cream or thick, hot custard. 8 oz. plus 1 teaspoon butter, melted 8 oz. rolled oats 6 oz. soft brown sugar ½ teaspoon salt 8 medium-sized cooking apples, peeled, cored and thinly sliced 5 fl. oz. water 1 … Read more
These mouth-watering cakes may be served, hot or cold, with plenty of butter and, if you like, some apricot jam or honey. They are also delicious on their own. 1 oz. plus 1 teaspoon butter, melted 3 oz. soft brown sugar 1 teaspoon ground allspice ½ teaspoon ground cinnamon 2 tablespoons sultanas or seedless raisins … Read more
This delicious sweet bread is filled with cranberries and walnuts, a typical – and delicious – American mixture. Serve with lots of unsalted butter or cream cheese. 2- 4 oz. plus 1 teaspoon butter, melted 1 oz. fresh yeast 3 oz. plus 2 teaspoon sugar 2 tablespoons lukewarm milk 1 lb. strong white flour 1 … Read more
This is an adaptation of a traditional recipe from the American West, which is a great beef-producing area. Serve with piping hot baked potatoes. 2 eggs, lightly beaten with 1 1 teaspoon salt 3 oz. fine dry breadcrumbs 6 rump steaks, approximately J-inch thick 3 oz. butter 1 oz. butter 1 medium-sized onion, finely chopped … Read more
A wholesome and tasty soup, Wyoming Parsley Soup may be served piping hot with crusty French bread and butter. 8 slices streaky bacon, rinds removed and finely chopped 2 oz. cup butter 2 medium-sized onions, finely chopped 2 medium-sized potatoes, finely chopped 2 small turnips, peeled and grated 2 large bunches parsley, washed, shaken dry … Read more
In the pioneering days of the Old West the United States, great numbers of Scandinavians came and settled, bringing with them their customs, language and, most especially, their food. In time the Nezu World adapted these traditional recipes to what was available there – Wyoming Viking Salad is one such adaptation and an economical and … Read more
A hearty, delicious dish, Wytcherley Pork Chops is an adaptation of a traditional English country dish. Serve with potatoes and lots of ice-cold lager for a family lunch or supper. 6 loin pork chops 1 teaspoon salt 1 teaspoon white pepper 1 garlic clove, crushed 3 fl. oz. vegetable oil 1 large onion, thinly sliced … Read more
A delicious combination of chicken, sausage meat and sweetcorn makes Wyoming Chicken Hash the ideal dish to serve for a family supper. A mixed salad and chilled lager would be the perfect accompaniments. 4-6 12 oz. cooked chicken, diced 4 oz. cooked chicken livers, finely chopped 8 oz. sausage meat, cooked 8 oz. canned creamed … Read more
Wynns Green Beef is a splendid and economical method of using up leftover roast beef. Serve with boiled new potatoes and a grated carrot salad. 1 oz. butter 1 lb. onions, very thinly sliced 1 tablespoon flour 15 fl. oz. beef stock 1 teaspoon prepared mustard 1 lb. cooked beef, thinly sliced 2 tablespoons finely … Read more
Wynyard Mousse
Wymering Souffle with Monk Fish Sauce makes a rich and delicious main course. It is ideal when entertaining as both the Monk Fish Sauce and basic souffle sauce may be prepared in advance. The mixture of the hot souffle with the cold sauce makes delightful and unusual surprise. 3 oz. butter 2 oz. flour 8 … Read more
A superb combination of flavours, Wyndham Pork and Apricot Bake needs only the accompaniment of creamy mashed potatoes and green beans to make it a delicious, warming meal. 2 oz. butter 2 lb. pork fillets, cut into J-inch cubes 2 garlic cloves, crushed 1 tablespoon chopped fresh marjoram or 1½ teaspoons dried marjoram 1 teaspoon … Read more
Pepper-coated pork fillet steaks fried in butter and served with a mushroom, brandy and cream sauce, Wylding Peppered Pork Fillets is a superb dinner party dish. 3 tablespoons black peppercorns, coarsely crushed 2 lb. pork fillets, cut into 1-inch thick steaks 2 teaspoons salt 2 oz. butter 8 oz. mushrooms, wiped clean and thinly sliced … Read more
Wyllin Glen Trout is a delicious and simple luncheon dish for hot summer days. Serve it cold with fresh tarragon-flavoured mayonnaise and a cucumber salad. 4 trout, cleaned, with the heads and tails left on 1 pint Court Bouillon 1 pint Aspic I, made with Court Bouillon instead of chicken stock, set 2 fresh tarragon … Read more
unusual way of serving mushrooms, Wykeham Mushrooms make an excellent first course for a dinner parly. Serve them with wholemeal bread and butter. 12 large mushrooms, wiped clean and stalks discarded 1 tablespoon melted butter ½ teaspoon salt :, teaspoon black pepper 6 oz. Chicken Liver Pate 3 tablespoons dry white breadcrumbs Preheat the oven … Read more
This luxurious mixture of halibut, green peppercorns, tomatoes, cream and brandy is an unusual dinner party dish. Serve with croquette potatoes, steamed broccoli or courgettes and, to drink, a well-chilled bottle of Pouilly Fume. 4 thick halibut steaks 1 teaspoon salt 1 tablespoon lemon juice 1 large garlic clove, crushed K- oz. butter 4 medium-sized … Read more
The combination of lemon and Madeira gives these lamb steaks or chops a really delicious flavour. Serve them with Pommes de Terre Anna and French beans. For a less rich sauce, the sour cream may be omitted. 6 lamb steaks or large chops 1 teaspoon salt ½ teaspoon freshly ground black pepper 2 oz. butter … Read more
This is a superb variation on traditional Crewe Brulce, which makes a rich and delicious end to a dinner party. As a treat serve it with Chateau dy Yquern wine.Peaches and creatn with a caramel topping make Wye Cream a real treat. 4 large fresh ripe peaches, peeled, stoned and sliced 2 oz. slivered almonds … Read more
This is the perfect lunch or supper dish for weight-watchers! It’s so filling that all you’ll need as an accompaniment is some crispbread or Melba Toast. 2 lb. cottage cheese 10 oz. canned mandarin oranges, drained and with 2 fl. oz. of the can juice reserved 3 bananas, peeled and sliced 4 oz. small green … Read more
The Wyandottes are a tribe of North American Indians, and sweetcorn is one of their staple foods. This recipe is an adaptation of a common Indian combination – sweetcorn and tomatoes. Serve as a sustaining accompaniment to steaks or chops or with lots of crusty bread and salad as a light lunch or supper dish. … Read more
A colourful and unusually decorative centrepiece for a buffet party, Wurstel Sausage in Aspic is fun to make; any small sausage may be used if wurstel (a type of cooked frankfurter) is unobtainable. 1 teaspoon vegetable oil 2 pints Aspic I or II, cooled and on the point of setting 4 oz. canned pimientos, drained … Read more
This is a most unusual and delicious way of cooking sole and, since it is not necessary to use Dover sole for this dish, it is not too extravagant. If you use lemon sole, you may have to increase the quantities. Serve with French beans and sauteed potatoes. 2 oz. seasoned flour, made with 2 … Read more
This succulent chocolate bread and butter padding filled zoith apricots, almonds and sultanas or seedless raisins will delight the children. Try it hot or cold for a filling winter pudding. 1 teaspoon butter, softened 6 thin slices brown bread, crusts removed and liberally buttered 14 oz. canned apricots, drained and chopped 2 tablespoons slivered almonds … Read more
A tasty and inexpensive dish, Wurzsauer-kraut (vehrz-sowcr-krowt) may be served as a suitable accompaniment to roast pork or pork chops for a hearty family meal or by itself as an informal supper dish with boiled potatoes. 6 SERVINGS 8 oz. salt pork, cut into 5-inch cubes 8 oz. smoked bacon, rinds removed and coarsely chopped … Read more
GERMAN SAUSAGE AND MIXED VEGETABLES A flavoursome and colourful dish which may be made the day before you wish to eai it, Wurst Ratatouille (voorst rah-tah- twee-y’h) is a meal in itself. Serve with crusty French bread and butter and some light red wine. I2 oz. butter 2 tablespoons olive oil 2 onions, finely chopped … Read more
This tasty German dish may be made with any German sausage which requires cooking. Serve with buttered yioodles and beans.
8 small or 2 very large wurst 1 teaspoon ground allspice 1 pint water 1 tablespoon butter 1 tablespoon flour 1 tablespoon sultanas or seedless raisins 1 teaspoon sugar 2 teaspoon salt 2 tablespoons lemon juice Place the wurst, allspice and water in a large saucepan and bring the water to the boil over high … Read more
One of the classic German first courses, Wurstsalat (voorst-sah-laht) may be made with any combination of cooked German sausages – we would suggest a combination of garlic sausage, salami and ham sausage but it’s up to you! Serve with a well-chilled Moselle wine and rye or pumpernickel bread. 1 lb. mixed cooked German wurst, sliced … Read more
This dessert is quick and easy to prepare and makes a perfect end to a dinner party. Any fruit, or mixture of fruits, may be substituted for the apricots. 8 oz. crushed Macaroons 4 fl. oz. double cream , whipped until thick but not stiff 1 teaspoon ground allspice 1 lb. canned apricots, drained and … Read more
This delicious Canadian recipe takes quite a long time to cook, but it is not difficult to prepare. The young vegetables give it a wonderful, fresh flavour and it needs no accompaniments. The cooking liquid may be reserved as stock. 6-8 SERVINGS 1 X 6 lb. chicken, oven-ready 2½ teaspoons salt ½ teaspoon black pepper … Read more
This superb, creamy crabmeat and tomato soup is an adaptation of a Burmese recipe and makes an ideal first course for a dinner party. Garnish with crisp crumbled bacon and chopped parsley or serve with Croutons or Melba Toast.2 oz. butter 4 shallots, finely chopped 1 oz. flour 1 tablespoon tomato puree 6 fl. oz. … Read more
An adaptation of a traditional Chinese dish, Wuchow Chicken Mandarin may be served with steamed rice and Bean Sprout Salad for a delicious supper or lunch. 1 X 3}f lb. chicken, cut into serving pieces 2 oz. seasoned flour, made with 2 oz. flour, 2 teaspoon salt, 1 teaspoon black pepper, 2 teaspoon paprika and … Read more
This delicious and easy-to-make adaptation of a Chinese recipe is ideal to serve at party. Serve with plain, boiled rice. 12 chicken drumsticks 2-inch piece fresh root ginger, peeled and sliced 6 spring onions , trimmed and cut into 2-inch lengths 1 teaspoon salt 1 teaspoon butter 1 oz. lard or vegetable fat 1 medium-sized … Read more
A sweet, delicious dessert, Wrighton Pie is easy to prepare and is an ideal quick family dessert. Serve hot or cold with freshly whipped cream or Crime a la Vanille. 1 medium-sized fresh pineapple, peeled, cored and chopped 2 tablespoons dark rum 10 oz. Shortcrust Pastry II 1 lb. mincemeat grated rind and juice of … Read more
Wrotham Stuffed Eggs is an ideal first course for a dinner party, since it is easy to prepare, tastes good and is really very economical. 8 hard-boiled eggs 4 oz. cream cheese 2 fl. oz. mayonnaise ½ teaspoon salt ½ teaspoon black pepper 2 teaspoons paprika 1 small pickled gherkin, very finely chopped 16 lettuce … Read more
An economical dish, Wrotherham Hot-Pot is ideal for a family supper. Serve with a green vegetable such as cabbage or spinach. 1 X 2 lb. back bacon, soaked overnight in cold water, drained, rind removed and cut into 2-inch pieces 1 tablespoon dry mustard 1 teaspoon freshly ground black pepper 1 oz. vegetable fat 2 … Read more
A deliciously elegant dessert, Wry Banana Fluff is so named because, when it is cooked, it is folded in half allowing the ‘fluff to ooze around the open edge. 4 oz. castor sugar 4 egg yolks 4 egg whites, stiffly beaten 1 tablespoon butter 2 bananas, peeled and sliced 2 fl. oz. brandy 1 teaspoon … Read more
Wrekin Spiced Kidneys will please even the most fastidious palate. The dish is easy to prepare, delicious, and spicy. Serve with a puree of butter beans, green salad and lots of chilled white zoine. 12 lambs’ kidneys, cleaned and prepared 1 oz. butter 2 shallots, finely chopped 1 teaspoon salt ½ teaspoon black pepper 2 … Read more
A relatively inexpensive dish which is absolutely delicious, Wrexham Mackerel with Orange and Mustard Sauce may be served with baked potatoes in their jackets and a tomato and onion salad. 4 4 mackerel, cleaned with the heads and tails left on 1 teaspoon salt 1 teaspoon black pepper 2 garlic cloves, crushed 4 fl. oz. … Read more
These tasty rice and shrimp croquettes, with a hot tomato sauce, make a super dinner dish. Serve with green beans or sauteed courgettes , 1 oz. butter 1 oz. Hour 4 fl. oz. double cream 1 teaspoon salt 1 teaspoon black pepper ½ teaspoon hot chilli powder 1 tablespoon ground coriander 1 teaspoon garam masala … Read more