Margaret Powell's Cookery Book: 500 Upstairs Recipes from Everyone's Favorite Downstairs Kitchen Maid and Cook
Margaret Powell
Language: English
Pages: 352
ISBN: 1250038561
Format: PDF / Kindle (mobi) / ePub
In the national bestseller Below Stairs, Margaret Powell told readers what it was really like to work in the great houses of England. In Margaret Powell's Cookery Book, she gives readers a closer look at the world inside the vast kitchens of these great houses. It's an eye-opening and mouthwatering snapshot of that world. The upstairs dining room always demanded the best of Continental cuisine and, cooking downstairs, Margaret Powell obliged. Her cookery book is a firsthand account of the way English people cooked and dined in the early twentieth century when houses like those in "Upstairs, Downstairs" and "Downton Abbey" were fully staffed and running like clockwork. Describing kitchen equipment such as the black ranges that had to be shined daily, the fancy moulds that needed screen covers to keep out the flies and tubs of ice that were used instead of refrigerators, she tells readers just how big a job it was to keep the upstairs dining table abundantly filled. Giving away the secrets of the manor, she presents more than 500 recipes, from the simple to the sophisticated. Divided into chapters such as Hors d'oeuvre, Soups, Fish, Entrees, Roasts and Meat Dishes , Savouries, Puddings and others, she shows readers today what it was like to eat well, if you were a member of England's upper class. Classic, but simple, dishes such as Shepherd's Pie and Roast Chicken Stuffed with Herbs alternate with sophisticated fare and long-lost recipes like Potatoes a la Florence, Rabbit Pilau, Compote of Snipe, Sardines a la Bombay and Queen Mab Pudding. With her trademark wit and gimlet eye, she tells readers what it was like to cook for her "betters" but she also states one thing proudly--"Food is more than just food. I like it be prepared and cooked well, and I like trouble taken over it." Behind every well-fed family like the Crawleys of "Downton Abbey" or the Bellamys of "Upstairs, Downstairs" was a cook like Margaret Powell and, now, she invites readers everywhere to the feast.
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A sieve and put into the fish stock in pan. Leave on a low heat for 5 to 10 minutes – do not let it reach boiling point – then add the anchovy essence, 1 teaspoon of lemon juice and seasoning to taste. Mince the other half of the lobster meat and mix with the parsley, breadcrumbs and a little seasoning. Mix with the beaten egg, roll into balls and drop into the soup 5 to 10 minutes before serving. Minestrone Soup 6 persons. Time: 1¼ hours 1 small cabbage heart 1/2 lb green peas (fresh.
The easier they were to thread. I give this explanation as my recipes allow for larding and barding, but since the introduction of tin foil many people may consider these methods to be unnecessary. Chicken en Casserole 5 to 6 persons. Time: 11/2 to 1¾ hours 1 chicken 1/2 lb mushrooms 1 small onion 2 tomatoes 2 oz butter 11/2 oz flour 1 pt stock, made from carcass and giblets 1 bunch mixed herbs paprika pepper, salt Divide the chicken into neat joints, mix the flour with a.
Mastered it does make a very lovely sauce indeed. I find it difficult to give in recipes the exact consistency of any particular sauce because it varies according to its purpose. If you want a sauce thick enough to coat whatever it is to be poured over, then you can reckon roughly an ounce and a half of flour to a pint of liquid. It’s better to make it too thick, because it’s easy enough to add more stock to thin it down; on the other hand, if you’ve made it too thin, you’ve got to start all.
Sauce needs to be served very soon after making; it goes well with fillets of beef and veal. Béchamel Sauce About 1 pint. Time: 1 hour 1 pt white stock 1 small onion 1 medium carrot 1/2 turnip 1 stick celery 1 oz flour 1 blade mace 1 bay leaf 1/2 dozen peppercorns 1 bunch sweet herbs 1/2 pt milk pepper, salt Put the stock into a pan with the washed and cut-up vegetables, mace, bay leaf and peppercorns; add a bunch of sweet herbs and seasoning to taste. Slowly bring to the.
Egg yolks and pound well; add the mustard, pinch of pepper and salt. Put all into a basin and add the salad oil very gradually – as though making mayonnaise – adding the vinegar at intervals while stirring. This is a very good sauce for fish. Robert Sauce 1/2 pint. Time: 30 minutes 1/2 pt Espagnole sauce (see here ) 1 small onion 1/2 oz butter 2 tablespoons vinegar 1 teaspoon anchovy essence 1/2 teaspoon French mustard pepper, salt Finely chop the onion and fry it in the.