Apricot Stuffing

Source – Mary Meredith

Ideal for shoulder of lamb.

Ingredients:

3 0z dried apricots; 3 level tsp chopped parsley; 9 oz white breadcrumbs; grated rind & juice of 1 lemon; 4 oz shredded suet; 1 egg; salt & pepper.

Method:

Put apricots in a pan covered with cold water.  Bring slowly to boil, pour off water & chop apricots.  Mix with breadcrumbs, suet, parsley, lemon rind & juice.  Beat egg & stir into mixture with the salt & pepper.

[no cooking times given – presumably cooked with meat?]

Christmas Pudding

Source – Elizabeth Gray’s Economical Cookery

6 people

Ingredients:

8 oz b[read] crumbs; 1 oz glace cherries; 8 oz brown sugar; 8 oz currants; 1/4 tsp salt; 1 tsp mixed spice; 8 oz shredded suet; 12 oz chopped raisins; 1 grated carrot; 6 oz chopped mixed candied peel; 1 tbsp treacle; 6 oz flour; 4 eggs; old ale [?] to moisten.

Method:

Mix crumbs in with flour, sugar, spice, salt, fruit & carrot.  Stir in suet, beaten eggs, treacle & ale to make mixture moist.  1 1/2- 2 1/2 galls [? surely this does not mean gallons?] ale.  Cover.  Stand for a week, stirring daily.  Pack into 2 greased baisins.  Cover with buttered paper, then with a pudding cloth.  Steam for 7 hours.  Serve with custard sauce.

Turkey Stuffing

Source – Mary Meredith

Ingredients:

14 oz white breadcrumbs (almost all of a large loaf after crusts are removed); 6 oz shredded suet; 2 level tsp salt; freshly ground black pepper; finely grated rind 1 lemon; 3 eggs; 3 or 4 tbsp milk.

Method:

Mix crumbs, suet, lemon rind, salt & pepper.  Beat the eggs & add to mixture with enough milk to moisten the stuffing & make it bind together.  Do not overwork it at this stage as it is easier to add the other ingredients if the mixture is open in texture.

[no cooking times given]

Christmas Pudding

Source – Country Puddings, Freda Morns [?] (Nat.Trust)

Ingredients:

8 oz beef suet; 8 oz white breadcrumbs; 4 oz self raising flour; 1 lb chopped raisins; 8 oz sultanas; 8 oz currants; 4 oz candied peel; 4 oz brown sugar; 2 oz chopped almonds; 2 oz grated almonds; 1/4 tsp cinnamon; 1/4 [tsp?] grated nutmeg; 1 tbsp brandy; 6 eggs; pinch salt; grated rind of orange & lemon; 1/4 pint barley wine or stout; 1 tbsp black treacle.

Method:

Mix all dry ingredients in a bowl.  Beat eggs & add these with treacle, brandy & barley wine/stout.  Mix well, leave till next day.  Grease & fill baisin.  Cover with greased paper & foil & steam for 8 hours.  Steam for 2 hours on Christmas Day.

Barnfold Stuffing

Source – unknown

Ingredients:

7 oz bread crumbs; 5 oz suet; 3 rashers bacon; plenty chopped parsley; 2 dessert spoons mixed herbs; 2 onions finely sliced; salt; pepper; 1 large egg in little milk.

Method:

Mix all together & fry lightly in bacon fat.  Stuff when cool.

1992 & 93 [variation, same card]

2 oz breadcrumb; 2 oz suet; 1 onion; 2 rashers bacon; 1 tsp mixed herbs; 1 pt [?] fresh parsley (wait [?]); 1 egg; a little milk; salt; pepper.

21/12/95 [variation, same card]

5+ lb duck

3 oz breadcrumbs; 3+ oz suet; 2 rashers streaky bacon; 1 onion; 1 tsp (heaped) mixed herbs; salt; pepper; parsley from Chadlington; 1 egg in a little milk.