Golden Poppies our State Wildflower

Saturday, February 15, 2014


These recipes have been handed down by families in the North of England for hundreds of years.
The men of the North, before WW1 used to have Leek and Onion shows, just to prove how well they could grow them, the prizes being items like oak Bedsteads, oak tables, china and cutlery sets.
Leeks and onions where prized possessions.
During winter months raw onions where eaten with cheese for supper, and fried up with bacon for breakfast as in winter eggs were scarce and used mainly for sweet puddings and cakes.
This is taken from a food writer in the North Counties circa 1901
" The onion is an excellent appetiser. It gives "snap" to quite every meal, and we North-country women work it into almost everything. It add flavor to North country broth, and used raw for "salads" for the evening meals, also used in pickles and forms the base for a dumpling that is served with the meat and vegetable Sunday lunch.
Leeks can be fried, boiled or steamed and are another main ingredient in North Country broth."
Chives were very popular in the mid1800's, but appear to have lost popularity before the war.
"Every North of England garden had a patch of shallots, in their youth they are used as scallions and later for flavoring all manner of savoury dishes".

These recipes are from the 1900's too and if fresh suet is difficult to find try using very cold margarine, shredded and mixed with flour

ONION PUDDING..This is boiled in a cloth kitchen towel and served with roast meats and vegetables

1 cup all purpose flour
1/2 cup shredded suet
2 cups minced onions
salt & pepper
cold water to mix

Mix flour and seasoning, add the suet and mix well.
Add the raw onions and sufficient cold water to make a soft dough.
Put into a floured kitchen towel, wrap loosely and secure both ends with kitchen string.
Plunge into boiling water, add lid to pan and boil for 2 hours..the pudding will swell as it cooks.
remove from pan, drain well, unwrap and serve whole with roasted meats or slice and add to place of vegetables, and gravy.

You may also substitute minced leeks or scallions.

Bacon Fried Leeks, this was a Favoured Saturday tea in the 1890's, in North-Country farmhouses and cottages

feeds 4

10 rashers of bacon chopped

2 cups chopped whites of leeks

salt & pepper and boiling water

 Coarsely chop the bacon and fry in a hot skillet to render out the fat, then add the leeks, some hot water and salt & pepper.
Continue to cook on high simmer with the pan covered with a dinner plate, keep the liquid amount constant..adding more boiling water as needed.
Cook for 30 mins.
Serve with fresh bread and cups of strong tea.

SAVOURY PUDDING..baked in the oven

Preheat oven 350F middle shelf

1/2 cup all purpose flour
1/2 cup oatmeal ( grind in a mill or use quick cook ..NOT INSTANT)
2 heaped tbsp dried breadcrumbs
3/4 cup shredded suet
2 cups minced onions
1 large egg beaten

milk to bind
salt & pepper

Dried or fresh herbs ( thyme, marjoram, sage & etc.)

In a  medium sized bowl, mix well the flour, salt & pepper, breadcrumbs, suet, and herbs.
Add the onions and mix well to coat, then stir int he egg and enough milk to bind to a soft mix.

Put into a well greased roasting pan/oven proof casserole dish 

and bake 30-45 mins until golden brown..serve with gravy and vegetables.


1/2 cup ground raw meat ( beef, pork, chicken, lamb)
1 cup red lentils cooked
1/2 cup raw sausage meat
1/2 cup breadcrumbs
2 tbsp chopped parsley
2tbsp minced onion/leeks
1 tsp dried marjoram or thyme
1 tsp dried sage
salt & pepper
1 large egg beaten

milk to bind

Mix everything together, adding just enough milk to form a wet dough.
Form into a roll and place in a floured cotton kitchen cloth.
Wrap loosely and secure ends with string.
Boil for 2 hours.
Remove from water and drain, then unwrap, and re- wrap more tightly and allow to cool completely and serve cold for sandwiches and salad plates.

No comments:

Post a Comment