English Food by Jane Grigson

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Notes about Recipes in this book

  • Mrs. Raffald's bacon and egg pie

    • wester on November 18, 2011

      A very basic quiche, but good. I think it's better not to use added salt as the bacon is quite salty already. Also, it wasn't clear from the recipe to what temperature the heat should be lowered. I chose 180C and that worked out well.

  • Poached turbot with shrimp sauce

    • wester on June 22, 2011

      I used this as an inspiration rather than following it to the letter. My fish was sand dab, I used some fish stock I still had and cream instead of butter for the sauce. I also added a small splash of white wine to the sauce. The end result was delicious. The mace went very well with the fish, and I wouldn't have thought of using it myself.

  • Banana tea loaf

    • jifar on December 31, 2010

      Used 3 small duck eggs instaed of 2 hens eggs, used 30z walnuts. Very moist cake with fruity flavour enhanced by the lemon juice.

  • Stewed scallops with orange sauce

    • mcvl on August 08, 2015

      Hmm. OK, certainly, but not a smash hit. I can't think how to make it better, probably won't work on it again.

  • Devilled chicken livers

    • veronicafrance on November 06, 2014

      Not my favourite recipe for chicken livers, but it's not bad. Best as a starter rather than a main course; serve it in small ramekins with toast, as Jane suggests.

  • Anglesey eggs (Wyau ynys mon)

    • veronicafrance on February 03, 2012

      This is simple comfort food. Similar idea to eggs Florentine but more substantial because of the potatoes. I think it would be nice served in individual dishes, maybe with oeufs mollet instead of hard-boiled ones.

  • Pulled and devilled chicken

    • veronicafrance on December 26, 2011

      This recipe is a great way of using up left over chicken or turkey; elegant, unusual, and delicious.

  • Butterscotch cake

    • veronicafrance on January 02, 2017

      There is no sign of this recipe in my copy of the book :(

  • Parsnip cake

    • veronicafrance on December 09, 2011

      I was really surprised at how good this was. I don't like parsnips, and this is a great way of disguising them. I made cupcakes instead of large cakes -- they took about 20 minutes to cook. They were good both with and without frosting. You could also use chopped crystallised ginger instead of the walnuts (I often do this with carrot cake).

  • Stuffed monkey

    • veronicafrance on December 26, 2011

      Don't be put off by the name, this is really nice and keeps well. The peel and almonds give it a Christmassy flavour.

  • Hot red pepper jelly

    • ChazBrenchley on September 11, 2014

      This recipe does not appear in my (first) edition of this book.

  • Cheshire pork and apple pie

    • JLDuck on May 09, 2016

      1. Partially blind bake pastry first. 2. Lightly cook pork before baking and reduce cooking time. 3. Consider a small amount of thickening - just to give body.

    • JLDuck on May 09, 2016

      1. Partially blind bake pastry first. 2. Lightly cook pork before baking and reduce cooking time. 3. Consider a small amount of thickening - just to give body.

  • Shepherd's pie

    • JLDuck on June 04, 2020

      Definitely comfort food.

  • Seed cake

    • Flit on November 17, 2014

      Modifications to deal with allergies: I don't separate the eggs; I use whole beaten eggs. On occasion I substitute ground rice for the ground almonds to make it nut free. Both work fine.

  • Broad Town mince pie

    • Nichill on January 19, 2017

      This was delicious and successful, though I modified a little. I used shop all-butter ready-rolled shortcrust, which worked beautifully. I had only 100g of ground almonds, and a smaller tart tin, so I scaled down accordingly, using a large egg yolk, and a little additional egg white to get it to a spreadable texture. She says "top with the remainder of the pastry in the usual way". I sealed the edges together too snuggly, not leaving room for the frangipane to expand, so it expanded like a dome. I suppose I should have made a hole in it. I scattered flaked almonds on top before cooking, which looked nice.

  • Cheese and oat biscuits

    • Ro_ on January 06, 2020

      I wasn't expecting much from these, but they were incredibly good for something fairly quick and easy to make from storecupboard ingredients. The texture was somewhere inbetween a biscuit and a scone, really nice, and the cheese came through beautifully (I used a mixture of gruyere, mature cheddar and parmesan). I did bake them for closer to 20 minutes though to get a nice golden colour, rather than the 10 minutes stated in the recipe, but maybe if I'd put them closer to the top of the oven they would have coloured more quickly. We dunked these in tomato soup, but you could eat them on their own, or as biscuits for cheese. They'd probably be nice with herbs added too. I halved the ingredients in the recipe, which gave me a batch of 10 good sized biscuits.

  • Caper sauce

    • Ro_ on January 07, 2020

      Very nice sauce. I poached my salmon fillets in a light chicken stock with some white wine, parsley and lemon, then kept them warm while I used that liquid to make this sauce (as instructed). The only thing I'd potentially tweak in the recipe is to add additional chopped capers, and a squeeze of lemon. One batch made enough sauce for at least 4 people (there were only 2 of us: we finished it with bread and a spoon!).

  • Tomato soup, hot or chilled

    • Ro_ on January 06, 2020

      Tomato soup being one of my favourite things, I'm always willing to try out a new recipe for it. Since tomatoes are out of season, I went with the canned option and used a 400ml can of plum tomatoes. I was sceptical at first about straining the soup after blitzing it, and to be honest I find that a bit faffy but my concerns that the result would be too watery/liquidy weren't borne out. Overall the flavours of this soup were very nice considering the main ingredient was out of a tin. It's a solid storecupboard recipe for tomato soup, but maybe not my favourite ever.

  • Welsh rabbit

    • Ro_ on April 18, 2020

      Doubtlessly an authentic Welsh rabbit/rarebit recipe, but not the best to my mind. The cheese sauce was quite runny, and tended to run off /soak into the toast, which lost its crunch. Would work better with very thick slices of a bread such as baguette or sourdough, rather than the sliced bread I used.

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  • ISBN 10 0140469265
  • ISBN 13 9780140469264
  • Linked ISBNs
  • Published Apr 11 1993
  • Format Paperback
  • Page Count 400
  • Language English
  • Edition New ed of 3 Revised ed
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Penguin Books Ltd

Publishers Text

Looking at a range of English cookery, this book sets out an array of English dishes including soups, fish dishes, roasts and pies. There are also sections on cheese and egg dishes, vegetables and preserves as well as puddings, cakes, breads and buns. The recipes include hot cross buns, whim-wham, sea-kale, cockie-leekie, Yorkshire pudding and almond soup. Introductions and background information on each recipe is included as well as step-by-step instructions.

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