British pumpkin, apple and mustard pickle
British pumpkin, apple and mustard pickle: Freeze for winter; small fresh portion refrigerated up to 48 hours.
United Kingdom
Recipes by the places recorded in their sources.
United Kingdom
Elevated risk
Walnut ketchup
A dark liquid seasoning made from young green walnuts steeped in salt and vinegar, then boiled with spices, shallots and anchovies. It belongs to the British ketchups of the 1700s and 1800s.
Rhubarb wine
S. O. Beeton’s 1861 household book records rhubarb wine made with rhubarb pulp, water, loaf sugar, lemon rind and isinglass; its historical directions do not establish a safe modern fermentation endpoint.
Gravy and roasting juice sauce
A savoury sauce made from the juices a roast releases in the tin, reduced with stock and thickened, or thickened with flour or starch.
Bread sauce
Bread sauce is a British sauce of milk infused with onion, clove and bay, thickened with stale breadcrumbs and finished with butter, served with roast chicken or turkey.
Elevated risk
Tartare sauce
A mayonnaise sauce with chopped gherkins or capers, herbs and lemon, served with fried and grilled fish. It was named in nineteenth-century France alongside steak tartare.
Crumpets: King Arthur version
A yeasted milk-and-water batter cooked in greased rings, then turned to finish. This modern formula also includes baking powder.