Category Archives: International

Christmas Pudding

Cooking time: 6-8 hours
Preparation time: 45 mins.
Main cooking utensils: 1 or 2 ovenproof bowls, foil or wax paper

For 12-16 servings:
1 cup all-purpose flour
1 cup fresh soft bread crumbs
1 teaspoon each mixed spice, cinnamon, and nutmeg
Scant cup shredded suet
½ cup brown sugar
1 dessert apple, grated
1 small carrot, grated
¾ cup chopped candied peel
2 eggs
Scant cup currants
1⅓ cups raisins
¾ cup seedless white raisins
Scant ½ cup chopped prunes or dried apricots
1 cup chopped, balanced almonds
Grated ring of ½ lemon
Juice of ½ lemon
Grated ring of ½ orange
1 tablespoon corn syrup or molasses
⅔ cup ale, beer, or milk

  1. Mix all ingredients together and leave overnight, then stir again wishing hard for good luck.
  2. Put into the greased bowl(s), cover with foil or wax paper. Alternatively cover the top with a flour and water paste (mix 2 cups flour to a paste with water).
  3. Steam or boil for time given, allowing longer time for one pudding. Remove wet covers as soon as pudding is cooked, then put on dry covered and re-steam for 2-3 hours on Christmas morning.

TO SERVE: With brandy butter made by creaming ½ cup butter, 1½ cups sifted confectioners’ sugar and 3 tablespoons brandy.

TO STORE: In a cool dry place.

Preparing fruit for Christmas cooking: If washing the fruit allow it to dry at room temperature for 48 hours.


PRINTED IN CANADA. © Copyright Paul Hamlyn Ltd 1967

Biftec Mexicano (Mexican Steak)

4 servings

You will need
2 lb. Top round tea (about ½ inch thick)
Mixture A:
1 teaspoon salt
1 teaspoon chile powder
1 teaspoon black pepper
½ cup flour

¼ cup lard
4 tomatoes, chopped
2 onions, chopped
1 green pepper, chopped
3 jalapeño chiles (optional)
3 tablespoons chopped pimentos
1 teaspoon chile powder
Salt and pepper
½ cup red wine
¼ cup sherry
1 cup cooked beans
10 ripe olives, sliced (as a garnish)

Combine Mixture A. Dredge steak in flour mixture. Beat steak with a wooden handle or mallet. Heat lard and brown steak rapidly. Remove steak. Sauté onions and peppers. Add 1 teaspoon chile powder, tomatoes, pimentos and red wine. Simmer vegetables 10 minutes. Marinate browned steak in sherry 10 minutes. Place steak in baking dish. Add beans to cooked vegetable sauce. Spoon mixture over steak. Cover and bake at 350°F. for one hour. Garnish with olives slices or strips.


© Shufunotomo Co., Ltd., Japan 1975

Rindsrouladen (Rolled Beef)

4 servings

You will need
4 slices of beef shank (each 5 oz.)
1 tablespoon mustard
4 slices of smoked bacon, cut into half
1 pickled cucumber, quartered
½ carrot, quartered
Salt and pepper
3 to 4 tablespoons butter or margarine
2 tablespoons flour
½ onion, chopped
½ carrot, chopped
2 cups water or broth
1 bay leaf
2 tablespoons cornstarch, dissolved in same amount of water
Grazed [sic] carrot, based potatoes, sautéed French beans for garnish

Press the meat flat, and spread it with the mustard. Place the bacon, pickled cucumber and carrot on it then roll it up. Secure with toothpicks. Salt and pepper. Dredge with flour. Butter a frying pan and sauté the chopped onion and carrot and the meat rolls until brown on all sides. Set them aside in a deep pan.

Pour the water or the broth into the frying pan, and then into the deep pan. Add the bay leaf. Cover and simmer over low heat for about 1 hour.

Remove the meat rolls and strain the sauce.

Return the rolls to a pan, and salt to taste.

Add the cornstarch and cook until thickened. Cook for another few minutes.

Garnish with the glazed carrots, mashed potatoes, and sautéed French beans.


© Shufunotomo Co., Ltd., Japan 1972

Steamed Meat In Noodle Cases (Sui Mai)

Preparation time: 1 hour
Cooking time: 20 minutes
To serve: 6-8

You will need
8 oz. flour
½ pint boiling water
Filling:
14 oz. minced pork
2 tablespoons ham, chopped
2 tablespoons mushrooms, chopped
2 tablespoons hard-boiled egg yolk, chopped
2 tablespoons parsley, chopped
2 teaspoon gingelly oil
2 teaspoons sherry
2 tablespoons soy sauce
½ teaspoon salt
1 teaspoon sugar
¼ teaspoon pepper
¼ teaspoon monosodium glutamate
Garnish:
10-20 shelled prawns
10-20 green peas

Mix the boiling water with sifted flour into a noodle dough. Set aside for 20-30 minutes, covered with a damp cloth. Mix minced pork with all ingredients listed under ‘Filling’, and dived into 30 meat balls. Roll the dough out to a to 1-inch in diameter. Cut the roll into 30 balls, and roll each ball out into a 3-inch round.

Put the filling in the centre of the round, and form into a cylindrical shape. Pull out the top of each a little to look like a flower, and put the prawns and green peas on the top. Place. ina steamer, cover and steam for 20 minutes.

Square shapes:

You can make as many shapes as you like and garnish with the ingredients as the photographs show.


© Shufunotomo Co., Ltd., Japan 1968 English text © Shufunotomo Co., Ltd., Japan 1968.

Féra du Léman (Cold Lake Fish)

ingredients:
1½ pounds féra, land-locked salmon, or several small fish
2 onions
2 shallots
2 cloves garlic
1 Tablespoon butter
1 cup broth
salt and pepper
1 teaspoon mustard
1 egg yolk
¾ cup vegetable oil
½ teaspoon vinegar

Instructions

  1. Clean and wash the fish.
  2. Finely chop the onions, shallots and garlic and sauté them slowly in butter until they begin to brown. Place the fish over them; add the broth, salt and pepper. Cook the fish over a high heat, 6 minutes on each side.
  3. Remove the fish to a serving platter and allow it to cool. reduce the cooking liquid over low heat.
  4. Meanwhile, prepare a mayonnaise: Mix the mustard and egg yolk in a bowl. Add the oil dry by drop, beating with a wooden spoon. Salt, pepper and add the vinegar. (You may make the mayonnaise in a mixer; place the egg and mustard in the small bowl of your mixer, set the speed to high and let it run 1 minute. Reduce the speed to medium and add the oil teaspoonful by teaspoonful, making sure that each teaspoonful is thoroughly blended. End with the vinegar and 1 tablespoon of boiling water.)
  5. When the cooking liquid has become very thick, cool and carefully fold in the mayonnaise.
  6. To serve, cover the cold fish with the sauce.

This little-known recipe from Savoie is an excellent dish that is easily adapted to any sort of fish. All the ingredients must be at room temperature and the utensils must be spotlessly clean if the mayonnaise is to succeed.


© Shufunotomo Co., Ltd., Japan, 1971 Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Fyllda gratinerade lökar/Stuffed Onions au Gratin

Preparation time: approx. 20 min
Browning time: 4-5 min.
Oven temperature: 275° or grill

Ingredients: (4 pers)
4-6 big yellow onions
4-5 eggs
1 tbsp butter or margarine
3 tbsp cream
salt and white pepper
8 wiener sausage
5-6 tbsp grated cheese

Preparation:

  1. Peel the onions and boil them in salted water until almost soft.
  2. Let the onions cool and cut off the top third with a sharp knife. Carefully remove the bulbs from the middle, saving a peel of 1-2 cm.
  3. Chop the onion innards and fry them in the shortening.
  4. Whisk together the eggs with the cream, salt and pepper, and pour the egg mixture into the onion stew. Scrape from the bottom with a wooden spoon or spatula until the egg whites hold together fairly well.
  5. Fill the onions with the egg mixture and place in a greased ovenproof dish.
  6. Place the wiener sausage between the onions and sprinkle grated cheese over everything.
  7. Brown and serve immediately with bread and green salad.

© Hemmets Journal AB S/F/1


Recipe translated by Google Translate.

Semolina Pudding/ Parsee Custard

SEMOLINA PUDDING

Preparation time: 10 minutes
Cooking time: 20 minutes
To serve: 4

You will need
½ oz. almonds
1½ oz. butter
½ oz. currants
1½ pints (U.S. 3¾ cups) milk
4 oz. castor sugar
4 oz. very fine semolina
1 teaspoon vanilla essence
½ teaspoon ground cardamom (optional)
½ teaspoon grated nutmeg (optional)

Blanch the almonds and slice into thin strips. Heat the butter and fry the almonds until lightly coloured. Remove. Fry the currants gently and set aside. Bring the milk and sugar to the boil, then simmer for a minute on a very low flame. Fry the semolina very gently in the butter. Stir all the time and do not let the semolina get creamy coloured. Now add the milk gradually and keep stirring all the time so that no lumps are formed. Add the vanilla essence and turn out onto a serving dish while still of a fairly soft consistency. When cold, sprinkle with the almonds, currants and spices.

PARSEE CUSTARD

Preparation time: 30 minutes
Cooking time: 1 hour
To serve: 4

You will need
1½ pints (U.S. 3¾ cups) milk
2 oz. castor sugar
2-3 eggs, well beaten
1 tablespoon ground almonds
1 tablespoon rose water (optional)
pinch nutmeg and cardamom powders

Boil the milk and sugar together over a low heat till the quantity has been reduced to half. Allow to cool, and add the well beaten eggs. Add the almonds and rose water. Put the custard into a buttered pie dish and sprinkle with nutmeg and cardamom powders. Preheat the oven to very moderate (335°F. of Gas Mark 3). Place the dish in a pan containing 1 inch of cold water. Bake for 45 minutes or 1 hour till the custard is set.


© Shufunotomo Co., Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd. 1968

Old English Jellied Chicken

1 roasting chicken
½ pound gammon
1 Spanish onion, quartered
1 bay leaf
Chicken stock
12 button mushrooms, quartered
4 small carrots, thickly sliced
4 tablespoons butter
¼ pint dry white wine
1-2 tablespoons Madeira or brandy
½ ounce powdered gelatine
Salt and freshly ground black pepper
2 tablespoons chopped fresh herbs (parsley, chervil and tarragon)

Place chicken, gammon, quartered onion and bay leaf in a heatproof casserole just large enough to hold them. Moisten with about 1½ pints light chicken stock and simmer, covered until chicken and gammon are tender. Allow to cool in stock.

Cut chicken from bones and cut gammon into large dice. Place in an oval earthenware gratin dish or shallow terrine. Simmer quartered button mushrooms and sliced carrots in butter until tender. Drain and scatter over chicken and gammon.

Add ¼ pint dry white wine and 1 to 2 tablespoons Madeira or brandy. to the stock, and tri in gelatine which you have dissolved in a little water. Simmer for a moment, then strain. Correct seasoning; add chopped fresh herbs and pour over chicken and gammon pieces, adding more stock to cover. Allow to set. Serve gold from gratin dish or shallow terrine. A delicious first course, or light luncheon or supper dish.


Thomas Nelson & Sons Ltd, 36 Park Street, London W.1. © Robert Carrier 1968. Printed and manufactured in Holland

Sillcocktail (Herring Cocktail)

Cooking time: approximately 10 min

Ingredients: (4 pers)
1 small head of lettuce
1 can paprika salad
1 herring fillet or 1 can of pickled herring
1 can black caviar
4 raw egg yolks

Sauce:
1 tablespoon vinegar
1 tablespoon oil
1 teaspoon mustard
3-4 tablespoons cream
salt, white pepper

Preparation:
1. Finely shred the rinsed salad and put it together with paprika strips at the bottom of a serving glass.

2. Cut the herring into thin pieces and spread on top.

3. Stir together vinegar oil and spices. Add the cream while stirring and moisten the salad with this sauce.

4. Add the caviar and top with a raw egg yolk.

5. Garnish with a thin slice of lemon.


© Hemmets Journal AB S/H/2


Poorly translated from the original Swedish by Google Translate.

Lamprey Eel, Boradeaux Style (Lamproie à la Bordelaise)

ingredients:
3-pound lamprey, or eel
1 bottle red wine, preferably Bordeaux
16 leeks
4 carrots
4 shallots
1 cup chopped ham
½ cup oil
1 Tablespoon flour
salt, pepper
1 thyme sprig (or ½ teaspoon dried thyme)
1 bay leaf
12 croutons (fried bread cubes)
1 clove garlic (optional)

Instructions:

  1. Bleed the lamprey by cutting two inches off its tail. Mix the blood with a cup of wine.
  2. Scald the fish and scrape off the skin. Make an incision around the neck below the gills. Pull out the central nerve through this opening.
  3. Cut the lamprey into 2-inch slices. Put them into a deep bowl, cover with wine, and set aside.
  4. Peel and wash the leeks; use the white part only. Scrape, wash, and slice the carrots. Mince the shallots and chop the ham.
  5. Heat the oil in a saucepan. Add the ham and vegetables, and when they start to brown, sprinkle with the four. Stir well and brown for a few minutes.
  6. Pour in the remaining wine. Add salt, pepper, thyme, and bay leaf. Cover and let simmer for about 30 minutes.
  7. Add the lamprey slices, and the wine in which they were marinated. Cook for 15 minutes.
  8. Arrange the lamprey and leeks on a platter. Remove the pan from the heat and thicken. thesauce with the blood and wine mixture. Pour over the lamprey. Serve with the croutons, which may be rubbed with garlic.

The lamprey is a rare fish. In France it is available only in the Dordogne and Garonne areas, where they are plentiful from April to June. Eels may be used as a substitute.


© Shufunotomo Co., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan