Some traditional Celtic meals this week which will tantalise the tastebuds.
HOT WATER CRUST
2oz lard or vegetable fat
2 fl.oz. milk
2 fl.oz. water
1 egg yolk
12oz.lean mutton or lamb
6 tbls.meat stock, gravy or water
Salt and pepper
Make the filling first. Chop the meat finely and season. Set aside. Set oven to 375 degrees or Mark 5. Sieve the flour and salt into a bowl. Boil the lard, water and milk together in a saucepan. Make a well in the flour and pour in the hot mixture: mix well with a knife and knead until smooth. Roll out two thirds of the paste on a well floured surface, keeping a third for lids. Cut into 6 circles and press into deep patty tins. Spoon the meat into each tin, moistening each filling with a spoonful of stock, gravy or water. Cut the remaining dough into 6 smaller circles for lids. Brush the edges with water and seal. Make a split in each pie lid to allow steam to escape. Brush with egg yolk. Cook for 30-40 minutes. Serve hot or cold.
Extra lean ground beef can be substituted in this recipe.
The name most people use for these pies is "Scotch Pies", but we all know that Scotch is a liquid refreshment ;)
1+1/2 lbs Self Rising Flour
1/2 lb. Shredded Suet
Dessertspoon All Spice
3/4 lb Currants
1/2 lb Syrup
3/4 lb Raisins
Mix all ingredients with sufficient milk to make soft consistency.
Dip cloth (clootie - e.g.muslin) in hot water and put mixture into cloth.
Tie very tightly leaving a little room the dumpling to swell.
Put a plate in the bottom of a large pot for the dumpling to sit on and boil for 4 hours.
1 cup vinegar
1/2 cup sugar
Pinch of Salt
Bring the above ingredients to a boil, reduce heat, and simmer for about five minutes. Then pour the mixture over a half cup of freshly cut mint leaves, and let steep for about half an hour. Strain and serve.
Split sponge cake and spread with jam.
Pour fruit juice over cake (enough to just moisten).
Cut up fruit (peaches or pears are best) and cover cake.
Pour thin custard over this (or use vanilla pudding).
When cold top with whipped cream and decorate.
1/2 cup cornstarch
1 + 1/2 cups flour
1/2 cup confectioners sugar
Cream butter and confectioners sugar, then add cornstarch, and cream ingredients together.
Add flour 1/2 cup at a time.
Roll out and cut into rounds.
Bake at 370 degrees for about 15 minutes or until lightly browned.
Jam together and top with icing.
Sultanas are seedless white raisins.
Melt 1/4 lb. Margerine, add 1 cup Sugar, 1 cup Milk, 1 cup Sultanas and boil.
Remove from heat and allow to cool, then add 2 cups Self Rising Flour and 1 beaten Egg.
Bake for 1 hour at 350-400 degrees.
1 Stomach Bag
Liver, lights, and heart of a sheep
I cup Oatmeal
8ozs shredded mutton
Clean stomach bag thoroughly and leave overnight in cold water to which salt has been added. Turn rough side out.
Put heart, lights, and liver in a pan. Bring to the boil and simmer for one and one half hours.
Toast the oatmeal on a tray in the oven or under the grill.
Chop the heart, lights, and liver. Mix all the ingredients together with the suet, adding salt and pepper. Keep mixture sappy, using the liquid in which the liver was boiled.
Fill bag a little over half full, as mixture needs room to swell. Sew securely and put in a large pot of hot water.
As soon as mixture begins to swell, prick with needle to prevent bag from bursting.
Boil for 3 hours.
Serve with mashed potatoes and mashed turnips.