London Town Recipes

Ingredients for Poor Knights of Windsor Recipe
2 c Raspberries
6 sl Bread; up to 8
3 tb Confectioners sugar
-crusts remove, cut in
1 c Heavy cream
-triangles
1/2 c Sherry
3 oz Butter; 6 Tbsp
3 Egg yolks; lightly beaten
1 ts Cinnamon

Poor Knights of Windsor Preparation..I have never found out the origin of this recipe or where its name comes from. However, it is particularly pleasant because of the contrast between the hot toasted bread (which is similar to the French toast) and the cold raspberries and cream. Sprinkle the raspberries with confectioner’s sugar, crush them gently with a fork and set aside. Whip the cream until it is stiff. Place the sherry in one bowl and the lightly beaten egg yolks in another. Dip the bread slices first in the sherry and then in the egg yolks. Melt the butter in a frying pan and when it is hot, fry the bread on both sides until it is golden brown. Transfer the slices to a warm dish and sprinkle each side with a little cinnamon. Place a few of the raspberries on each slice of the toasted bread and cover with a dollop of cream. SERVES: 4-6 SOUR


Ingredients for Roast Fresh Ham, Tudor Style Recipe
1 Fresh ham or fresh pork
1/2 ts Ground cloves, or 1 teaspoon
-shoulder, whole or half,
-whole cloves
Bone in or boneless 1
tb Whole allspice, or 1
2 lg Onions, chopped
-teaspoon ground allspice
2 lg Carrots, chopped
1 tb Grated orange zest
2 Stalks celery, including
1 tb Black peppercorns
-leaves, chopped 1
lg Bay leaf
3 Cloves garlic, chopped
Salt, to taste (optional)
1 ts Brown caraway seeds 1
1/2 c Red table wine
1 ts Black caraway seeds (if not
1/2 c Red wine vinegar
-available, use brown) 1/2
c Olive oil
1 ts Celery seed
1/2 c Cognac (optional)
2 ts Ground cinnamon

Roast Fresh Ham, Tudor Style Preparation...Trim every bit of fat possible off the meat and discard. Place the meat in a large non-metal container. Mix all of the other ingredients together and pour over the meat. Marinate the meat in the refrigerator for at least 6 hours or up to 8 days. Turn the meat several times during marination so that no section is allowed to become dry. When ready to roast, transfer the meat to a large heavy roaster pan (an enameled iron roaster with a lid would be ideal). Remove the bay leaf, peppercorns, whole allspice and whole cloves (if used) from the marinade and pour the marinade over the meat. Roast the meat in a 350 F oven, basting frequently. Allow 30 to 40 minutes per pound. The inside temperature should be 165 F to 175F as measured with a meat thermometer. Remove the cover during the last 1/2 hour. You should be able to cut with a fork when done. If the pan becomes too dry, add additional red wine and/or water, 1/2 cup at a time. You will want at least 1 cup of liquid remaining in the panwhen the roast is done. Transfer the roast to a carving platter and allow it to cool slightly before carving. If desired, serve surrounded with small baked apples or spiced crab apples. HUNTER’S SAUCE: Strain the liquid and vegetables from the roasting pan. Transfer the vegetables to a food processor or blender. Return the liquid to the roasting pan and skim off as much fat as possible. Add 1/2 cup of hot water to the pan and bring to a boil over high heat, scraping up the particles adhering to the pan. Reduce the liquid to 1 cup. Puree the vegetables in the food processor or blender. Add the reduced cooking liquid and blend until smooth. Transfer to a small saucepan and bring to a boil, stirring constantly. If the sauce is too thick, thin to the desired consistency with hot water. Serve in a silver or pewter pitcher, bowl or sauceboat.


[Ingredients for Shepherd s Pie Recipe
5 lg Potatoes
6 Sliced mushrooms
Salt 2
tb Chopped parsley
2 tb Butter/margarine
1 tb Tomato paste
1 ds Milk/whipping cream
1 ds Worcestershire sauce
Pepper 1
c Brown gravy
1 lb Lean ground beef
1 pk (10-oz) frozen peas or 1 lb
1 lg Tomato chopped
-peas shelled

Shepherd 's Pie Preparation..Cook potatoes in salted water to cover. Drain, cool and peel. Mash in large bowl with butter, milk and season to taste with salt and pepper. SEt aside. Saute beef until browned, stirring to keep meat crumbly. Season to taste with salt and pepper. Add tomatoes, mushrooms, parsley, tomato paste, worcestershire and gravy. Stir to mix. Add peas and cook about 5 minutes. Turn mixture into casserole. Spread potatoes evenly over meat. Bake at 400 degrees 40 minutes until top is crispy brown.