From: noel shelley (noel@shelley1722.freeserve.co.uk)
Date: Fri Jul 09 2004 - 09:05:42 PDT
How about cooking instructions for bangers & mash, or better yet Treacle
Tart?
Take a suitable quantity of spuds , peel and boil . Then add a generous
amount of milk and butter , season with salt, pepper and nutmeg . Using a
suitable utensil reduce the mixture to a creamy pulp ! Allow 3 or more good
pork sausages per person , fry or grill , serve with a large dollop of the
creamy pulp !{ if frying the sausages the fat may be used in the mash }
or better still !
Line a shallow baking tin with short crust pastry , crumble enough bread
into the pastry to fill and then pour syrup or treacle over the bread to
saturate ,decorate with crossed strips of pastry, place in hot oven to cook
to golden brown ! { 400F for about 30 mins }Serve hot or cold !
Mrs Beeton
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