Ingredients:
4 dessertspoonfuls of chopped mint,
2 dessertspoonfuls of pounded white sugar,
1/4 pint of vinegar

Preparation:

1. Wash the mint, which should be young and fresh-gathered, free from grit.
2. Pick the leaves from the stalks, mince them very fine, and put them into a tureen; add the sugar and vinegar, and stir till the former is dissolved.
3. This sauce is better by being made 2 or 3 hours before wanted for table, as the vinegar then becomes impregnated with the flavour of the mint. By many persons, the above proportion of sugar would not be considered sufficient; but as tastes vary, we have given the quantity which we have found to suit the general palate. Sufficient: to serve with a middling-sized joint of lamb.

   *NOTE: Where green mint is scarce and not obtainable, mint vinegar may be substituted for it, and will be found very acceptable in early spring.

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Ingredients:
8 pork sausages
sunflower oil
120 g (4 oz) cup all-purpose flour
3 eggs
280 ml (1/2 pint) milk
pinch of salt

Preparation:

1. Sift the flour into a bowl and beat in the egg. Add milk slowly and beat until very smooth.
2. Place oil and sausages in a roasting pan and bake in a preheated 475 F (250 C) oven for 15 minutes.
3. Pour the batter into the pan with the sausages and bake 20 minutes until the batter rises up the sides of the pan and turns golden brown.

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Ingredients:
2 beef kidneys
8 oz. beef steak, cut into bite-size pieces
4 tablespoons butter
0.5 lb (250 g) mushrooms, sliced and sautéed
½ cup Guinness beer
1 large onion
2 large tomatoes
2 tbl parsley minced
½ cup beef bouillon
1 bay leaf
marjoram, thyme, rosemary
Salt, pepper
500 g (1 lb 2 oz) puff pastry

Preparation:

1. Wash the kidney, remove membranes and fat, and cut kidney in 1″ cubes. Mix flour, salt and pepper; roll kidney and beef pieces in flour mixture.
2. Melt the butter in a heavy pot. Add the onions and cook, stirring often, until well browned. Add the steak and kidneys. When the meat is browned on all sides, pour on 2 cups of Guinness, herbs, salt, and pepper. Cover and cook over a very low heat for 1 1/2 hours, or until the steak is tender.
3. Preheat the oven to 375 F (190 C). Roll out the pastry and cover the pie plate. Place pastry over meat, sealing pastry edges to edge of dish. Make vents in pastry to allow steam to escape. Bake for 25 minutes, or until crust is golden.

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Ingredients:
1 cup (8 oz) butter at room temp
2/3 cup (4 oz) fruit sugar
1 cup (4 oz) cornstarch
1 3/4 cup (8 oz) all purpose flour
pinch of salt

Preparation:

1. Mix together the flour, cornstarch and salt in a bowl and set aside.
2. Mix the butter and sugar together until it is pale and creamy.
3. Add the flour and salt mixture a small amount at a time, kneading into creamed mixture with your hands.
4. Turn dough onto floured surface and pat or roll out to 1/4″ thickness. Cut into rounds with a cutter. Prick with fork. Bake at 165 C (330 F) until pale brown and crisp.
5. Shake a small amount of caster/granulated sugar on the top of the shortbread immediately after they have been removed from the oven.

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Preparation:

1. Preheat oven to 190 C (375 F).
2. Heat butter in a large saucepan and add the onion and garlic. Fry for 5-8 minutes stirring occasionally until the onion is lighlty browned. Add the ground lamb and fry for a further 10 minutes. Add carrots, tomato sauce, thyme, sage, parsley, salt and pepper. Cook for 30 minutes over low heat.
3. Spread meat mixture in a square casserole, spread mashed potatoes over top and sprinkle with grated cheese. Bake for 35-45 minutes.

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Ingredients:
1/2 pint (285 milliliters) milk
4 ounces (115 grams) all-purpose flour
Pinch salt
3 eggs
Vegetable oil

Preparation:

1. Pre-heat the oven to 425F (220°C).
2. Mix the batter ingredients together. Let rest for half an hour.
3. Preheat a 12-hole popover tin with 1/2-inch (1 centimeter) of oil in each section. After the 10 minutes distribute the batter in each popover hole. Cook for around 15 to 20 minutes until crisp and puffy; don’t open the oven door before then or they won’t rise. The popovers will rise dramatically and be crisp and brown on the top.
4. This is properly served with rare roast beef. It can also be used as a hot dessert and served with warm maple syrup.

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Ingredients:
1 kg (2 lbs) potatoes, quartered
50 g (1.7 oz) grated Cheddar
pinch nutmeg, salt
750 g (1 1/2 lb) beef, minced
1 onion, chopped
2 cups mixed vegetables
salt , pepper
8 tbs butter
1/2 cup beef broth
1 tsp Worcestershire sauce
salt, pepper

Preparation:

1. Pre-heat oven to 180°C (350°F).
2. Bring large pot of water to a boil, cook potatoes until tender, about 20 minutes; drain. Add 4 tbs butter, cheddar, nutmeg and salt to potatoes and mash until smooth.
3. Dice the onion and vegetables. Heat remaining 4 tbs butter in a large saucepan and add the onion and vegetables. Fry for 5-8 minutes stirring occasionally until the onion is lighlty browned.
4. Add the minced beef and fry for a further 10 minutes, stirring and breaking up the mince. Add worcesterchire sauce and beef broth and cook, uncovered, over low heat for 10 minutes.
5. Spread meat mixture in a square casserole, spread mashed potatoes over top and bake 35-45 minutes until until potatoes are golden brown and pie is bubbling.

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Ingredients:
3 cups fresh English peas (shelled)
4 cups vegetable or chicken stock
2 tablespoons butter
1/3 cup leek, sliced (use white, tender part)
5 fresh mint leaves, sliced
1/2 teaspoon sugar
Salt

Preparation:

1. Melt the butter in a large pot and saute the leeks over medium high heat until they soften, about 5 minutes. Add the pea stock, increase the heat to high and bring to a boil.
2. Add the peas and the mint, and when the soup returns to a boil, reduce the heat to medium. Simmer for 8 to 10 minutes or until the peas are tender enough to puree (fork mashable).
3. Puree the soup in small batches in a blender until very smooth.
4. Add the sugar and taste to see if the soup needs salt.
5. Serve with a sprinkling of fresh mint leaves.

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Ingredients:
1 1/3 cup sugar
1 cup butter
1 tablespoon light corn cyrup
3 tbsp water
1/2 kg (1 lb) walnuts, ground
3/4 cup semisweet chocolate chips

Preparation:

1. Melt butter and sugar, stirring, for 7 minutes. Add corn syrup, water and nuts; stir until brown and toffee-colored.
2. Pour the mixture onto greased cookie sheet and sprinkle the top with the chocolate chips. Let it cool completely.
3. Break into pieces. Store in an airtight container.

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Ingredients:
FISH
8 ounces fresh white fish (cod, flounder, haddock or any white fish of your choice)
1 cup vegetable oil
2 cups flour
1 cup cornmeal
1 egg
1 cup milk
1/2 cup water
Spicy Sauce
1 lemon, cut into wedges

CHIPS
2 Pounds Idaho potatoes, peeled and cut crosswise into 3/4-inch thick chips
oil for deep frying
salt, pepper

Preparation:

1. FISH:
   Combine flour and cornmeal together and set aside in large bowl. Combine egg, milk and water in a medium size bowl and whip together. Dip fish into milk mixture and then coat with cornmeal mixture.
2. Heat oil to medium-high heat in large, flat skillet. Lay fillets in the hot oil from front to back, being careful not to splash. Do not crowd fish into hot oil, or it will be soggy.
3. Cook fish until golden brown (4 to 7 minutes). To check doneness, break open fillet:  it should be white all the way through, with no transparency.
4. CHIPS:
   Soak the potatoes in cold water to cover for 30 minutes before frying. Drain the potatoes and pat dry. Place them in a fry basket and fry in the hot oil for 3 minutes. Lift the basket out of the oil and drain over the fryer. Return the basket to the oil and fry until golden brown, another 3 to 5 minutes. Drain on paper towels. Season with salt and pepper.

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