Mrs. Hudson's Receipts
[no this is NOT a typo! - Years ago recipes were called receipts]

BUBBLE AND SQUEAK                                                   Serves 4 to 6

1 head cabbage

A couple of dashes of Worcestershire sauce

2 ounces butter

½ cup (about 3 ounces) diced onions

1 garlic clove

1 pound chopped beef or lamb

½ teaspoon salt

1/3 teaspoon pepper

4 tablespoons breadcrumbs

½ pound bacon

1. Boil the cabbage in salted water until it is soft (about ½ to ¾ hour).  Chop it coarsely, and salt it lightly.  Season it with Worcestershire sauce.
2. Heat the butter, and sauté the onions and garlic.  Add the chopped meat and sauté it for 10 minutes.  Season it with salt and pepper.
3. Butter a fireproof casserole dish.  Layer the bottom with cabbage.  Top it with some of the meat mixture, and sprinkle it with some of the breadcrumbs.  Add another layer of cabbage, then a layer of meat and breadcrumbs.  Continue the process, ending with a layer of cabbage.  Top the whole with bacon slices, and bake it in a 350° F oven for 30 to 40 minutes.  Turn it out onto a tray, and serve it like a cake.  Serve it with Brown Sauce.  (see recipe below)

BROAN SAUCE

2 pounds beef, chicken, veal, or pork bones

1/3 cup diced carrots

1/3 cup diced onions

1/3 cup diced celery

1/3 cup diced parsnips

2 tablespoons tomato paste

½ cup flour

2 quarts water(or part water, part beer)

½ teaspoon salt

1. Brown the bones in a roasting pan.  Add the diced vegetable and brown them slightly.  Add the tomato paste, and brown the bones for 10 minutes longer.
2. Dust with flour and bake in a 350° oven for 10 to 20 minutes, or until the flour browns slightly.
3. Fill the pan with the water, and mix the ingredients well.  Add the salt, bring the sauce to a boil on top of the stove, cover it, then return it to the oven and simmer it for 1 ½ to 2 hours.  Strain it.
4. If the sauce is too thin, reduce it by cooking on top of the stove.

Note:  The brown sauce may be frozen in ice-cube trays and kept in the freezer.  If it is in cubes, it can be taken out and used as needed, the rest being returned to the freezer.

Marjie Leonard’s Chili

Ingredients:

 2 packages ground chicken
2 6 oz cans pitted ripe small black olives
1 10 oz jar of green olives with minced pimientos
2 8 oz cans of mushrooms pieces and stems
1 28 oz can Contadina Roma style crushed tomatoes with Italian herbs
1 1 lb 13 oz can of Goya chick peas of Garbanzos
40 ½ oz can redskin dark red kidney beans
1 or 2 packets of Old El Paso chili seasoning mix
3 cups or more of frozen sweet corn
Grated Cheddar cheese
Croutons or toast
Pam spray to coat Dutch oven
1 large Dutch oven pan with lid
2 small bowls
1 strainer for draining ingredients

Preparation:

 Spray Dutch oven with Pam so ingredients will not stick. Grill or brown the ground chicken, draining any liquid.  A George Forman Grill works well.  Let cool.  Cut browned chicken into cubes and put in Dutch oven.  (Chicken can be browned one day, stored, and then cut up the next day when you want to prepare the chili.)

1. Pour ½ can of Roma style crushed tomatoes into Dutch oven.
2. Turn on burner stove to high.  Turn down to medium when mixture is bubbling.
3. Tear open seasoning mix and pour in with remaining tomatoes.  Stir until mixed.  (If you use 2 packets the chili will be more seasoned.  Start out with 1 packet.  If you want more seasoning, use 2 packets next time.)
4. Open 1 can of mushrooms.  Do not drain.  Pour in empty crushed tomatoes can.  Stir to get remaining seasoning and tomatoes off of can.  Pour into Dutch oven mixture.
5. Open 2^nd can of mushrooms and put in empty crushed tomatoes can.  Again, stir to get remaining seasoning and tomatoes off of can.  Pour into Dutch oven mixture.
6. Drain and rinse chick peas.  Add to Dutch oven mixture.
7. Drain and rinse redskin dark red kidney beans.  Add to Dutch oven mixture.

10. Drain and rinse pitted black olives.  Put in small bowl.  Get empty small bowl. With hands pull apart each olive and put in empty small bowl.  When finished, add torn black olives to Dutch oven mixture.

11. Drain and rinse green olives.  You can put them in the mixture whole, or you can break them apart like you did the black olives.

12.  Pour in frozen sweet corn from bag until the amount and color look good to you in the mixture. 

13. Stir Dutch oven mixture to mix all ingredients.  Turn down to low if mixture is bubbling.  Cover and simmer until contents are warm, usually about ½ hour.

14. Spoon or ladle into containers for storage.  The recipe makes about 10 3-ladle-scoops or 3 cups servings.  It freezes well.

1 cup split red lentils
3 cups water
1 cup chopped onion
1 2” piece cinnamon broken
3 cloves garlic, peeled and sliced
Fresh ground pepper to taste
¼ tsp. turmeric
Salt to taste
1 t. lemon juice
1 T. Vegetable oil
½ t. black mustard seeds
½ - ¾ cup coconut milk

1. Wash lentils in cold water, then drain. Let stand one hour. 2. Put the lentils in a saucepan and add the 3 cups water one half cup of chopped onion cinnamon two cloves garlic pepper turmeric and salt. Cook until the lentils are soft and most of the water is absorbed about fifteen minutes. 3. Heat the oil in a saucepan. Add the remaining chopped onion and garlic and cook until brown. Then add the mustard seeds and cook briefly, stirring. Pour in the cooked lentils, add the milk, and cook for five minutes, stirring.

New Year's Cake
Taken from "The American Domestic Cook Book for 1868"

New Year's Cake - Seven pounds of flour, two pounds and a half of sugar, two pounds of butter, and a pint of water, with a teaspoonful of volatile salts dissolved in it. Work the paste well; roll it thin and cut it in small cakes with a tin cutter; lay them on tin plates and bake in a quick oven for fifteen minutes.

Scones for Afternoon Tea
Just a note on Devonshire cream. This is a clotted cream that is made in a specific area in England. You can buy it, or make a similar thing yourself, but it wouldn't be actual Devonshire cream. This recipe will work as a substitute. It should be made fairly close to serving time.
Ingredients:
3 ounces cream cheese
2 tablespoons granulated sugar
1 pinch salt
1 cup heavy whipping cream
Mix together the cream cheese, sugar and salt. Beat in cream until stiff peaks form. Chill until serving.
Lemon curd is another popular topping for scones. The following recipe can be made the day before serving:
Ingredients:
9 eggs
1-1/2 cups lemon juice
3 cups granulated sugar
1-1/2 cups melted butter
Beat eggs until frothy. Stir in the lemon juice, sugar, and melted butter. Using a double boiler, or a pan within a pan over water, cook the mixture, stirring constantly for about 20 minutes or until it becomes thick. Refrigerate until serving time.
When making scones you need to make sure your butter is very cold and that you don't over mix the batter. Use a pastry cutter, or more simply, your fingertips to mix in the butter until the mixture looks like coarse crumbs. When adding the wet ingredients don't over mix as I mentioned! This is one of the main reasons they won't turn out light, but rather heavy.

Cheesy Bacon Bites

1 pkg. (8 oz.) cream cheese, softened
1/8 tsp. black pepper
1/2 c. cooked, finely chopped bacon
2 tbs. finely chopped onion (I use green for color)
1 pkg. Pillsbury refrigerated crescent rolls
1/4 c. cheddar cheese

Preheat oven to 350°. Combine all ingredients in a medium sized bowl. Separate crescent rolls into two rectangles. Spread cream cheese mixture on each rectangle and roll it up like a cinnamon roll, starting at the longest side, and then seal the edge. Cut each roll into 16 slices. I start by cutting it in half, then each piece in half again and then again and then one last time. Than should give you sixteen even pieces. Place the slices cut side down on a cookie sheet. Bake them for 15 minutes or until golden brown. Serve warm. Makes 32 appetizers.

Fish Cakes

3 c. cooked fish (tuna or salmon)
1 c. cooked mashed potatoes
2 eggs
1/2 c. flour
1/2 sm. onion, chopped fine
1/2 tsp. ginger
3 tbsp. butter
3 tbsp. oil
Salt and pepper to taste

Dessert: Bakewell Tart

Derbyshire is the home of this well-known sweet where it is called Bakewell Pudding. You will need a 23cm (9 inch) shallow pie dish or tart tin.
Serves 4-6

Ingredients
13oz (375g) sweet shortcrust pastry
4 tbsp seedless raspberry jam
1 3/4oz (50g) butter, softened
4 1/2oz (125g) caster sugar
4 1/2oz (125g) ground almonds
3 eggs, beaten
a few drops of almond essence
icing sugar for dusting

Method
Roll out the pastry and line the pie dish or tart tin. Spread the jam over the base and chill in the fridge while you make the filling.
Preheat the oven to 190C/375F/gas mark 5. Whisk together the butter, sugar, ground almonds, eggs and almond essence until smooth, then spoon into the pastry case and spread evenly to cover the jam.
Bake for 30-35 minutes or until the filling is set and golden. Dust with icing sugar and serve warm or cold, with cream or English custard.