Margaret Powell's Cookery Book: 500 Upstairs Recipes from Everyone's Favorite Downstairs Kitchen Maid and Cook
Margaret Powell
Language: English
Pages: 352
ISBN: 1250038561
Format: PDF / Kindle (mobi) / ePub
In the national bestseller Below Stairs, Margaret Powell told readers what it was really like to work in the great houses of England. In Margaret Powell's Cookery Book, she gives readers a closer look at the world inside the vast kitchens of these great houses. It's an eye-opening and mouthwatering snapshot of that world. The upstairs dining room always demanded the best of Continental cuisine and, cooking downstairs, Margaret Powell obliged. Her cookery book is a firsthand account of the way English people cooked and dined in the early twentieth century when houses like those in "Upstairs, Downstairs" and "Downton Abbey" were fully staffed and running like clockwork. Describing kitchen equipment such as the black ranges that had to be shined daily, the fancy moulds that needed screen covers to keep out the flies and tubs of ice that were used instead of refrigerators, she tells readers just how big a job it was to keep the upstairs dining table abundantly filled. Giving away the secrets of the manor, she presents more than 500 recipes, from the simple to the sophisticated. Divided into chapters such as Hors d'oeuvre, Soups, Fish, Entrees, Roasts and Meat Dishes , Savouries, Puddings and others, she shows readers today what it was like to eat well, if you were a member of England's upper class. Classic, but simple, dishes such as Shepherd's Pie and Roast Chicken Stuffed with Herbs alternate with sophisticated fare and long-lost recipes like Potatoes a la Florence, Rabbit Pilau, Compote of Snipe, Sardines a la Bombay and Queen Mab Pudding. With her trademark wit and gimlet eye, she tells readers what it was like to cook for her "betters" but she also states one thing proudly--"Food is more than just food. I like it be prepared and cooked well, and I like trouble taken over it." Behind every well-fed family like the Crawleys of "Downton Abbey" or the Bellamys of "Upstairs, Downstairs" was a cook like Margaret Powell and, now, she invites readers everywhere to the feast.
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pinch of paprika and a saltspoon of salt, dip the chicken joints into this. Melt the butter in a pan and when hot fry the peeled and chopped onion and mushrooms to a pale brown, add the sliced tomatoes and fry for 1 minute, add the rest of the seasoned flour, stir well. Gradually pour in the stock and bring to the boil, stirring all the time. Pour this over the chicken, add the bunch of herbs and cook in the oven at Gas 5/Electricity 375° for 1¼ to 11/2 hours. Roast Chicken Stuffed with
together until thick and smooth, add the eggs one at a time along with a dessertspoon of flour for each egg; beat well. Mix the baking powder with the rest of the flour, add the grated rind of 1/2 lemon. Stir this into the butter mixture as lightly as possible, add sufficient milk to allow the mixture to drop easily from the spoon, cover with buttered paper, steam for 1 to 1¼ hours, turn out and serve with a sweet white sauce flavoured with lemon (see here). Caramel Custard 4 to 5 persons.
fill the dish or mould with alternate layers or apple, sugar and slices of bread dipped in the butter, finish with a layer of bread. Pour over 1 tablespoon of water and the same amount of lemon juice and bake in the oven at Gas 5 – 6/Electricity 375° – 400° for ¾ to 1 hour, or until the apples are soft. This can be served in the dish or turned out; serve with the cream. Bakewell Pudding 4 persons. Time: about 1 hour 6 oz breadcrumbs 3 oz ground almonds 2 oz castor sugar 2 oz glacé
whites alternately to the yolks, mixing very lightly; put into a dish and bake in a moderate oven at Gas 5/Electricity 375° for 30 to 40 minutes. When done remove from the oven, allow to get cold then cut off the top and scoop out the middle, fill the centre with the whipped cream mixed with the walnuts and the cherries and a dessertspoon of castor sugar, replace the top and put into a deep glass dish. Put the jam and 2 oz of sugar into a pan with the water and boil quickly until thick, let cool,
Melt the butter in a pan, put in the roes and cook for 5 to 10 minutes, drain on soft paper. Put into a mortar with the mustard and a little of the butter they were fried in; pound well, put into a pan, add seasoning to taste and serve on croûtons of fried bread. Herring Roes Baked 6 persons. Time: about 30 minutes 8 soft roes 1 shallot 2 mushrooms 11/2 oz butter breadcrumbs lemon juice 3 tablespoons thick brown sauce (see here) anchovy essence 1/2 teaspoon chopped parsley