★ About: “From time immemorial, Saffron-currant-cakes have been the boast of our Cornish house-wives” said the renowned Truro-born clergyman, poet and historian Richard Polwhele in his 1836 book ‘Reminiscences, in Prose and Verse (Etc.)’. And in her 1890 book, Cornish Feasts and Folklore, Penzance poet and folklorist Margaret Ann Courtney explains that ‘in some parts of the county it is customary for each household to make a batch of currant cakes on Christmas Eve. These cakes are made in the ordinary manner, coloured with saffron, as is the custom in these parts. On this occasion the peculiarity of the cakes is, that a small portion of the dough in the centre of each top is pulled up and made into a form which resembles a very small cake on the top of the large one, and this centre piece is usually called “the Christmas”. Each person in a house has his or her especial cake, and every person ought to taste a small piece of ever other person’s cake. Similar cakes are also bestowed on the hangers-on of the establishment, such as laundresses, sempstresses, charwomen, &c.; and even some people who are in the receipt of weekly charity call as a matter of course, for the Christmas cakes. The cakes must not be cut until Christmas-day, it being probably “unlucky to eat them sooner.”’. There is so much that has been written about Cornwall’s famous saffron cakes, yet before spotting this 1936 recipe written exactly a century after Mr Polwhele wrote of their heritage, we had yet to sample one ourselves. Saffron loaves and buns have been made in Cornwall since it was introduced to the county in the 14th century when it was traded for copper and tin. The colour of sunshine, this loaf is heavy with fruit and as soon as it comes out of the oven you can see that it’s something special. We enjoyed a slice each fresh from the oven, one buttered and the other with a good spread of clotted cream and the 1930s rhubarb and ginger jam that we made not long ago. It was heavenly. __________________________________________ ★ Ingredients: 14 oz / 400g Strong White Flour ¼ oz / 7g Fresh Yeast 213 ml Tepid Water ¼ tsp. Sugar ¼ tsp. Salt ¼ lb / 113g Caster Sugar ¼ lb / 113g Mixed Peel ¼ lb / 113g Butter ¼ lb / 113g Currants ¼ tsp Allspice A pinch of Saffron ★ Full instructions: https://www.handeddown.co.uk/post/cornish-saffron-cake-1930s __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ★ Book Details: Cookery Illustrated and Household Management (1936) By: Elizabeth Craig Publisher: Odhams Press Limited (Long Acre, London, W.C.2, England, U.K.) __________________________________________ ♪ Music: Frozen In Love by Aakash Gandhi

★ About: Eccles cakes have been around for at least 500 years. Local to the English town of Eccles in Lancashire, these little treats of sugar-topped flaky pastry encompassing a sweet centre of spiced dried fruit were originally baked in celebration of the Church’s various religious festivals. Standing the test of time, they’ve remained a popular seasonal or teatime treat nationwide despite rarely being found on the shelves of bakeries these days (where we are, at least. We don’t get out much). The cakes themselves go way back and so does this recipe for them, although, not quite THAT far. We spotted it in the Local Dishes chapter of our copy of Elizabeth Craig’s Cookery Illustrated and Household Management (1936) which we have been bursting to try really all of the recipes from, and made it the first on our hit list from it. Golden, melt-in-your-mouth pastry with a good crunch of sugar (the only real sugar added here), and juicy dried fruit… YUM. We’ll be making these again! __________________________________________ ★ Ingredients: To make the Flaky Pastry: • ½ lb / 227 g of Plain Flour • ½ tsp. Baking Powder • 3 oz / 85g of Butter • 4 oz / 113 g of Lard • A pinch of Salt • Water For the Filling: 1 ½ oz / 43 g Butter 3 oz / 85 g Currants 2 oz / 56 g Mixed Peel Nutmeg Sugar ★ Full instructions: https://www.handeddown.co.uk/post/eccles-cakes-1930s __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ★ Book Details: Cookery Illustrated and Household Management (1936) By: Elizabeth Craig Publisher: Odhams Press Limited (Long Acre, London, W.C.2, England, U.K.) __________________________________________ ♪ Music: Heavenly by Aakash Gandhi

★ About: If, like us, you’ve grown your own rhubarb this summer, here’s a great way to use it up. This 1936 recipe for ‘Rhubarb Jam’ delivers a delicious preserve to make in the summer and enjoy all year round. __________________________________________ ★ Ingredients: • 1 lb / 454 g Preserving Sugar • 1 lb / 454 g Rhubarb • 1 thumb-sized piece of Ginger, peeled (a little less if using mid or late season rhubarb) • ½ a Lemon ★ Full instructions: https://www.handeddown.co.uk/post/rhubarb-ginger-jam-1930s __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ★ Book Details: Cookery Illustrated and Household Management (1936) By: Elizabeth Craig Publisher: Odhams Press Limited (Long Acre, London, W.C.2, England, U.K.) __________________________________________ ♪ Music: Kiss the Sky by Aakash Gandhi

★ About: Whether you want to bake a batch of Ballater Scones, learn how to perfectly set a table or plan a full weekly menu (afternoon tea and all), acclaimed home economist and cookbook writer Elizabeth Craig’s 1936 book, Cookery Illustrated and Household Management, has it all. A true picture of 1930s Britain, a decade defined by recession and the looming war, most recipes in this book would’ve been simple, quick and cheap to put together with recipe chapters sandwiched between detailed articles on health and nutrition and tips on housekeeping that are as vast and varied as it gets. No messing around – this book will teach you how to be the perfect 1930s housekeeper and cook. And despite the lack of party atmosphere, most of the recipes in it that we have made have been completely mouth-watering. This book is divided into the following chapters/sections, listed below (brace yourself, it’s a long one). Recipe-wise, our personal favourite has to be the Local Dishes chapter which we are excited to bring you two new recipes from in our videos over the coming three weeks. • A GUIDE TO THIS BOOK • THE TECHNIQUES OF COOKING ‣ Processes Used in Cookery • KEEPING DOWN THE HOUSEHOLD BILLS ‣ Making the Most of Left-overs ‣ Dodges to Prevent Waste • COOKING IN EMERGENCIES • BREAKFAST DISHES • LUNCHEON AND SUPPER DISHES • APPETISERS ‣ Hints on Serving Hors d’OErvres • STOCKS AND SOUPS • GRAVIES, STUFFINGS AND FORCEMEATS, ETC. ‣ Harmless Colours and Flavourings, by John Campbell, Ph.D. • SAUCES ‣ Preparations of Butter ‣ Savoury Sauces ‣ Sweet Sauces • FISH • ENTRÉES • POULTRY AND GAME • JOINTS • VEGETABLES • SALADS AND SALAD DRESSINGS • PASTRIES AND PUDDINGS ‣ Cold Sweets • ICES • SAVOURIES, CHEESE AND EGG DISHES • OMELETS • VEGETARIAN DISHES • BISCUITS AND CAKES ‣ Icings for Cakes ‣ Bread and Rolls • SANDWICHES AND POTTED MEATS • PRESERVES ‣ The Preservation of Food ‣ Jams, Jellies and Marmalades ‣ Dried Fruit and Syrup Preserves ‣ Canned Foods, by John Campbell, Ph.D. ‣ Preserved Fruit Recipes ‣ Pickles, Store Sauces, Vinegars • BEVERAGES • DIET FOR HEALTH ‣ The Choice of a Healthy Diet, by Professor R. H. A. Plimmer, D.S.c. and Violet G. Plimmer ‣ Appetite and Digestion, by Sir Frederick Mott, K.B.E., M.D., F.R.S. ‣ Rules for Diet, by J. S. Bainbridge, M.Sc. • BALANCING YOUR WEIGHT ‣ To Cut down Weight – Slimming Recipes ‣ To Put on Weight – Fattening Recipes ‣ Fruit for Health • INVALID COOKERY • COOKING FOR THE CHILDREN ‣ Diet for School Children ‣ Diet for Young Children • LOCAL DISHES • JEWISH COOKERY • MENUS FOR EVERY DAY • CARVING • HOUSEHOLD MANAGEMENT ‣ Entertaining Without a Maid ‣ To Save Labour in the Home ‣ The Kitchen and its Equipment ‣ Table Ware ‣ Household Linen ‣ Marketing ‣ The Store Room, the Larder ‣ Washing Up • HOUSEHOLD HINTS, BY FLORENCE CAULFIELD HEWLETT ‣ Hints on First-Aid, Health and Beauty • COMPLETE INDEX Coming up… Rhubarb and Ginger Jam | 1930s Recipe Cornish Saffron Cake | 1930s Recipe Eccles Cakes | 1930s Recipe ★ More on our little ‘library’: https://www.handeddown.co.uk/library __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ♪ Music: Kiss The Sky by Aakash Gandhi __________________________________________ P.S. :- Sorry for the delay! The last month has been a grueling one with both of our day jobs becoming busier than usual and overtime inevitable most days, leaving little time to work on our videos. We sincerely appreciate your patience and will do our very best to get back to our regular routine, publishing a new video each Sunday or at least 3 Sundays a month, and read through our lovely comments which we haven’t had a chance to get to for absolutely ages! PPS :- The thumbnail pic shows one of the few photos provided in the book, captioned "The Fattening Breakfast - Bananas, then fried eggs and bacon can be followed by buttered toast and marmalade, with a cup of hot chocolate". 💕 Mr. & Miss. HD

★ About: Toffee apples have been enjoyed as a seasonal treat, particularly on Halloween or Bonfire Night, at least since the mid-19th Century. Traditionally thickly coated, dark and shining, the toffee apples of years gone by had quite a different look and taste to the modern lot in their syrupy golds and bright reds, bedazzled with sprinkles or chopped nuts. This 1920s recipe will soon be 100 years old and is the perfect representation of a real old-fashioned toffee apple. These were what our great grandparents would have licked on their way to watch the fireworks on the 5th November or as they told ghost stories on Halloween. Little apples on sharpened sticks, coated in a treacle toffee as black as tar and smelling of a Tate & Lyle factory, so smooth and gleaming that you could see your reflection in them. A word of caution, though: these could very well do your teeth in. First, be sure to give the toffee long enough to set after coating the apples. We left ours in the fridge overnight. Even then, take care when taking a bite; not only does the toffee look like glass but it’s also nearly as hard! __________________________________________ ★ Ingredients: 1 lb / 454 g small eating Apples (we used 4 Braeburns) 1 lb / 454 g Treacle 1 lb / 454 g Demerara Sugar 4 oz / 113 g Butter + Some sturdy sharpened wooden sticks ★ Full instructions: https://www.handeddown.co.uk/post/toffee-apples----1920s __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ★ Book Details: The BestWay Cookery Gift Book (Third Book) (1928) By: Best Way Publisher: Offices of The 'Best Way' Series (Fleetway House, Farringdon Street, London, E.C.4, England, U.K.)

★ About: This 1920s recipe is for a tasty Welsh Rarebit; cheesy goodness flavoured with a good slog of beer (or cider), Worcester sauce and mustard. Yum. I don’t know about you, but when life gets hectic (as it has been lately!) our kitchen transforms into a cheese on toast factory. There’s no better fuel for a hard day’s work. We’ve made this recipe twice now, first using Guinness and then a light beer; the latter recorded here. Both did the trick, although if we were to make it again we would personally choose to use Guinness as it gives the cheese topping more of a golden colour (but flavour-wise, both were delish). __________________________________________ ★ Ingredients: • ¼ lb / 113g Cheese • 1 oz / 27g Butter • A little Salt and Pepper • 107ml of Beer or Cider • 1 tsp. Mustard • 1 dessertsp. Vinegar • 1 tsp. Worcester Sauce • 2 freshly laid eggs • 2 pieces of bread ★ Full instructions: https://www.handeddown.co.uk/post/american-golden-buck-toast-1920s __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ★ Book Details: The BestWay Cookery Gift Book (Third Book) (1928) By: Best Way Publisher: Offices of The 'Best Way' Series (Fleetway House, Farringdon Street, London, E.C.4, England, U.K.) __________________________________________ ♪ Music: Dreamland by Aakash Gandhi

★ About: Sweet, chocolatey goodness all the way from 1928. These little dark chocolate puddings are quick and easy to make at a moment’s notice; a great hot dessert for your Sunday night treat. The marshmallow sauce gives it a welcome dose of added sweetness. A good custard poured over would be perfect too. __________________________________________ ★ Ingredients: To make 2 puddings: 1 oz / 28g Butter 1 oz / 28g Sugar 1 oz / 28g Plain Flour 1 oz / 28g Cocoa Powder ½ tsp. Baking Powder 1 Egg To make the sauce: 4 oz / 113g Marshmallows Water ★ Full instructions: https://www.handeddown.co.uk/post/baked-chocolate-puddings-with-marshmallow-sauce-1920s __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ★ Book Details: The BestWay Cookery Gift Book (Third Book) (1928) By: Best Way Publisher: Offices of The 'Best Way' Series (Fleetway House, Farringdon Street, London, E.C.4, England, U.K.) __________________________________________ ♪ Music: Frozen In Love by Aakash Gandhi

★ About: ‘The “Best Way” recipes in this book will help you to make delightfully unusual dishes inexpensively, quickly [and] easily. All the information you need to make your meals enticing is contained in this book’, promises our copy of the Third Edition of BestWay’s popular cookery book series. Full of bright colour illustrations and photographs of nearly every recipe within, this little book embodies the showbiz sparkle of the ‘Roaring Twenties’. There were two sides to this decade. The devastation and desperation that followed the end of the First World War and looming economic depression sat alongside the optimism and excitement of a modern age of talking picture films, cocktail bars, enhanced social equality and better homes. As a matter of fact, out book’s opening promise sums up the feel of the decade rather well. Entertaining at home and injecting a little Hollywood razzle-dazzle into everyday life (as far as budget allows) was becoming increasingly popular and the average home cook would want to impress their guests with something unique without spending a fortune as the economic situation gradually worsened. 93 years later, this promise has stood the test of time. Everything that we’ve tried from this book so far have been quick to put together with most of the ingredients being store cupboard basics. For the most part, they have been completely delicious although the Vegetables chapter is a little hit & miss (everything sounds great until you’re instructed to submerge the veg in gravy) and you’ll have to watch your teeth on some of the Sweets & Candies; you’ll see what we mean when our Toffee Apple video comes out in a few Sundays time! The book is divided into the following chapters/sections: • Soups • Fish Dishes • Game and Poultry Dishes • Meat Dishes • Vegetables • Salads • Pastry • Hot Sweets • Cold Sweets • Supper Dishes and Savouries • Bread, Rolls and Scones (yes, I did say “scones” like “thrones” - I'm too old to change now 😘) • Small Cakes • Large Cakes • Sweets and Candies • [Ice Cream] Sundaes • Fruit Cocktails Coming up… Chocolate Puddings with Marshmallow Sauce | 1920s Recipe American Golden Buck Toast | 1920s Recipe Toffee Apples | 1920s Recipe ★ More on our little ‘library’: https://www.handeddown.co.uk/library __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ♪ Music: White River by Aakash Gandhi __________________________________________ Please note that the images and/or video clips used in this video that do not belong to us have been supplied for purely educational purposes.

★ About: Who fancies fried chicken? Ok, how about a recipe for fried chicken that’s more than 110 years old? Trust us, it’s delicious! Crispy and comforting with a different sort of flavour to what we’re all used to when it comes to fried chicken (but don’t let that put you off 😉), this recipe was so loved by the Countess of Dudley that she named it after her own house! __________________________________________ ★ Ingredients: 1 chicken (we used a small one) Some bacon (about 80g) 1 Carrot 1 Small Onion 1 Bouquet Garni of savoury herbs (we used parsley, thyme & tarragon) 2 Cloves 1 Bay Leaf 2 oz / 56g Butter ½ oz / 14g Flour Extra Chicken Stock 3 Egg Yolks 1 Whole Egg About 2 cupfuls of Breadcrumbs 1 glass White Wine Lemon Parsley Salt and Pepper to season Plenty of Frying Fat ★ Full instructions: https://www.handeddown.co.uk/post/fried-chicken-pembroke-1910s __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ★ Book Details: A Second Dudley Book of Recipes (1914) Collected and Arranged By: Georgina Ward, Countess of Dudley Publisher: Hutchinson & Co. (Paternoster Row, London, England, U.K.) __________________________________________ ♪ Music: Kiss The Sky by Aakash Gandhi

★ About: “This cake is excellent for lunch or tea,” the authoress claims. Gorgeously buttery pastry, juicy brandied cherries, soft frangipane and sweet rum icing… she was right, it’s a little slice of heaven. That said, you ought to tuck into this tart later in the day as the rum and bran-dy give it a real kick - unless you substitute these, of course (details below ⬇)! __________________________________________ ★ Ingredients: ▶ For the Rich Short Pastry: 8 oz / 227g Flour 6 oz / 170g Butter Pinch of Salt 1 tsp. Caster Sugar 1 Egg Yolk 2 tsp. Water ▶ For the Almond Cream (Frangipane): 7 oz / 200g Soft Unsalted Butter 7 oz / 200g Caster Sugar 7 oz / 200g Ground Almonds 4 Small Eggs (or 3 medium) ¾ tsp. Vanilla Essence/Paste ▶ For the Fruit Filling and Icing: About 50 Brandied Cherries (just over half a jar), or 40 Tinned Cherries 1.8 oz / 50g Caster Sugar, mixed with 1 tsp. Cinnamon 4 tbsp. Redcurrant Jelly 350g Icing Sugar 50ml Rum (plus extra, if needed), or 40ml Water + 1 tsp. Rum Flavouring (if liked) ★ Full instructions: https://www.handeddown.co.uk/post/german-cherry-tart-1910s __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ★ Book Details: A Second Dudley Book of Recipes (1914) Collected and Arranged By: Georgina Ward, Countess of Dudley Publisher: Hutchinson & Co. (Paternoster Row, London, England, U.K.) __________________________________________ ♪ Music: Dreamland by Aakash Gandhi

★ About this recipe: The Countess of Dudley enjoyed a Turkish Coffee so much that she provided two recipes for it in her book, A Second Dudley Book of Recipes. This is the second of the two; the first would've required us to get hold of a c.1914 Turkish coffee grinder and roast & grind up the beans first which is far too much of a palaver when you look at the relative simplicity of the next. The Countess's method is quite different to what we know of making Turkish coffees and, as you'd imagine, the end result is therefore also different in a few ways. There is no crema on top as there are no steps to allow for it, nor will you have grounds at the bottom of your cup as these are purposefully sunk down to the bottom of the cezve before pouring out. Nevertheless, the taste and texture is there and while it may not be 100% authentic, this makes a gorgeous cup of velvety Turkish coffee that'll pick you right up. __________________________________________ ★ Ingredients: For the pie: • 1 tsp. plus enough Cold Water to fill a Turkish Coffee or espresso cup to the rim. • 2 heaped tsp. freshly ground and roasted Turkish Coffee • 1 tsp. caster sugar You will also need a cezve and a Turkish coffee cup (or espresso cup). ★ Full instructions: https://www.handeddown.co.uk/post/turkish-coffee-1910s __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ★ Book Details: A Second Dudley Book of Recipes (1914) Collected and Arranged By: Georgina Ward, Countess of Dudley Publisher: Hutchinson & Co. (Paternoster Row, London, England, U.K.) __________________________________________ ♪ Music: Twinkle in the Night by Aakash Gandhi

★ About: ‘The Recipes contained in this volume are nothing very new or elaborate – merely what I think to be a useful collection to have at hand, as a sort of Memorandum Book for the mistress of a household when ordering meals, and when the inevitable question arises, “What on earth shall I order for luncheon and dinner to-day?” Many of the Recipes are very homely and simple, and, I think, may be useful in small households – showing how cold meat, etc., may be used up and turned into appetising dishes, as done in France, and therefore much waste saved. The Recipes are interspersed with a selection of quotations, which I hope may be interesting’, states Georgina, the Countess of Dudley in the Preface of her cookbook, A Second Dudley Book of Recipes that was published in 1914. The Countess was a fascinating woman. Born into a noble Scottish family she married the 1st Earl of Dudley who was many years her senior and begrudgingly suffered many years of existence as a ‘trophy wife’. It was upon his death that Georgina was able to flourish; beyond the expensive dresses, jewels and pretty face was an exceptional estate manager, devoted mother, humanitarian and tireless workhorse of a woman who, somehow, at the age of 68 and working for 9 hours, 7 days a week at her local convalescent hospital, managed to write this brilliant cookbook. While the third oldest cookbook in our little collection it is by far the most solid and well-made; in fact, you would struggle to find a modern book that is put together as well as this one – more than 107 years old and in almost perfect nick. And don’t even get us started on the recipes; every one we have tried so far has been scrumptious. The recipes are divided into the following chapters/sections: • Soups • Fish Dishes • Hot Poultry and Game Dishes • Hot Meat Dishes • Chaud-Froids and Other Cold Dishes • Savouries • Vegetables and Salads • Sauces • Sweet Dishes and Puddings • Savoury Rice and Macaroni Dishes • Different Ways of Cooking Venison • Egg and Breakfast Dishes • Tea Cakes, Etc. • Housekeeper Etc. and Miscellaneous • Beverages Coming up… Fried Chicken Pembroke | First World War Recipe Turkish Coffee | First World War Recipe *Mystery Dessert* (we’re still thinking about it) | First World War Recipe ★ More on our little ‘library’: https://www.handeddown.co.uk/library __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ♪ Music: Dreamland by Aakash Gandhi

★ About: This recipe for the classic Béarnaise sauce was taught in the National Training School for Cookery (Buckingham Palace Road) more than 110 years ago and is just as delicious now as it would’ve been then. __________________________________________ ★ Ingredients: 2 Shallots, finely chopped 70ml Tarragon Vinegar 70ml White Wine Vinegar 142ml White Sauce (Béchamel sauce) 3 Egg Yolks 28g Butter, cut up into small pieces ★ Full instructions: https://www.handeddown.co.uk/post/bearnaise-sauce-1900s __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ★ Book Details: High-Class Cookery Recipes for the National Training School of Cookery, 11th Edition (1909) Author: Mrs Charles Clarke, Principal of the National Training School of Cookery Publisher: William Clowes & Sons Limited (23 Cockspur Street, S.W. London, England, U.K.) __________________________________________ ♪ Music: We Are The Rain by Aakash Gandhi

★ About: "Good Friday comes this month, the old woman runs! With one or two a penny hot cross buns!" was the call that would echo through the streets of London this time of year 200 or so years ago. Hot Cross Buns have been baked at this time of year, particularly on Good Friday, for centuries. This Easter we baked our very own using this 1940s recipe from our copy of The Manual of Modern Cookery, pub. 1943. It’s the 2nd year running that we’ve baked our own (usually getting half a dozen from our local bakers which we’ll no doubt be visiting in a few days’ time to re-stock), and also the 2nd year that we have used this wonderful recipe, with crosses made the traditional way using short crust pastry and the dough lightly spiced with cinnamon and ginger. 🌸🐣🌼 Happy Easter 🌼🐣🌸 __________________________________________ ★ Ingredients: For the buns: ¼ tsp each of ground ginger and cinnamon, and ½ tsp. salt 1 ½ oz / 42g raisins ½ lb (227g) plain flour ½ oz / 14g fresh yeast or half the amount of dried yeast 1 oz / 28g sugar About ¾ cupful of warm milk 1 ½ oz / 42g fat (we used butter) 1 large egg To make the pastry crosses (from scratch, the 1940s way): 2 oz / 57g plain flour 1 oz / 28g altogether of a mix of margarine and lard A pinch of salt A little cold water ★ Full instructions: https://www.handeddown.co.uk/post/hot-cross-buns-1940s __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ★ Book Details: Manual of Modern Cookery, 7th Edition (1943) Author: Jessie Lindsay & V.H. Mottram Publisher: University of London Press Ltd. (War-Time Address: St. Hugh's School, Bickley, Kent, England, U.K.) __________________________________________ ♪ Music: Heavenly by Aakash Gandhi

★ About: At the turn of the 20th Century, wealthy Britons were eating more than ever be-fore, and eating OUT more than ever before. Restaurant dining; something that hadn’t really been a *thing* before then, really kicked off in the Edwardian era and one of the most popular early varieties of restaurant were chophouses. These were lushly fitted out venues where often exclusively gentlemen would meet to discuss politics and work over a large cut of meat served with a variety of sauces and plain vegetables. Meat was in – and when it came to beef, if it wasn’t fillet it wasn’t happening. This was also a time when French cuisine was widely considered to be the pinnacle of gastronomy so whether he was enjoying a meaty meal in his friend’s mansion or at a chophouse, if a top-hatted gent was served Filet de Bœuf a la Béarnaise he would’ve left feeling grander than the King’s carriage. This recipe, along with those for the two sauces (Béarnaise and Espagnole) were taught at the National Training School for Cookery in Buckingham Palace Road between 1909 and 1911. The beef glaze brings another flavour dimension while having the added benefit of boosting the colour of the meat. The sauces were magnifique, even with the Espagnole sauce turning out thicker than is usual. Thanks to the fantastic preservation of this old cookbook by its original owner, Miss. Watson, we are able to sample the most delicious Edwardian dishes from the comfort of an age where, among other improvements, women may dine in chophouses along with the men (oh, and vote). The world is now a very different one to that known by Miss. Watson when she cooked her way through this little book in the school kitchens, and most likely in her employment thereafter. Who knows how many times she made this dish, and who she made it for! But social history lesson aside, we encourage steak-lovers to try this tasty ‘antique’ recipe for themselves and go to the trouble of making the sauces with it. We were impressed 😉. P.S. – Yes, we like our steak a little crispy 🙃. __________________________________________ ★ Ingredients: Two 1lb / 450g Fillet Steaks or a 900g Beef Fillet Salt & Pepper to season 1oz / 28g Butter 1oz / 28g Beef Glaze (to make, boil about ½ cup of beef stock ‘til reduced and thick) Béarnaise Sauce (hot) Espagnole Sauce (hot) About 1kg of cooked spinach or mashed potatoes (as you like them) ★ Full instructions: https://www.handeddown.co.uk/post/filet-de-boeuf-a-la-bearnaise-1900s __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ★ Book Details: High-Class Cookery Recipes for the National Training School of Cookery, 11th Edition (1909) Author: Mrs Charles Clarke, Principal of the National Training School of Cookery Publisher: William Clowes & Sons Limited (23 Cockspur Street, S.W. London, England, U.K.) __________________________________________ ♪ Music: We Are The Rain by Aakash Gandhi