River Wissey Lovell Fuller


May 2004

A 19th Century recipe from the Village Kitchen

The Village Pump is enjoying a period of nostalgia so here is a recipe from the 19th century!

Serves 4


1 to 2 thick slices of bread

150 ml / 1/4 pint milk

1 medium sized onion

1-tablespoon oil

1-tablespoon butter

50 g / 2 oz sultanas or raisins

450 g /1 lb minced beef

25 g / 1 oz shredded almonds

2 teaspoons wine or cider vinegar

2 teaspoons sugar

1-tablespoon curry powder

1/2 teaspoon salt

1/2 teaspoon mixed herbs

Black pepper

2 teaspoons lemon juice

2 beaten eggs


1. Soak slices of bread in milk and squeeze out. Keep the milk for later.

2. Peel and chop the onion. Using a large pan, fry it in oil and butter till softening, but not brown. Remove from heat.

3. Add soaked bread, sultanas, beef, almonds, vinegar, sugar, curry powder, salt, herbs, pepper, lemon juice and 1 tablespoon of the beaten egg. Mix well.

4. Spread mixture in an ovenproof dish.

5. Mix remaining egg and milk. Pour it over the mixture.

6. Bake in a moderate oven, Gas 4, 350 degreesF, 180 degreesC for 1 to 1 1/2 hours.

Serve hot in portions or cold cut into fingers and enjoy!

Ray Thompson

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