Killermama's blog: "BEWARE"

1 Kidney, beef 4 tablespoons Shortening 2 Onion; chopped 2 pounds Round steak; cubed 1 1/2 tablespoons Worcester sauce 1/2 teaspoon Salt 1/2 teaspoon Pepper 2 tablespoons Butter; softened 2 tablespoons Flour 2 tablespoons Parsley; minced 1 teaspoon Rosemary 1 teaspoon Oregano Pastry: 1 cup Flour; + 2 teaspoons 1/4 teaspoon Salt 1/3 cup Shortening 2 tablespoons water, cold Wash the kidney, remove membranes and fat, and cut kidney in 1" cubes. Cube the steak into 1" cubes. Melt the shortening 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 boiling water, Worcester, salt, and pepper. Cove and cook over a very low heat for 1 1/2 hours, or until the steak is tender. Preheat the oven to 400 F. Blend the butter with the flour to make a beurre manie. Drop small pellets of this paste into the sauce and stir to thicken it. Put meat and sauce into a deep pie plate and sprinkle with parsley. If you wish to use a pastry topping, roll out the dough and cover the pie plate. Slash the top, crimp the edges, and bake about 30 minutes, or until well browned. Pastry: Mix the flour and salt. Cut in the shortening with a pastry blender. Combine lightly only until the mixture resembles coarse meal or very tine peas; its texture will not be uniform but will contain crumbs and small bits and pieces. Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball.

INGREDIENTS Serves 4 4 lambs kidneys (skinned and halved) 4 lamb chops 1 lb (45og) of rump steak cut into 4 pieces 4 bacon rashers 4 sausages half lb (225g) black pudding cut into 4 pieces 2 tablespoons of olive oil 4 tomatoes halved 4 large mushrooms (peeled and sliced) salt pepper INSTRUCTIONS Preheat oven to (150 C), (300 F), Gas Mark 2 1) Brush the kidney,lamb chops, and steak with olive oil, season with salt and pepper 2) Heat grill, land place sausages and kidneys on a freshly cleaned grill pan 3) Grill for 10 minutes, turn regularly, put in oven 4) Grill Lamb chops and rashers for 5 minutes on each side, put in oven 5) Grill the steak and black pudding for 5 minutes on each side, put in oven 6) Brush tomatoes and mushroom with some of the juices from the meat 7) Grill for 3 minutes on each side, season and add to oven for 1 minute 8) Remove dish from oven and cover with hot meat juices from the grill pan 9) Serve immediately

INGREDIENTS 1 and half lb (675g) of medium sized potatoes 4 lb (1.8kg) forerib of beef 2 tablespoons of olive oil half level teaspoon salt quarter level teaspoon of freshly ground pepper half level teaspoon of mustard powder INSTRUCTIONS Preheat oven to (220 C), (425 F), Gas Mark 7 Cooking Time Rare: 50 minutes Medium rare : 70 minutes Well done : 90 minutes 1) Put beef into a large roasting tin 2) Brush with oil 3) Mix mustard, salt and pepper with a little water to make a paste 4) Rub meat with paste 5) Roast in the center for 20 mins reduce heat to (190°C), (375°F), Gas Mark 5 6) Wash, peel and halve potatoes, put into a pan 7) Cover with lightly salted water and boil for 10 minutes 8) Remove and place in oven around meat, cover with fat (Another roasting tin can be used if needed, cover bottom and potatoes with fat) 9) Roast potatoes for 60/70 minutes until crisp and golden 10) Coast with fat from meat every 20 minutes Serve: with Yorkshire Pudding and Horseradish Sauce

13oz puff pastry 1 onion 8oz of sausage meat) 6oz cheddar cheese 2tsp tomato puree 2tsp bread crumbs 1 egg, beaten milk, to glaze salt and pepper, to taste Method Mix all but the puff pastry and milk together. Roll the pastry out to a rectangle 30cm x 40cm (approx). Put the mix into the middle third of the pastry in a strip. Seal underneath with the milk. Glaze the top and slash three times diagonally. Bake in the oven at 200 degrees C for 35-40 minutes. Can be eaten hot or cold.

Served with sprouts or carrots. 2 lb. stewing lamb (or 8 cutlets) 1 oz. seasoned flour 1 oz. fat 1/2 lb. sliced onions 3/4 pt. beef stock salt and pepper Cut meat into 1-inch cubes. (If you use cutlets, leave them whole.) Coat meat in seasoned flour and fry in fat with onions. Put meat and onions in a casserole dish; pour stock over. Cover and simmer on top of stove, or bake in 350 degree oven, or about 2 hours or until meat is tender.

"Jugged" refers to the stoneware jug in which it was cooked. 1 well-hung hare (hung bunch of sweet herbs (parsley, marjoram, for up to a week) savory, thyme, tied with string) 1 teaspoon vinegar pinch of mace & nutmeg seasoned flour 2 oz. red currant jelly oil for frying 5 oz. port or claret brown (beef) stock salt & pepper 1 onion studded with cloves Have hare skinned, cleaned, and neatly jointed, reserving the blood and liver. Mix the blood with the vinegar to prevent it curdling and keep in a cool place. Dust the joints with seasoned flour and fry in oil to a deep golden brown; transfer to a deep oven-proof dish, pour over enough stock to cover, add onion, herbs, mace & nutmeg. Cover with lid, bring to a boil and place in 350 degree oven for 3 hours. Serve garnished with diced, fried liver. Strain the cooking liquid into a pan and reboil. Add jelly and pour a little of the liquid into the blood, stirring until smooth. Blend blood into gravy had heat to thicken, but do not boil; add port or claret, season with salt & pepper, and pour over the meat.

1/2 lb. chopped suet 1/2 tablespoon salt 3/4 lb. coarse oatmeal 1/4 tablespoon pepper 2 oz. flour 3 oz. water 4 oz. each raisins and currants sheep's stomach bag (or 4 oz. sugar pudding cloth) Blend all dry ingredients and mix with water to a stiff consistency. Put into a sheep's stomach bag, sew it up, and prick with a fork. (Or you may use a pudding cloth.) Steam for 3-4 hours.

1/2 lb. pork sausage all-purpose flour for coating 1 tablespoon chopped fresh chives 1 egg, beaten salt & pepper 1-1/2 cup fresh white breadcrumbs 8 hard boiled eggs Mix sausage with chives, salt and pepper. Divide into 4 equal portions . On floured surface, flatten each piece into a 2-inch (or 4-inch) circle. Shell eggs and dust with flour. Put beaten egg into one dish and bread crumbs into another. Place egg on a circle of sausage and mould it around the egg, sealing seams well. Roll each in beaten egg first then breadcrumbs. Heat vegetable oil to 360 degree. Deep fry eggs 3-4 min. (or 5-6 min. for chicken eggs) until golden brown. Drain well on paper towels until cool.

2 cups flour pinch of salt 3 oz. lard or shortening 1/3 - 1/2 cup water Mix flour and lard, then add salt and water. Work into smooth dough and rest under a cover for 30 min. Meanwhile, prepare the filling: 1/4 lb. beef or chicken liver 1 rib celery 1/2 lb. ground beef 1 small carrot salt & pepper 1 small turnip 2 raw potatoes 1 egg, beaten 1 small onion Chop liver coarsely in a blender and mix with beef. Add salt and pepper and let rest for 10-20 minutes. Peel onion and pare potatoes, carrot and turnip; slice thinly, and blanch in boiling water for 2-3 minutes with thinly sliced celery. Drain and season with salt & pepper. Roll out dough to 1/8 inch thickness; cut into 3 large squares. Put a layer of vegetables on half of each square and top it with meat mixture. Brush edges of dough with egg and fold plain half over the meat. Pinch edges together tightly. Bake for 1 hour: first for 2-3 min. at 400 degrees, then at 325 degrees for 1 hour.

Heaven called upon your lovely eyes, Hell called down on your beautiful lips, I just wish that you were here, So I could hold you in my arms, But instead of that, You just ignored me and walked by, I was hurt and didn't know what to do, I tried to be your friend, You never let me be your friend, I tried to keep up with you, So I could make you fall for me, That you would know that i'm not an ordinary boy, So you would see that we were ment to be After all that time that I was your friend, You finally began to see, What kind of boy I was, You wanted strong arms to hold you, Except they weren't my arms holding you...