Today, July 25th
An English newspaper reported a 'scramble' at an Installation at
Two thousand beds were made in the Castle at
The use of ‘scramble’ to refer to a culinary technique seems to be a very recent use of the word – the OED gives it as appearing in 1893. Here are a couple of interesting scrambles for you - one with egg, one without, one pre-WW II and one post-war. The first is from The Times of 1939, and the second from a Ministry of Food leaflet in 1947.
Bring the kippers to the boil in a frying pan just covered with water, and simmer for five minutes. Remove the flesh from the bones and break up with a fork. Now beat up an egg and two tablespoons of milk per kipper. Mix together and season with pepper, and stir the mixture with sufficient butter in a saucepan until it thickens. Serve on buttered toast.
(For 4) 4 oz macaroni; ½ oz dripping; 1 medium-sized onion, chopped, 1 level teaspoon mixed herbs; 1 bay leaf and 4 peppercorns, if possible; 1 lb tomatoes, sliced; 8 oz cooked meat, minced; salt and pepper to taste.
Cook macaroni in boiling salted water until tender. Melt dripping and fry onion, herbs, bay leaf and peppercorns (if used) for 10 mins; add tomatoes and simmer for a further 15 mins. Sieve. Strain macaroni and add to sieved mixture with meat. Season to taste, heat through. Serve with potatoes and a vegetable.
Tomorrow’s Story …
Taking Cider to
Quotation for the Day …Man who waits for roast duck to fly into mouth must wait very, very long time. Chinese proverb, perhaps (but funny, even if it is not a genuine Chinese proverb)