S.S.Arabic Sunday, April 10th, 1927
Canapés Niçoise Norwegian Brisling Croutes Ivanhoe
Rollmops Cod’s Roe
Consommé Floriale Potage Paysanne
Fried Whiting, Remoulade
Spaghetti à la Crème
Sauté of Beef Bourgignon
Roast Leg of Mutton, Onion Sauce
Mashed Turnips Dressed Cabbage
Braised Jacket, Boiled, & Saratoga Potatoes
GRILL TO ORDER: (10 to 20 minutes)
Grilled Lamb Kidneys on Toast
Ribs of Beef Braised Chicken Wiltshire Ham
Ox Tongue Roast Lamb & Pork
Rusk Pudding Eccles Cakes
Ice Cream & Wafers
Canadian Gruyère Camembert Edam Cheshire Gorgonzola
What did you choose?
I was disappointed with the singularly uninspiring selection of ‘sweets’, although the Eccles Cakes took me back to my childhood in the north of England. Eccles Cakes are sort of currant pasties/biscuits – the local variation from the town in Lancashire of the common theme of pastry wrapped around dried fruit (as in Chorley Cakes and Banbury Cakes)
From Miss Tuxford’s Cookery for the Middle Classes (9th ed. C1920’s), I give you this recipe for these lovely pastry treats.
Eccles Cakes.½ lb Rough Puff or Puff Pastry; 2 oz candide peel, 2 oz. raw sugar, ¼ lb currants, 1 oz butter, 1 whole egg, little nutmeg or mixed spice, if liked.
Roll out the pastry to a quarter of an inch in thickness, and cut into rounds with a plain cutter. Put the cleaned currants, chopped candied peel, sugar, and butter into a pan, and stir over the fire or stove until the butter melts. Allow the mixture to cool, and put a little upon each round of pastry. Fold over and roll into a flat cake. Brush with egg and bake quickly for 20 minutes.
Quotation for the Day.
Pastry satisfies where art is unavailable.