'British Cooking at its best' (cookery book)

Recipe book by Glynn Christian.

Contents:
Introduction 5

First Courses 8
Barley Broth
Parsnip and Apple Soup
Jerusalem Artichoke and Smoked Oyster Soup
Seafood in Pastry with Leek Cream Sauce
Smoked Mackerel with Horseradish and Beetroot
Potted Hare
Potted Trout with Cucumber Scales
Warm Watercress, Potato and Bacon Salad
Wicked Pasta
Orange Mushrooms

Main Courses 22
Toad-in-the-hole
Bubble and Squeak
Cornish Pasties
Cottage Pie and Shepherd’s Pie
Minted Saddle of Lamb with Laverbread Sauce
Fruit-stuffed Shoulder of Lamb
Orange-braised Pigeon in Nests of Spring Greens
Bacon Hock with Pease Pudding
Peculiarly Good Oxtail
Lancashire Hot-pot
Welsh Salt Duck
Eighteenth Century Chicken with Sweetbreads, Wild Mushrooms and Bacon
A Goose with Golden Apples
Braised Baby Turkey with Cucumber and Artichoke
Kippers
Whiting with Cockle and Horseradish Sauce
Kedgeree
Mackerel with Rhubarb and Mint Sauce

Sweet Courses 52
Athol Brose
Creams, Whips and Fools
Boodles’s Orange Fool
Kentish Fruit Cream
Edinburgh Fog
Syllabubs
London Syllabub
Raspberry Syllabub
The Trifle
Egg Custard
Grandmother’s Burnt Cream
Baked Pippins with Bay Custard
Rice Pudding
Pineapple and Mincemeat Pie
Mixed Fruit Pie
Queen of Puddings
Cherry Layer Pudding
Banana Bread and Butter Pudding
My Classic Summer Pudding
My Winter Pudding
Steamed Puddings
Master Recipe 1
Master Recipe 2
Variations

Tea-time and Miscellaneous 77
Welsh Rabbit
Scones
Scone Variations
Pikelets
Flapjacks
Skirlie
A Simple Tea Cake
Boiled Fruit Cake
Yorkshire Pudding
Fresh Peach and Hazelnut Shortcake
Seventeenth Century Bread and Cream Cheesecakes
Gravy
The Twelve Month Summer
Alcohols and Liqueurs
Fruit Vinegars
White sauce
White Sauce Variations

The Author 96