Poor Man's Goose Recipe

Another recipe transcribed from my old Somerset cookbook.

1lb. potatoes
1/2 lb pig's liver
2 small onions
1/2 teaspoonful dried sage
cold water
1 oz. flour
salt and pepper

Mix the flour, pepper, and salt together. cut the meat into pieces of an even size and roll them in the seasoned flour. Place these in a pie dish with layers of thinly sliced onion and sage in between. Peel the potatoes, boil in salted water until half cooked. strain off the water, cut them in thick slices, and place over the top of the meat. Three-parts fill the dish with water or gravy, sprinkle any of the seasoned flour over the top, cover with greased paper, and make in a moderate oven for 1 hour.

Delicious!

Exmoor Carrot Jam

This recipe is supposed to imitate apricot jam, but, uses carrots instead of apricots. This recipe is again at least one hundred years old.

Ingredients: for every pound of carrot pulp allow 1 lb of pounded sugar, the grated rind of 1 lemon, the strained juice of 2, 6 chopped bitter almonds, 2 tablespoonfuls of cider brandy.

select young carrots; wash and scrape them clean; cut them into round pieces, put them into a saucepan with sufficient water to cover them, and let them simmer until perfectly soft; then beat them through a sieve. weigh the pulp, and to every pound allow the above ingredients. Put the pulp into a preserving pan with the sugar, and let this boil for five minutes, stirring and skimming all the time. when cold, add the lemon rind and juice, almonds and brandy; mix these well with the jam; then put into pots, which must be well covered and kept in a dry place.