Originally Posted by garinda (Post 977403)

I can't really chop veg now, so to make sure I'm still getting my 'five a day', my Mum makes me broth and dumplings throughout the winter months.

I don't know how it's made, just that it's delicious, and cooked for hours.

The broth I get, chicken is substituted for the mutton/lamb, as slightly healthier alternative.

There's a recipe here, which sounds about right. It definitely needs pearl barley in it.

A Taste of Lancashire Recipe Book

There was also an old thread, about the broth posy.

http://www.accringtonweb.com/forum/f...mix-34158.html

Originally Posted by mobertol (Post 977405)

In our house it had ham shank in, pearl barley and fresh thyme in the "posy"...delicious, haven't had it in years...

Minestrone here too!

Originally Posted by garinda (Post 977430)

Some good Lancashire recipes on here.

Food and Recipes

As it says for their broth recipes, traditionally the dumplings should have suet in them.

Originally Posted by jaysay (Post 977421)

Haven't had broth since my Dad died 8 years ago, he did a mean Borth, with little lads in, can still taste it now

Originally Posted by sm_counsell (Post 977410)

Thanks Garinda, I must be one step away from Alzheimer because after reading your thread, I remembered that I had brought the "Taste of Lancashire" book from England some years ago. Just have to find it now!
Thanks to all the others for their suggestions

Originally Posted by sm_counsell (Post 977452)

No it wasn't the 'Taste of Lancashire' but it's about Lancashire recipes and I found broth , but what about these:
'How to pickle cockles?
' Tosset cakes'
'Noddin puddin'
Willing to share if anyone is interested!!

Originally Posted by garinda (Post 977450)

You can get easy peasy dumpling mix now, which you just add water to.

Not a bad alternative, if you're not a cack-handed cook.

:D

Originally Posted by mobertol (Post 977460)

Wish I had my Gran's recipe for oven-bottom muffins...you just had to pull them open and add butter while still hot! (Delicious with a few rashers in too!)

Originally Posted by katex (Post 979198)

This was my Mum's when she started a recipe book for me:

1lb Brisket of Beef (boiling beef).
1 Carrot
1 Turnip
Cabbage and broccoli, peas, barley, mixed herbs.

Soak peas overnight in boiling water.
Use a large pan, boil your beef for about an hour then add chopped vegetables.

Tablespoonful of barley and about 1/4 lb peas and pinch of mixed herbs.

Boil slowly for about 2 hours, then take meat out and add suet dumplings and boil for half an hour.

Where is the thyme ? Certainly remember those yukky twig bits.


This was the recipe for suet dumplings ... hahaha .. I just guess.

1/4 lbs plain and self-raising flour mixed.
2 ozs flaked suet (Kilverts..:D )
Pinch salt.

Mix with cold water with a knife as though you were making ordinary pastry. Divide into small portions and roll into balls.

Originally Posted by katex (Post 979199)

Yummy. Mum nearly always baked her own bread and muffins. Not in her recipe book, unfortunately... :( What was that navel thingy in the middle all about ?

Originally Posted by jaysay (Post 979203)

With Joan being celiac, she makes a lot of her own bread cakes etc, she makes a lot at weekends and it does smell good and of course I have to try some, just for research purpose you understand:rolleyes::rolleyes::D

Originally Posted by katex (Post 979218)

No, I reckon Joan is using you as her poison taster, just in case an extra ingredient has slipped in there by accident... :D

Originally Posted by jaysay (Post 979227)

I might be getting on a bit now, but I always make sure she tastes it first;):D

Originally Posted by katex (Post 979237)

No flies on you,Jaysay..... ;)

It's them tracky bottoms you wear. :)