Olde English Gingerbread

gingerbread This traditional recipe has been a great favorite since medieval times!

Ingredients

1lb honey

1lb fine white dried breadcrumbs

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon finely ground pepper

pinch of salt

butter for greasing pan

Method

  1. Lightly grease a 1″ thick shallow baking pan.
  2. Boil the honey over a medium heat and skim off the scum.
  3. Lower the heat and add the spices.
  4. Slowly add the breadcrumbs and stir well until you have an evenly-coated thick mixture.
  5. Turn the gingerbread mix into the pan.  Spread evenly. Push well into the corners.  Leave to cool.
  6. Turn out onto parchment paper and tap the base to release from the pan.
  7. Turn the gingerbread face up and cut into squares.
  8. Place a small clove in each piece.
  9. Decorate the plate with clean, dry leaves – or candy shapes.
  10. The cooled mixture can be molded like marzipan for special events!

Olde English Rabbit Stew

Rabbit Stew is a traditional Old English dish that has always been popular with country folk.

stew

Ingredients

3lb chopped rabbit

1/2lb chopped bacon

2 chopped onions

1lb sliced mushrooms

1lb sliced carrots

2lb diced potatoes

 1 chopped garlic clove

1 teaspoon salt

2 tablespoons ground black pepper

2oz flour

1/2 pint red wine

1/2 pint chicken stock

1 bay leaf

1 teaspoon rosemary

1 teaspoon thyme

1 teaspoon parsley

1 lemon – juice and grated rind

1/4 pint fresh cream

2 tablespoons corn starch

Method

1.  Mix the flour, salt and pepper in a large bowl.

2.  Brown the bacon on high in a large pan on the stove.  Remove and drain on kitchen paper.  Keep the fat.

3.  Place the rabbit meat in the hot bacon fat and stir until evenly brown. Remove and place on kitchen paper.  Keep the fat.

  4.  Lightly brown the potatoes and carrots in the hot fat.  Add mushrooms, onions, and garlic clove.  Stir continuously for five minutes.

5.  Add the wine, chicken stock, bay leaf, rosemary, and thyme.  Bring to the boil.

6.  Return the bacon and rabbit to the pan.  Reduce to a low heat.  Cover and simmer until the rabbit is tender (1 – 2 hours).

7. Remove the bay leaf.  Mix the cornstarch with a little water to form a smooth paste and stir in slowly to thicken the stew.  Add the parsley, lemon juice, and rind.  Blend in the cream just before serving.

* For a sweeter tangy stew, add 2 tablespoons of jam or marmalade with the wine and chicken stock.