Hampshire Regional Recipes

By

Hampshire is a county in the south-east region of England, and these are a collection of local and regional recipes handed down within families who have lived and worked in the Hampshire area. All of the recipes below are regionally authentic, originally coming from recipe books published in the 1800s or 1900s, with the weights and measurements adjusted (alongside the old standards) where appropriate for the modern kitchen.

 

AVON SCONES

1/2 lb (225g) flour, 4 oz (115g) lard, 2 oz (60g) soft brown sugar, 2 oz (60g) currants, 1 teaspoonful baking powder, 1/2 teaspoonful salt, milk

Add salt and baking powder to flour.  Rub in fat, add sugar and fruit, and moisten with milk to make a dough.  Form into rounds and cut across with knife.  Bake in hot oven for 15 minutes.

 

MEAT LOAF

Mince up 1 lb (500g) cold meat with 3 or 4 small onions or shallots. Make 1 pint (600ml) of gravy with stock, and soak the inside of a small brown loaf with the gravy, beat it well, mix with the mince and beat again, season, and beat in 2 eggs.  Put the mixture in a greased pudding basin and cover with greaseproof paper and tie down with string.  Bake for 30 to 40 minutes 400F (200C) and serve with brown sauce.

 

BROWN SAUCE

Fry 2 sliced onions and 1 finely-sliced carrot and 1 skinned tomato in a little dripping. When the onions are brown add a heaped teaspoonful of flour. Cook till brown, add (off the fire) 1 pint (600ml) of stock or gravy, and a bunch of herbs. Return to the fire, stirring all the time, bring to the boil. Add salt and pepper and simmer for 1/2 hour. Remove herbs before serving.

 

Posted in All Recipes.
Share

Related Posts

  •
    March 24, 2012

    Oxford Marmalade

    A traditional Oxford Marmalade has a characteristic caramel colour, and a rich deep flavour, which is only obtained by cutting the fruit peel coarsely, and cooking it for several hours, before adding a naturally brown sugar, like demerara. To make an authentic recipe traditionalists agree that only bitter oranges, such as the Seville, should be …

  •
    December 23, 2011

    Dry Cured Ham

    Masterclass – How to make and cure your own ham You can Dry Cure many parts (or cuts) of  a pig, but the ‘Ham’ (in this case an entire pigs back leg) is traditional. Dry curing is a very old and very successful technique for preserving meat. From at least Medieval times salt was mixed …

  •
    March 13, 2012

    Meat & Potato Pie

    A meat and potato pie is something of a northern recipe, popular in both Northern England and Scotland. It is both hearty and filling, tasting great when seasoned well: which is why when baked in individual pie foils they are the perfect pie to be eaten at football matches (and are sold at many football …

  •
    February 10, 2012

    Baileys & Chocolate Cream

    Baileys & Chocolate Cream is a simple, easy to make, great tasting dessert which can be made up in advance of serving. Made and served in a Martini glass this looks great. Only a few spoonfuls of this rich and creamy dessert are needed to end a romantic meal – and being made up and …