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

    Dried Apricot Jam

    Dried Apricot Jam, a richly flavoured jam, can be made at any time of the year, and therefore the delicious taste of this sweet, tangy apricot jam can be enjoyed all year round. Dried Apricot Jam Makes about 2Kg of jam to pot. Use the best quality ‘traditional’ types of dried apricots to make this …

  •
    July 4, 2014

    Harleian Manuscript 4016

    The medieval manuscript known as ‘Harleian Manuscript number 4016’ was written around 1450 A.D. and has approximately 182 recipes (Harleian 4016 is almost exactly the same as the Douce Manuscript number 55, also at the British Museum, and when one source fails, or is incomplete, the other usually provides the answer, and so often – …

  •
    March 15, 2012

    Kedgeree (Kidgeree)

    A kedgeree (or kidgeree) is an anglo-indian breakfast dish of spiced rice, eggs and leftover fish, dating back as far as the early 1800’s. This Victorian dish comes from a variety of old Indian recipes, altered and adapted for the British tastes, which has continued to alter from the 1800s to today’s classic recipe. Although …

  •
    March 12, 2014

    Champ

    Champ is a very traditional creamy mashed potato dish with scallions (spring onions) from Ireland. The creamy mashed potato is flecked with the green of the onions and is served in a deep dish, (often served on the side of stews and ‘fry-ups’). There is always a ‘well’ made in the centre of the champ, …

Basket Close
Updating…
  • No products in the basket.

Continue shopping