Recipes
Shortbread
- 60 gram (2 oz) butter
- 60 gram (2 oz) lard
- 60 gram (2 oz) granulated sugar
- 230 gram (½ lb) flour
- 30 gram (1 oz) ground rice
Melt the butter, lard and sugar together, then add gradually the flour and ground rice. Mix all well together with a knife. Grease a sandwich tin and spread over in the paste, evenly, until firm. Bake in a cool oven till a pale brown, say for 30 minutes. When nearly cold, divide the shortbread into pieces.
Lancashire Scallops
The word scallops is a corruption of the French escalope and usually means veal but can sometimes refer to young lamb.
In Lancashire it has come to mean a dish of peeled, chopped onion and thinly sliced potato with rashers of lean or streaky bacon cut up without rind. Smoked bacon gives a very good flavour.
These ingredients are put into a casserole in layers ending with potatoes, then water added to about ½ inch below the level of the top potatoes.
The casserole is lidded and put into a medium hot oven 375° for about 1 hour. The lid can be removed during the last 20 minutes of cooking to brown the potatoes but take care that the dish does not dry too much.
