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    You are in: Home / Cookbooks / morgainegeiser's British cookbook
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    12 recipes in

    morgainegeiser's British cookbook


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    Serve this sauce with roast chicken, using liver and giblets to make the sauce.

    Recipe #429777

    Bread sauce is the traditional British accompaniment to roast chicken, roast turkey or any roast game bird.

    Recipe #429776

    Beets, called beetroot in England are another of those unjustly despised vegetables.

    Recipe #429775

    In Scotland potatoes are known as "tatties."

    Recipe #429774

    Pan Haggerty is a potato recipe from Northumberland.

    Recipe #429773

    Leeks are an ancient vegetable and have been grown in Britain for thousand of years.

    Recipe #429772

    It's too bad that onions are so seldom served on their own. Here is a recipe that does them jusitice.

    Recipe #429771

    From the Hunters' Lodge, Broadway, Worcestershire

    Recipe #429610

    From the Bush Hotel in Farnham, Surrey. Scrumpy means rough, homemade cider, which was originally used in this recipe. Today any type of cider can be used.

    Recipe #429608

    Posted for ZWT6

    Recipe #429606

    Posted for ZWT6

    Recipe #429604

    This recipe is from The Open Arms in Dirleton in East Lothian, Scotland

    Recipe #429603


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