A new month and in the National Mark Calendar of Cooking, there is the usual delightful introduction written by either Ambrose Heath or Dorothy Cottington Taylor; I rather think Ambrose wrote it – I’ve read other things by him and this seems very much his style!
July is the gardener’s month again; and salads are in greater demand than ever. Weekend cottages and picnics put a strain on the housewife’s ingenuity, but beef and chickens are always ready to be disguised as galantine, and thus find even readier consumers.
The garden adds to its June glories with broad beans (to peel or not to peel, that is the question), early runner beans, globe artichokes for Jerusalem, and last but by no means least, vegetable marrows. This much-maligned vegetable deserves better treatment, certainly not the white and vapid sauce that usually encloses it. What have our cows done that their butter should not enshrine it. We must see it, sharing some of that golden dew with runner beans, which without it lose what slight flavour they possess.
Currants, cherries and raspberries are now added to our fruit; and early apples to give the first taste of joys which will be with the luckier of us until next May – the Englishman’s fruit, just as beef is his meat.
So what does the calendar suggest for July? Hollandaise soup, anyone? Maybe followed by chicken with green peas? And would you like your chicken and peas accompanied by spinach fritters maybe, or devilled potatoes? And to follow maybe the delicious sounding blackcurrant and almond paste tart?
Here is the recipe for the soup, in case you just want a light lunch!
- 1 cucumber peeled and diced
- 1 carrot peeled and diced
- 1 turnip peeled and diced
- 1 teacup peas
- 1 oz flour
- 1 tsp sugar
- 1 quart (2 pints) stock
- 2 egg yolks
- 2 oz butter
- ¼ pint cream or unsweetened evaporated milk (this is a recipe from the early 1930’s – I think I will go with the cream!)
- salt, pepper, mace
- put the vegetables into salted boiling water and “cook lightly” – I guess just for a few minutes!
- melt the butter, stir in the flour and cook for a couple of minutes but do not allow to colour
- add stock and seasoning to the butter and flour, stir vigorously and bring to the boil then simmer for fifteen minutes
- blend the cream and egg yolks, take the stock from the heat and stir in cream and eggs well, return to the heat and cook very gently for five minutes, DO NOT BOIL!!
- add the vegetables and serve