Title: Old British Recipes Deciphered
Categories: British Info
Yield: 1 Servings

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>>> Singing Hinney, this is a kind of griddle cake, named for the noise it makes when cooking on the hot griddle,

>>> Hindle Wakes, A chicken dish. Boiling fowl stuffed with a prune, breadcrumb and suet stuffing (used to be blood too) simmered overnight, served cold with a thick lemon sauce. May be a corruption of Hen de la Wakes (served in Lancashire in Wakes week).

>>> Stargazy pie, A double crust pilchard plate pie. The pilchards (like small herrings) are arranged in such a way that the heads are sticking up out of the pastry, pointing up in the air all round the perimeter of the pie and the tails are in the centre of the pie. Cornish.

>>> Sussex Pond pudding, This is _the_ best suet pudding. Simple and wonderful. A suet pastry pudding crust surrounding a filling of chopped butter and demerara sugar, which in turn surrounds a whole lemon, thoroughly pricked all over with a stainless steel fork. Steamed about 5 hours. From: Ian Hoare Date: 21 Mar 97 National Cooking Echo Ä

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