The word “farmhouse” in relation to cooking and food products is much abused these days. A typical farmhouse loaf has usually come from a huge factory no-where near the countryside let alone a farm.
Thumbing through some old copies of Farmers Weekly, a periodical for farming folk what live on farms, I discovered recipes that put the farm back into farmhouse.
Now that’s hardcore farmhouse.
If you’re up for some home cooking, have a go at this:
Half a pigs head
Some cooked beef
Half a pound of breadcrumbs
Soak the head, nose and ears overnight, having first soaked them in salt for a fortnight or more. Then boil for two and a half hours.
When cold, put through a mincer with the cooked beef Add the grated nutmeg, breadcrumbs and pepper to taste. Then mix in the eggs and make it into a firm roll. Tie in a pudding-cloth like a roly-poly, place in boiling water, and boil for two hours.
A dish to be served cold.
I’ll try out some of this cooking stuff and post some more delicious recipes.