The Unofficial Downton Abbey Cookbook Part 18

Rejuvenating Beef Stew

Mrs. Patmore would be well aware of the rejuvenating effects of a solid meal, and would likely have made this filling stew for the staff during a particularly busy week full of houseguests. Perhaps, for example, when Mr. Pamuk and all the other guests are in town for the hunt, Mrs. Patmore would offer this dish as a way to soothe the servants' tired souls and feet.

YIELDS 8 SERVINGS.

2 pounds sirloin steak, trimmed and cut into 34-inch cubes 2 tablespoons vegetable oil 12 pound red potatoes, cubed 12 pound small white boiling potatoes, cubed 1 cup beef broth 1 cup water 1 tablespoon Worcesters.h.i.+re sauce 1 yellow onion, sliced 2 cloves garlic, peeled 2 bay leaves 1 teaspoon kosher salt 1 teaspoon white sugar 2 teaspoons brown sugar 12 teaspoon freshly ground pepper 1 teaspoon lemon juice 1 teaspoon orange juice 1 teaspoon oregano 1 teaspoon paprika 1 teaspoon cayenne pepper 1 teaspoon allspice 3 large carrots, sliced 3 ribs celery, chopped 3 tablespoons b.u.t.ter 1 medium turnip, peeled 2 tablespoons cornstarch In a large skillet, brown meat in hot vegetable oil.

Boil both sets of potatoes until soft. Set aside.

In a large pot, add browned steak, beef broth, water, Worcesters.h.i.+re sauce, onion, garlic, bay leaves, salt, brown and white sugars, pepper, lemon juice, orange juice, oregano, paprika, cayenne pepper, and allspice. Cover and simmer for 90 minutes. Remove bay leaves and garlic cloves. Add carrots, celery, and cooked potatoes. Cover and cook for 45 minutes. Remove 2 cups hot liquid to thicken gravy.

In a medium-sized skillet, melt b.u.t.ter. Saute turnips in b.u.t.ter until crusty and brown. Add turnips to stew.

In a separate bowl, combine 14 cup of water with the cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Cook, stirring frequently, until bubbling. Serve by ladling into bowls.

Suggested Pairings For extra spice, try adding 2 teaspoons of garlic salt or a packet of dry onion soup.

Shepherd's Pie

While this might not be a familiar dish to the aristocrats of Downton Abbey, all the staff would know this dish all too well - and much to their dismay. Traditionally, Shepherd's Pie would be made with leftover roast lamb that has been put through a mincer. However, this recipe suggests regular ground sheep or ground beef. On an off day, Mrs. Patmore would cook this dish since it was quite an easy way to feed a large number of people.

YIELDS 68 SERVINGS 2 pounds ground sheep or ground beef 34 tablespoons extra-virgin olive oil 2 cloves garlic, minced 1 onion, chopped 1 red bell pepper 12 cup mushrooms, sliced 4 tablespoons (12 stick) unsalted b.u.t.ter 4 tablespoons all-purpose flour 2 cups chicken broth 2 teaspoons Worcesters.h.i.+re sauce Kosher salt and fresh ground pepper to taste 1 (9-inch) unbaked pastry crust Preheat oven to 450F. Grease a 2-quart baking dish.

Saute ground meat in 3 tablespoons olive oil until cooked through and browned. Transfer meat to baking dish. Add 1 more tablespoon of oil to pan if needed. Saute garlic, onion, red pepper, and mushrooms until tender, about 45 minutes. Spoon over meat in baking dish.

Pour off excess oil from pan. Melt b.u.t.ter and add flour to form a roux. Cook for 34 minutes over medium-high heat. Slowly add the chicken broth, stirring to keep smooth. Cook until bubbly and slightly thickened.

Remove sauce from heat and add Worcesters.h.i.+re sauce. Season to taste with salt and pepper. Pour over meat and vegetables.

Roll out pastry crust to fit over ca.s.serole dish. Crimp edges to seal. p.r.i.c.k with a fork to allow steam to escape. Bake until crust is well browned, about 2530 minutes. Serve hot.

Times Gone By This dish would be served frequently at the prison that Mr. Bates would find himself in at the end of Season 2. His Shepherd's Pie, however, would not be nearly as delicious as this dish.

Mrs. Patmore's Downstairs Pork Pie

A take on Shepherd's Pie (see recipe in this chapter), this Pork Pie would be a frequent dinner offering for the staff as it is both filling and relatively inexpensive to make. Mrs. Patmore would be likely to serve this often during the war, when the kitchen is particularly sensitive to the lack of ready ingredients.

YIELDS 1214 SERVINGS, OR 2 PIES 112 pounds lean ground pork 1 pound ground hamburger 1 large onion, chopped 2 stalks celery, chopped 14 teaspoon ground cloves 12 teaspoon ground cinnamon 1 teaspoon kosher salt 1 bay leaf 3 cups water 4 Russet potatoes, peeled and cubed 2 (15-ounce) packages refrigerated pie crusts In a large saucepan, mix together the pork, hamburger, onion, celery, cloves, cinnamon, salt, bay leaf, and water. Simmer over medium-low heat for 312 hours or until the water has fully evaporated. Discard bay leaf, then remove mixture from heat.

Near the end of those three hours, place the potatoes in a separate saucepan and cover with water. Bring mixture to a boil, cooking until tender, about 15 minutes. Drain, then mash potatoes. When the meat mixture is ready, stir in mashed potatoes until meat and potatoes are evenly blended.

Preheat oven to 375F. Line two 9-inch pie plates with bottom crusts. Spoon equal amounts of meat-and-potato mixture into each crust. Cover with top crusts and seal edges.

Bake pies until crusts are golden brown, approximately 45 minutes.

Times Gone By If Mrs. Patmore was feeling particularly proud of her pork pie, she could enter a pork pie compet.i.tion in Yorks.h.i.+re for the best pork pie. That said, she would have to be familiar with their colloquialism, as in Yorks.h.i.+re pork pies are known as "growlers." Considering the way Mrs. Patmore can growl at Daisy, she shouldn't have any problem with this!

Chicken, Leek, and Caerphilly Cheese Pie for St. David's Day

There would most certainly be Welshmen amongst Downton Abbey's staff, and they would likely request this Welsh entree for dinner on St. David's Day - a holiday honoring St. David, the patron saint of Wales, and Welsh heritage - every March 1. This dish incorporates the national emblem of Wales - leeks - and the Welsh Caerphilly cheese.

YIELDS 1 PIE, OR 46 SERVINGS 2 tablespoons unsalted b.u.t.ter 1 large onion, chopped 4 cloves garlic, sliced 2 teaspoons sugar 4 chicken thighs, chopped 2 cups sliced leeks, white parts only 2 tablespoons all-purpose flour 1 cup dry white wine 112 cups low-sodium chicken stock 1 cup plus 2 tablespoons heavy cream 2 teaspoons Dijon mustard Kosher salt and freshly ground black pepper to taste 12 cup prunes, halved 23 cup Caerphilly cheese, crumbled 1 tablespoon chopped parsley 1 tablespoon chopped tarragon 1 pound ready-rolled puff pastry 1 large egg yolk Preheat oven to 350F.

In a large saucepan over medium heat, melt b.u.t.ter. Add onion, garlic, and sugar, and saute until onions are translucent and garlic starts to color, about 1015 minutes.

Add chicken pieces to onions and garlic, and cook for an additional 57 minutes until chicken is seared.

Stir in leeks and flour, stirring constantly until ingredients are well combined. Slowly add wine and chicken stock to mix, stirring until sauce has thickened.

Add in cream and the mustard, then salt and black pepper to taste.

Remove from heat, then stir in prunes, cheese, parsley, and tarragon.

Evenly distribute pie filling into a medium-sized pie dish.

In a small bowl, stir together 2 tablespoons cream and the egg yolk. Brush around edge of pie dish, then cover filling with puff pastry and cut around the sides with a knife. Brush remaining egg wash over pie. Poke holes all over pastry top to let out steam, then bake in preheated oven for 2530 minutes or until golden brown.

Times Gone By Welsh people would also celebrate St. David's Day by wearing a daffodil or leek lapel pin. Perhaps Mrs. Hughes and Mr. Carson might even allow them to hang a flag of St. David, the patron saint of Wales, in their rooms for the holiday.

Mr. Bates's Chicken and Mushroom Pie

A variant of the Warm Chicken Pot Pie (see recipe in this chapter), this dish is one of the most popular types of savory pie served in Britain. Mr. Bates's pub would definitely offer this warm, creamy pie to its patrons.

YIELDS 4 SERVINGS.

2 tablespoons extra-virgin olive oil 3 boneless chicken b.r.e.a.s.t.s, skinned and chopped 112 cups b.u.t.ton mushrooms, quartered 1 medium onion, chopped 12 cup frozen green peas 2 garlic cloves, finely chopped 4 tablespoons unsalted b.u.t.ter 2 tablespoons all-purpose flour 14 cup heavy cream 12 cup whole milk 1 cup low-sodium chicken stock 1 teaspoon freshly grated nutmeg 1 teaspoon kosher salt 12 teaspoon white pepper 12 teaspoon dried thyme 1 (11-ounce) frozen puff pastry 1 large egg, beaten Preheat oven to 375F.

In a medium frying pan, heat olive oil over medium-high heat. Add chopped chicken and fry until it just barely begins to color.

Add mushrooms and continue to fry until chicken turns golden brown. Remove chicken and mushrooms from pan. Add onion, peas, and garlic to same pan and fry for an additional 57 minutes until soft. Remove from heat and set aside in the same bowl as chicken and mushrooms.

In a medium-sized saucepan, melt b.u.t.ter over medium heat. Stir in flour and cook for an additional 3 minutes or until roux is formed. Keep stirring.

In a small bowl, mix together cream, milk, and chicken stock. Then stir in nutmeg, salt, white pepper, and thyme. Pour liquid slowly into roux, whisking constantly until smooth. Simmer over low heat, still stirring constantly, until sauce has thickened.

Pour sauce over chicken and mushroom mixture. Mix well, then spoon into a pie dish and leave until completely cooled.

Roll out pastry onto a clean, lightly floured surface. Brush edges of pie dish with beaten egg, then lay pastry on top. Brush top of pie with beaten egg, then make three to four slits in the top of pie to allow steam to escape. Bake in preheated oven for 2025 minutes or until golden brown on top and bubbly inside.

Suggested Pairings While this pie is a meal unto itself, many a heartier staff member might request a vegetable such as Baked and b.u.t.tery Balsamic Asparagus with Sea Salt (see Chapter 6) or even Downstairs Mashed Potatoes (see Chapter 11) as a side accompaniment.

Warm Chicken Pot Pie

There's something about Warm Chicken Pot Pie that heals the soul and, since this dish is an excellent type of comfort food, it's likely Mrs. Patmore would have offered it not just to her fellow employees but even to the Countess of Grantham after her unfortunate miscarriage.

YIELDS 1 PIE, OR 8 SERVINGS.

1 pound skinless, boneless chicken b.r.e.a.s.t.s, shredded 2 cups carrots, sliced 1 cup celery, sliced 1 cup frozen green peas 312 cups low-sodium chicken broth 12 cup unsalted b.u.t.ter 1 cup large onion, chopped 13 cup all-purpose flour 1 teaspoon kosher salt 12 teaspoon freshly ground black pepper 12 teaspoon garlic powder 1 teaspoon poultry seasoning 112 cups whole milk 2 (9-inch) unbaked pie crusts 1 large egg white Preheat oven to 375F. In a large saucepan, mix together chicken, carrots, celery, and green peas. Add 1 cup of the chicken broth and then enough water to cover and boil for 20 minutes. Remove from heat and set aside.

In a separate saucepan, heat b.u.t.ter and onion over medium heat, cooking until chopped onion is translucent. Slowly stir in flour, salt, pepper, garlic powder, and poultry seasoning. Add in the remaining 212 cups chicken broth and the milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place 1 pie crust in a deep-dish pie dish, then brush with egg white. Cover with pastry weights and bake in preheated oven for 5 minutes. Remove from oven, then remove pastry weights from pie.

Evenly pour chicken mixture into baked pie crust, then pour hot b.u.t.ter-onion mixture over chicken mixture. Cover with unbaked pie crust, then seal edges and cut away excess dough. Be sure to make several small cuts on pie top to allow steam to escape.

Bake pie in oven for 45 minutes or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Times Gone By British pot pies differ from American pot pies, which often lack a bottom crust and are more of a ca.s.serole than a pie. Also, British pot pies tend to have a thicker, heavier crust - some are even made with shortcrust!

Chapter 12.

DESSERTS FOR THE SERVANTS' SWEET TOOTH Although it wasn't incredibly common for the chef to cook up a special dessert for her fellow staff, it wasn't unheard of. After all, after a long work day, the maids and footmen would all deserve a treat - but whether they would be allowed one is another question entirely. In this chapter you'll learn how to whip up desserts that every member of the Downton Abbey staff would be well acquainted with, from Tweeny's Tipsy Cake to Treacle Tart to Cla.s.sic Vanilla Rice Pudding. These desserts might be served after supper (see Chapter 11) or with dinner/lunch (see Chapter 10).

Mrs. Patmore's No-Knead Sally Lunn Bread with Warm Honey b.u.t.ter

In a pinch, Mrs. Patmore could quickly and easily make this bread for teas or lunches. It requires less preparation than most breads, but is nonetheless warm, slightly sweet, and delicious - especially with the addition of the warm honey b.u.t.ter! This would be a hit not just with the aristocrats of Downton Abbey but the busy staff as well (if they were lucky enough to get a piece).

YIELDS 1 LOAF, OR 1012 SERVINGS For Bread 1 package (14-ounce) active dry yeast 12 cup warm water (110115F) 1 cup warm whole milk (110115F) 34 cup unsalted b.u.t.ter, softened 12 cup sugar 2 teaspoons kosher salt 3 eggs, room temperature 1 teaspoon lemon juice 512 cups all-purpose flour For Honey b.u.t.ter 12 cup unsalted b.u.t.ter, softened yet still warm 14 cup honey, slightly warmed 12 teaspoon sugar 1 teaspoon sea salt In a large bowl, dissolve yeast in warm water. Mix in the milk, 34 cup b.u.t.ter, sugar, salt, and eggs. It does not matter if the b.u.t.ter is not completely melted. Whisk in lemon juice, then slowly pour in flour and beat until smooth. If mixture is not a soft dough, add up to an extra 12 cup flour.

Place dough in a thoroughly greased bowl. Do not knead dough. Turn dough once so it becomes thoroughly greased. Cover bowl with a moist towel and let dough rise in a warm place until doubled, about 1112 hours.

Punch dough down, then spoon into a greased and lightly floured 10-inch bread pan. Cover and let rise until once again doubled, about 1 hour. Preheat oven to 375F.

Place bread in middle rack of oven and bake for 3035 minutes or until golden brown and a toothpick inserted comes out clean. Remove bread from pan to a wire rack and let cool.

In a small bowl, mix together softened 12 cup b.u.t.ter, honey, sugar, and sea salt. Chill b.u.t.ter in refrigerator until b.u.t.ter reaches a spreadable consistency or until needed. Spread over sliced bread.

Times Gone By There's a great deal of debate on the origins of this bread. Some say the recipe was brought to Bath, England, by a French immigrant in the seventeenth century, and that a Mrs. Sally Lunn sold her "Sally Lunn Buns" as a means of making money. Others claim that the name is derived from the French phrase Soleil et Lune, "sun and moon," due to the color and shape of the traditional buns: the "sun" referring to the golden top and the "moon" referring to the white, spongy interior. At any rate, any Edwardian visiting Bath on holiday would know this bread well.

Treacle Tart