31 August 2015

The Good Cook

Mary Norwak published over 100 cookbooks in her lifetime. Her most enduring might be her book of English puddings, recently republished.  Our favorite, however, is The Good Cook. It combines two of our favorite things, a cookbook and an abecedery. 

From allspice to yoghurt and some very British items in between; like brown bread ice cream, eel pie, medlar jelly, and potted partridge. Norwak's idea was a simple one.  Create a cookbook much like a dictionary that was filled with simple recipes that were easily found. Need to make a marmalade?  There is a plain orange marmalade and several ways one could use the marmalade including cake and ice cream. Have a glut of cucumbers? There is a soup, a salad, and a sauce.

Norwak was a home cook who firmly espoused English cooking. She believed it to be more than just a fine treacle pudding. There is probably no better example of a genuine English dish than toad in a hole.

Sausage Toad in the Hole

1 lb/450 g pork sausage
4 oz/100 g/1 cup plain flour
Pinch of salt
1 egg
1/2 pint/300 ml/1 1/4 cup milk

Prick the sausages lightly and put in a baking tin. Bake at 400F/200C/Gas mark 6 for 10 minutes. Sieve the flour and salt into a bowl and work in the egg and milk. Beat well and pour over the sausage. Bake for 25 minutes and serve at once.

When you are out digging in old book stores, don't pass up one of Mary Norwak's books.

1 comment:

  1. British cuisine gets a bad rap, I am afraid. Although the food is simple and often basic, it can also be quite good. What is better than a morning fry up, with all the fixings? However, the charm of British cooking is often in the name. Would this simple recipe be as appealing to make if it wasn't called Toad in the Hole?


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