Recipes/dishes no longer in fashion.

A good nice roast chicken and roast potatoes.

Mamie

I have a lovely cookery book called The Prawn Cocktail Years. All the recipes are there.

A niece’s husband who used to be chef in a lovely pub, had a ‘regular’ who’d ask for a giant prawn cocktail as a main course.

He started putting it on the menu - it was very popular!

I haven’t seen a Coquille St Jacques on a restaurant menu* for ages - did see a frozen version in a French supermarket recently though.
*Invariably my choice for a starter when I did see it.

GreyKnitter

I found some samphire in the herb section at a local garden centre and bought a pot - quite small but with instructions on how to water with salt water. It’s in a pot outside and doing very well. Probably enough for a meal now!

We used to pick it when we lived in Sufolk. One day my nieces were with us (then children) and were gobsmacked that we were eating such stuff.

Rosiesmaw I think Tenko meant that her Mum would have liked to have seen this on the menu as an alternative to the Eton Mess which she actually had.

I have a lovely cookery book called The Prawn Cocktail Years. All the recipes are there.

Grandmabatty

Potted Hough was a favourite of my Irish granny. We still have a butcher who sells it here(central Scotland)

My mother's was delicious, I loved it on toast.
We called it pottie heid.

Skydancer

And what has happened to Spanish Onions? Mild for a salad but I never see them now?

If you find any, let me know! I love mild, white onions, sliced with tomatoes to make a salad

GrannyGravy13

Black Forest Gateaux, a well made juicy one is just so delicious.

I agree. A proper one, with kirsch and cherries, not one of those ghastly Sara Lee frozen ones!

Grandmabatty is that what we would call brawn here in Northern England? My mother used to buy potted meat in our local butcher's shop. I loved it although my sisters didn't.

Potted Hough was a favourite of my Irish granny. We still have a butcher who sells it here(central Scotland)

annsixty

I would love a real chicken Maryland like we used to have in the 50s/60s.
It is possible I would be disappointed but would love the chance.

We had Chicken Maryland with all the trimmings for Sunday dinner last week.

Rum Baba.

Mixed Grill. Lamb Chops/pork chops. Lambs liver

Braising steak with mashed potatoes, greens, rich gravy.

Beef dripping on toast

Thin sliced bread with tinned red salmon and cucumber…or just cucumber.

I think fancythat was saying her mum would’ve preferred the meringue, cream and fruit served differently.
My mum used to make fancy cheesecakes for dessert and mousse, I remember a blackcurrant one, I loved it. The lamb cut with the little white hats on the bones? I don’t recall the name, was a dinner party favourite.

I’m in for a proper knickerbocker glory. I make them at home sometimes and they are a firm family favourite. So is a trifle made with proper custard - easy to ale as long as I give myself enough time.

I would like to find a Manchester pudding/tart. My grandma, who lived in Manchester, used to make them when we visited. I don’t recall seeing it on a menu though.

Custard with hot puddings. Desserts seem to be served with ice cream or cream these days.

For a BOAT to pick us up!

I remember sitting on a beach at Blakeney waiting for a beach to pick us up, surrounded by samphire, and picking bits to nibble. A lady nearby asked me what it was, so I told her. She said she’d only ever seen it in Borough Market and it was twenty three pounds for a small bag! I said you can buy a large bag for about a pound in any of the villages around here. This was going back a bit too.

Tenko

fancythat

I went with my mum to a cafe last week.
She likes meringue.
We had eton mess.

She would have liked to have seen meringues, topped with raspberries and cream.
I said we would have to be back in the 80s for that.

I love an Eton Mess and do it often for dessert when we have people over . It’s so easy .

Meringues topped with cream etc are NOT Eton Mess.
By definition it is a mixture of broken meringues fruit and whipped cream. The clue might be in the name

Amazingly delicious Baked Alaska ..

We actually had this dessert, in 2016 went we spent a month travelling through Bucharest / Brasov / Transylvania ..

It was quite an amazing surprise ..

I often buy samphire, I like it lightly cooked with garlic in a bit of olive oil, never thought of trying to grow it myself though!

Tongue
Blancmange
Milk Pudding

I found some samphire in the herb section at a local garden centre and bought a pot - quite small but with instructions on how to water with salt water. It’s in a pot outside and doing very well. Probably enough for a meal now!

The Charlotte Russe, would be lovely and Rum baba. Though I rarely have a dessert these days.
Still popular in this area is corned beef pie served with veg and gravy. Yummy
I used to love going to a Chinese restaurant that did a set menu on a lunch time , you could choose a starter, soup/ fruit juice/ prawn crackers, mains chow mein,/ Curry or a fried Rice dish. Ice cream for dessert. My sister used to "treat" me when I went to visit her.

Dinahmo

My mum used to make a mean lemon meringue pie using a tin of condensed milk for the filling. She would add the rind and juice of one lemon and two egg yolks to this with tow egg whites for the meringue.

She also made Queen's Pudding and Poor Knights pudding. The latter were jam sandwiches, fried and served with cream or evap.

We lived for a time at the back of Kensington Square and I used to shop in Harrods' food department where I would buy scrag end of neck of lamb for a stew. I figured that this meat would come from the same carcass as best end etc and I was right. It was excellent quality.

I also used to buy venison for making casseroles. There was a butchers in Soho where I could get it and it was cheaper than similar cuts of beef.

I think that a lot of venison now finds its way into Europe rather than onto the English market, which is a shame.

We get venison from our local farm shop. We also get venison sausages , burgers, mince and steaks. It’s much leaner and healthier than beef .