Now we've had desserts c/o WEP (my last post) we backtrack to the mains …
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| Fillet of Beef waiting to be cooked |
I'd decided to offer fillet of beef, with new potatoes, a medley of vegetables, green beans and anchovy bread … but frankly to my surprise I can't remember …
I was, now looking back, very confident that I could prepare all the dishes … brash = today's description.
We had a similar cream Aga
I know I cooked the beef fillets – because they caused me a minor blip … but the rest – I'm really not sure about … and back in those days we didn't have global vegetables and fruits available …
I'd grown up using an Aga … and though I'd moved onto a refurbished gas oven in my London flat – bought from a friend, who had had it converted to North Sea Gas – when I left for South Africa … it was again sold on to some friends for their flat … recycling at its best.
In the house my father had bought, there was no gas, we had an electric oven … another adjustment required by the 'cook' (me!).
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| Anchovy or herby bread ... I still can't fathom why each slice isn't cut through ... I always do mine wrapped in foil, opened up for the last few minutes |
The beef fillet would be served at room temperature – being sensible I'd realised I wouldn't need to have hot food on the go … as serving 30 would be hard enough …
The instructions said roast the fillet at 400 degF, or gas Mark 7 for about 35 minutes and then leave to cool. Absolutely fine – simple … wouldn't take long and all would be well …
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| Green bean salad |
When I opened the oven on the three fillets I was cooking to serve the guests … it dawned on me – that they were not remotely ready. So being the brash confident me of 20 or so … I shut the door and let them continue cooking …
After over an hour – I determined they 'had to be cooked' … and so on I went …
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| One sliced fillet of beef being 'aspic(k)ed |
The fillets were sliced, laid out 'prettily' on serving dishes before being coated with three layers of aspic jelly and left to set.
The back door to the house – it was probably the local Victorian rector's home, as it was next to the church – had an entry passage – off which were a few small store rooms …
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| New potato salad |
Useful for Victorian pickles, jams, storing fruit and vegetables … which we didn't need to use – but they were brilliant for storing the goodies/clutter for the dinner … including leaving the aspic(k)ed beef to set …
Made my life easier certainly … eventually we were ready to back track to the dessert as posted for the recent WEP prompt …
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| Courgette salad |
One last wrap up post to follow next week …
Hilary Melton-Butcher
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26 comments:
That looks to die for, Hilary. Every mouthful.
Goodness, you were a very competent young lady. Well done. Your father must have been so proud of you.
Cooking for 30 - definitely a challenge to which you seem to have risen with aplomb.
Cooking for 30 would scare me to death!!! God job though!
@ Jacqui ... thank you ... it worked out well - considering I was so young ...
@ Janice - well I think I was pragmatic and just got on with things ... it wasn't perfect, but it happened ... I guess my father was applauded by his guests ... and together we just got on with the evening ...
@ Anabel - yes the dinner for 30 was probably the easy bit - as it was done and dusted (not served, granted) before we had the early cocktail party for 80 ...
@ Inger - I enjoyed it ... and seemed to be reasonably good at it ... and yes good job achieved though, I'm pleased to say ...
Thanks everyone - one of those memorable evenings from long long ago! Cheers Hilary
Well done. I have never cooked for that many - and shudder at the thought.
Such a well thought out menu to...
Do you miss the old Aga? At least you and your friends were busy recycling and doing your best for climate control and exploitation of limited resources. Australia is apparently not allowing any new gas ovens and stoves in the near future, so I will certainly hold on to the ones I have.
Hari OM
I did once (for my 40th) prepare food for 40 people. I have not cooked for more than four since!!! YAM xx
That really looks sumptuous! Cooking for 30 must be quite a challenge.
@ EC - I for some reason always loved being in the kitchen ... especially as I guess I had time - because of no children. Thanks - a balanced menu is essential isn't it ...
@ Hels - yes ... I'd have an Aga if I had a choice. Back 50+ years ago ... recycling the gas oven etc was unusual to say the least ... I hope today we're improving as a country ...
@ Yam - your experience sounds a good 40th ... but can quite understand your subsequent withdrawal to four people!!
@ Pradeep - the dishes were all pre-cooked ... as I had the cocktail party to deal with first ... so I had chosen dishes that were easy to serve once we could sit down to eat ...
Thanks so much for your memories and comments - cheers Hilary
See, you were a brilliant hostess even back then. What a feast you organized and it’s little wonder that your father was happy. I am sure he bragged to everyone he met for weeks afterwards. Hugs - David
Although all of the food in your pictures looks superb, I haven't eaten red meat for at least forty years; also I like nearly all fish except anchovies! 😂 However I enjoy all vegetables.
Garlic bread is sometimes served only partially cut through which is, apparently, done to allow the flavours to permeate the bread. Who knew?
impressive. I frankly really can't cook well to this day. Bake, yes. Cook basics. Sure. Our scale says we are surviving just fine. For me, thank goodness Ray can cook and grill with flair - i.e. spices and flavors. I did grow up in a rather bland household - my mother wasn't all that keen on cooking so it was basics and my dad didn't cook, so he sat at dinner, ate, and we all said, "Thanks, mom.". (She was a good baker!)
This post was fun to read and my mouth is watering. Hmm - now, what's for dinner?
@ David - it seemed something went right didn't it - I'm sure I had feed back ... and congratulations ... mostly my own memories probably ... but my father definitely was happy in his new home ... that was the main thing - I was involved with other things in life ... and working in London ...
@ Bazza - sorry about the red meat - I have to say I mostly eat fish or vegetarian meals now ... occasionally craving some meat. But I do love veggies and have a salad every day ...
Interesting about the garlic bread - mine wrapped in foil, and cut through - means the flavours permeate ... but the bread is ready to eat ... less messy (as no cutting/breaking off)!
@ Joanne - my mother was an excellent cook and always innovative ... we were very lucky in that respect growing up after the war. I was born to enjoy the new culture of new-world foods coming in - particularly initially the Mediterranean produce being more easily available.
Your Dad set a fine example to you children in that respect - a lesson learnt. While you made an excellent decision to marry Ray - perhaps knowing he could cook and grill and would see you both through as far as meals were concerned?!
Delighted you enjoyed the read ... as to your question - I guess you'd better go ask Ray?!
Thanks so much ... it's good to have these memories of times gone past ... cheers Hilary
I wish we could afford beef fillet these days, though we did buy a whole one while in RSA earlier in the year (in Rand) which was cooked on the braai for almost seconds, it has to be very rare. It was amazing.
In the 'old' days in Rhodesia, my Mum used to buy a whole hindquarter of beef, a whole pig and sometimes a whole sheep. She had 3 huge deep freezes! What memories. Having said that our neighbour here this year, had 4 sets of twins born and he had too much meat. We bought a whole lamb for €100, bought at the butcher the two legs alone would have cost us that!
Keep well and take care, Cheers Diane
What an interesting looking oven.
My parents still have an Aga. We visited them in the UK last month and cooked a couple of meals while we were there. The experience reminded me how the Aga adds whole new levels of complexity to preparing a meal! You have to be good at juggling pans around to get the correct heat for whatever you're doing!
@ Diane - I have no idea how much everything cost back then - I used to keep detailed records, but that fell by the wayside, though I think I only threw them away since I've been back from South Africa 30+ years ago. I must say I crave a braai quite often ...
On occasions I'd buy a lamb - but it was too much when I wasn't cooking that often. Back when I was growing up ... we kept pigs and hens, so had fresh meat 'on tap' - ie in the freezer. I don't eat a lot of meat now and tend to use M+S or Waitrose for that ... being on my own it's (to me) the easiest.
@ Liz - they are a Swedish adaption from a vey early range cooker ... I wrote about Agas in my A - Z cookery series in 2013 ...
@ Ian - how lovely you've been able to get over here to see your parents. Gosh - I think it's the opposite ... funny how we adapt to our own providers! I'd love an Aga ... but appreciate your difficulties.
Thanks - great to read your comments - cheers Hilary
My gosh, Hils. Cooking for 30? You were and are amazing.
Cheers,
I can't even begin to imagine cooking for 30. I have served people food as a waitress/server- but I didn't have to prepare the food. So much to think about when cooking AND serving- especially with an oven like that one. :) Thanks for sharing. ~Jess
This looks like an absolute feast! My mouth is watering just looking at it!
@ Sandra - it just happened ... I guess good planning, though I don't remember much ... I see notes (marginalia) against the recipes I used were tripled ... but luck held through ...
@ Jess - for some reason it came naturally to me - I was lucky my parents and here my father had a largish house, with appropriate china, cutlery etc. I think I prefer being in the kitchen, than serving/waiting! Oh the Aga is a brilliant oven - if you're used to using one: sadly I don't have one now.
@ Damyanti - thanks - I cook what I like! My mouth waters sometimes as I write up some posts ... great to see you here.
Cheers and thanks for coming over - Hilary
The entry passage sounds fascinating.
Hi Sandra - the passages became the backdoor entrance in larger houses - where the coal 'cellar' was, cold store, extra store rooms, and coat racks ... so useful to have - especially before refrigerators ...
Cheers and thsnks for your visit - Hilary
My mouth's watering! I could have used your cooking expertise in my bistro, if you could cook for 30 you'd have had no problem up-scaling to 64!
Thanks Keith - I used to cook for my Mum and her care home down in Cornwall - anything from 30+ to over 50 when it was the meals on wheels day ... and I've done other celebratory meals over the years.
You're right - scaling up isn't a problem - just 'being prepared', flexible and organised - thanks ... I might well have enjoyed it: sadly we never met at that stage of life!
Cheers Hilary
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