Month: December 2016

Baked Apple Were-Custard (Serves 8)

For dessert — Baked Apple Were-Custard (Serves 8) These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s. 1 dozen large apples moist sugar (sugar mixed with a little molassis) to taste 1 small teacupful of cold water grated rind of one lemon 1 pint (568 ml) of milk […]

Baleful Moon Asparagus Pudding (serves 8)

As a side dish — Baleful Moon Asparagus Pudding (serves 8) These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s. A bunch or two of asparagus spears 4 eggs 2 tablespoons of all-purpose flour 1 tablespoonful of very finely minced ham 1 oz (28 g) of butter pepper […]

Roast Leg of Were-Pig (serves 8)

For the main course — Roast Leg of Were-Pig (serves 8) These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s. 8 lbs (approx.3.5 kg) leg of pork, a little oil for stuffing (see recipe below) Method: Take the leg of pork and score the skin across in narrow […]

Were-Chicken Cutlets (serves 8)

For the appetizer — Were-Chicken Cutlets (serves 8) These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s. 2 chickens seasoning to taste of salt, white pepper, and cayenne 2 blades of pounded mace egg and bread crumbs clarified butter 1 strip of lemon-rind 2 carrots 1 onion 2 […]

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