Feb. 19, 2012 11:52 pm
Updated: Feb. 24, 2012 10:46 am
I'm hesitant to share the "name" of the entree I fixed for dinner this evening, as I'm not sure if the "name" is acceptable...
Here in the US, we have the Salsbury Steak... I wonder where that name comes from? Guess I should have done a little research before I began this post!
I've been on a big beef kick of late, and craving "comfort foods," I require lots of sauces and gravies... to the point that the plate when properly served is literally swimming in liquidiciousness!
I have two British cookbooks, and of course you all know that I lived over the puddle for a number of years... Anyway, both books have recipes for the dish I made. One, which is much more traditional and "old world" calls for organ meats... liver and kidneys,
I believe. Not being a fan of these ingredients, I prefer the way mom used to make it, similar to the recipe in the other book, calling for ground pork and ground beef. Patties of meat, lightly seasoned with mustard powder and parsley, browned in a skillet
and finally baked submerged in gravy made in the same pan as the meat patties. Most commonly, the "sides" would be peas, and mashed potatoes.
So, the next time you sit down to a plate of Salsbury Steak, mashed potatoes, and a veg, ask yourself if you might not be eating "FAGGOTS AND PEAS," as the British called them, back in the day, at least!
My preferred recipe comes from the cookbook "Tea And Sympathy," written by an English woman, who owns a small teashop in New York City! Where is that book.... I must mention her name... Excuse me, the book is by Anita Naughton AND Nicola Perry.
Be happy, be healthy, cook crazy!