Sherlock Holmes Mystery Magazine #3. Arthur Conan Doyle

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СКАЧАТЬ Add 1 tablespoon vinegar.

      3. Gradually add 1 & 1/2 cups of olive oil, mixing constantly.

      4. As soon as the mixture thickens, thin it with a little more vinegar. Proceed until the full two tablespoons of vinegar and all the oil is used. Mayonnaise should be stiff enough to hold its shape.

      To make the sandwich:

      Mix all ingredients together.

      Spread on both slices, add fresh watercress, put together and press lightly.

      * * * *

      Mrs Hudson’s Bubble and Squeak

      A nourishing breakfast for Mr Holmes and Dr Watson—a favourite of theirs on Sunday mornings.

      • 1 pound Sausage meat

      • 1/2 Onion, chopped

      • 2 cups cooked chopped cabbage

      • 1 cup chopped green pepper or watercress

      Salt to taste

      • 2 cups white sauce

      Directions:

      Preheat oven to 350 degrees. Butter a 1–1/2-quart casserole. Cook the sausage meat in a skillet, breaking it up with a fork as it cooks. When no pink shows, transfer it to a bowl. Add the chopped onion to the sausage drippings in the skillet and cook until limp. Add to the meat and mix well.

      Spread the meat on the bottom of the casserole. Cover with the cabbage and green pepper or watercress, add salt to taste, then cover with the sauce, and bake for 30–40 minutes, or until bubbling hot.

      For the white sauce, mix two tablespoons butter with an equal amount of flour and cook until the flour is just beginning to brown. Add one cup good homemade chicken stock and one cup fresh milk or light cream; stir until thickened.

      * * * *

      Mrs Hudson’s Curried Lamb Shank

      (which kept Mr Holmes warm on cold London nights)

      • lamb shanks, 2 lamb shoulders steaks (yielding about 2 lbs of meat without the bone)

      • 2 large onions, chopped

      • 3–5 cloves of garlic, crushed

      • 2 Tbsp ghee (clarified butter) or olive oil with butter

      • 2 Tbsp curry powder—Madras or other yellow curry

      • 1 tsp salt

      • 1 tsp black pepper

      • 1 lemon sliced (with rind)

      • 2 peeled and chopped apples (tart green granny smith if possible)

      • 1/2 cup of dried fruit, such as raisins of cranberries

      • 1 cup of chicken or duck broth

      • 8 small red potatoes, quartered

      • Chutney, yogurt, rice

      Marinate lamb pieces overnight in the following marinade:

      • 1 Tbsp of coriander seeds

      • 1 Tbsp cumin

      • 1 Tbsp curry powder

      • 1 tsp fresh rosemary leaves

      • 1/2 tsp sage

      • 1 tsp thyme

      • 1/2 tsp salt

      • 1/2 tsp pepper

      • 2 Tbsp olive oil

      Directions

      Preheat oven to 300 degrees F. On stovetop, brown the marinated meat in a little bit of olive oil in an oven-safe pan. Remove meat from pan.

      Add ghee (or olive oil with a bit of butter) to pan, add curry powder, cook gently for a minute or two. Add onions and garlic and cook 5 minutes. Return meat to pan.

      Add sliced lemon, apples, raisins, chicken broth, salt and pepper. Put pan, covered, in oven and cook for 3 hours. In the last 45 minutes, remove from oven and put in potatoes. Return to oven. Serve with chutney and yogurt over rice. Serves 6.

      * * * *

      Next time I will give you my recipe for Scotch eggs, a favourite of Dr Watson’s. Until then, happy cooking!

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