Elephant Stew |
From the Pitlochry Theatre Cookbook, 1989 |
|
1
Medium size elephant 2 Wild rabbits, (optional) Lots of brown gravy Salt and pepper to taste |
Cut into bite sized
pieces, allow 2 months for this. Reserve the trunk to store pieces in. Add gravy to cover. Cook over charcoal for about 4 weeks. This should serve about 3000, if more are expected 2 rabbits may be added. Do this only if absolutely necessary, as most people don't like to find a hare in their stew. |
Eiffel Towers |
1920's recipe used by Alice Brex Love, handed down to her daughter Anna McColl. |
|
60g Margarine or
butter 60g Sugar 125g Self raising flour 1/2 teaspoon baking powder Good pinch of salt 1 egg A little milk To decorate Jam Desiccated coconut |
Pre heat oven to 180 C. Cream margarine and sugar. Add flour, baking powder, salt, egg and dash of milk. Pour dessert spoonfuls into tower shaped tins. Cook in oven for 20 minutes on the top shelf. Remove from tins on to a wire rack. Heat jam in a bowl in a pot of water. Dip shapes in jam. Roll in coconut. |