Old Scrote's Guest Book
Bacon Roll, as my mum called it, is my favourite dish.
It's the one that without fail I would request as a special treat
when I came home from school for the holidays.
You mention that you struggle with making it light and fluffy.
The way I was shown to do it was to roll out the pastry as thin as the suet will allow.
The suet looks like grains of rice one layer thick spread out between the flour bits.
I've never used self raising flour and always done ok.
A friend tried to make it after askin gme for the receipe,
and she didn't roll it thin enough.
She described a sticky gooey stodge!
I've never used bacon pieces,
always laid out bacon rashers on top of a layer of finely chopped onions.
I'll be popping to the butchers (organic/free range butchers and lovely too!)
to try bacon pieces.
Thanks for some great receipes.
Alex, 30th August 2004
Lovely recipes. Only one criticism!
The flag you show against English recipes is the British Union Flag
(The Union Jack). The English flag is the Cross of St. George,
a red cross on a white background.
Derek Marshall, Lyndhurst, England, 30th August 2004
I have been a regular visitor to the site for several years, but never
got around to reading the ingredients section.
It reminded me of when my daughter was around 6 years old, and asked why
they were called "chips" in the chip shop and "fries" in a well known
large burger chain.
As I explained at the time "fries" will fit on 1 line of the menu,
whereas "reconstituted potatoes with emulsifiers and fillers" will take
up too much space.
Love the site and I keep recommending it.
Regards Steve Mercer, Chester UK, 15th August 2004
Most enjoyed your website. A British friend sent me a link
when I referred to Toad-in-a-hole in the American sense,
which is to break an egg into a piece of bread with a hole cut in it,
and fry it in a pan. I must say the British version sounds equally, if not more, enticing.
Snake and Pygmy Pie (as another dreadfully British friend refers to it)
doesn't hold quite the same fascination, however.
Clever bit with the coffee-stained pages, by the way--or maybe it's tea.
I found myself wiping my monitor and then laughing out loud.
Pat Gallagher, California, 9th August 2004
Dear Mr. Scrote:
I found you neither miserable nor old, rather, truthful.
May I ask which of the English dishes you've on your site
would have been most likely to have been eaten during WWII -
in particular in the London region during The Blitz?
Marsha Keeffer, 4th June 2004
Baked Potatoes, Champ, Toad-in-the-hole, Scotch Eggs, Spanish Omelette
and Peapod soup were all official WWII recipes.
Margaret Patten, who worked for the Ministry of Food, has published excellent books of wartime recipes.
Howdy from Texas,
Man, your definition of 'scrote' fits me to a tee! It's the same thing
we in Texas call an "ornery ol' cuss".
I work with quite a few English and Scots at my company (Baker Hughes,
Inc., and oilfield services company), and have come to truly appreciate
the sense of humor that you folks have, as well as having picked up on a
lot of the Anglo-Scot-Slang. I was totally converted to only drinking
Guinness Extra Stout by my former Scottish boss. After having tasted
Guinness, no other beer will do. One thing, though, is that I've also
been around a few Aussies, as well, and thus prefer Vegemite over
Marmite. But Veg is hard to get here, so I soldier on with Marmite. Not
the there's ALL that much difference in them....
I love your English Food webpages! Bubble & Squeak and Bangers & Mash
are right up my alley!
Richmond, Texas, 4th June 2004
g'day from down under. thought you mite be interested to know that in NSW
some people call toad in the hole a fried egg
fried in a slice of bread with the middle removed,
great on a BBQ as the egg does not run everywhere on the BBQ plate,
the round centre of the bread is fried also.
I was born in Nottingham and used to luv the english toad when
I was a lad but the Aussie version is great also,
it is great with bacon for brekky cooked in a frying pan.
Your site is a tresure i can now feed me Aussie wife fair dinkum english tucker.
Best wishes Johnny Frost Tuncurry NSW Australia. 2nd June 2004
i need a recipe for traditional pie & mash please
kim cook, 24th May 2004
I've only just found your site (and bookmarked it) and am only on the
'Ingredients' page so far, but I just wanted to say what a bloomin' eye
opener it is!
I know things contain additives, but until someone actually tells you WHAT
is put into some things, (grated turnip etc in the horseradis sauce) it
certainly puts you off them!
Anyway - Just to say I'm really enjoying the site, am looking forward to
reading the recipes, and I've already forwarded it on to my mates!!
Jayne Bailey xx, 23rd May 2004
I've just found out that a gill is equal to a quarter of a pint. I hope
that helps to shed some light on your more ancient recipes! I think your
site is a cracker. Are you adding any more stuff to it?
Regards, Chris Richards, 20th April 2004
At last a site with real food and a real sense of humour. (I
didn't know that I had written one I must have a doppleganger) Seriously
though thanks for all the work put into helping me remember my
childhood. Yes Rationing etc.
David Jellyman, 14th April 2004
I always wanted to know what "Bangers & Mash" was; now,
thanks to you, I have to get up off my posterior & make some! Damn!!
Actually, I'm quite looking forward to it. Thank you for your help.
Budd Moss, Occupied Tennessee, U.S., 13th March 2004
it helped to get such a variety of recipe on your site. thank you.
stevie bidjoua, 21st January 2004
Eleanor and Ruth, you have a dad to be proud of!
This site is wonderful and now has a place on my favourites.
When I download winzip I will download site for my 4 children
in the hope that they will follow his example.
Alison McCarthy, 13th December 2003
Scrote, discussions with the natives in the Dominions reveal an
interest in "Spotted Dick" (the desert, not the disease) and possibly
Christmas pudding. Could you contact "Mother" (in Dr Evil finger-quotes) and
extract said recipes before any mortal coils get sloughed off?
The Canadian Heart Foundation is waiting with baited breath.
Frere Scrote, Carp (yes really!), Ontario, Canada Dec 12th 2003.
PS I too would like a drink section with rants on commercial beers, ciders
Have enjoyed and used your recipes for a long time, especially
the Greek ones. Having just recommended it to someone, and checked again
after a bit of a break, I am so sorry to see that you no longer have the
casual coffe/tea stains on the background. Do put them back! They're
part of the atmosphere.
Susanna, 11th December 2003
I've just found this site and I will be trying many of the recipes.
Better yet, my husband has expressed an interest in cooking and I have put
the site address in my favourites, informed him and will now sit back and
wait for some delicious food.
Any chance of a decent recipe for pie and mash with 'Proper' liquor?
Jacqueline Richards, 19th November 2003
What bliss. Good comfort food for a man who lives to eat.
Mr Philip V Hackett, 1st October 2003
Hi just had to put link on my page to your site wonderfull
grub, could not find steak and kidney pudding any other place.
Ken Sears, 18th September 2003
Good to see some one who takes food seriously but without pretence.
Two tips one economic and one culinary:
Buy cast iron pots in France - they have more brands than the dreaded
Le Crueset and even these are cheaper.
Add a little mustard to cheese sauce for Macaroni Cheese.
Peter, 9th September 2003
The wedding cake recipe was great!
Now could you help with a preparation for kippers?
Everyone here in England seems to have a different way to prepare...
yes, I am settling here in England...
a long way from Missouri, USA, but wonderful nonetheless :-))
Debra Tarana Robinson, 1st September 2003
:) I love this website! I may be only 13 but i love the
things in here! Hope this site wun be dead gone after 3 or 4 years.
Mysterious but Cool, 31st July 2003
Most excellent site, just be careful with the Cornish jokes!
Airlie, 9th July 2003
You see - people ought to believe in the power of a local
butcher. I'm luck my ones name is Lee. You get, well, real meat, no
rubbish, just real meat. It's good to see a site (finally) who
understands how to cook. (I found this site looking for something to do
with a duck & 1/2 bottle of yesterdays red!)
Alex, 5th July 2003
Hi Scrote - Just in case nobody has told you how the Greeks get very thick Tsatziki,
it's drained, either in a fine mesh strainer or cheesecloth in the fridge to allow
the extra water to run out of the yogurt.. This can take quite awhile.
Nice recipe website. I was there looking for variations on Felafel and Hummus. Bon Appetit!
JoanieBlon, 29th June 2003
Love your web-site and have added it to my 'favourites'.
Like Denise I too think I must be married to you from your self-description!
If Amanda wants the recipe for Gypsy Tart I can supply it.
One of the few things I enjoyed from school dinners. Sandra Jeffery, 6th June 2003
Your's is a three star site on my own site's
brief and idiosyncratic listing of web places that interest and fascinate me.
Thanks for making the world a better place. Patrick Mackie, 28th April 2003
Why can I not find a recipe for proper Bread Pudding. (not bread & butter pudding).
You know that stuff that you mix up with soaked bread, dried fruit, mixed spice and suet.
I think that I have remembered most of the ingredients but I still need
the recipe for quantities and cooking times. Can you help? Caroline Clarke, 12th April 2003
see across to the entry dated 2 April 2006- Scrote
Recipe for an Italian wedding cake,
Angela Clarkson, 7th April 2003
just found your site don't see a recipe for pork pie,do you
have one having grown up in England and now living in Canada I miss all
the REAL food of my childhood love your website will be back often you
are on my favourites list although your discription of yourself I think
I am married to you!!!!!!!!! Denise, 27th March 2003
Just my sort of food with the same ethics! I shall consult many times.
Mary, 20th March 2003
Thanks Scrote. Just added you to my favourites sight for easy access.
Patrick Hickey, 20th February 2003
Have you no recipe for Melton Mowbray Pie?
I've searched high and low and can't find one, and I am getting desparate.
My 81 yr. old mother wants me to make one, which I will if I can find the recipe.
HELP! Thanks in advance.
Carol Pearce, Pembroke, Ontario, Canada, 20th February 2003
I found your web site the other day while looking for easy recipes to take
with me to France for a self-catering holiday. Your cookbook is perfect
because you use measurements that work for my American mind - I've never been
able to fathom metric. Also, you look and act exactly like my brother. You
have a doppleganger in America. I must say your corn-on-the-cob recipe over
cooks the corn. True sweet corn, as grown on this side of the Atlantic,
shouldn't be cooked more than 20 minutes. But then perhaps you don't get that
sort of corn in England. Anyway, thanks for the giggles and the good
recipes. A New Fan! 18th february 2003
do you know what a gypsy pie consists of? it is an old school dinner dessert.
amanda, 17th February 2003
Scrote my dear, this is absolutely wonderful. I have not had time to read it
all but what I have read will get me coming back again and again....as long
as it's free...lol lol. Mmikelachef, 13th february 2003
Well, 'Scrote' - what a classic website! Why I have not come across it before, goodness knows!
Anyway, that has now been rectified and if you've noticed an increase in visitors
it may well be because I have posted a link on our AOL Ask the Cooks board.
I hope it brings as much pleasure to our posters and lurkers as it has done to me!
Oozat, 13th February 2003
Have just discovered your website whilst searching for inspiration on the making of sandwiches.
I am thoroughly enjoying your wonderful descriptive recipes,
having only reached the English section,
and am anticipating that the remainder of your site will be just as enjoyable.
Thank you - Barbara, 11th February 2003
Happy to have found your site -- I'm looking forward to visiting it often.
CK Place, 25th January 2003
you old scrote!
tell me, what can i use "epices pommes suatees" for?.
i bought this on a day trip to calais and it smelt nice but i do not know what use it has.
owen, 15th January 2003
My name is Wendy Wilkinson. I am a Girl Scout leader in the US. I
have been searching for recipes for traditional English food. Your website
has been very helpful. I think I will try Yorkshire Pudding & Fish and
Chips. Could you tell me some history of Fish and Chips? We have 14 girls
in our troop and they would love to hear anything you would like to share
about food traditions in England.
Wendy Wilkinson, 13th January 2003
In helping my son with a 'foods Harry Potter might eat' assignment I found your site!
What fun! I know I'll be back again and again! You're in my favorites list!
Tracie from Florida, 13th January 2003
I sincerely believe that your site contains the answer to peace in the Middle East.
How can you hate anyone when you are sitting around a table,
sharing marvelous and lovingly prepared food ?
And I quote:
Great is the Meal which brings together those who are distant from each other. (Sanhedrin.)
Sandy, 9th January 2003
I am a teacher of both English language and cooking - in Denmark.
I found a goldmine here, a key to English culture.
I never realised you had arme riddere too -
you only call them poor knights, same recipe, same name. Wow, the world is small.
Bente D Eskildsen
Tulipanvej 44 1.th
6705 Esbjerg Ø.
Danmark, 9th January 2003
THANKS for a most entertaining and informative cooking tome!
Drew Vogel, 17th December 2002
beef borguinion (or whatever) got me into this. Thanks so much for
making lots of things I've only eaten out and never thought of cooking
myself sound easy to cook. Now shall I do it or carry on with the ready
mades? george holderness, 17th December 2002
...I can see how popular your web site is and wondered if you
have every been contacted by custard crazy people? I am trying to find big
fans of custard...or people with wacky custard stories. Do you think you
could help me please?
18th November 2002
I found your old style recipes exciting and tasty, well done,
keep up the good work. Richard Edgeworth, 27th October 2002
Thanks for an earthy artists cookbook. I am happy to leave the
scientist's cookbooks to those lacking tastebuds and an imagination. Any
fan of Jocasta Innes & Elizabeth David is a friend of mine.
Liam, 12th October 2002
First, your site is wonderful! Excellent recipes...but, would you,
by any chance, have a recipe for a traditional English Wedding Cake? I
am getting married 30 November 2002, my fiance is English, and wishes
the traditional cake.
Thank you in advance!
DTarana@Hotmail.com, 11th October 2002
This is simply the best cookery book, on or off web, I've
ever read. Beautiful food, beautiful writing.
Cheryl Stonehouse, 1st September 2002
Thank-you for the cookbook ...
It has saved me a lot of worrying about amounts of ingredients, and made
me more adventurous (without being apprehensive) in my cooking. 'Tis also
useful for dumping on a CD-ROM and sending off with the kids when they go
I was having a look for vegetarian meals today, as I have a vegetarian
guest visiting tonight for a few days, and noticed the recipe for
minestrone is listed in the vegetarian section - presumably just to make
sure that your readers are awake!
Gareth Davies, 1st August 2002
My wife has for years referred to me as an old scrote. I am now very
happy to find that I am not alone. Full marks for a website that has
been long overdue. Compliments to the author.
Alan Liptrot, 23rd July 2002
A co-worker just send me an email of your website...I have to say, you
may very well be my hero! Love the name, love the site!
Jeff Koelling, 22nd July 2002
Fine site, I shall use it regularly.
Andrew Cole, 14th July 2002
I would like recpies from around the usa espically in new jersey for cakes and main dishes
and barbacue ribs,plesase help if you can.
Diane, 4th July 2002
As 'England' has its own section, could we not have one for Wales? Please? If I ask nicely?
Dawn Watton, 11th June 2002
I was looking for a little pot roast recipe, and I stumbled on your site.
This is the best, bar none, cooking site I have found on the web.
I appreciate all the time and effort you've spent putting it together,
even though it is obviously a labor of love.
And you're not even trying to capitalize on your writing and cooking prowess by putting ads on your pages!
I share your feeling about what "real food" should be and now have a huge chest of cooking ideas to explore.
Thanks so much again.
Chris Lynch, 7th June 2002
I stumbled across your site and I absolutely love it!
Thank you so much for including such wonderful recipes in your book.
I have been raised on food from New Zealand and England
and it's so great to finally find some of the recipes actually written down.
Jen , 11th May 2002
Impressive work I'm a Retired Engineer and your sense of food nutrition appeals to my appitite
real Man's / Woman's food.
well done, Larry Wright, 3rd May 2002
Dear Scrote, Love Your recipes all good stuff,
I have made it into a cook book for my husband, hint, hint.
Will look out for more. Best Wishes Mavis.
Mavis & Frank, 30th April 2002
Great site Scrote. rant on you crazy diamond
Keith, 16th March 2002
I'm a 38 yr old englishman living in Australia.
I love your site and reading the recipes.
They bring back fond memories of sunday lunch at grandma's house when I was a young boy.
Excellent site - Well done.
Richard (Rickster) Waters, 5th March 2002
Hi Mr Scrote, I loved your recipes and I shall keep an eye on your stuff.
JENNY LEMAN, 28th February 2002
you star! what an amazing site - funny, informative and clear enough
even for someone as bad at cooking as me to understand. Wicked.
Seb Falk, 20th February 2002
Tip from a Greek! Re:(melitzanosalata)
Dear Scrote, cool website!
I've read you've been having trouble with making a melitzanosalata.
Well the trick is that the aubergines must be roasted before made into the creammy sallad.
Cover each aubergine in kitchen foil and put it in a preheated oven for 30-40 minutes. After its cooked,
take the skin off and mash it with a fork or a blender if you have (I haven't), adding garlic, olive oil and some vinegar.
A variation is to mix the creamy salad with a few roast and then finelly chopped tomatoes.
That's all love tAsos, 19th February 2002
Mr. Scrote, you can write! I'm impressed with your prose and your food
tastes. I'm an American and I'm not very adventurous with food, but your
site has me interested in English cooking and I might even dare to
experiment a bit. Thank you for making it available for download!
Robert A. Sloan, 12th February 2002
This site is brilliant. I wish it were in a bound cookbook form
because I would buy a copy to keep right next to the stove.
A Fan, 12th February 2002
are you me? great site, thanks- bob denton, 30th January 2002
I came across your website today as I tried to find out what a Scrote is
(old or otherwise) and I notice that your page on English food makes no
mention of the Crumble (Apple or otherwise).
Isn't that a mistake?
Crumble (with or without custard) is the greatest gift Britain has made to
humanity - on a par at least with Sussex Pond Pudding (mmm, very nice
whether in or out of Sussex).
Ian, 30th January 2002
i wisit yoyr gyestbook for the first time to day.
I am from Bornholm in Denmark and food- recipies and cooking is my hobby.
I spend a lot of time with the inernet to find out hove to cooke in other countries.
Your side is a good one and I will come back.
If you want danish original recpies please contact me-
allso recipies from Bornholm. Bornhom is a small island with only 40.000 people.
karin true, 27th January 2002
The bread and butter pudding was a success
especially using left-over Christmas Day Brandy Butter.
even the gannets at work had a go at it.
Neil Bishop, 27th January 2002
I swear you are me!
Goodbye, I must make my authority felt in the kitchen.
John Wilson, 16th January 2002
Came across your site while looking for food at www.buffet.co.uk.
Great site I will list your site for you also add a link for you
at my www.esandwichman.co.uk site as sandwiches i do enjoy..
all the best, awd design, 16th January 2002
Great stuff. Thanks for not having numbers. Tried the american fish chowder.
Added clams. Came out beautifully even though I let the milk boil.
-S, 15th January 2002
I came across your site while searching for a meat and potato pie recipe.
What fun it is to read all the comments and I am looking forward to trying your recipes.
I have forwarded you site on the my daughters.
I am from Liverpool but now reside in Virginia City
near Reno Nevada USA. A great touch of home. I will visit it often.
Barbara Fielding, 12th January 2002
Having had my name bandied about on these pages by my father -
not to mention the speculation about my cooking skills and
general health and well-being from the contributers to this page -
I thought I should probably add something to the effect of
a testimony to my dad's food. Before the course I was a 7 pound
weakling barely able to lift my head let alone cook a three course meal.
After 24 years of Scrote's cuisine I am able (just about)
to run to the bus-stop and have grown several feet
AND I am a pretty good cook (all this and modest too).
I have (so far) suffered no apparent ill-effects.
Ruth (daughter of Scrote), 29th December 2001
Nice one Scrote - no Scottish recipes.
Here's one - to the tail end of a stew add equal amounts of
diced potatoes and chopped onions season well with salt
and lots of fresh ground black pepper, add water to 3/4 level
of onion-potato mix and cook on low heat until potatoes cooked
and slightly mushy - the result Stovies - a Scottish treasure!
Jim Brown, 29th December 2001
I can still remember the smell of vegetables and fruit on the day we
(my Mom and I) brought them from the market. and the dirt covering them.
and the taste. Love your site... Sara,
20th December 2001
Terrific stuff. Good simple food, easy-to-understand recipes
with scope for a little inventiveness on the part of the chef.
And humourously presented.
Entertainment and food - what more can a Scrote fan ask for?
John & Julie Dalby, 13th December 2001
I'm having a great time reading all these recipes, and can't wait to try some A great site.
A fan in the USA, 3rd December 2001
hello i think u should make the recipes more clear...so do it.
Elize Cugs, 14th November 2001
I'm pleased to inform you that your site is currently listed in
BBCi's guide to the best of the Net.
Aside from listing the best sites around, we also promote them through our
Site of the Week, Also Recommended and other editorial features.
BBCi, 9th November 2001
Dear Scrote (Old Scrote, Miserable Scrote,
one is a little confused on exact scrote address protocol).
Just to say it's a great website and I look forward to reading more on it.
Dave Ross, 28th September 2001
What a fantastic offbeat but on-target web-site.
more food better food, yum yum.
Oli Bailey, 19th September 2001
Dear Old Scrote
My husband wanted to know why, all of a sudden, I was a pretty good cook. I
explained about this website, and now he drinks a grateful toast to you most
Deborah. 16th July 2001
You are a life-saver! I am at school in England and will this year be taking
my GCSEs (exams at 16 years old). I will reluctantly (because I am very bad
at it) be doing a GCSE in Food Technology. I was searching for recipes and
food research on the Internet, and wading my way through countless useless
recipes and, more frequently, shopping sites, when I found your site. I
found as many recipes as I will need, and many more for my own use (I am a
big pasta fan). I am especially grateful as it looks as if I will actually
be able to cook these, recipes look extremely complicated everywhere else.
So thankyou for your wonderful website!
Harry Scarbrough, 4th July 2001
I'm looking for a good LANCASHIRE HOTPOT recipe.
Peter Baines, Brazil, 5th August 2001
I was particularly taken with the coffee cup stain on the page
background. It's a great site but a pity you don't have student
recipes like Wagonwheel toasties (a Burton's Wagonwheel between two
slices of bread cooked in a sandwich toaster) or fish finger and baked
bean sandwiches :)
Thank you for giving us recipes to beat those (apart from the
Wagonwheel toasties which are incredible).
I do appreciate good food and I appreciate the effort you put into
doing the site. Thanks.
(chilling out - having a homebrew)
Andy Davison, 22nd July 2001
As a fresh foodie and a francophile who cant boil an egg
I reckon this is the best browsing I have found on the web.
I will be back but must go now, Im feeling hungry.
Jack Birkin, Tolleshunt dArcy, England, 15th July 2001
Nice recipe book. And I think your attitude to this stuff is similar to mine
(although you're better than I am!
- and I'm a veggie, so I can't appreciate the full range of your recipes).
No ads, nice touch. Good site.
Jack, 26th June 2001
Hi! First time on the site and looking forward to the wife
cooking some of your recipes.
Keep it going.
Pete Gilbert, Canvey Island, 25th May 2001
What an excellent website.
There should be a link to this site in every British Universities freshers welcome pack.
Tony Sweeney, 8th April 2001
Looking forward to participating. For now, I need the recipe for stuffado
and suggestions for wines to accompany the dish - it is being made with beef
rather than rabbit however.
Larry Hubbard, 28th December 2000
Hi! very nice site that we use a lot but can you please include
some recipes from the Philippines as that's where my wife comes from.
Alan, an Englishman at email@example.com
Many thanks and a happy Xmas to all
Alan & Mercedita Hoare, 21st December 2000
Look forward to educating my taste buds.
Alan Ferris, 2nd December 2000
You and my father must have been separated at birth. God help your daughters.
Jen Andrew, 9th November 2000
Scrote, if your children have inherited your approach to food,
the world will be a better place,
my son has started at uni and this is just what he needed,
someone other than his Dad showing him how to enjoy food.
Best wishes, Nick Williams, Potters Bar, England, 22nd October 2000
What a wonderful antidote to all those ghastly TV 'foodie' programmes,
and a welcome contrast to a number of websites too.
Thanks too for making me smile at the end of a working day.
Chris Nichols, 20th October 2000
Good Grief - you sound like my alter ego - even down to the beard,
daughters, and cooking with good honest basic ingredients bought locally.
Are you sure you are not me?
Thanks for some good recipes - I have downloaded the lot,
and will be doing the Breast of Lamb I bought this morning as our roast tomorrow.
Splendid site - do you have anywhere I can contribute some of my own recipes to?
Geoff Percival, 30th September 2000
Bubble and squeak has no meat.
it is left over cabbage, potatoes and onion added.
fried up golden brown.
I am English and we never add meat.
thank you for your time.
Catherine Kennedy, 13th September 2000
Thanks. I've enjoyed your site and your approach to food.
Thanks also for your generosity for sharing your wealth of knowledge with us.
I hope to do that some day too.
Vivian Wong, 25th July 2000
Excellent site. Being one of the 'Expats' of the world marooned in a place
with foreign food it is great to be able to find a source for recipes of traditional
english food that I grew up with and miss.
Robert Rigley, 24th July 2000
Good Day Scrote. This site is absolutely wonderful with all these various recipes.
This site has helped me with my school project. Thank you Scrote.
Bahiyyah Hepburn, 8th July 2000
A quick word to say I like your web site.
Here in Tokyo, we have french, Spanish and thousands
of Italian restaraunts. We have Belgium restaraunts
serving their cloudy beer. Yet I cant find a single
English restaraunt. I did a search for one on the
internet and it came back with Irish pubs with stupid
Sorry for ranting but I miss good old english food :-)
Graham Street, 22nd June 2000
Thanks you have helped me with my project.
Melanie Keech. 7th June 2000
I am a writer who has been looking for extensive lists of English cooking
for some time now, but this morning I came across your site and was
overjoyed to find the wonderful lists of food!
I just had to write you and tell you what a wonderful site you have!
Heidi Robbins, 30th May 2000
Decided to see for myself what all this "Old Scrote" nonsense was about.
And who should I see at the top of the guestbook but my man James.
Anyway, he's right - Very impressive, and very tasty.
I don't know if he'd be able to cook for me otherwise.
Can I be your official taster? Hello James, by the way. Anne. x
Anne Austin, 25th April 2000
Fantastic stuff. My Scottish girlfriend Anne has loved all the stuff I've
cooked her from your recipes so far. So have I, actually.
James Griffin. 27th March 2000
Jana Durham, 17th March 2000
Great site- One word of note though...
The Greek Dish stuffado is traditionally made with Rabbit..
Try it... Soooooperb
Ian Quanbrough, 15th March 2000
Scrote, I just want to thank you for your generosity--perhaps
uncharacteristic, or are you just misunderstood?--in making your
wonderful cookbook available on this wonderful medium. In case you think
I am using the word "wonderful" rather a lot here, I rush to assure you
I think of myself as female curmudgeon-in-training. And I'm writing a
cookbook that has rather more attitude than persnickety "measures." I
didn't know I had a role model till I stumbled on you.
1st March 2000
My name is UTU and I am from Romania. I like to eat, and I like to
cooke. I like specially home patiserie. (sorry if I spell with mistakes)
I like, if you want to send me recipes for patiserie food.
My adress is firstname.lastname@example.org, 27th february 2000
Britannica.com is contacting you because our editors have selected your site as one
of the best on the Internet when reviewed for quality, accuracy of content,
presentation and usability.
... an award, which will tell visitors to your site
that Britannica editors have rated one of the most valuable and reliable on the
Internet, in the company of an elite group of Web sites.
Encyclopaedia Britannica 1st Feb 2000
Deplore the absence of a rambling, partisan discussion
about drinking as an essential part of life and eating-
(Will be thrilled if this does not make it to the page.)
20th November 1999
I needed some ideas for a catering portfolio and this gave them to me. At
first I thought that this was only for French (what I was searching for) but
then I found the Main Menu and did not need to go anywhere else. Great
Page. Thanks Aaron Comollatti. Rockhampton. Australia 11 November 1999
a jolly good cookbook and you gave many favourites of mine. An American
friend in Texas has sent me an email asking "how do I make fish and chips".
I replied that he should take one fish and chip shop (preferably in northern
England) ply generously with coin of the realm ...
[or a] clever chap may visit us to be trained in
Bryan Pain (Pain@bigfoot.com)
24th October 1999
I don't know who Scrote is, but I AM hoping he will reply to this urgent enquiry!
I am writing a feature on food fads through English history, and want to try and
trace a few of the foodstuffs, meals or condiments that used to be believed to
offer health benefits throughout history (whether they actually did or not is
fairly irrelevant, because I'm talking about fads)
Kind regards and thanks in anticipation -
Stephanie Zinser, Feature Writer 30th September 1999
This is a wonderful site. I sent my mother the link and she enjoyed
this site more than any joke she has received.
Wendy Taitague 18th September 1999
Dear Mr/Mrs, How are you?
Can you help me? Because I m attending to English courses in Manchester. I
have got one project about English Food. I didn`t find anything about it.
Because the people who lives in hear, don`t eat English food. They ate
Indian, Spanish, Italian, and other foods. I couldn`t find anything. Iwould
like to learn English food name, how do prepare, which vegetables andsouces
do use.Can you help me? If you help me, I am very happy.
Thanks a lot,
PC: I am sory for my bad English.
Sevgi Gocuk 9th July 1999
Just want to let you know that I really enjoy reading your recipes. I am a
transplanted brit and have been in the us for 30 years. You reminded me of
how much i liked the school dinners even though they were basically rubbish
disquised as nutrition. The afters were worth the runny mash with the fish
in "cream" sauce. Thanks for reminding me of how food should really be
considered, as an enjoyable, unpretentious necessity of life that does not
have to be boring.
VALERIE OBEY 5th April 1999
Re: Old Scrote
LOL - ok "miserable old bugger" (I love this!) -- Your site was a
complete JOY to visit - not to be missed!
Sherilyn 19th January 1999
Cooking Information Center and Recipe Exchange Group
Who is Scrote? great, will surf when sober, Ed.
Ed Batten 24th August 1998
It's not a joke- he really is like that.
Eleanor (daughter of Scrote)
A soul mate! Thank you one and all. Those school dinners (never lunch) are tattoo'd
in my memory, and yes, I actually enjoyed many. 'Dinner Ladies', and
swill bins - precious thoughts are with me now!
Kind regards Derek, 9th January 2012
Great recipes. I especially just love the Bread and butter pudding. You must be Irish.
Whyallajack, 11th October 2011
Dear Old Scrote,
Eternally grateful for your website!!!
Always wanting to know exactly what something is (if possible that is) I found this explanation of a gill.
Barbara Massy Bear, 10th October 2011
I've long loved your recipes - so I'm very very glad to find it again. Downloadable version should come back and then I'm protected if you wander off again. These are the most reliable, usable, downright tasty version of every recipe I look for.
And PLEASE update your 'who he is section' I want to know more. Do you/did you write in your 'day job' role?
Wendy, 28th June 2010
Takeaway Scrote is back, and a new rant about health advice and food.
Years after first finding your site, it is still my recipe book of choice. What was a 6 year old son, is now an 11 year old devotee of your work. "Shall I look it up on Scrote?" I get asked when mulling in the kitchen, you made a single parent and son very happy over the years in our hog heaven. By the way... what happened to Scrote to Go? (The downloadable version of the site.) I would hate to loose access to these gems. I hope the British Library has got you archived :-) peta ward, 25th February 2010
Seems you sort of wandered off for a while, as I couldn't find hide nor hair of one of my favourite cooking sites. Very glad to see you're back! Mike Crosland, 17th December 2009
Scrote changed his internet provider and Google took a while to catch up.
I tried your rillettes recipe and it is magnificent. Thanks for the
Australia, 4th November 2009
Nice to see your site up at its new home, and to read of so
many people keeping the faith. More power to your keyboard. Cristóbal, 23rd August 2009
One of those rare discoveries in life, like a book, film or
music that you simply have to recommend. Witty, erudite and opinionated,
it's like cooking with a friend, right up there with Test Match Special
as a joyous exhibition of organic English eccentricity. Raise a glass or
two to Old Scrote. John Gibson, York, 8th August 2008
Down to earth food and a down to earth style and outlook - we are Sympatico.
I love to cook and just HATE these new cooking blogs that are more concerned
with taking beautiful pictures than talking about cooking and sharing ideas
Mike, Brooklyn NY, 6th August 2008
I thought I lived with the only scrote in the country. Found your site today.
Fantastic. Down to earth good food.
Will send a link to my culinary friends to remind them what English cooking is.
Sheila, 4th August 2008
I stumbled across Scrope looking for "charcuterie". A very lucky stumble!! Great stuff. A suggestion (or have I missed something?) It would be jolly useful to be able to print out a recipe for use in the kitchen. I'm sure you will be able to find a way. John Arthur, 30th May 2008
Just wanted to convey a word of thanks for your recipes and your style.
You give so much and apparently asked for nothing - and I thought sainthood had gone away.
Mike Evans, 7th April 2008
Great stuff. Love the site. In the East Midlands 'scrote' is short for scrotum.
But with your sense of humour I'm sure you don't mind that. cheers
Graham Marsden, 22nd February 2008
Do you have a recipie for pickled eggs?
Geri Surinak, 11th February 2008
To quote The Cockney Cookbook by Brian Murphy, "Hardboil eggs, peel them and cover with vinegar. That is all.
But here are a few tips that are useful.
Use clear distilled vinegar because brown vinegar makes the eggs look muddy rather than an appetising white.
Leave for at least a month. ..."
I need receipes for an English salad and also soup.
Karin, 12th January 2008
...try the sections marked "Salads" and "Soups" in the main contents list...
A thumbs up site, can't do without it!
A must for single fathers :-D
Bill from Surrey, 12th January 2008
Hi there. Great site thanks! I googled how to bone breast of
lamb and got here. very helpful and now I have 2 boned and rolled
breasts ready to stuff. I too ate breast of lamb a lot back in the
70's when I was a poor student and it's still one of my favourites,
but I've never boned it before. Always used to roast it flat, love
all the crispy fat and skin and the succulent meat layered in
between. Don't know how I manage to stay a size 8 eating all that fat
though! Many thanks, I will look up some other recipes now. Good old
fashioned cooking, can't beat it. All the best and keep it going please!
Kath Harris, 4th November 2007
I so enjoyed viewing your pages and your style that I added a
link to you from my site (www.hub-uk.com)
which I very rarely do for
anyone these days.
, 17th October 2007
Like your site very much and have added you to our links page
Georgina, 4th September 2007
Good old English food....just like Mum used to make...thank you!
Susan B, 25th August 2007
Man after my own heart.
Christine Ranson Jarrott, 13th August 2007
Dear Scrote, What a great site ! But could you please include
a reliable recipe for making real mayonnaise.
David, 9th August 2007
... Sadly Scrote has never really got the hang of this one either, although Frère Scrote (the French one) says it is very easy...
I got to your site a long way around, from watching a TV
program to looking up the Sticky Toffee Pudding Co and then your link.
It is wonderful and I haven't had such a good laugh for a while.. Such
memories of growing up in Lancashire. I now live in the states with an
American husband and children, so have drifted away from my good old
Northern English cooking. Now the kids are gone, I am going to go back
to it as my Huggy has some favourites from trios home. Thank you
bunches, I am sending your link to all my Brit friends.
Maggie Radliff, 25th July 2007
Excellent site. Just reminds me of days long past when food was good and
Ex. UK now living in Newfoundland and there is still real food here. Good
Baz, 22nd May 2007
After receiving accolades from both the BBC and The Encyclopedia Britannica
any comments from me would seem superfluous.
However, and I don't do this very often,
I would like to express my appreciation of your Cook Book.
I have ditched all the others because I find yours to be the best.
All the best and lang may your lum reek.
Mike Thomason, 6th April 2007
Very enjoyable site. Great recipes, fine instructions.
There's a lot to be learned here. However, I believe there is one recipe
that pales into insignificance compared to the others: Chop Suey.
Where's the oyster sauce? And what about stir-frying all the vegetables
separately as they shouldn't adopt each others' flavours. It's
essential. Apart from that, I'm full of praise for your efforts and
originality. Robert Pullens, 31st March 2007
Great site but what's wrong with kidneys? I love kidneys, and
calve's or lamb's liver. Both delicious if properly cooked.
Ann Llewellyn, 18th February 2007
Bloody good show, interesting site with real food. Makes a refreshing change.
Ian Johnson, 15th February 2007
have recently made your Turd in the Hole and everyone loved it!
Havnt managed this successfully before, flat batter, raw sausages
all a bit off putting, but yours was very simple and worked well, with
everyone stuffed to capacity! Thanks Scrote! Keep up the good work!
Donna from Evesham, 3rd February 2007
A great site. Very
interesting. I was in search of Liver & Bacon and have found it here. I have
to say that from my school days Scrote was slang for scrotum. I am
affectionately known by my family as The Old Fart which is just as
endearing. The important thing to remember is not to watch the news on TV,
listen to it on the radio or read a newspaper. It will help keep the old
blood pressure down and enable you to cook and share interesting recipes for
years to come. Kepp up the good work.
The Old Fart, 30th January 2007
This is my first time! I must say, I have missed so much by
not finding this site earlier! As an American with a Scottish
background, I would like some scottish and irish recipes.
Pat O'Hare, 27th January 2007
Thankyou for producing a website that's almost free of drivel.
Regards from London Ontario.
Oli, 23rd January 2007
When making Yorkshire Pudding I heard one of the TV chefs say to add one egg for every ounce of flour.
As he was a Yorkshire lad I tried it and believe me it really does work.
Just make sure there is plenty of room to allow for a truly spectacular rising.
One other tip which adds flavour is to use onion salt instead of just salt.
Tony, 8th January 2007
This site is clearly brilliant! Your combination of anecdote,
traditional recipe and cookery suggestion ensures every visit is a true
delight. keep up the good work of encouraging everyone to remember their
local, independant providor, the integrity of truly 'real' food and an
unashamed love of traditional British cuisine - not forgetting the
international food cultures which have intoewoven themselves into our
hearts. Keep up the good work.
Traditional Cook, 7th January 2007
Wow! A great site nad not a single chicken ping to be seen.
Tony, 6th January 2007
I am an Ex- Pat, now residing in Texas, and I am VERY PROUD
of the fact that I am origionally from LIVERPOOL!... Perhaps a little
rose colored glasses effect, please forgive, I belong to the era when it
was still safe to walk abroad, and everyone was greeted with a cheery
Hello!.. and so I remain, for my memories of my beloved Liverpool are
sacred and belong to a very sweet, dear and wonderful time, full of
colorful characters and humor, the like I will never see again... Thank
You Scrote, for keeping alive a genteel, elegant, and wonderful
reminder of what I have lost, and yet lives on in my heart... Many
Thanks, Susan Stokes, 7th December 2006
Your website is great.
Tsatziki tips - though you've probably worked them out already.
Aubergine - you have to roast the aubergine first in its skin. Scoop out
inside and add that.
Cucumber - too watery because what you have to do is slice and salt the
cucumber for a while - overnight is good. Then rinse - most of the water
will have come out. This is how cucumber is prepared for salads most
places on the continent too.
James Swift, 25th November 2006
nice to see my old favoutites
allan, 14th November 2006
Potato, Tomato Onion and Cheese Casserole. All I can say is
fabulous. My husband is a big potato eater and thinks this is the best
dish he has ever had.
Linda Eley, North Bay, Ontario, Canada, 18th October 2006
I am grateful to have found your website on traditional English foods!
I think part of coming to another country is learning to appreciate the
foods. Many think British food is terrible but I enjoy it. I have English
friends and relish in their family traditions when I'm there. I'm so
thankful to have found this website. Now when Gail and her children come to
visit, I can perhaps make them feel at home by preparing some traditional
foods not just from my country but from theirs as well. S Marrama, 13th October 2006
Since taking over the kitchen (as my wife is working
full-time and me not) you have, Scrote, saved the day. I use the recipes
extensively and invariably to great reception at the table (I am a
British citizen living in Australia for over 35 years. Still not
naturalised. A fact I am not sure whether to be proud or embarassed
about). Thanks for putting the time into the website. Martin Cooper, 24th September 2006
How great to find a site dedicated to proper food!
I love the presentation of the site - perfectly in keeping with the no-nonsense approach.
It's completely refreshing and stubmling across your site has made my day a good one. Many thanks.
Rachel, 20th September 2006
Thanks very much for your website. Im living in the
Philippines with my Filipina wife Mary who has so far mastered mashed
potato and figured out that its unwise to put an aluminium rice-pan in
the microwave. My needs are working class Yorkshire and baked alaska
isnt one of them so your site is allowing mary to keep her marriage
together. Kim Smith, 20th September 2006
Hi Scrote, I think we came from something approximately close
in the nether parts of an animal. Herewith my ha'penny worth.
Sauces with LAMB: Please add God's gift to humanity, i.e. Mint sauce
good REDCURRANT JELLY ABSOLUTE HEAVEN and just (or even more)
traditional. Ask for it at any eating establishment, just to ensure
that it always stays on the menu.
Old Chitterling, 1st September 2006
P.S. I am the founder, chairman, treasurer and secretary of the British
Save the Pickled Egg Society. I am now looking for members. Anyone
interested? Always ask in your pub - a pint without a Pickled Egg is
like sex on your own, OK in its own way but lacking something for the
teeth and tongue. (Please use Herbed Malt Vinegar) (For the Pickled
Egg, that is, not the sex)
For those interested, mint sauce basically consists of a large amount of
finely chopped common-or-garden mint mixed with sugar and vinegar,
and has been traditional with roast lamb in England for at least 150 years.
(Mint comes in several varieties e.g. spear-mint, pepper-mint, ginger-mint etc-
you want the ordinary variety that grows like a weed in gardens.)
Mint-sauce seems probably originally an indian chutney,
but nowadays is more usually sold in supermarkets as mint-jelly.
Same flavour, but less inclined to separate into green sludge.
Do you have a receipe for bangers and mash? Had this in a London pub and
would like to make.
Janet, 27th August 2006
... try Bangers & mash (with onion gravy)
in the English section
I am English, Actually half Welsh half Scottish. Don't ask, and yes
they are still together. Love your website, but you have neglected a
classic part of the English fry up breakfast. that I have introduced to
many Yanks. Fried Bread. I know it is obviously simple, although the
Americans I know were flabbergasted. But it must surely be worthy of
inclusion. BTW, my american son loves Toad in The Hole, as did I when
growing up, come to think of I still do.
Douglas Johnstone, 24th August 2006
Found this site again five years after I first came across
it. Fabulous. Show the likes of Gary Rhodes amd Oliver the
way home! Scrote should be a national hero!! Matt, 12th August 2006
Long live the Scrote! You, sir, have saved my grade, my reputation, and probably my life,
since I'm quite sure the buggy, batty old Foreign Studies teach would have gnawed my head off
had I not come in with a half-decent dish.
Do you have any idea how hard it is to find acceptable suet in Texas
(or leastways near my house)? They kept trying to pawn off this nasty bluish stuff on me...
Anyway, thanks loads.
Sincerely, Mag, 7th August 2006
Hello Scrote, I like the drawings on your website, are they your handiwork?
I am looking for a recipie for stargazer's pie, I believe that is what it is called.
Is there really such a recipie,
or am I just a "stargazing " Texan that really enjoyed watching ,"Lavender Ladies?"
Hope you can help.....your website is wonderful, Thanks!
Delma Danielle DeHoyos, 2nd August 2006
(Stargazey pie is a traditional cornish fish pie, made of pilchards with the heads
sticking out of the edge of the pie, hence the name)
Dear old Scrote,
I thank you for your fine recipe for toad in the hole, yours was the
first page that popped up when I googled, and I must say I like your
approach. I have a plethora of (mainly second hand) cook books from all
eras but none has a TITH recipe - disgraceful!
You have a look of the artist Graham Clarke about you, at least if that
is your likeness on the web page.
Thanks for the toady recipe, anyway - husband will hopefully be v happy
Sky (West Midlands), 25th July 2006
I am looking for an old cracker custard by soaking butterd
crackers in some kind of sauce. Peggy Daspit, 23rd June 2006
A wonderful site! I remember being a student in the 70's, experimenting with
food in many and often toxic ways!
Surely all supporters of Scrote should be known as "Scrotees", especially
bearded ones! Retainers of Scrote, delicacy insists that I decline to
Best Wishes Kerry Sullivan, 11th June 2006
Hello, I am looking for a receipe for bubble and squeak. Thanks
sallie tibbitt-dicus, 24th May 2006
... try Bubble & squeak in the English section
The liver and bacon recipe is excellent -
never tried to cook liver before -
it worked perfectly - thanks a bunch.....
John Lynn, 16th May 2006
I am working my way through the recipes and haven't found any that aren't just perfect.
Janet Dodsworth, 15th April 2006
I enjoy the site, and the recipes, but can't you find an English flag for English food
(even if you include garlic, chowder and Scotch eggs)?
The Union Jack really won't do any more.
We're English, not 'British',
and since none of the other 'home' nations like the designation,
and since they all spurn the Union flag in favour of their own standards, why shouldn't we?
Thank you for excluding Scrotes by the way
(Scots; 'Scrote', which is also associated with low character and spite -
hence 'nasty little scrote' for teenage tearaways -
furnishes a near-exact anagram I am delighted to report irritates the hell out of Scotchmen).
A change to have England treated as a subject in her own right
without feeling a compulsion to throw the neighbours a bone every third paragraph.
Do you update?
Sincerely Edward, 15th April 2006
Ah! Scrote, thanks for the reminder about bland school dinners;
days of wine and roses indeed.
Love the site mate, recipes are okay too,
will let all my mates in Arizona know about it,
those old scrotes could cook occasionally then too!
Jonathan, 7th April 2006
Nice site, but I disagree about not using a steel on knives.
A steel isn't for sharpening, it's for honing (realigning the very edge).
A quick few strokes on a steel before using a knife hones the edge,
and much reduces the need to sharpen it on a stone.
Spider, 5th April 2006
my Nan's bread pudding recipe follows, it should be fairly traditional as she was a
London girl who emigrated to Australia in the late 50's, I make this
myself when I require comfort food (I lived in London for a decade in
the 80's 90's and bought bread pudding when I could find it-I think my
Nan's one is better naturally). Even trendy elites in Sydney love the
Soak bread for 1 hr (7-10 slices) in water to remove yeast.
Pour into sieve and squeeze out water (Important-squeeze out as much
water as you can) and leave aside.
Into bread, mix 3oz sugar, 2tsp allspice, 1 tsp nutmeg, 4oz mixed fruit,
(adjust all to taste) also add zest of lemon and orange.
This is important!!
Preheat your oven to 180-190Deg C, using the pan you are baking the
pudding in melt approx 4 oz of 'dripping'(YES DRIPPING) until it is
piping hot and pour (be careful of spitting at this stage) the hot
dripping into the bread and spice mixture. With a wooden spoon mix all
of this until the dripping is absorbed completely into the mix, (it will
absorb don't worry).
Lay the mixture out into the pan approx 2" thick and bake for aprox 1.5
hours or longer, you may need to cover the pudding with foil if you feel
that it may burn, however it is important to get a crisp chewy caramel
almost toffee type of crust with a soft spicy fruity (but cooked-hence
the fat not egg) centre.
Eat cooled; as with bread the pudding benefits with resting. Serve with
Good luck with it, and be prepared to try several batches.
Lloyd, 2nd April 2006 Sydney.
(linguistic note for Americans- 'dripping' is shortening.
(Literally, left-over fat after roasting a meat joint.)
Love your site.
I have been looking for some good old English recipes for ages
and yours are so close (including comments) to the ones I have
tried to remember from my Grandmother.
Please add plain old Bread Pudding - Bread soaked in water,
squeezed, add mixed fruit an egg and spices, etc., can't find my nan's method.
Very Best Regards,
Jackie, 15th March 2006
Found your site for the first time today. I have bookmarked it
and will be visiting often. Thank you. Joe Joyce, 11th March 2006
Enjoy looking at your site & reading the recipes.
Another suggestion with the tzatziki is to grate cucumber into a sieve
& then sprinkle LIGHTLY with salt.
Leave for about 10-15 minutes while the salt draws out excess water.
I usually put a clean saucer on top of the cucumber & weight it down
which saves on the squeezing a bit. Elaine, 2nd March 2006
I completely take my hat off to you sir...
this is the best recipe set of pages I have ever had the pleasure to enjoy.
Your sense of humour and practical approach is simply wonderful.
I found this site when I was looking for turd in the hole,
and have ideed been serving it up to the family once a week since (it is winter time).
I'm in the Basque Country, where real food still prevails,
and people have a desire for things only processed by the cook,
and not the manufacturer.
Mushrooms still have roots, Potatoes come in different sizes,
and tomataoes are ugly and taste of something etc.
You don't deserve to live in the UK Scrote...
not for ingredients anyways... (it may have other benefits)
long live real food...
may I suggest that you get a forum going so we can share some ideas with you?
Peta Ward, 25th February 2006
Great site - and I can help you on the watery tzatziki.
After grating the cucumber, squeeze out the excess liquid using your hands.
If I'm feeling particularly fastidious I put on some disposable latex gloves,
but usually I don't bother, just scrub well beforehand.
I have actually seen an elderly Greek woman doing this.
Penny, 24th February 2006
Scrote can you give me a recipe for steak and mushroom pie
please, a really simple one for a beginner witih a small family. I only
ate this frozed from the supermarket and never had it fresh, so I would
like to try it for myself.
Naiomi, 1st February 2006
I am most sorry to hear you gets lots of spam, i could never get to
appreciate this American contribution to my
David Turner, 31st January 2006
Just browsing and came across your great site added to my
favourites and going to try some of your scroty recipes.
Steve, 26th January 2006
I found your website simply by typing into a Google UK browser, "English Recipes".
Now, obviously I'm not English because if I were, I would have just typed "Recipes".
Your introduction was hilarious so when I saw the ability to email you, whoever you are, I am.
Thanks for the chuckle AND the recipes, and don't forget to feed the fish. ;)
Christine (Not from the UK - obviously), 22nd January 2006
Scrotums!! Absolutely brill!!! thanks. I have tried the
Yorkshire Pud and it's better than my Dad's. I always thought he was the
best, but things have changed. Now I am Numero Uno in my family
regarding the Pud. Scrote, mate... Thanks again. I'll be back!
Kevin Halsey, 15th December 2005
Your cheese pasty recipe is a winner. I did a version with Double
Gloucester, Stilton and some spring onions in addition to the onion,
and it turned out very nicely indeed. Thanks for creating such a
sensible and useful recipe website. Such an achievement deserves praise.
Cheers, Liam, 22nd November 2005
My husband was a chef on the Royal Yacht, and I've always
been intimidated by his expertise. Thanks to you, I'm now getting
comments like, bloody marvelous, and brilliant. thanks soooo very much.
Linda Eley, Ontario Canada, 10th November 2005
Great site - but on the 'English' food page you have a Union
Flag - please change it to a Cross of Saint George - thanks.
Wyvern, 4th November 2005
Certainly not- Scrote.
as a Londoner living in Canada for the last 6 months and being a vegetarian
(I love animals I do not like to eat my friends) my girlfriend is Chinese
and it was great to find your site now I can introduce her to all the lovely
English dishes and use all the new wonderful healthy meat substitutes to
make the dishes on your site.. Thanks again
Kenny, 22nd October 2005
first time on this page - looking forward to getting some good old fashioned recipes.
Catherine Ness-Hamilton, 11th October 2005
A wonderful testament to how cooking should be - I sent it to my Dad,
who loves it too (and decreed, some time ago, that the best measurements to use
for cooking were "a smidgen", "a splot" and "a dunshin".)
Thanks! Rob Wilkins, 29th September 2005
As an ex Lancashire miner we ate cornish pasties only for some strange
reason they were called torpedoes, we also ate sandwiches.
mostly spam. and just like the pasty eaters we did,nt eat the crust
as it was coal dusted and threw it to one side and watched the mice drag it away
george raszler, 28th September 2005
Greetings from America ...
I must respond to the entry involving steak sandwiches in which reference
to substandard American substitutes ("pathetic" was the choice of words):
"Old Scrote" or whoever it was that authored that particular little gem
has obviously never experienced the famous Cheese Steak sandwich of Philadelphia.
An American of British Descent, 20th September 2005
Ouch! OK, the gibe was actually against burgers, but point taken- Scrote.
I would like a recipe for liqour to go with pie and mash.
thank you Joan James, 17th September 2005
see below- Scrote.
as a Cornishman Abroad (ie anywhere 'the wrong side' of the Tamar, I'm
always interested to hear variations on the theme of the Pasty. Yours are
pretty accurate, apart from one small thing - my Granny always used to add a
sprinkle of flour to the ingredients before crimping the thing closed. Makes
for a juicier meal. (By the way, the reason the crimp of a pasty is - or
should be - over to one side is that when tin miners were yafflin' their
lunch, they couldn't wash their hands, so they'd hold the pasty by this
crimp and dig in, throwing the pleated crust away once done).
Looking forward to trying the recipes in rotation, just hope my waistline
doesn't expand too much!
Jem Collins, 14th August 2005
Brilliant site, thank you. Stifado is in fact made with lots
of small sweet onions (not just the one), each with a cross cut in its
bottom, and cooked under everything else in the pot. P.S. Any chance of
some more English pudding recipes?
David, 30th July 2005
Hi Scrote,great site. As a Londoner in Cornwall I do miss the pie shops of London.
I can make a eels and liquor but cannot get the pastry right for the pies.Any suggestions?
Tel, 30th June 2005
Great site! I was wondering if you could help me with a bit of research i'm doing for a project.
I am trying to find old 'forgotten' recipes,
from Sheffield, Newcastle, Liverpool, Edinburgh/Glasgow, Cardiff
& Bristol. If you could spare any help that would be wonderful.
Jasper Rosenau, 27th June 2005
Re Scrambled Eggs: If you can have a small dish of boneless kipper fillets cut very thinly,
as in smoked salmon, just sprinkle a bit in during the early stages of cooking the eggs,
otherwise continue as before. Dont do it always, but occasioinally, it beats the real thing!
john-stopit, 24th June 2005
I would love to know how to make the liquer that goes
with traditional East End pie and mash,
is it the same as parsley sauce that goes with fish?
Pat Miles, 29th May 2005
No, it isn't. This is probably the most frequently asked question Scrote gets.
According to Brian Ford's 'Cockney Cookbook', Pie & Eel shops served
"meat pies with mashed potatoes but their real distinction was
their hot stewed eels in liquor, a delicate green sauce with parsley.
You could have this with the pie too."
Mrs Beeton's original 'Book of Household Management' (1861) also
contains a recipe for eels boiled in water, with "a big bunch of parsley".
As eels are very gelatinous (hence 'jellied eels'), 'liquor'
is probably the leftover liquid from boiling them in the above recipe.
Stopped in for the "Toad in a Hole," stayed for the rest. Thanks
for a brilliant site that I will visit often, esp. when I've volunteered to
Laurence Hudson, Ottawa, 27th May 2005
Thank you for your straightforward and refreshingly simple recipes!
I've been assigned by my 8-year-old to make an "English recipe"
for his class as part of their world history assignment,
and the hour or so I spent on the Net were wasted until
I stumbled upon your site.
Your Cheese & Potato Pasty seems just the ticket!
Thank you again -
Donna in California, 19th May 2005
Good read.Hard t'believe a gill's a forgotten measure.
I'm on my umpteenth try at mum's rice puddin'
The first was perfect (and easily forgotten)
She used your (our) method of measure.
Not too much and about two inches from the top etc.
donald meikle (email@example.com), 4th May 2005
Can you please supply a nice receipe for cottage pie made with minced-meat
John Baxter, 26th April 2005
I would love to know how to make traditional pie and mash and liquor
Lara, 25th April 2005
help i need a recipe for a danish dish that has potato,bacon spinach mushrooms
and pineapple,,,,,,,,,think its a trad dish that locals call california..pleaseeeeeeeee
Laura, 12th April 2005
hello im looking for a danish white cabbage recipe that was cooked normaly at christmas
i know that you cook the cabbage and then drain it in a towel and get all the
juices out of the cabbage and i also know that there is a lot of cream and butter
in it if any one knows E-mail me at:phildan20@hotmail .com please thank you
Philip Cardy, 8th April 2005
Came across the site trying to explain the niceties of bubble and
squeak and pickled onions to my American wife - I'm from Hampshire -
refreshing humour! Thank you!
49 Arlington Road
Woburn, MA 01801, 2nd April 2005
Hi! I love your site! I've noticed that under the Poor Knights section,
there was some question what a "gill" was when I moused over the "!",
since it isn't explained in the cookbook what the precise measurement is?
I did a bit of searching and found this:
Gill - A unit of volume or capacity, used in dry and liquid measure,
equal to 1/4 of a British Imperial pint (142 milliliters).
Hope that helps?
But I'm somewhat sure someone else has already written in to let you know, by now!
D.K., 23rd March 2005
I'd just wanted to say thanks for the opportunity to look through such recipies!
I'd always had an interest in European cooking...
or what we in the States refer to as everyday comfort foods.
I've made what looked to be very close to Bread Sauce, a few times before,
but never realized that there was actually such a thing as I thought
I'd made it up entirely on a whim.
When I found that it existed on your site, I was beside myself in amazement. :)
Thank you for having this site up and I'll be sure to visit often,
as its very much been a pleasure reading this.
W Kelly, 23rd March 2005
Thanks for sharing such recipes !
Just too add to your cookbook, the original (french) name of Pommes
Dauphinoises is 'Gratin Dauphinois'. I was born there, so it felt weird to
see it on an english site!
Cheers Matt, 11th March 2005
By chance came across your website, have found it delightful.
Born and raised in New Zealand, descended from British, Scottish, Irish ancestors (all deceased),
have found the recipes on your site so familiar, the food I was brought up on.
Thank you, thank you, so nostalgic and comforting, will refer to your site often.
Dianne, 11th March 2005
just to say thank you for keeping the old recipes alive it is
a shame more chefs do not use them but once again thank you.
andrew jordan, 23rd Febrary 2005
Home made bread pudding recipe much appreciated. My gran used to
use left over or stale bread and soak in milk - Most of it was guess work -
but it always tasted good. I would like to make my own and not sure where
Maxine, 6th Febrary 2005
I need ideas for classical french sandwiches open,
round and fingerfood i also need accompaniments
Rachel Hallissey, 25th January 2005
I am looking for a receipe for Gypsy Tart which my Husband used to have a school in Kent.
The only place i know to buy it is at Jempsons in Rye sussex, and I live in Surrey.
Could you please help me find a receipe for this I would love to make it for my husband.
Thanks Gwen, 12th January 2005
Am originally from Britain and miss the food. Your site is great
and brings back memories. Actually, I was looking for a clever way to make
English Swede (turnip root family) vegetable, known in USA as rudebaga. My
mother used to cook it, mash it, add salt, pepper and butter. Does anyone
out there know of other ways to cook it? It is so good with turkey.
Keep up the good work - our oldtime recipes from England are slowly slipping
into the sunset unfortunately.
Mary Cheatle, California USA, 23rd December 2004
I'm an ex-pat Brit in the US.
Corn is roasted in the oven. Peel back half the shuck, add butter,
seasoning salt and pepper, close back up, wrap in foil if needed, roast
for about 20 minutes at 350 degrees. Time varies on breed of corn.
Better in a campfire.
Thanks for the classic recipes. I actually never knew what
Toad-in-the-Hole was. Mike, 15th December 2004
Scrote, I am an American who loves all kinds of food. Here
in California, people never would think of cooking anything of British
origin. They are simply too pretentious for that. It's their loss. I
had the Bangers and Mash last night, Superb!! My wife and I loved the
onion gravy. This was the only place I could find an authentic recipe
for the dish. Thank you very much and please keep up the good work.
Jeff Norris, California, USA, 8th December 2004
My Grandma would hug you hard!!!
I was raised by my maternal grand mother from Croatia, and my paternal
great aunt and uncle who lived their whole lives on the Pine Ridge
Indian Reservation. If I added up the sum totals of all of their
cooking knowledge I couldn't have found a better cooking guide to pass
on to my daughter. Good Ingredients make good food!
May the God and Goddess bless you greatly for this wonderful gift!
Deva, 7th December 2004
I can't believe that you've had so few hits (on your counter).
This is a great cooking site! Also, I like your attitude.
Paul C. Barton, 18th November 2004
Great website. Learned this old Texan a lot.
RMorris, 4th November 2004
Damn scrote, there some youngster on telly called hugh cumley warner
ripping you off, and making a killing,
can't you incorporate him into a dish?
Alex (same as the one about Lee, my butcher), 4th September 2004