'S Rioghal Mo Dhream
(Royal is my Race)

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• Mix the butter and sugar together (preferably with a wooden spoon) until it is pale and creamy.
• Sieve both the flour and the corn flour into the bowl and mix well.
• Put a small amount of flour on your working surface and place the dough on this.
• Shake a little flour on top and roll out about quarter inch thick.
• Prick with a fork and cut into rounds with a cutter or, if you want one large shortbread round, pinch the edges with thumb and finger all round.
• Use a palette knife to lift the shortbread onto an oiled baking tray and bake for 25 minutes in a pre-heated oven at 325F/170C/Gas Mark 3.
• If the biscuits are ready, they will be pale brown and crisp; if not, return to the oven for 5 or 10 minutes.
• Shake a small amount of caster/granulated sugar on the top of the shortbread immediately after they have been removed from the oven.
• Use a palette knife to move them to a cooling rack
• Store in an airtight tin once they are cold.

• Mix all the ingredients together thoroughly and then roll into a sausage-shape on a floured board.
• Wrap up in foil or greaseproof paper.
• Put on a large pan of boiling water and immerse a large piece of cotton or linen cloth in it. Remove from the pan, lay it out on a table and wrap up the meat roll, tying it at the ends.
• Put a plate in the base of the pan and lower in the meat roll.
• Have the water almost covering it and boil for 2 hours.
• When cooked, roll in browned crumbs and serve hot or cold.

• Line a pie dish with the pastry, saving any trimmings for decoration, and bake blind in a hot oven until golden brown.
• Flake the salmon with a fork. Season with salt and pepper and a pinch of nutmeg.
• Make the parsley sauce, using the liquor from the salmon in addition to milk.
• Gradually stir enough sauce to the flaked salmon to make it easily spread and put into the pastry shell.
• Smooth the top and decorate with strips of pastry arranged lattice fashion and brushed with milk.
• Bake in a moderate oven for ten minutes.
• Serve with the remaining parsley sauce.

• Put the butter, flour and milk in a saucepan.
• Heat, whisking continuously, until the sauce thickens, boils and is smooth.
• Simmer for 1-2 minutes.
• Season to taste and add the parsley.

• Cut off the roots and dark green parts of the leeks. Slice in half lengthwise. Rinse well in cold water to remove all the sand and slice into half moon shapes.
• Bring the stock to a boil, add leeks, then reduce heat and simmer for about 5 minutes.
• Whisk in butter (or chicken fat) and season.
• Stir in the cream (and prunes) at the end.
• Ladle into bowls, and serve immediately.

• Preheat oven to 450 degrees.
• Divide sausage mixture into 6 portions & flatten between palms.
• Carefully wrap each egg smoothly & completely with sausage; roll in bread crumbs, coating well.
• Place them 1” apart in an ungreased, shallow pan.
• Bake in top part of oven 30 min., until brown. Drain on paper towels.
• Serve hot or cold, sliced or quartered, with a good mustard. Don’t like mustard? - use applesauce.

Gingerbread Scones
from A Taste of Home Magazine - Serves 12

• Preheat oven to 400 degrees.
• In a large bowl combine flour, brown sugar, baking powder, ginger, baking soda, salt, and cinnamon. Cut in butter until mixture resembles coarse crumbs.
• In a small bowl, combine the molasses, milk and egg yolk until smooth; stir into the flour mixture just until moistened.
• Turn out onto a floured surface; knead gently 6-8 times. Pat into an 8” circle; cut into 12 wedges and place 1” apart on a greased baking sheet.
• Beat egg white until frothy; brush over scones. Sprinkle with sugar.
• Bake for 12-15 minutes or until golden brown. Serve warm.