An Unexpected Cookbook: The Unofficial Book Of Hobbit Cookery - Plot & Excerpts
Before the invention of modern restaurants, English taverns and inns traditionally offered set price menus promising all the meat, soup, and bread you could eat. A good, hearty pie not only let them stretch out the expensive meat, but also simplified serving so working men could fill up quickly during their brief lunches and cold, tired travelers could quickly get something warm in their belly after a long day on the road. A pub pie this size could easily feed a party with a dozen hungry dwarves or four teenage boys. Feel free to cut the recipe in half if you’re feeding less ravenous hordes. Filling: 2 1/4 lbs / 1 kg stewing beef, trimmed and cubed ½ lb / 250g button mushrooms, quartered ½ lb / 250 g carrots, peeled and cut into 1 inch / 2.5 cm chunks 2 c / 475ml ale 2 ¼ c / 500ml beef stock 4 tbsp / 60 g butter ¼ lb / 100g bacon 2 medium onions, peeled and sliced 4 garlic cloves, chopped 1 large sprig / 1 tbsp fresh rosemary leaves ½ tbsp thyme leaves 2 bay leaves 1 tsp coarse salt 1 tsp fresh ground black pepper 2 tbsp flour ¼ c / 60 ml cold water Crust: 2 c / 225 g all purpose flour ½ c / 120 g softened butter ¼ tsp coarse salt 1 egg, beaten 1 tbsp cold water To make the filling, start by frying the bacon in a large skillet until it’s crispy.
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