Saturday, December 30, 2006

Mother's cooking

My son Ric who was staying with me over Christmas was due to go home today, so last night we were again invited to the home of Andrew, who cooked Christmas dinner, this time for the family's traditional "turkey use-up" meal which some of us almost prefer to the roast on Christmas Day. Turkey and ham vol-au-vents began when my sons were still at home, and I no longer remember if it was my own invention, but it became an absolute "must" every year, before the turkey carcase was finally discarded. We serve it with rice and peas, and the meat in the bechamel sauce is slurped liberally all over the pastry cases, not neatly contained as in this picture here which I found on the web.

As a very reluctant cook who barely got by with feeding her children adequately and healthily, I have been gratified to find that certain of my "regulars" have become necessaries to the next generation - although I suppose there is a certain inevitability about it. For instance, our bread sauce always has chopped onion in it, never mind a polite flavouring from a whole one. And I also earned credit for introducing the idea of spaghetti bolognese made with fresh mince - in those days spaghetti mostly came out of a tin, or at best was made with cooked left-over meat. And the great favourite - Mum's crunchy roast potatoes, which are certainly not an original recipe of mine (boiled first to become a bit fluffy round the edges).

Nowadays I don't have to do any of it, for which I am truly thankful - I'd rather be blogging!


Knowleypowley said...


Mouthwatering!!!May I come to you dinner next Christmas please?

Pauline said...


Errmmm...what's bread sauce?

Lee said...

Family recipes are the closest people get to time travel. There are some of my Granny's recipes - the smells take me straight back to her kitchen. Best wishes for 2007 Judith, lee.

Judith said...

Goodness Pauline! I never imagined that Americans ate turkey at Thanksgiving without bread sauce! In the UK it is a traditional accompaniment, (made with stale bread), for chicken and turkey. If you do a world-wide websearch I am sure you will find masses of recipes.

We do eat cranberry sauce as well, I should add.

Avus said...

You certainly know how to get the saliva running, Judith!

May you have a peaceful and fulfilling 2007.

Pauline said...

Looked it up - and no, I've never made nor eaten bread sauce! I've had gravy made with flour and some of the same seasonings, and I've made stuffing but that's not at all saucy. You've introduced me to something new, Judith. (I do make tea by bringing the warmed teapot to the boiling water, however.)