We used to have a pub near us called the Sefton, a pub which was trashed by its customers once too often, stood empty for a while and was then demolished, with the site now providing a small bit of green space.
The customers may be interested to know that in addition to being a race horse, a sefton is a veal custard, at least when it is not being a sort of landau. OED does not venture a recipe, but Google does. So with thanks to http://chestofbooks.com/:
'Pour boiling, a pint of rich, clear, pale veal gravy on six fresh eggs, which have been well beaten and strained: sprinkle in directly the grated rind of a fine lemon, a. little cayenne, some salt if needed, and a quarter-teaspoonful of mace. Put a paste border round a dish, pour in, first two ounces of clarified butter, and then the other ingredients; bake the Sefton in a very slow oven from twenty-five to thirty minutes, or until it is quite firm in the middle, and send it to table with a little good gravy'.
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