Hello All
I remembered that Robert Carrier (a Canadian chef, who lives in the UK, and 
was something of a celebrity when his books came out in 1963!) spoke 
enthusiatically about New England cuisine. So here are a few of his recipes 
gathered together.
  If you find them OTT, it's true that's one of his characteristics. He was 
writing less than 20 years after the end of the war, which was the time when 
English cooking reached its nadir. Elisabeth David's books had appeared 
during the 50s, and sugested that one could contemplate enjoying food, and 
even use wine or cream in it without promptly receiving retribution from some 
joyless god. Robert Carrier's books followed up on this, taking everything 
just that little bit over the top! He was a bit like that himself too, as a 
personality.
  Nevertheless, I find his rather naive hedonism a relief from our somewhat 
colourless cooks nowadays.
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Boston Baked Beans (Robert Carrier)
 Categories: Side dish, Vegetables, Meats, American
      Yield: 8 Servings
  1 1/2 lb Small white / navy beans **
      1 lb Salt pork or fat bacon
      2    Onions; finely chopped
      2 ts English mustard powder
           Salt
           Freshly ground black pepper
      4 tb Dark molasses
      4 tb Demerara sugar
     20 fl Boiling bean water
      4 tb Tomato ketchup
      2 tb Bacon fat
MMMMM---------------------OPT ACCOMPANIMENTS--------------------------
           Sauteed onion rings
           Cooked sausages
           Cooked frankfurters
  NB ** Small haricot beans or coco beans (Europe)
  Soak the beans overnight in copious cold water. Drain, cover again
  with fresh water, bring to the boil and allow to simmer on a low heat
  for about 1 hour, or until the skins of the beans burst when blown
  upon. Drain again, saving the cooking liquid. Scalt the salt pork
  quickly; drain and cut slashes in the rind with a sharp knife. Cut
  pork in two pieces; place one piece in the bottom of a large
  casserole; add beans and bury remainder of salt pork in the beans so
  that the rind just shows. Mix onions, mustard, salt, pepper,
  treacle/molasses and sugar with the measured amount of bean water and
  bring to a boil. Pour this mixture over the beans, to cover. If
  necessary add more boiling bean cooking liquid or water.
    Place lid on casserole and bake in a very slow oven, 275F to 300F
  (135-150C) for 6 hours or more. From time to time add more boiling
  water, so that the beans are kept covered and moist.
    One hour before serving; stir tomato ketchup into beans; drip the hot
  melted bacon fat over them and cook uncovered for the further hour, to
  colour beans and brown pork. Af desired add optional accompaniments
  just before serving.
    Recipe "The Robert Carrier Cookbook".
    MMed IMH c/o Georges' Home BBS 2:323/4.4
MMMMM
=== Cut ===
All the Best
Ian
--- GoldED 2.50+
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