1. Puncture the narrow ends of the eggs and chip away a hole

2. Hold the open end of the eggs over a dish and twist and turn the shells until the egg white completely pours out into the dish

3. Break away enough of the shell to remove the egg yolks

4. Reserve the yolks and the whites for some other use

5. Rinse the empty shells in hot water then in cold water

6. Invert the shells in an egg carton and allow them to dry

7. Soften the gelatin in the cup of sherry for 5minutes

8. Dissolve the gelatin mixture in the 4cups hot chicken broth, clarified with egg whites and shells and highly seasoned with salt, cayenne, 1 teaspoon of grated onion each, finely chopped onion and chives

9. Add the teaspoons of curry powder and blend it thoroughly

10. Let the gelatin mixture cool to the congealing point then combine it with the cup of finely chopped smoked tongue mixing it well

11. Pour this mixture into the egg shells and fill them up

13. Chop coarsely the remaining gelatin and use it as a garnish for the platter

14. Let the shells cool in the refrigerator until serving time

15. Crack the shells and remove them carefully

16. Arrange the jelly eggs in a row on a bed of watercress in the center of a platter

17. On each side of the eggs, lay rows of overlapping thin slices of cold tongue, cold liver sausages and slices of smoked turkey rolled cornucopia shape and filled with the chopped gelatin

18. Place the white and red cabbage coleslaw and the apple mixture between the rows of meat

19. Garnish the plate with the ripe tomatoes and top the slices with mayonnaise

20. Sprinkle the top with a little paprika

List of ingredients required:

Dozen eggs
1/4 cup sherry
4cups hot chicken broth
Salt
3 envelopes gelatin
Cayenne
4 teaspoon grated onion
Finely chopped parsley
Chives
2 teaspoons curry powder
1 cup finely chopped smoked tongue
Watercress
cold liver sausages
Slices of smoked turkey
White and red cabbage coleslaw
Chopped celery and apples mixed with mayonnaise
Half slices of ripe tomato (garnish)

1. Wash and skin the cod fillets

2. Pat the fillets dry on absorbent paper

3. Coat them with a little flour

4. Butter a shallow ovenproof dish using 1 oz of the butter

5. Arrange the fillets in the buttered dish

6. Peel and finely chop the shallots

7. Melt the remaining butter in a pan

8. Fry the shallots for about 3minutes until transparent

9. Wipe, trim and thinly slice the mushrooms

10. Add the mushrooms to the shallots and continue cooking for a further 2minutes

11. Season to taste with salt and pepper

12. Spoon the mushroom and shallot mixture over the cod fillets

13. Pour the wine over the mixture

14. Cover the dish with a lid or foil

15. Bake in the center of the preheated oven for 25minutes

16. Serve the fish straight from the dish

17. Sprinkle with the lemon juice and garnish with parsley

List of ingredients required:

(serves 4 people)

1/4 lb mushrooms
3 oz unsalted butter
3 shallots
1 to 2 tablespoons plain flour
2 tablespoons dry white wine
Salt and black pepper
1 dessertspoon lemon juice
4 cod fillets (approximately 5 oz each)
1 tablespoon chopped parsley (garnish)

The oven should be preheated at a temperature of 400F (200C)

1. Clean the carp and soak it in a mixture of vinegar and cold water for 1 hour

2. Put the chopped vegetables, bay leaf, clove, salt and pepper in a pan large enough to hold the carp

3. Add a pint of water to the pan and cover it with a lid

4. Let this stock simmer for about an hour

5. Break the gingerbread into cubes and soak it in 1/2 pint brown ale

6. Put the carp into the stock

7. Add the lemon juice and the remaining ale in the stock

8. Cook over low heat for 20minutes or until the carp is tender

9. Lift out the fish and keep it warm

10. Strain the liquid

11. Add the gingerbread and boil this mixture rapidly until it has reduced by half

12. Strain the sauce over the carp and garnish with the lemon rind

List of ingredients required:

3 tablespoons white wine vinegar
2 chopped carrots
1 carp (3 to 4 lb)
1 chopped onion
1 bay leaf
1 chopped leak
1 clove
Salt and black pepper
6 oz ginger bread
Juice and rind of a lemon
1 and 1/2 pints brown ale