Recipes

Oor County is yan ovt best fur scran. Tek a deek at recipes belowe. The Tattie Pot ul mek the mooth watter.


If the meks yan - divvent furget tu sya Grace afore the gits the brossenful. If the hez inny other recipes the thinks ah should kna then send ower to pg-cumbria@gmx.com. 


If thoos got an account divvent mislikken tu'let uz kna how the gits on ont' Fyacebeuk.

Leynes afoor Meat

Harold Forsyth


A Cumberland Grace

As seun as t' teable's pack't wid grub

Reach till, an' doan't be flayt.

Bit mind on - it's yon Hev'nly Pow'r

'At allus fulls thi plate!

Let praises rise fra' cwoast ta cwoast,

Ta Fadder, Son and' Hwoly Gwoast

Wordhord


Blackite - A bramble, A blackberry.

(Efter picking this yer' crop, ah telt the t'Cumberland Blackite Broonie Recipe)


Brossen-full - Hed mair to eat than’s easy er good.


Dowin - Lunch, ten o’clock.

Aye! aye! thoo allus manishes ta land up aboot dowin time.


Howk - To scoop out;

howk a whol; howk t’ inside oot.


Kaylieghed - Supped ower much. Inebriated


Kisened - To dry out (and I've heard kissend being used for burnt too).

As kisened as a kill stick. Noo Ah nivver saw a kill stick, but it’s summat varra dry wi’ neea natur left in’t, acos owt ’at’s kisened’s mortal near withoot any sap er owt worth niamen.

(alternative spelling)

Kizzent - adj. Parched or shrivelled.

Crav. kizzened. I think the author of the Crav. Gloss, is right in taking the word to be the same as guizened, which Ray gives as applied to tubs or barrels that leak through drought. The origin, then, is evidently to be found in Old Norse gisinn, leaky (of tubs and vessels.) (see Kisened above).


Lick - To beat.

Welsh llachio, to beat, cudgel, Suio-Goth, laegga, to strike.


Shive - Slice

A slice of bread. To cut a neat swathe.


Smeeth - Smooth

Ang.-Sax. smzthe, smooth.


Tattie Pot Recipe

  • Yan and hafe lb Mutton (or Lamb)
  • Hafe lb black pudden'
  • Twa Onion
  • Twa Carrots
  • Turnip to the tyaste
  • Seasoning
  • Tatties t'cover
  • Watter wid stock


Cube mutton, pudden', t'onions, carrots and turnip und shive tatties.


Keeping tatties back, lig t'lot doon int'rowsting tin. Distributing equally.

    Season then cover ovver wid tatties. Add hot watter wid stock t'cover meat und veg but nut tatties. Brush tatties wid a laal bit ov'melted butter tu broon thum.


    Reet noo the can put int'het oven (200C/400F) fur 2 hours.


    When the teks a deek to see how its gittin' on; if its leuking kissened then put a laal bit mer watter in. If tatties are gitting ovver broon - put a cover ovver.


    After the sez Grace - the can git thesel a brossenful.


    Traditional Cumberland Blackite Broonie

    Yan fur the backend oft'eer. Efter thes roked the hends int briers az the deue blackiting, roond und boot the lonnings.

    Fust Up:


    Tek a deek at oor wordhord.


    Lick.
    va. To beat. Welsh llachio, to beat, cudgel, Suio-Goth, laegga, to strike.


    The standard English would be unhygenic in this context!

    Ingredients:


    7 ¾ oz Butter
    9 ¾ oz Brun Sugar
    3 large eggs licked
    3 oz Cocoa Powder
    3 oz Self Raising Flour
    3 oz Blackites

    Method:


    1. Cream butter wid brun sugar.
    2. Skop all t'other ingredients t'gither and lick till smeeth.
    3. Howk oot t'a greased tray
    4. Byake 30/34 minutes - 356F / 180C (adjust for fan)
    5. Scran wid the byat for dowin