Chris Snowdon’s Winteringham Sunday Breakfast
Explains Chris: ... a whimsical, nostalgic piece ('though I say it myself’) and time travel is necessary for an authentic replication.
It's inspired by my Grandmother's Sunday breakfasts during the 50's and early 60's when she'd be catering for up to a dozen including grandchildren and their parents.
Send any available child up to the Co-Op for a couple of pounds of bacon (unfortunately it would be Danish but it would be freshly cut, from a side of bacon, on the bacon slicer and wrapped in greaseproof paper).
Tell them to get four pounds of Winteringham Sausages from the butchers in West End whilst they're out. Give child a half crown and tell them not to forget the change and to make sure that they give the Co-Op your Divi Number.
When child eventually arrives back with sausages and bacon put them in the meat safe (no - not the child - the meat).
Remind husband that you'll need a dozen well ripened tomatoes for frying in the morning and tell him that he'd better pop down to the green house to make sure there will be some. Tell him to dig up some potatoes from the garden, on the way back. Tell him to make sure that there will be enough fresh eggs from the hens in the chicken run as well.
Wonder, out aloud, whether there's any field mushrooms at this time of year. Be assured by the menfolk of the house that they'll find out tonight but it will mean that they'll have to go to The Bay Horse to consult with any local farmers and if there's no joy there then they'll have to go to The Ferry Boat as well.
Sunday Morning (after church or lie-in, depending on beliefs):
Send menfolk and children out looking for mushrooms. Warn children to be careful where they're walking in the fields.
Cut rind off bacon leaving as much fat on as possible. Prick sausages. Put quarter of a pound of lard in large frying pan, to top up what is already in there.
Upon the triumphal return of the mushroom expeditionary force start frying everything on coal fired range (I believe there's a posh version called an Aga nowadays).
The fry-up should conform to the following specifications:
Bacon should be well done or crispy, according to the individual's taste.
The sausages should be well done as well, with the skins slightly caramelised - but not quite burnt - and the sausage meat should protrude from both ends of the sausage, this portion of the sausage has to be crispy.
The eggs should be completely cooked through whilst leaving the yolks runny. This is achieved by means of the excessive quantities of lard used in the frying pan. On no account should the white be burnt on the bottom of the fried egg.
Tomatoes should be halved and thoroughly cooked in order that they are soft all the way through.
It is allowable to slightly overcook and burn the fried potatoes.
The mushrooms should be fried whole and allotted in size to members of the household according to seniority.
Fried bread should only be fried on one side, leaving the other side free to mop up any yolk, tomato remains, mushroom juice and any fat left on the plate. This assists in the subsequent washing up.
Finally ... read the Sunday papers, all of which consist of one section only - no supplements, magazines or CD's.