The victory cookery book

Method.—Cut the cheek into ½-inch slices and cook as directed for meat gravy (see p. 23). When brown, add as many steamed haricot beans as desired, cover with water, and simmer till thoroughly blended. Season to taste and place in a pie dish. When cold, cover with short crust, and bake for 20 minutes in a hot oven; or line a pie mould with pie crust (see p. 181), fill with | the mixture, cover with paste, and bake _ quickly. | Patties or pastries made with the above mixture make a pleasing change from pies, | and are useful cold for the pocket lunches | needed by so many war workers. Savoury Rice with Meat or Fish | Materials.—Rice, 1 chopped onion, meat | or fish, a little fat and grated cheese. Method.—To prepare dry rice, either with meat or fish, fry the meat or fish (which must be cut into convenient pieces) in fat, and when sufficiently cooked take it out of the pan. Fry a chopped onion in the fat without colouring, and add the rice, which should be picked so that it is thoroughly clean. It is best not to wash it, but if it must be washed, dry on a cloth and fry in the fat so that each grain is covered. Then add the quantity of liquid, which varies according to the quality of the rice, from twice to five times the measure of the rice; | thus for 1 gill of rice 14 to 5 gills of liquid may be required. Now bring it to the © boil, season, add the fish or meat, and cook — from 18 to 25 minutes. For colour a little — powdered saffron may be added. Freshly grated cheese sprinkled over just before dishing up improves the nutriment of the dish. Cook and serve in a casserole. Stuffed Marrow Materials —1 marrow, minced mutton or other meat, a little fat, some fried onion, a little tomato sauce and breadcrumbs. : Method.—Peel the marrow, cut into pieces, parboil, then fry in a little fat on both sides, © and drain. Prepare the minced meat, to- ‘ which add some fried onion and tomato sauce to bind ; season well. Fill the marrow, sprinkle with breadcrumbs, and baste with oil or fat, and bake. Fried Liver and Onions with Rice or Polenta Materials —} lb. liver, 1 oz. dripping, a little salt and pepper, 4 0z. onion, 4 oz. flour, 4 pint of water, 1 dessertspoonful of vinegar, a little chopped parsley. Method.—Cut the liver in slices + inch | thick, season with salt and pepper, and flour it. Heat the dripping, and when hot, place the liver in and fry until pearls of blood rise on the surface, then turn it and fry on the other side until again pearls of pale blood show. Take the liver out and dish up. Shred the onion, and fry in the pan in which the liver was fried, stirring with a fork until the onion is cooked. Add the flour, cook for.a few minutes, then add the water and vinegar. Stir and cook for about 10 minutes. Season to taste, and pour over the liver, garnishing with a little chopped parsley. To make the meat go further, serve arranged on a bed of savoury rice (see p. 188), or place a portion of liver and onion on a round cake of fried polenta (see p. 121). Cabbage Stew and Liver Dumplings Materials.—1 savoy or other large cabbage, 4 oz. raw chopped liver, a little salt, pepper, nutmeg and herbs, 2 oz. shredded onions, 2 oz. fat, 3 or 4 oz. breadcrumbs, 1 egg. Method.—Clean the cabbage, cut into shreds and parboil; drain. Put 1 oz. fat into a saucepan, and when hot add the | | shredded onions, and sweat without allowing ~ them to take colour. Add the cabbage, salt, pepper, a grate of nutmeg, and a little water, cover with the lid and bring to — the boil, then simmer. Cream 1 oz. fat with the egg, add the liver, season with ©