The doctors' cookery book

. Add pepper and salt to taste. - OO nN eee MENU FOR WEDNESDAY -RECIPES FOR WEDNESDAY 1 CORNISH PIE Few pieces of cold meat, about 2—4 oz. 1 /b. potatoes 2 onions Parsley and very little herb Pepper and salt 4 1b. flour 4 oz. lard 1 teaspoonful baking powder (optional) Water Pastry 1. Make pastry. Cut into two pieces, and line a greased tin or enamel plate thinly with one piece. : 2. Cut the onion, potato, and meat into small pieces. Season very well and put on to pastry lining. . Moisten edges, cover with pastry, gently pressing the edges together. 5 Ja = i = / Oo 4. Trim, decorate, and brush over with a little milk, making a hole for steam to escape, and cook in a good oven for 30 minutes. BROWN GRAVY 1 onion 4 pt. water 1 oz. dripping Seasoning 1 oz. flour 1. Fry onion in 1 oz. dripping until golden brown. 2. Add 1 oz. flour and stir briskly. Add the water. Stir until the gravy boils. Move to the side of the stove and simmer for } hour. If given this time the onion, which should be brown but not burnt, will colour the sauce. GREENS— /b. sprouts or greens (see page 5) a CUSTARD 4 pt. milk i pt. water 1 oz. sugar 1 dessertspoonful custard powder Make as directed on the custard powder tin. APPLES—2 /b. Wash the apples and bake in the oven with the Cornish pie. RUSKS Any trim-looking crusts or slices of bread baked slowly in the oven until very crisp. _ WEEK | RECIPES FOR THURSDAY { STEWED TRIPE AND ONIONS 14 /b. tripe 1 /b. onions 3 pt. water 4 oz. flour 3 pt. milk 1. Wash the tripe and slice or quarter the onion. 2. Place in a saucepan with the water and a little pepper and salt and simmer gently until tender (about 2 hours). 3. Mix the flour to a smooth cream with the milk, add to the tripe and cook for another 10 minutes. 4. Serve very hot, garnished with pieces of toasted bread. % POTATOES—3 /b. steamed over the Plum Duff STEAMED PLUM DUFF 12 oz. flour Pinch of salt 2 teaspoonfuls baking powder if self-raising flour is not used 4 oz. suet, chopped 2 oz. brown sugar 4 oz. raisins (stoned) Water to mix 1. Mix the dry ingredients, first cleaning the raisins. 2. Make a well in the centre and pour in a little water ; mix in the dry ingredients gradually, adding more water as required until a soft dough is formed. 3. Make into a roll, tie in a floured cloth and boil for 2 hours ; or place in a greased basin, cover with greased paper, and steam for 3 hours. a : SAVOURY RICE 4 oz. rice 4—6 oz. cheese 14 pt. water 4 pt. milk Pepper and salt 1. Wash the rice ; cook slowly in the oven or a saucepan with the water until this is absorbed. 2. Stir the milk, pepper and salt and 3 cheese into the rice. 3. Sprinkle with remaining cheese and bake in a fairly quick oven until well browned (about 20 minutes). RECIPES FOR FRIDAY ae Mn MINCED MEAT ROLY 1 1b. raw minced meat 1 onion, minced Parsley Pepper and salt Brown sauce or gravv 2 Ib. flour Pastry < 2 teaspoonfuls baking powder 4 oz. suet Moisten the meat and onion with a little brown sauce from the supply made to serve with the roly. Make the pastry, roll out and spread with mince. Roll up, moistening and sealing the edges, put in a greased jam jar and steam for 2 to 3 hours. (It could be wrapped in a greased paper and steamed or put into a floured cloth and boiled.) BROWN SAUCE 4 oz. dripping Root vegetable 4 oz. flour 1 onion 3 pt. water Fry the onion in the dripping, add the other vegetable cut neatly. Fry a little and add the flour. Stir in the water. Bring to boiling point and leave to cook very slowly for 4 hour.