The doctors' cookery book

fits RECIPES FOR MONDAY STEAK PIE 1 /b. steak (meat pie pieces) Pepper 1 onion Salt 1 oz. flour Water Cut the meat into smaller pieces, put into a pie dish or jar with the flour and seasoning and just enough water to cover it. If meat is tough, a little vinegar should be added. Cover closely and cook very slowly in the oven for 14 to 2 hours. Fill up the pie dish, if necessary, with slices of potato and cover with short or rough puff pastry. Cook for about 1 hour longer. (Norr.—If the meat is tender the preliminary cooking can be omitted. The raw meat can be covered with the pastry and the pie cooked for 2 hours.) ROUGH PUFF PASTRY 4 oz. margarine or lard Water 6 oz. flour + 2 oz. for rolling . Put flour and salt into a basin. 2. Add the margarine or lard cut in pieces the size of a walnut and mix to a dough with water. . Roll out. Fold into three, seal edges by pressing lightly, turn half way round with the open edges towards the worker, and roll out again. . Repeat the rolling and turning 3 to 5 times, allow the pastry to stand in a cold place for a time between each two rollings. . Cover the pie dish in the usual way and bake in a hot oven at first. POTATOES—2 /b. mashed HOT BEETROOT 2 medium-sized beetroots (cooked) Pepper and salt 4 oz. dripping Chopped onion 1 oz. flour . Melt dripping and fry a little chopped onion. Add } pt. water and seasoning. . In this liquid heat the sliced, cooked beetroot for a few minutes. . When hot, lift the beetroot out of the liquid and add 1 oz. flour which has been mixed to a cream with a little vinegar. . Pour this sauce over the sliced beetroot. The slices should not be too thin. STEAMED JAM ROLY 10 oz. flour 8 oz. jam 14 teaspoonfuls baking powder unless Pinch of salt self-raising flour used Water to mix 4 oz. suet, chopped . Put the flour, suet and salt in a basin and mix to a soft dough with water. 2. Roll to an oblong shape and spread with jam, leaving an edge of about $4 in. without jam. . Moisten this edge. Roll pudding up, sealing the end. . Place in a greased paper or greased jam jar. . Steam for 14 to 2 hours. PICKLED HERRINGS 4 herrings Spices 1 onion in thin slices Pepper and salt 4 pt. vinegar Wash fish, bone, season and roll up neatly with roes inside, or leave whole and unboned. . Put fish, onion and spice into a dish. Cover with vinegar and some water. ; Cover dish with a greased paper, put on lid. Bake for 2 hour. FORTY-SIX 2| RECIPES FOR TUESDAY py) FRIED FISH 14 Ib. fish + pt. milk Dripping $ pt. water 4 oz. flour Sauce< Remainder of batter Batter < 1 teaspoonful baking powder Pepper and salt Water Parsley 1. Wash fish quickly and dry well. 2. Cut the fish into neat pieces. 3. Make the batter just before it is needed, of a consistency to coat the spoon used. 4. Dip the fish into the batter and fry in smoking hot fat. 4) . Mix remainder of batter with milk and water, bring to the boil, and boil well. Add chopped parsley and season with salt and pepper. 6. Drain fish from fat and serve very hot. POTATOES—3 /b. mashed TREACLE PUDDING 12 oz. flour Pinch of salt 2 teaspoonfuls baking powder unless self-raising flour is used 4 oz. suet, chopped Water to mix 2 tablespoonfuls treacle 1. Put the treacle in the bottom of a greased basin. 2. Mix the dry ingredients to a thick batter with the water. Pour on to the treacle in the basin and steam for 2 or 3 hours. The pudding is improved by the longer cooking. COTTAGE SOUP ; 4 /b. potatoes 1 oz. margarine 4 |b. onions 1 oz. flour 4 /b. carrots 4 pt. milk Outside stalks of celery, if possible 2 oz. cheese 14 pt. water (use the potato water)