FoodNet

The doctors' cookery book

1938

Page 9 · 5 recipe records on this page

Presented as published in 1938. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
1. Fry the bacon rinds or bones in the margarine. 2. Add all the vegetables (cut small) and stir over heat for 5 to 10 minutes until they smell savoury. . Add the tomatoes from the tin and the water and pepper and salt. . Cook gently for 14 hours or until the vegetables are tender, stir occasionally. . Remove the bacon rinds. . Add the flour, mixed to a cream with a little milk or water, and boil for a few minutes. Do — 35 3EE PAGE FORTY-SEVEN 36 ; FOR SHOPPING LIST ~s WEEK eS RECIPES FOR TUESDAY 3 LIVER AND BACON 1 /b. ox liver cut into slices + lb. scraps of bacon 1 oz. flour Pepper and salt 1 oz. dripping✪ Liver and Bacon Mixed together 1 Wash liver well and sprinkle with salt. Drain thoroughly and cut into slices. 2. Dip the slices of liver in the seasoned flour. 3. Melt the dripping in a baking tin. 4. Arrange the liver in the tin with bacon on top. 5. Cover with greased paper or another tin. . Cook gently for ? hour, uncover and continue cooking for 10 minutes. . Dish the liver and make gravy, using up the remaining flour. Season with gravy salt. > <i eR POTATOES—3 /b. Baked in the skins BRAISED ONIONS 2 Ib. onions 1 oz. margarine or dripping 1 oz. brown sugar 1. Melt the dripping ; fry the onions whole until coloured a little. 2. Pack them into a jar with the sugar and salt. 3. Cover and bake until tender. s CORNFLOUR MOULD AND JAM SAUCE 14 pt. milk 4 Ib. jam 4 pt. water 2 oz. sugar } Sauce 2 oz. sugar 4 pt. water 3 oz. cornflour (light weight)✪ Cornflour Mould and Jam Sauce 1. Proceed as in Sunday’s recipe for cornflour. (See page 33.) 9, Turn it into mould or basin which has been rinsed out with cold water, and allow it to become quite cold. 3. Boil the jam, sugar and water together, but do not strain. 4. Pour this sauce round the mould when it is turned out. SEE PAGE FORTY-SEVEN 37 WEEK MENU FOR WEDNESDAY = HIGH TEA OR SUPPER 38 FOR SHOPPING LIST WEEK RECIPES FOR WEDNESDAY STEWED RABBIT 4 oz. self-raising flour 1 rabbit cut up into pieces 1 oz. suet Bacon rinds, washed Dumplings ~ Salt and pepper Carrot, onion, turnip Parsley Water to mix✪ Stewed Rabbit . Soak rabbit in cold water for as long as possible, then wash in warm salt water. . Put the rabbit and vegetables into a saucepan or jar and nearly cover with water. Add gravy salt and pepper. . After cooking gently for 13 hours, remove the bacon rinds. Add the dumplings and continue cooking for 30 minutes. . Serve in the jar or turn out on to a dish. POTATOES—3 /b., steamed or boiled STEAMED FIG PUDDING 10 0z.. flour 1 teaspoonful baking soda 4 oz. suet, finely chopped 1 teaspoonful mixed spice 8 oz. figs Water to mix to a stiff batter 4 oz. brown sugar✪ Steamed Fig Pudding . Put all the dry ingredients into a basin. Dissolve the soda in a little water. . Mix to a stiff batter with the water. . Put in a greased pudding basin and cover top of basin with greased paper folded carefully over the edges. . Steam for 2 to 3 hours. 5. Make a thin custard sauce, using } pt. milk made up to 3 pt. with water, 1 large L ml 4. 5. 6. SEE PAGE teaspoonful custard powder, and sugar. MACARONI CHEESE 6 oz. macaroni 4. oz. flour Piece of toast 6 oz. cheese, grated 4 pt. milk Mustard and salt 14 oz. margarine 4 pt. water in which macaroni has been boiled✪ Macaroni Cheese . Break up the macaroni, put into fast boiling salted waier and cook until very tender (about 4 hour). . Melt the margarine, add the flour and mustard, then pour in the milk and macaroni water and cook this sauce well. . Add 2 of the cheese, which must be allowed to dissolve, then salt to taste and the macaroni. Pour into a rather shallow dish and sprinkle with the remaining cheese. Brown in the oven or in front of the fire. It must be served very hot. Decoration of toast may be added to make it look attractive. 39 FORTY-SEVEN D es i ae 40 . ' FOR SHOPPING LIS?