60 Marmite recipes

(4) Squeeze alittle gravy from a slice of roast meat over the toast (Nos. 1 or 2). Useful where a meat flavour is desired and meat not allowed. (5) (Substantial, suitable for convalescent.) Toast as No.2. Add a spoonful of minced chicken, mixed with a little cream, seasoned to taste with pepper and salt, and nutmeg or ground mace. Marmite creates good appetite Page 14 SUNDRIES, STUFFINGS, SAUCES, etc. SAVOURY STUFFINGS. 1 dessertspoonful dried sage, 1 onion, 1 teaspoonful butter, a small teacupful breadcrumbs, 1 good teaspoonful Chop up the onion, and put it into 4 pint of boiling water with the butter and the sage. Boil until the onion is soft; add the MARMITE, season to taste, and thicken thicken with the breadcrumbs. Serve with roast pork, goose or ack, BROWN GRAVY. 1 teaspoonful MARMITE, # pint boiling water, 1 large tablespoonful thick brown sauce or flour, seasoning to taste. Dissolve the MARMITE in the water, thicken with the sauce or flour mixed with a little water season to taste. Stir well, and use as required. BROWN ONION SAUCE. 4 pint stock, 2 small onions, peeled and finely chopped, 1 oz. butter, 1 tablespoonful flour, 1 teaspoonful MAR- MITE. Put the onions in a stewpan with the butter, and fry toa pale brown; add the flour and fry again; then stir in the stock, let it boil up with the MARMITE added, and simmer slowly until the onions are cooked. Season to taste and use as required. TOMATO SAUCE. 6 large ripe tomatoes, 3 tablespoonfuls olive oil, or 1% oz. butter, 1 clove of garlic 1 teaspoonful chopped parsley, 1 heaped-up teaspoonful MAR- MITE. Peel the tomatoes, cut each in half, remove the pips and chop coarsely. Heat the olive oil in a saucepan, put the tomatoes and the clove of garlic (crushed), and fry a little over the fire. Season to taste, and add the parsley. Cover the pan and: Cook slowly for about 1/2 an hour. Pass the sauce through a pointed strainer, then reheat, and add the MARMITE dissolved in a little water. Marmite puts flavour into sauces Page 16 SUNDRIES, STUFFINGS, SAUCES Continued 1 | | ASPIC OR SAVOURY JELLY. 4 pints water, 1 dessertspoonful MARMITE, 4 cloves, 10 peppercorns, 1 stick celery, or 4% teaspoonful celery salt, 1 gill sherry, whites and shells of two eggs, 2} oz. leaf gelatine, 1 carrot, 1 turnip, 1 onion, 1 blade of mace, juice and rind of one large lemon, 1 gill tarragon, chili, and elder vinegar, mixed and salt to season. Dissolve the MARMITE in hot water. Put all the other ingredients into stewpan, stir until gelatine is melted; whisk well until nearly boiled, allow to boil up gently 2 or 3 times, and simmer for half an hour. Pour through a scalded jelly bag or clean kitchen rubber until it runs — clear. Use as directed. (Sufficient for about a quart of - aspic jelly.) MARMITE GLAZE. 1 oz. powdered gelatine, 1 tablespoonful MARMITE dissolved in half a pint of boling water. Strain the dissolved MARMITE and water through muslin into an enamel saucepan, stir in the gelatine, and continue stirring over the fire till it is dissolved. This can be used for glazing hams, tongues, etc. MARMITE SANDWICHES. A little MARMITE spread between thinly cut buttered bread makes tasty and nourishing sandwiches. Use the MARMITE very sparingly, because it is so concentrated. A better way is to mix a littke MARMITE with three times as much butter. The nut-brown paste is then ready for making into sandwiches. MARMITE improves the flavour and food value of sandwiches, and is especially successful as an addition to cress, cucumber, lettuce, tomato and other similar sandwich “ fillings.” Marmite makes tasty sandwiches Page 16 VEGETARIAN DISHES 43 HE recipes in the following pages typify the uses to which vegetarians can put MARMITE, the tasty food extract. Many other recipes can be built up easily on these with a little practice.