and slice.
and fat together. Place potatoes in pie- -dish with £
pint beef gravy. Season with pepper, salt.✪ Meat and Potato Pie
onions cut in 4 pieces. Place meat over potatoes, few
more potatoes over meat, and 1 oz. dripping on these~
potatoes. Put paste over top, with hole in centre,
through which pour little beef stock once or twice
while cooking. Bake im hot oven for about 2 hr.
BOILED BACON.—soak in warm water for hole a
or two, Cut off rusty parts and scrape rind as clean as
possible. Put on in cold water and let simmer till
thoroughly cooked through. <A 2-3 lb. piece requires to
simmer about 2 hrs. Skim carefully. Remove rind,
sprinkle with browned crumbs,
ROAST VEAL.—Take out coae of a fillet of ag
and fill the hole with stuffing of bread crumbs, grated
lemon-peel, chopped parsley, suet or butter, seasoning,
well and finely mixed,
twine and skewers. Roast or bake, serve according to
taste with pickled pork, boiled ham, or bacon. Melted
Cut up 1-2 lbs. ‘cooked beef (cold), lean
Add 2.
Fasten stuffed veal up with -
butter and parsley may be poured over while veal is in —
tureen or dish,
ROAST GOOSE.\—w
cloth, and afterwards fill with stuffing of sage and
onions. ‘To make good stuffing for goose, put 3 to 4
onions into cold water, and when have reached boiling |
for a minute, take out and put into fresh boiling water
and boil in this i hour. Rub about 3 lb. soft bread
into fine crumbs, add rubbed sage and 1 oz. butter.
Chop boiled onions into small pieces, season the whole
well with pepper, salt, and mix ‘whole thoroughly.
Having filled the goose with sage and onion stuffing,
fasten both ends with string round stem of neck and
by drawing rump through hole whith you must cut in
Cook in moderate oven for 2 hrs. or over,
Serve with apple sauce;
according to size of goose.
For roast duck,
mashed turnips also’: an aden ntsees
follow same directions.
duck, place in stewpan along with about 4 ahs) Lice
cut into small pieces, cover with cold water and add.
suitable herbs, stew gently for 2 hrs.
herbs and let giblets go cold., Line sides of pie-dish
with suet paste, lay in giblets and pieces of steak,
season with pepper, salt, make dish # full gravy in-
which giblets have been stewed. Cover. with crust and
bake for about 1 hr. in hot oven.
with same stuffing veal, put 2 or 3 slices fat bacon
across breast when placing in oven, slightly dust with
flour, bake 2-1 hr. in moderate oven. Serve with
bread sauce and brown gravy.
—
Fhen take out — -
ete bot
&.
fell withclean
ROAST FOWL. Draw and clean fowl, stuff breast
Then He Found The Source | The Source Of His lilness—A
Mr. Knott, who lives at 9, The Fold, Hall Street, Woods wie
wind and pain that I didn’t know where to put. myseli.
-faintness came over me and my head went all of a whirl,
always depend upon them to keep me well.”
‘ST 0;
Source Common To Thousands Of Sufferers
N as many days as he had cufiered years, Mr. Joseph
Knott saw a magic disappearance of ‘symptoms as dis-
tressing as man or woman could endure, all because he
found in Bile Beans the one remedy that could touch his
liver, which was—as with thousands of others—his un-
suspected weak spot. A study of Mr. Knott’s experience
will show you how to obtain the blessing of good health —
quickly and at little expense.
‘7 was out-of-sorts on and off for over 30 years,” says
Dudley. ‘‘ After a meal I used to be in such agony with
The seizures were so frequent that, though I daren’t speak
about it, I really began to fear there was some sort of
a growth in my inside.
*“T often had bad attacks of water brash, with a bitter taste in my §
mouth, and an awful choking sensation in the throat. Habitual constipation
made me heavy and headachy. Bouts of vomiting left me exhausted. I lost
weight and my nerves were bad. When walking about, dizziness and
Bile Beans Alone Made Him Weill
Page 7 · 2 recipe records on this page
Presented as published in 1931. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
and slice.
and fat together. Place potatoes in pie- -dish with £
pint beef gravy. Season with pepper, salt.
onions cut in 4 pieces. Place meat over potatoes, few
more potatoes over meat, and 1 oz. dripping on these~
potatoes. Put paste over top, with hole in centre,
through which pour little beef stock once or twice
while cooking. Bake im hot oven for about 2 hr.
BOILED BACON.—soak in warm water for hole a
or two, Cut off rusty parts and scrape rind as clean as
possible. Put on in cold water and let simmer till
thoroughly cooked through. <A 2-3 lb. piece requires to
simmer about 2 hrs. Skim carefully. Remove rind,
sprinkle with browned crumbs,
ROAST VEAL.—Take out coae of a fillet of ag
and fill the hole with stuffing of bread crumbs, grated
lemon-peel, chopped parsley, suet or butter, seasoning,
well and finely mixed,
twine and skewers. Roast or bake, serve according to
taste with pickled pork, boiled ham, or bacon. Melted
Cut up 1-2 lbs. ‘cooked beef (cold), lean
Add 2.
Fasten stuffed veal up with -
butter and parsley may be poured over while veal is in —
tureen or dish,
ROAST GOOSE.\—w
cloth, and afterwards fill with stuffing of sage and
onions. ‘To make good stuffing for goose, put 3 to 4
onions into cold water, and when have reached boiling |
for a minute, take out and put into fresh boiling water
and boil in this i hour. Rub about 3 lb. soft bread
into fine crumbs, add rubbed sage and 1 oz. butter.
Chop boiled onions into small pieces, season the whole
well with pepper, salt, and mix ‘whole thoroughly.
Having filled the goose with sage and onion stuffing,
fasten both ends with string round stem of neck and
by drawing rump through hole whith you must cut in
Cook in moderate oven for 2 hrs. or over,
Serve with apple sauce;
according to size of goose.
For roast duck,
mashed turnips also’: an aden ntsees
follow same directions.
duck, place in stewpan along with about 4 ahs) Lice
cut into small pieces, cover with cold water and add.
suitable herbs, stew gently for 2 hrs.
herbs and let giblets go cold., Line sides of pie-dish
with suet paste, lay in giblets and pieces of steak,
season with pepper, salt, make dish # full gravy in-
which giblets have been stewed. Cover. with crust and
bake for about 1 hr. in hot oven.
with same stuffing veal, put 2 or 3 slices fat bacon
across breast when placing in oven, slightly dust with
flour, bake 2-1 hr. in moderate oven. Serve with
bread sauce and brown gravy.
—
Fhen take out — -
ete bot
&.
fell withclean
ROAST FOWL. Draw and clean fowl, stuff breast
Then He Found The Source | The Source Of His lilness—A
Mr. Knott, who lives at 9, The Fold, Hall Street, Woods wie
wind and pain that I didn’t know where to put. myseli.
-faintness came over me and my head went all of a whirl,
always depend upon them to keep me well.”
‘ST 0;
Source Common To Thousands Of Sufferers
N as many days as he had cufiered years, Mr. Joseph
Knott saw a magic disappearance of ‘symptoms as dis-
tressing as man or woman could endure, all because he
found in Bile Beans the one remedy that could touch his
liver, which was—as with thousands of others—his un-
suspected weak spot. A study of Mr. Knott’s experience
will show you how to obtain the blessing of good health —
quickly and at little expense.
‘7 was out-of-sorts on and off for over 30 years,” says
Dudley. ‘‘ After a meal I used to be in such agony with
The seizures were so frequent that, though I daren’t speak
about it, I really began to fear there was some sort of
a growth in my inside.
*“T often had bad attacks of water brash, with a bitter taste in my §
mouth, and an awful choking sensation in the throat. Habitual constipation
made me heavy and headachy. Bouts of vomiting left me exhausted. I lost
weight and my nerves were bad. When walking about, dizziness and
Bile Beans Alone Made Him Weill