Reasonable recipes

Roll out 8 oz. short pastry and cut into 6-8 circles. Mince } lb. undercooked beef. Add salt and pepper, one small chopped onion, and one diced cooked potato. Moisten with a little thick brown sauce. Pile filling on pastry. Brush edge of pastry with milk or egg and press edges firmly together. Glaze with egg. Bake in a hot oven for half an hour. Serve hot ot cold. Recipe No. 8&6 SEAMAN’S PIE Dice 1 lb. lean stewing steak, 1 carrot, 1 turnip, 2 onions, 3 sticks celery. Roll steak in seasoned flour, Put all in a casserole with water to three-quarters covet. Sprinkle in a little salt. Cover the dish and cook in a moderate oven until tender (14-2 hours). Rub 2 oz. dripping into 6 oz. self-raising flour. Add 1 level teaspoonful Al Cooking Salt. Mix to a firm dough and roll out to fit the casserole. Cook on top of meat for the last $ hour of cooking time. Recipe No. 87 ROLLMOPS Clean some Fresh Herrings and remove the heads. Soak in cold brine for 12 hours. Fillet the fish. Stuff with shredded raw onion and salt. Roll up tightly. Pack in earthenware or glass jars, with a few chillies, bay leaves and peppercorns. Cover with vinegar. Cork jars closely and leave at least 14 days before using. Use as required, but be careful always to keep the fish covered with vinegar. FISH CAKES Skin, bone and flake finely, 6 oz. cooked white fish. Add 4-6 oz. cooked sieved potato, 1 good teaspoonful chopped parsley, salt and pepper, and enough white sauce to bind to a very firm paste. Shape into 1o flat cakes. Coat in a little milk and browned breadctumbs. Bake in a hot oven. Serve with parsley sauce. Recipe No. 88 Recipe No. 89 FISH MOULD To 8 oz. finely flaked, raw white fish add 3 good tablespoonsful of bread- crumbs, 3 tablespoonsful thick white sauce, flavoured with anchovy essence, PALMER Ge MIAN Nea On 1 egg, salt and pepper. Mix thoroughly: Turn into a well-greased basin. Cover with greased paper. Steam for 30-40 minutes. Serve with fish or parsley sauce. Recipe No. 90 SOFT HERRING ROES Rinse the roes in salted water. Put them in a small saucepan with a small knob of margarine and milk to cover the bottom of the pan. Stew very gently for about two minutes. Thicken with a little blended flour or with the yolk of an egg. Add salt and pepper to taste, and a squeeze of lemon juice (when available). Recipe Neo. 9/ HERRINGS MAITRE D’HOTEL Split the herrings open and remove the back-bones. Sprinkle with salt and pepper, a few drops of vinegar and some tiny knobs of margarine. Grill for about 5 minutes. Just before serving sprinkle liberally with chopped parsley, and, if liked, a little lemon juice or vinegar. Recipe No. 92 TO GRILL WHITE FISH Choose ‘fillets, thinly cut steaks or small whole flat tish. Brush sparingly with melted fat. Sprinkle with Al Cooking Salt. Place on a greased grid. Grill slowly on both sides until the sh looks opaque and a skewer can be passed easily through. Recipe No. 93 ) ; FO GRILL SALMON STEAKS | Rub salt and pepper into the fish. Brush with melted fat. Wrap in well- greased grease-ptoof paper. Place on a greased grid and grill very slowly on both sides until a skewer can be passed easily through to the bone. A 14 inch thick steak needs about 6 minutes .o each side. eB) MAKERS ~O.F REASONABLE RECIPES Recipe No. 94 TO COOK CHICORY Wash thoroughly in cold salt water. Blanch for three minutes in boiling water. Drain. Put the heads in a well- greased casserole with salt, a squeeze of lemon juice and a little water or white stock. Cover the dish and cook in a moderate oven until tender (about 1 hour). Turn the chicory once or twice during cooking. Serve plain with the liquor, with a white sauce or with melted butter. 4 Recipe No. 95 BRAISED CARROTS