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Puree of Haricot Beans.
4lb. haricot beans Seasoning |
Little margarine Teaspoonful chopped parsley✪ Puree of Haricot Beans
Boil the haricot beans till tender. Strain and rub through
sieve. Stir in seasoning and parsley. Melt a little margarine
in saucepan and put in the haricot beans, stirring them over fire
for a minute. Remove and serve very hot.
Compote of Beetroot and Turnip.
4 turnips Flour
1 large beetroot Little milk
Lemon juice Seasoning✪ Compote of Beetroot and Turnip
Peel and cut up the turnips and beetroot. Boil turnips in
water till tender, strain, and add beetroot, seasoning, and a
teaspoonful of lemon juice. Make breakfastcupful white sauce.
Stir beetroot and turnip into it, and bring to boil. Serve hot,
Stewed Lettuce.
4 small lettuces i} pint stock
Seasoning Little flour
Little gravy browning Little milk✪ Stewed Lettuce
Boil your lettuces till tender (about 20 minutes) having first
removed outer leaves and hard stalk. Bring milk and stock to
boiling-point. Make some thickening and stir in, so that the
mixture is of the ordinary consistency of white sauce. Add
a very little gravy browning to make it a richer colour. Place
your lettuces in vegetable dish, being careful not to break them
in removing them from saucepan, pour sauce over them and
serve immediately.
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BOOK OF COOKERY 13
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SAVOURIES FOR SUPPER.
t is often difficult to think of an appetising supper dish:
especially of the meatless (or nearly meatless) variety. Try
some of the following attractive little savouries.
Savoury Oatmeal.
4ozs. medium oatmeal 2ozs. breadcrumbs
$lb. onions 1 teaspoonful powdered sage
loz. margarine Seasoning✪ Savoury Oatmeal
Boil onions } hour, then chop. Save onion water, slightly
toast the oatmeal under your grill, Mix all ingredients and add
about 4+ pint of the onion water. Place in a greased piedish.
Sprinkle with breadcrumbs. Bake in moderate oven 1 hour.
Lentil Rissoles.
SSO YO, S OS By dh 6 on does repesmens cle
4ozs. lentils 407. margarine —
34 teaspoon powdered herbs loz. breadcrumbs
1 teaspoon chopped parsley Seasoning
doz. grated cheese 1 egg yolk
Soak lentils overnight. Cook in water till tender, then beat
to smooth and dry paste. Add all other ingredients and mix
with egg yolk to bind. Form into balls, coat with egg and
erumbs, and fry to crisp golden brown.
Sheep’s Brain Rissoles.
Sheep brains 2 tablespoons breadcrumbs
Seasoning 1 teaspoon chopped parsley✪ Sheep’s Brain Rissoles
Mix breadcrumbs, brains, and seasoning. Make into small
flat rissoles, coating with flour. Fry in hot fat, and serve
garnished with the chopped parsley.
Rice Cutlets with Meat.
4ozs. cold meat loz. butter
Zozs. riee loz. breadcrumbs
Seasoning Cayenne pepper if liked
Boil rice and strain.
Mince or finely chop meat,
and add to rice. Add season-
ing, butter and crumbs. Mix
to a paste, adding a little
milk if necessary. Divide
into equal pieces and form
into the shape of cutlets.
Coat with egg and crumbs.
Fry in deep fat. Stick an
inch long piece of dry
macaroni into the end of
each.
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Hot Meat Gallantine.
$lb. cooked meat 1 teaspoon chopped parsley
2ozs. breadcrumbs 2 eggs
Half a small onion Seasoning
1 gill stock or water
✪ Rice Cutlets with Meat
Page 6 · 8 recipe records on this page
Presented as published in 1920. 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
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r
Puree of Haricot Beans.
4lb. haricot beans Seasoning |
Little margarine Teaspoonful chopped parsley
Boil the haricot beans till tender. Strain and rub through
sieve. Stir in seasoning and parsley. Melt a little margarine
in saucepan and put in the haricot beans, stirring them over fire
for a minute. Remove and serve very hot.
Compote of Beetroot and Turnip.
4 turnips Flour
1 large beetroot Little milk
Lemon juice Seasoning
Peel and cut up the turnips and beetroot. Boil turnips in
water till tender, strain, and add beetroot, seasoning, and a
teaspoonful of lemon juice. Make breakfastcupful white sauce.
Stir beetroot and turnip into it, and bring to boil. Serve hot,
Stewed Lettuce.
4 small lettuces i} pint stock
Seasoning Little flour
Little gravy browning Little milk
Boil your lettuces till tender (about 20 minutes) having first
removed outer leaves and hard stalk. Bring milk and stock to
boiling-point. Make some thickening and stir in, so that the
mixture is of the ordinary consistency of white sauce. Add
a very little gravy browning to make it a richer colour. Place
your lettuces in vegetable dish, being careful not to break them
in removing them from saucepan, pour sauce over them and
serve immediately.
Soe 6 PLS 9D HP a PR 6 Ph BaF PF PG fT FS ef Ra 696 Pa FS Ph
|<Ra> 6 9K» 6 tee 6 $< 6 3 Se 6 9s 6 8 > 6 3S 5 fa 6 8 i 6 8 “<a 6 fa 3“ 6 fs “Ef § ppt) spas
F298 ea 6 96 tt Fe 6 Ph Ff Fao Bs PS fl fs P< 6 FS Pd PTs PS fh RP 6 Ps Pe ES PS PRE ae 6 Be 6 Pt
BOOK OF COOKERY 13
Sup € 5S 6 8 “ae C 6“ 6 6S 6 8 6 9S 6 8 e BS 6 Ee 5 $a 6 $< 6 9a 6 8 “Se 8 5 Sb “9s pammcomme of
SAVOURIES FOR SUPPER.
t is often difficult to think of an appetising supper dish:
especially of the meatless (or nearly meatless) variety. Try
some of the following attractive little savouries.
Savoury Oatmeal.
4ozs. medium oatmeal 2ozs. breadcrumbs
$lb. onions 1 teaspoonful powdered sage
loz. margarine Seasoning
Boil onions } hour, then chop. Save onion water, slightly
toast the oatmeal under your grill, Mix all ingredients and add
about 4+ pint of the onion water. Place in a greased piedish.
Sprinkle with breadcrumbs. Bake in moderate oven 1 hour.
Lentil Rissoles.
SSO YO, S OS By dh 6 on does repesmens cle
4ozs. lentils 407. margarine —
34 teaspoon powdered herbs loz. breadcrumbs
1 teaspoon chopped parsley Seasoning
doz. grated cheese 1 egg yolk
Soak lentils overnight. Cook in water till tender, then beat
to smooth and dry paste. Add all other ingredients and mix
with egg yolk to bind. Form into balls, coat with egg and
erumbs, and fry to crisp golden brown.
Sheep’s Brain Rissoles.
Sheep brains 2 tablespoons breadcrumbs
Seasoning 1 teaspoon chopped parsley
Mix breadcrumbs, brains, and seasoning. Make into small
flat rissoles, coating with flour. Fry in hot fat, and serve
garnished with the chopped parsley.
Rice Cutlets with Meat.
4ozs. cold meat loz. butter
Zozs. riee loz. breadcrumbs
Seasoning Cayenne pepper if liked
Boil rice and strain.
Mince or finely chop meat,
and add to rice. Add season-
ing, butter and crumbs. Mix
to a paste, adding a little
milk if necessary. Divide
into equal pieces and form
into the shape of cutlets.
Coat with egg and crumbs.
Fry in deep fat. Stick an
inch long piece of dry
macaroni into the end of
each.
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«
OR 6 i Fe C PR 6 Pf FS Ft Fils 6 FS Pet Fe Ke F Pe Fh Ne PE Pe 5 eS PE
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14 WEEK END NOVELS|
Ble 6 i Rie 6 Pa 6 BR 6 Pe 6 8 6 OE 6 P< 6 fa 6 a 6 8 Sn 5 Pe 6 FL P< Sf OS 6 9S 6 9S
Hot Meat Gallantine.
$lb. cooked meat 1 teaspoon chopped parsley
2ozs. breadcrumbs 2 eggs
Half a small onion Seasoning
1 gill stock or water