Simple recipes

Put the milk and fish stock into a saucepan with the clove, mace, and shallot peeled and sliced. Heat very slowly to boiling point. Simmer gently for ten minutes then strain. Melt the butter, stir in the Corn Flour, add the liquid and stir till boiling. Simmer for a few minutes, stirring all the time. Add the lemon juice and seasoning. It is then ready to serve. A3 Page 7 Vegetables Cauliflower au Gratin Sufficient for 4 to 6 persons. Time 40 mins. 1 large Cauliflower. 4 pint White Sauce. 14 oz. grated Cheese, preferably Parmesan. Seasoning. Cut the stalk of the cauliflower, remove outside leaves, but leave the green leaves next the flower. Stand in cold water with a table-spoonful salt and let it remain for a time to draw out any insects there are. Put in a saucepan of boiling salted water with the head down, bring quickly to boiling point, then cook gently till tender without the lid (about twenty minutes). Lift from the saucepan, drain thoroughly, and place in a greased fireproof dish, press with a clean cloth to make a neat compact shape. Add 1 oz. cheese to the sauce, season carefully and pour over the cauliflower. Sprinkle with the rest of the cheese a few browned breadcrumbs, put a few bits of butter on the top and place in a hot oven for about ten minutes. Butter Beans a la Maitre d’Hotel (Sufficient for 4 persons.) 3 pint Butter Beans. 1 oz. Butter. 1 gill White Sauce. 2 tea-spoonfuls chopped Parsley. Lemon Juice. Salt and Pepper. Soak the beans in cold water all night. Drain and boil in salted water till soft (14 to 3 hours). Drain the beans and put into a stewpan with the melted butter. Shake over the fire for a few minutes, then add the sauce and mix well. Season with salt, pepper and lemon juice. Add the chopped parsley. Serve in a hot dish with a little chopped parsley sprinkled over. Page 8 Vegetable Sauces | Brussels Sprouts For 3 to 4 persons. Time 30 mins. 1 lb. Brussels Sprouts. ¼ tea-spoonful Carbonate of Soda. Salt. White, Parsley, or Egg Sauce. Wash the sprouts and remove the outer leaves if decayed. Put them in a basin of salted water—a small dessert-spoonful of salt to a quart of water— to soak for about an hour. Put them into salted _ boiling water with the soda added, and allow them to boil, without the lid, for twenty or thirty minutes or tilltender. Pour into a colander to drain, return to the saucepan and allow them to re-heat. Serve very hot, piled on a hot vegetable dish, with a sauce as above poured over them, or served in a separate dish if desired. White Sauce 4 oz. Brown & Polson’s “‘ Patent ’’ Corn Flour. 1 oz. Butter or Margarine. $ pint Milk. Salt and Pepper. Melt the butter, stir in the Corn Flour, add the milk. Stir till boiling, and cook for five minutes. Season as required. Parsley Sauce To half a pint of White Sauce add two teaspoonfuls chopped parsley. Egg Sauce To half pint of White Sauce allow one hard boiled egg. Cut the egg in half, remove the yolk, chop the white rather finely, and add to the sauce. Pour this over the vegetable. Rub the yolk through a sieve or strainer and use as a garnish. Page 9 _ Meat Dishes Steak and Kidney Pudding Sufficient for 6 persons. Time 44 hours. 4 Ib. Suet Pastry (page 13). $ Ib. Steak. 4 lb. Kidney. Small piece of Onion. 4 pint of Stock or Water. 3 tea-spoonfuls Flour. 1 tea-spoonful Salt. 4 tea-spoonful Pepper.