101 prize recipes for Bisto

1 teaspoonful Celery Salt 1 tablespoonful Bisto 1 quart Water Pepper METHOD—Wash the liver and place it in a saucepan, peel, chop and scald the onion, put these ingredients into the saucepan with the liver, cover with the water, add the celery salt, and simmer very slowly for one hour. Take out the liver and grate it. Return it to the saucepan, add the Bisto and pepper, and cook very slowly for half-an-hour. — iL. Thickens, Colours and Seasons, RABBIT BROTH INGREDIENTS 1 small. Rabbit 1 Carrot 1 Turnip 1 oz. Rice 1 tablespoonful Bisto Pepper ; METHOD—Wash and cut the rabbit into pieces, place in a saucepan, pour over the water, sprinkle over the pepper, and boil for one hour. Take out the joints of rabbit, remove all the meat, return the bones to the saucepan, and cook slowly for one hour longer. Put the rice into a basin, wash it well, pour away the water, cut up the pieces of rabbit and add them. Peel, scald and chop the onion and add this, with the grated carrot and turnip to the contents of the saucepan. Finally add the Bisto, mixed with a little warm water, and boil for half-an-hour. ’ Serve very hot. eee @ SCOTCH BROTH INGREDIENTS 4 ozs. Pearl-Barley 1 Carrot L Turnip 1 small Cabbage 1 small bunch of Leeks 1 large Onion 1 heaped tablespoonful Bisto 1 quart Water Salt and Pepper METHOD—Put the water, Bisto and barley into a saucepan, add salt and pepper, and cook very slowly for one hour. Wash and chop the cabbage, turnip, onion and leeks, add them, and cook slowly for one hour longer. Ten minutes before serving, wash and grate the carrot and add it. BISTO ... + +. The Gravy Maker ee ag C ARROT SOUP INGREDIENTS 2 large Carrots 1 large Potato 1 large Onion : 1 tablespoonful Bisto 1 teaspoonful Celery Salt 1 quart Water Pepper METHOD— Peel, wash, and scald the onion and chop it finely. Scrape, wash and slice the carrots, wash, peel and slice the potato. Put all into a saucepan, sprinkle over the celery salt and pepper, add the water, and simmer for one hour over a very slow fire. Rub all through a coarse wire sieve into a basin, add the Bisto, mixed with a little warm water, and. return to the saucepan. Boil for ten minutes. Serve very hot. | Fe & & & A LENTIL SOCGUP INGREDIENTS 1 lb. Lentils 1 small Carrot 1 large Onion 2 ozs. Dripping ; 1 heaped tablespoonful Bisto 3 pints Water By si Salt and Pepper METHOD—Wash the lentils well, put them into a saucepan, pour over the water, add the dripping, and bring these ingredients to boiling point. Peel and scald the onion, chop it finely and add it. Sprinkle in the salt and pepper, moisten the Bisto | with tepid water and add it. Cook slowly for one-and-a-half | hours.. Pass through a coarse wire sieve, Return the soup» to the saucepan, boil up, and then serve. 7 Improves Soups, Stews, Hot-Pots, etc... HARICOT SOUP SS ee. 41b. Haricot Beans ° large Onions. : 4 id ga ful Celery Salt. ° + pint 1 heaped Lablbepiontul Bisto 1 tablespoonful Chopped Parsley 1 quart Water Pepper METHOD—Soak the beans over-night in»water. Drain - off the water and put the beans into a saucepan. Peel, scald and slice the onions, and add them, Pour over the water and. add the celery salt, pepper and Bisto. Bring to boiling point, and then simmer for two hours. Rub all through a coarse wire sieve and return to the saucepan, olin with the milk: ant parsley. Boil -— five minutes and serve. Bee Bo BROWN SOUP INGREDIENTS 1 oz. Margarine 1 quart of Stock 1 Carrot 1 Turnip 1 Onion 1. teaspoonful Bisto ta snp ee METHOD—Melt the margarine ina “sanicepamy, Selice: the vegetables and fry them ; when.browned add the stock and. the peppercorns. Bring to the boil and simmer for one hour. ; »Put through a sieve, add the Bisto, and serve. Desa rere Se TO Tener tO eree CO Dennen Sanne Ena Ean OUT ao