101 prize recipes for Bisto

| METHOD—Place the flour in a basin, add the Bisté and mix | well. Add a little pepper, pour in the salad oil and water, mix | well, add the yolk of the egg, and sprinkle in the grated cheese. i Whip the white of the egg to a stiff froth and mix it in lightly. | Drop the mixture in tablespoonfuls into hot fat-and fry for . Kee minutes. Serve very hot. Aa ow @ SHRIMPS WITH INGREDIENTS q GRATED CHEESE 4 pint of picked Shrimps 4 oz. grated Cheese 2 tablespoonfuls Bread-crumbs + Lemon 1 tablespoonful Bisto 1 gill Milk -METHOD—Place the shrimps in a pie-dish, and sprinkle over 'the grated cheese. Squeeze over the lemon-juice and sprinkle ‘with the bread-crumbs. Place the Bisto in a saucepan, moisten it with milk, and stir over a gentle fire until boiling. Pour this mixture over the other ingredients and bake for twenty minutes. 45 RISTO (ea tment eee EGGS WITH INGREDIENTS TOMATOES 4 Eggs 4 Tomatoes 4 slices Bread 1 oz. Butter or Margarine 1 tablespoonful Bisto Pepper METHOD— Butter the slices of bread, place them on a tin and sprinkle over half the Bisto and a little pepper. Cut the tomatoes in halves and place two halves on each slice of bread. Break one egg over each slice of bread, sprinkle with the remainder of the Bisto, and bake in a moderate oven for seven minutes, Serve very hot... 2 Ff EGGS, ITALIAN INGREDIENTS 4 hard-boiled Eggs 1 oz. Capers 1 oz. Margarine 4 ozs. Boiled Rice 4 oz. Curry Powder 1 Onion 1 teaspoonful Vinegar 1 tablespoonful Bisto 4 pint Water METHOD—Peel, scald and chop the onion, add the curry powder and margarine, and brown in a frying-pan, add the Bisto and water, and stir until boiling. Cook slowly for ten minutes, stirring frequently. Add the vinegar and capers. Shell the eggs, cut them in halves and place them on a hot dish. Pour the contents of the frying-pan over. Serve hot with a border of boiled rice. 46 a BISTO GRAVY INGREDIENTS 1 oz. Bisto Be: 14 pints Water Dee. 4 teaspoonful Pepper i | METHOD—Smooth down the Bisto with a little water (warm, | not boiling), then add the rest of the water and pour into the _ toasting-tin from which the fat has been poured off; stirring all the time, and boil for a second or two. eae & BA _ BISTO STOCK ple rr ee ia 2 tablespoonfuls Bisto + 1 large Onion 1 large Carrot 6 Cloves 2 quarts Water | METHOD—Mix the Bisto with a little of the water and pour | it into a saucepan. Boil the remainder of the water and pour | it over. Bring all to boiling point. Scrape and add the carrot. | Peel the onion, stick the cloves in it, and add it into the saucepan. ) Boil tor two hours over a slow tire, strain, and the stock is ready ee ene Ter ara Cerne, Laas arr . . The Gravy Maker - BISTO BISTO SAUCE INGREDIENTS 1 quart Bisto Stock (page 47) 4 ozs. Bacon’ © : ; 4 1 Onion 3 Tomatoes (medium size) 12 Peppercorns 4 ozs. Mushrooms (chopped) 2 ozs. Margarine 2 Cloves 1 Bay-leaf 1 bunch of Herbs 1 Carrot 1 tablespoonful Bisto METHOD—Place the margarine in a frying-pan, brown the bacon in it, then take it out and place it in a stew-pan. After- wards brown the onion and carrot, and place them in the stew- pan. Add the mushrooms, peppercorns, tomatoes, cloves, bay-leaf and herbs. Pour over the Bisto Stock and stir all until boiling. Cook for half-an-hour, strain, and keep in a wide- mouthed bottle. Hoaeaa Ga FISH GRAVY - INGREDIENTS 1 tablespoonful Tomato Ketchup 1 tablespoonful Worcester Sauce L dessertspoonful Bisto 1 gill Bisto Stock (page 47) ° METHOD—Pour away the fat from the tin in which the fish has been cooked. Stir into the tin the Bisto mix well, add the> Bisto Stock, Worcester sauce, and ketchup. Stir until boiling. Serve over the fish or in a sauce-boat. 48 ~ 100 per cent. Purity | YORKSHIRE " INGREDIENTS ig eats 48 ~ SAUCE. Lae A ae 4 (page 48) ! 1 tablespoonful Red Currant