101 prize recipes for Bisto

METHOD—Cut the mutton into small pieces, breaking each bone. Place the pieces in a stewpan and add the water, salt, and pepper. Bring quickly to the boil, and skim. Draw the sauce- pan on one side and simmer for one hour. Peel and scald the onions. Wash, peel and slice the potatoes, sprinkle over the Bisto and add them to the saucepan. Cook for one hour longer. GF & &@ B&B BB LANCASHIRE INGREDIENTS STEW 2 Ibs. Stewing Beef 1 tablespoonful Bisto 1 pint Bisto Gravy (page 47) $ gill Vinegar salt and Pepper METHOD—Mix thoroughly the Bisto and vinegar. Cut the beef into small pieces, and roll each piece in the mixture. Place them in a saucepan and pour over the Bisto Gravy. Cook over a very slow fire for one hour and a half. Serve very hot. . BIS LOW Ae oa ee LEG, Sri ilies: EGYPTIAN STEW INGREDIENTS 1 lb. Lentils 1 Turnip (medium size) 3 small Onions 2 smali Carrots 4 oz, Dried Herbs 1 oz. Margarine 1 heaped tablespoonful Bisto 1 pint Water Salt and Pepper METHOD—Wash the lentils well, put them into a saucepan) with the margarine, sprinkle over the Bisto, salt, and pepper,; pour over the water and stir until boiling. Sprinkle in the: herbs, scrape, grate and add the carrots. Peel the turnip andi cut it into slices, peel, scald, and chop the omions, add these ingredients. Cook gently for one hour and a half. Serve ve hot. o @ O@ BB BA STEWED INGREDIENTS 1lb. S SAUSAGES 2 Suna Or ions (chopped) 1 cupful Cooked Rice 1 tablespoonjful Bisto METHOD—Place the sausages in a saucepan and barely cover them with water, add the onions and cook very gently for three: quarters of an hour. Stir in the cooked rice, the Bisto, anc cook for ten minutes. Serve very hot. aie how it Thickens BRAZILIAN STEW INGREDIENTS 1 lb. Lean Beef 1 Carrot 1 Onion 1 Turnip 2 tablespoonfuls Vinegar 2 teaspoonfuls Bisto Bunch of Herbs -METHOD—Cut the meat into small pieces, sprinkle with the Bisto. Wash and peel the vegetables and cut into small dice. Put them with the meat into a stewpan, add the vinegar, pepper, and herbs. Simmer gently for three hours. 8 © 8 ae BB STEWED RABBIT INGREDIENTS 1 Rabbit 1 oz. Dripping 1 teaspoonful Bisto 2 Onions 1 dessertspoonful Ketchup | dessertspoonful Vinegar 1 pint Water Pepper METHOD—Cut the rabbit into pieces and scald with hot water. Melt the dripping, fry the rabbit and also the onions. Add the water and simmer gently for one hour and a half. Add the Bisto, ketchup, vinegar, and boil up. 15 RISTO. Nahar Gy Tre Gravy Maker STEWED SHEEP’S INGREDIENTS 4 Sheep’s Trolt TROTTERS ee ; 1 tablespoonful Bisto + pint Water Salt and Pepper METHOD—Wash the trotters and stew them in milk and water until the flesh leaves the bones; remove the bones. Mix the Bisto with a little cold milk, add it, and allow the whole to boil for a quarter of an hour. Serve very hot. @ @8 @ BS EXETER STEW INGREDIENTS 1 db. Shin of Beef 1 Onion 3 ozs. Clarified Fat 1 pint Water or Stock | heaped tablespoonful Bisto 4 tablespoonful Vinegar Pepper METHOD—Cut the meat into thick pieces and put them into) a stew jar with the vinegar. Fry the onion in the fat until brown, add the Bisto and the water, and boil up. Pour this over the meat and cook for two-and-a-half hours. 16 Makes a Good Dish Better HARICOT MUTTON INGREDIENTS 1 lb. Neck of Mutton 1 Onion 1 Carrot 1 pint Stock . ’ & Turnip 1 heaped tablespoonful Bisto Pepper METHOD—tTrim the meat and: remove the fat. Melt a little dripping, and fry the meat on both sides quickly, then fry the onion. Put the meat and onion into a saucepan. Prepare the other vegetables, cut into small dice and add them to the saucepan. Sprinkle in the Bisto, add the water, and cook gently for one-and-a-half hours. oo 8 & & & 8 JUGGED STEAK | INGREDIENTS 3 lbs. Steak 1 large Onion 8 Cloves 2 Bay Leaves