101 prize recipes for Bisto

1 teaspoonful Mixed Herds 1 oz. Bisto 1 quart Water 2 ozs. Margarine or Dripping Pepper METHOD—Cut the steak into small pieces, sprinkle with Bisto and fry in the margarine or dripping until brown, then remove to a plate, add the rest of the Bisto and water, and boil up. Stick the cloves into the onion, put the bay leaves and herbs into a muslin bag, add these to the saucepan together with the steak, and simmer gently for three hours. Serve on a hot dish with force-meat balls and red-currant jelly. BISTO . «~~ ~=The Gravy. Maker HOT-POT : INGREDIENTS 1 lb. Shin of Beef or Neck of 1 small Carrot (grated) [Mutton 1 small Turnip (cut into slices) 1 large Onion 1 teaspoonful Dried Herbs 1 lb. Potatoes 1 heaped tablespoonful Bisto 1 pint Water METHOD—Cut the meat into small pieces, place in a stew-jar, and sprinkle over the Bisto. Add the water and stir well together. Put in the vegetables and herbs, and cook the contents in a slow oven for two hours. Serve very hot. B® &@ @ BD BA BONED BREAST INGREDIENTS OF MUTTON 2 lbs. Breast of Mutton 4 ozs. Bisto Force-meat (p. 54) 4 pint Bisto Stock (page 47) 3 ozs. Browned Bread-crumbs | Lemon 1 pint Water METHOD—Bone the mutton, place the bones in a stew-pan, pour over the water, and bring it to boiling point. Place the force-meat on the mutton, squeeze over the lemon juice and add the grated rind. Koll up and tie with string, place in the stewpan and cook very slowly for two hours. Take it from the stewpan, place it in a tin in the oven, and sprinkle over a little dry Bisto and the bread-crumbs. Bake for twenty minutes. Serve on a very hot dish, boil up the Bisto Stock, and serve. Try it in Meat Puddings BEEF STEAK INGREDIENTS =a! a 4 1b. Suet 3 teaspoonfuls Bisto 1 smail teaspoonful Baking & pint Water | Powder Pepper ; METHOD—Cut the meat into small pieces, mix the Bisto and _ pepper on a plate, and dust the pieces of meat with it. Shred and chop the suet finely, mix the flour, suet, salt, and baking powder to a paste, roll out, and line a pudding basin with it. Put in the meat, pour over the water, and cover with the remainder of the dough. Place into boiling water and boil for three hours. oo & & & & & BACON AND INGREDIENTS SAU SAGE 1 1b. Sausage Meat PUDDING 1 tablespoonful Bisto 1 Onion (chopped) 3 0z8. Suet (chopped) $ teaspoonful Baking Powder METHOD—Place the suet in a basin with the flour and baking powder, and make into a dough. Roll out the dough and line a greased pudding bowl with it, leaving a small piece for the top Cut the bacon into small pieces, mix with the sausage meat and onion, and place in the bowl. Mix the Bisto with sufficient warm water to two-thirds fill the basin and pour over. Cover with the smaller piece of dough. Boil for two hours. BISTO. . . ‘The Gravy Maker STEAK AND INGREDIENTS KIDNEY PIE ya baelE Sin 1 oz. Flour 1 dessertspounful Bisto Pepper METHOD—Mix the flour, Bisto and pepper on a plate. Cut the beef and kidneys into pieces, roll each piece in the mixture on the plate, and, place them loosely in a pie-dish. Pour water. over until it just covers the meat, cover the dish with pastry, make a hole in the top, and bake in a moderate oven for oneand-a-half hours. Ga & @ & & BB TOAD-IN-THE- INGREDIENTS 14 lbs. Steak HOLE + pint Batter 1 heaped tablespoonful Biste 3 gills Water Pepper METHOD—Cut the steak into pieces, roll each piece in a mixture of pepper and Bisto. ‘Place them in a saucepan, pour over the water, sprinkle in the remainder of the pepper and Bisto, and stir all until boiling. Cook gently for one hour and a quarter. Put the pieces of steak into a pie-dish, and pour over the batter. Bake for half-an-hour in a quick oven. Serve very hot. Made in a Moment