101 prize recipes for Bisto

BAKED PIG’S | INGREDIENTS 1 small Pig’s Head HEAD 2 tablespoonfuls Bisto . 4 ozs. Bisto Force-meat (page 54) 4 pint Bisto Gravy (page 47) METHOD—Wash the pig’s head, cut in half lengthwise and soak it in cold water overnight. Remove the tongue and brains, chop the brains and add them to the force-meat. Lay the tongue and force-meat over half the head, and cover it with the other half. Tie the halves together with a piece of.string, sprinkle over the Bisto and bake in a moderate oven for one-and-a-half hours. Place on a hot dish, remove the string and pour over the Bisto Gravy, which must be quite boiling. Serve very hot. B KIDNEYS AND INGREDIENTS ; 4 Sheep’s Kidneys MUSHROOMS ee 1 small Onion (chopped) 1 tablespoonful chopped Parsley 1 oz. Margarine 1 tablespoonful Bisto 1 pint Bisto Stock (page 47) Salt and Pepper METHOD—Cut each of the kidneys into four pieces. Melt the margarine in a frying pan, and brown the onion in it. Add the pieces of kidney, brown them also, and sprinkle in the Bisto. Peel and chop the mushrooms, and add them with the salt, pepper and parsley. Pour over the Bisto Stock and simmer very slowly for half-an-hour, stirring frequently. Serve with a border of rice or macaroni. Serve very hot. KIDNEY OMELETTE INGREDIENTS 3 Eggs 1 oz. Margarine 1 tablespoonful Bisto Salt and Pepper METHOD—Place the kidney with the margarine in a frying pan, and fry for five minutes, turning it occasionally. Put it on a board and chop very finely. Turn into a basin, add the Bisto, salt and pepper, drop in the yolks of the eggs, and mix well. Whip the whites of the eggs, mix them in lightly, pour the mixture into the frying pan and leave it on the top of the stove for one minute. Place the frying pan in the oven and cook for five minutes. Turn the omelette out on a dish, fold over and serve very hot. VEAL AND HAM INGREDIENTS CUTLETS 6 ozs. Cold Veal 2 ozs. Ham 4 ozs. Mashed Potatoes 1 Egg 4 ozs. Bread-crunbs 1 heaped tablespoonful Bisto Salt and Pepper METHOD—Rub the potatoes into a basin through a coarse wire sieve; add salt and pepper. Run the veal and ham through a mincer, add them to the potatoes, and mix well. Moisten the Bisto with a very small quantity of tepid water, add it to the other ingredients, and again mix well. Place the mixture on a floured board and form into eight or ten cutlets. Dip each cutlet into the egg and then into the bread-crumbs. | Fry in hot fat. Serve with Bisto Gravy (page 47). For all Meat Dishes BEEF COLLOPS INGREDIENTS 1 1b. Lean Beef 1 oz. Margarine 1 small Onion 1 gill Bisto Stock (page 47) 1 dessertspoonful Bisto 4 pint Water Pepper METHOD—Chop the beef very small. Place the margarine into a frying pan and brown the onion in it, add the Bisto and the water and stir all until boiling. Add the meat and Bisto Stock and also the pepper. Cook very gently for forty minutes. Serve very hot. LIVER ROLY-POLY INGREDIENTS 1 lb. Liver 4 lb. Bread-crumbs 2 ozs. Bacon 1 teaspoonful Dried Herbs 1 tablespoonful chopped Parsley 1 chopped Onion 1 tablespoonful Bisto 1 gill Milk METHOD—Run the liver and bacon through the mincer ; place in a basin with the Bisto, and add the onion, herbs, and parsley. Moisten with the milk, and place the mixture in a pudding cloth, which has been scalded in boiling water and dusted with flour. Tie into a roll and boil for two hours in ’ water which has a little salt in it. Serve very hot. BISTO. . . The Gravy Maker SHEEP'S TONGUES INGREDIENTS 4 Sheep’s Tongues 4 ozs. Bread-crumbs 2 ozs. Margarine 2 ozs. Grated Cheese 4 lb. chopped Mushrooms 1 tablespoonful chopped Parsley 1 tablespoonful Bisto 4 pint Bisto Gravy (page 47)