101 prize recipes for Bisto

METHOD—Place the bread-crumbs, Bisto, cheese, parsley, and mushrooms on a flat dish, sprinkle over the pepper and mix well. Skin the tongues and cut them in halves, lengthwise. Place them and the mixture on the dish in alternate layers in a pie-dish. Melt the margarine and pour over the Bisto Gravy. Bake — in a hot oven for twenty minutes. Serve very hot. ; a &@ ® B BB BA CURRIED INGREDIENTS SWEETB READS 1 pair of Sweetbreads 1 Onion (chopped) 2 oz8. Margarine 1 Lemon 1 teaspoonful Sugar 2 ozs. Rice $ oz. Curry Powder 1 tablespoonful Bisto Salt METHOD—Soak the sweetbreads overnight, pour away the water, cut the sweetbreads into slices and roll them in the Bisto. Melt the margarine in a frying pan, brown the onion in. it, add the curry powder and pour over the gravy. Stir the mixture, until boiling, place it in a stew-pan with the sweetbreads, and stew very slowly for one hour. Add the lemon juice and sugar. Serve very hot, with a border of rice. Try it in Meat Pasties CORNISH PASTIES INGREDIENTS (for making 8 Pasties.) 1 1b. Beef 1 lb. Potatoes 1 Onion 4+ teaspounful Baking Powder 6 ozs. Lard 1 tablespoonful Bisto 2 1b. Flour Salt and Pepper METHOD—Cut the meat and potatoes into small pieces, dust the meat with the Bisto, chop the onion finely, add salt and pepper, sprinkle with water, and mix all well together. Mix the flour, salt and baking powder, rub in the lard, and make a stiff paste with water. Divide the pastry into eight pieces, roll each piece into a round, put some of the mixture on each round, moisten the edges, and join them up. Bake in a moderate oven for three-quarters of an hour. 8 @ @ @ &@ BA RABBIT PATTIES | = INGREDIENTS Pieces of cold Rabbit 1 oz. Flour 1 oz. Margarine 1 gill Milk 1 teaspoonful Bisto Pepper and Mace METHOD—Make a mixture of the flour, margarine and milk, and cook until smooth. Add the Bisto dissolved in a little milk, add pepper and mace, and the pieces of rabbit finely minced. Line some little patty tins with short crust pastry, fill with the mixture, and put a lid of pastry on each. Bake in a quick oven. ES a a ee eee - BIST OS See aoe ec Gravy Maker GALANTINE OF INGREDIENTS | BEEF 1 1b, Bacon 6 ce Bread-crumbs 1 Egg Bisto 4 teaspoonful Pepper METHOD—Run the beef and bacon twice through a mincer, place in a basin, sprinkle in the Bisto and add the bread-crumbs and pepper. Mix all well, drop in the egg and again mix well. Make these ingrédients into a roll, using a little flour to prevent it sticking to the fingers. Tie the roll into a well-greased pudding cloth. Boil for two hours. Place the roll between two plates, put a weight on the top, and allow it to stand overnight. Glaze with Bisto Glaze (page 55). a &@ & @ @ @ POTTED BEEF INGREDIENTS 1 lb. Beef 3 ozs. Margarine 4 ozs. Dried Herbs 1 tablespoonful Bisto Pinch of Cayenne Salt and Pepper METHOD—Rub the herbs through a coarse wire sieve, put them into a jar with the Bisto, cut the beef into small pieces, add them, and also the salt and pepper. Put in the margarine and cayenne, place the jar in a pan of boiling water, and boil for four hours. Take out the meat, run it twice through a mincer, place it in small jars, and with the back of a wooden spoon press the mixture well in. Pour over the liquid in the saucepan, and when quite cold, pour a little melted margarine over the contents of each jar. Keep in a cool place until wanted. Makes the Meal HASHED MUTTON | INGREDIENTS 1 1b. cold Mutton 1½ lbs. Mashed Potatoes 1 oz. Margarine 4 oz. Flour 4 pint Milk 2, ozs. Bread-crumbs 1 tablespoonful Bisto Salt and Pepper