101 prize recipes for Bisto

METHOD—Cut the mutton into small pieces, mix the Bisto with it, and put into a pie-dish. Melt in a saucepan the margarine, mix in the flour, add the milk, stir until boiling, and pour the mixture over the mutton. Smooth with a knife and sprinkle over the bread-crumbs. Bake for thirty minutes in a moderate oven. o@ © & @ oe B BEEF HASH INGREDIENTS 4 lb. cold Beef (minced) 2 ozs. Margarine 1 oz. Flour 1 Onion (chopped) 2 ozs. Rice 1 heaped tablespoonful Bisto 4 pint Bisto Stock (page 47) Salt and Pepper METHOD—Place the margarine in a frying pan, brown the onion in it, stir in the flour and Bisto, and add the Bisto Stock, salt, and pepper. Stir until boiling and add the cold beef. Cook slowly for ten minutes, stirring frequently. Serve with a border of boiled rice or on toast. Every Day, in Some Way SHEPHERD’S PIE INGREDIENTS 1 lb. cold Meat 2 lbs. Potatoes 1 Onion 1 teaspoonful Bisto + pint Water Pepper METHOD—Mince the meat, cut the onion into small pieces, and mash the potatoes. Put the meat and onion into a pie-dish and sprinkle with: pepper. Dissolve the Bisto in the water, add it, and mix well together. Cover the whole with the potatoes, and bake until nearly brown. SAVOURY PIE INGREDIENTS + lb. cold Meat 4 lb. Onions + lb. Tomatoes L tablespoonful Bisto + teaspoonful Celery Salt Pepper METHOD—Chop the cold meat, peel and chop the onions and slice the tomatoes. Place alternate layers of these ingredients in a pie-dish and sprinkle over the celery salt and pepper. Mix the Bisto in half-a-pint of hot water, and pour it over. Cover the dish with a short pastry, and bake in a moderate oven for three-quarters of an hour. Serve hot or cold. You can find a Use for Bisto LAMB PATTIES | INGREDIENTS 1 1b. cold Lamb 2, ozs. Mushrooms 1 teacupful Bisto Stock (page 47 Short Pastry METHOD—Wash and chop the mushrooms and put them into a stewpan with a sprinkling of dry Bisto. Add the stock and the meat, which should be cut into cubes. Bring to the boil and then simmer gently for five minutes. Set aside to cool. Line some patty tins with short pastry, fill them with the mixture, cover with pastry. Make a hole in the top and bake in a moderate oven, COLD MEAT FRITTERS INGREDIENTS cold Meat Batter (page 54) 1 tablespoonful chopped Parsley METHOD—Mince the meat very finely, put it into a basin, add the parsley and mix all well. Pour over the batter and again mix weil. Drop spoonfuls of this mixture into hot fat, and fry for three minutes. Serve very hot. BUBBLE AND SQUEAK INGREDIENTS cold Meat 1 lb. Cabbage 1 1b. cold Potatoes 1 tablespoonful Bisto Any other cold Vegetables Pepper METHOD—Cut the meat into pieces, roll each piece in the Bisto, sprinkle with pepper, and fry. Turn out on to a hot dish, then fry the’ vegetables until brown, and serve round the meat. NOVELTY RISSOLES INGREDIENTS Cooked Beef 1 tablespoonful Bisto 2 ozs. Bread-crumbs 1 Eyg A little Milk Pepper METHOD—Finely mince a little cooked beef, sprinkle over the Bisto and pepper, and moisten with milk. Spread on a dish, and when firm divide into balls. Dip them in the egg and bread-crumbs, and fry in hot fat. Garnish with parsley. Tempts the Appetite COLD MEAT CAKE (INGREDIENTS 12 ozs. cold Meat 12 ozs. Bread-crumbs 1 small chopped Onion 1 heaped tablespoonful Bisto 4 tablespoonful chopped Parsley ‘ pint Bisto Stock (page 47) METHOD—Run the meat twice through a mincer, put the mince and bread-crumbs into a basin, sprinkle over the parsley and chopped onion, and mix in the Bisto. Moisten with the Bisto Stock and stir well together. Press the mixture into a greased cake tin. Bake in a moderate oven for three-quarters of an hour. Turn out and serve cold.