101 prize recipes for Bisto

DOUGH NUTS INGREDIENTS t ozs. cold Meat 1 oz. Ham 6 ozs. Flour 2 ozs. Margarine 1 tablespoonful Bisto 4 teaspoonful Baking Powder Salt and Pepper METHOD—Mix the Bisto with a couple of tablespoonfuls of tepid water. Chop and add the ham and meat, mix well, and Froll:.the mixture into balls. .Place in a.basin the flour and margarine, rub them together, add the baking powder, and form the mixture into a dough with cold water. Divide it into eight balls, make a large hole in each and put the balls of meat in. Draw the dough over and fry the balls in hot fat. ol dd RISTO |. 2S The Gravy Maker SOUSED HERRINGS INGREDIENTS 6 Herrings 2 ozs. Margarine 1 tablespoonful Bisto 4 pint Vinegar 15 Peppercorns METHOD—Split the herrings open, remove the bone, and roll each one up. Place them in a greased pie-dish, sprinkle over the Bisto and also the peppercorns. Pour over the vinegar and melt and pour over the margarine. Bake in a moderate oven for three-quarters of an hour. Serve cold. Bo 8 &@ & B STUFFED INGREDIENTS. HERRIN GS ; ban Pred oots 1 tablespoonful Bisto 1 oz. Margarine 4 tablespoonfuls Vinegar METHOD—Mix the Bisto and bread-crumbs together, rub in the margarine, sprinkle in the parsley, mix all well together, and season with salt and pepper. Wash and bone the herrings. Place on one of the herrings the other ingredients and cover it with another herring. Pour over the vinegar and bake in a quick oven for twenty minutes. Serve hot or cold. 32 Excellent with Fish i BOILED INGREDIENTS ‘i | 2 Mackerel Bare MACKEREL 2 oe Marcie | 1 teaspoonful Mixed Herbs 1 tablespoonful Bisto 1 tablespoonful Vinegar Salt and Pepper | METHOD—Place the margarine, Bisto, salt, pepper and } herbs in a basin, and with the back of a wooden spoon beat ft them to a cream. Add the vinegar. Split open the mackerel | and spread in an equal quantity of the mixture in the basin. } Grill for four minutes on each side. Serve very hot. @ & & & & | BAKED COD | INGREDIENTS 2 slices Cod 2 ozs. Margarine 1 tablespoonful chopped Puede 2 ozs. grated Cheese 2 ozs. Bread-crumbs 1 heaped tablespoonful Bisto Salt and Pepper | $METHOD—Place the cod in a baking tin. Sprinkle over the - cheese, bread-crumbs, Bisto, and parsley. Melt the margarine, pour it over and bake for half-an-hour. Baste it occasionally with the liquid which drains from it. Serve hot or cold. 33 BISTO > ie ea Lhe Gravy Marer SCALLOPED COD INGREDIENTS 1 lb. cold Cod L oz. Margarine 4 ozs. Bread-crumbs 1 teaspuonful Anchory Sauce 1 tablespoonful chopped Parsley 1 tablespounful Bisto 1 gill tepid Water METHOD—Grease a pie-dish, put into it alternate layers of cod—from which the bone and skin have been removed—and bread-crumbs. Leave a layer of bread-crumbs for the top. Sprinkle over the parsley. Moisten the Bisto with the water and pour it over. Melt the margarine, mix with it the anchovy sauce, and pour the mixture over. Bake in a slow oven for half-an-hour. 8 & 8 @ BAKED HADDOCK INGREDIENTS 1 1b. fresh Haddock 2 slices Bread 2 tablespoonfuls Milk 1 tablespoonful chopped Suet 1 teaspoonful Parsley 4 teuspoonful Herbs 2 ozs. Dripping 1 tablespoonful Bisto Browned Bread-crumbs METHOD—Scale, trim, wash and dry the fish. Break the bread up very small and soak it in the milk. Chop the parsley and herbs, add these together with the suet and pepper to the bread, and mix well. Put the stuffing into the fish, sew it up, and sprinkle over the Bisto. Put the tail through the eyeholes, brush over with milk and sprinkle with the bread-crumbs. Melt the dripping in a tin, put in the fish and bake for twenty or thirty minutes. 34 oe - Makes the Dish « just Perfect” a FISH PIE INGREDIENTS ~ $1b. cold Fish or tinned Fish 1 ld. Mashed Potatoes 2 ozs. Margarine 1 heaped tablespoonful Bisto 1 gill Milk Salt und Pepper