Family meals and catering

MUTTON PIE 1 lb. breast of mutton cut into small pieces 1/4 teaspoonful pepper 8 oz. flour 2 1b. potatoes, cut up 2 teaspoonfuls salt Short Pastry \. 4 02. lard 1 lb. onions . Arrange meat and vegetables in layers in pie dish with pepper and salt. . Moisten the rim of pie dish and cover it with pastry. . Fill the dish with water. . Moisten the pastry rim, cover the pie with pastry, pressing the edges lightly together and making a hole in centre. . Bake for 2 hours. Fill up with hot water. Greens—2 lb. STEWED PLUMS OR PRUNES (1 1/4 lb. plums or 1 Ib. prunes Syrup < 4 0z. sugar + pt. water . Boil sugar and water together to make a syrup. . Put in washed plums and stew until just tender. If prunes are used soak the fruit overnight. Stew in a jar or pan, using the water in which the fruit was soaked. When tender, add 4 oz. sugar and continue stewing for a little longer. SAGO PUDDING 4 oz. sago 14 pt. milk 4 pt. water 2 oz. sugar . Wash the sago and put into the pie dish with the water. Cook gently in the oven until the water is absorbed, keep the dish covered meanwhile. . Add the milk, sugar, and a little nutmeg and continue cooking in a slow oven until creamy and brown (no cover). POTATO OMELETTE Cold potato I oz. dripping Chopped parsley Pepper and salt Fish or meat and onions . Melt the dripping, and fry the onion unless fish is used. . Add the other ingredients to the frying pan. Stir until they are well mixed and hot. . Press all to the end of the frying pan and brown. It will take about ro minutes to brown this thoroughly. . Turn out on to a hot dish. MINCE AND RICE 1 /b. minced meat (raw) I og. flour 4 teaspoonful pepper I og. dripping 4 pt. water 6 oz. rice 2 oz. onion or more tf liked 1 teaspoonful salt 1. Melt the dripping and fry the onion golden brown. LS] up, Ww wr WN . Add the flour and continue frying gently for a few minutes; pour in the water and boil well: together. . Stir in the meat and pepper and salt and cook together, very gently for 1 hour. Stir from time totime. The mince then should be a nice brown colour if the onions have been properly fried, but gravy salt must be added if the colour is not good. . While the mince is cooking, wash the rice and boil it in fast boiling salted water. Strain. . Dish by making a border with the'rice and pouring the mince inside this border. Decorate with pieces of toast if liked. Swedes—3 to 4/b. Boil until tender, add pepper and salt and mash. OPEN JAM TART 8 oz. flour Water and a little salt 4 oz. lard 3 1b. jam . Rub the fat into the flour. . Mix to a dry paste with water. . Line a tin with the pastry, put in the jam and bake. . BAKED MACKEREL 4 mackerel 4 oz. dripping Pepper and salt Parsley . Melt the dripping in the baking dish. . Put in the mackerel, sprinkle with pepper and salt. Cover with a plate or greased paper. . Bake until tender, basting with the liquor from time to time. . Sprinkle with chopped parsley, baste once more with the hot liquor. . Serve in the dish in which they were cooked. (aj | | t | WEEK I QUANTTITES USED IN RECIPES