Four seasons cookery books

paprika pepper celery salt Chop one of the onions finely and mix with the rice and minced beef, then blend in the capers, seasonings, mustard and lemon zest. Bind the mixture with beaten egg and form into long rolls with floured hands. Fry the rolls in 2 table- spoons of the oil until crisp and browned ‘on all sides. Meanwhile slice the tomatoes and remaining onion finely, season with salt. Mix together the remaining oil and the vinegar with the paprika pepper and celery salt. Pour over the tomatoes. Toss with the onion rings. Serve the salad with the hot meat rolls. 3) Boiled dinner New England style Imperial/Metric American Put the trimmed beef with the chicken in 1 Ib./450 g. piece brisket 1 lb. boneless beef a deep oval casserole with the stock of beef brisket 3} Ib./13 kg. roasting 31 Ib. roasting chicken cubes, herbs and spices. Cover with water chicken . 1 chicken bouillon cube to half the depth of the chicken, cover 1 chicken stock cube 1 beef bouillon cube and simmer for 30 minutes. Quarter the 1 beef stock cube } teaspoon dried mixed carrots and cabbage and cut the swede 1 i } S . 7 teaspoon dried mixed herbs into chunks. Add the carrots, onions and herbs 1 teaspoon ground mixed ; teaspoon ground mixed spice swede to the casserole, cover and cook spices 1 Ib. carrots for 40 minutes. Add the cabbage and cook 1 Ib./450 g. carrots 1 small savoy cabbage for a further 20 minutes. Adjust seasoning. 1 small savoy cabbage 1 small rutabaga 1 small swede 1 Ib. medium onions 1 Ib./450 g. medium onions salt and pepper salt and pepper. Serves 6. - Golden potato-topped pie with onions Imperial/Metric 2 beef stock cubes 1 Ib./450 g. minced cooked or raw lamb or beef 3 tablespoons corn oil 8 0z./225 g. finely chopped swede 1 teaspoon mixed sweet herbs 1 tablespoon tomato purée 2 teaspoons brown sugar 1 tablespoon flour salt and pepper 1 |b./450 g. potatoes, diced z pint/13 dl. milk 1 egg 4 medium onions American 2 beef bouillon cubes 1 Ib. ground cooked or raw lamb or beef 3 tablespoons corn oil 15 cups finely chopped rutabaga 1 teaspoon mixed sweet herbs 1 tablespoon tomato paste 2 teaspoons brown sugar 1 tablespoon flour salt and pepper 2 cups diced potato % cup milk 1 egg 4 medium onions Dissolve the stock cubes in 1 pint/> litre/ 2> cups boiling water. Sauté the meat in 2 tablespoons hot oil, stirring frequently, for 2 minutes. Add the swede, herbs, tomato purée, sugar, and finally the flour. Pour in half the stock and stir until thick over moderate heat. Taste and adjust seasoning. Cook the potatoes in boiling salted water, drain, mash with the milk, season well and beat in the egg. At the same time parboil the onions in the re- maining stock. Turn the meat mixture into a greased ovenproof dish, spread the mashed potato on top and fork up the surface. Arrange the onions in a small baking dish, mix the remaining corn oil with the rest of the stock and pour over them. Place both dishes in a hot oven (425 F,= 220°Co- Gas” Mark 7) =torre20 minutes, until golden. 33 Imperial/Metric 4 large leaves Savoy cabbage 14.0z./40 g. butter 8 0z./225 g. minced beef 1 small onion, chopped salt and pepper 6 0z./175 g. fresh white breadcrumbs good pinch grated nutmeg 7 teaspoon dried marjoram 1 0z./25 g. grated Parmesan cheese 1 egg 2 tablespoons oil 1 beef stock cube z pint/3 dl. water 8 0z./225 g. mashed potato 34 Stuffed cabbage rolls American 4 large leaves Savoy cabbage 3 tablespoons butter 7 lb. ground beef 1 small onion, chopped salt and pepper 2 cups fresh white bread crumbs good dash grated nutmeg + teaspoon dried marjoram 4 cup grated Parmesan cheese 1 egg 2 tablespoons oil 1 beef bouillon cube 14 cups water 2 cups mashed potato