Four seasons cookery books

Roughly chop the tongue, dice the beet- root and quarter the herring fillets. Toss the beetroot, herring and tongue in the salad dressing. Reserve four centre slices of the egg for garnish, chop the rest roughly and put in the bottom of a salad bowl. Cover with half the tossed in- gredients and sprinkle with a little parsley. Fill up the bowl with the remaining in- gredients, garnish with the reserved egg slices and the rest of the parsley. Imperial/Metric 1 small red cabbage 3 large oranges x head celery 2 0z./50 g. walnut halves salt and pepper 3 teaspoon mild continental mustard 1 tablespoon oil Honeyed carrots Imperial/Metric 4 large carrots 2 0z./50 g. butter 1 tablespoon made mustard 2 0z./50 ml. honey 1 tablespoon chopped almonds Red coleslaw with celery American 1 small red cabbage 3 large oranges > head celery > cup walnut halves salt and pepper 3 teaspoon mild mustard 1 tablespoon oil American 4 large carrots z cup butter or margarine 1 tablespoon made mustard 3 cup honey 1 tablespoon chopped almonds Shred the cabbage finely, removing the core and thick stems. Peel 2 of the oranges and divide into segments, dis- carding the pith and membrane. Chop the celery into short lengths and mix with the orange segments, cabbage and wal- nuts. Squeeze the juice from the remain- ing orange, season to taste with salt, pepper and mustard and beat in the oil. Use to toss the salad ingredients. Peel and cut the carrots diagonally into 1 inch/25 mm. slices. Cook in boiling salted water for 15 minutes. While the carrots are cooking, combine the butter, mustard and honey. Cook over low heat for 3 minutes until thoroughly blended. Drain the carrots. Pour the sauce over and sprinkle with the chopped almonds. 5 te Chicory and orange salad Imperial/Metric 2 large oranges 4 heads chicory 5 0z./150 ml. carton natural yogurt salt and pepper American 2 large oranges 4 heads Belgian endive 4 cup natural yogurt salt and pepper Grate the zest from one orange, peel and divide both oranges into segments. Trim and divide the chicory heads into separate leaves. Reserve 10 or 12 leaves for the garnish and chop the rest roughly. Place the orange segments and chopped chicory in a bowl, toss with the yogurt, and part of the grated zest, reserving a little for the garnish. Season to taste. Turn the mixture into a serving dish and push chicory leaves down the sides at regular intervals. Sprinkle the remaining orange zest on the top. k Savoury vegetable medley Imperial/Metric 4 0z./125 g. carrots 4 02./125 g. turnip 4 0z./125 g. celeriac 8 02./225 g. white cabbage 1 leek 2 0z./50 g. butter 4 02z./125 g. lean bacon 1 chicken stock cube x pint/3 dl. boiling water salt and pepper 1 bay leaf 2 0z./50 g. frozen green peas 1 0z./25 g. cheese, grated American 4 oz. carrots 4 oz. turnip 4 oz. celeriac 7 Ib. cabbage 1 leek 4 Cup butter or margarine 4 oz. back: bacon 1 chicken bouillon cube 1z Cups boiling water salt and pepper 1 bay leaf 2 Cup frozen green peas cup grated cheese B\— | Finnish turnip loaf Imperial/Metric 1 1b./450 g. turnips 2 eggs 1 teaspoon sugar pinch pepper pinch grated nutmeg 2 fl. oz./50 ml. single cream 4 tablespoons soft bread- crumbs 1 tablespoon melted butter Sovereign salad Imperial/Metric 1 Ib./450 g. red cabbage 1 green-skinned dessert apple 1 celery heart 4 sprigs watercress dressing: 3 teaspoon salt and i teaspoon pepper 7 teaspoon dry mustard pinch castor sugar 1 tablespoon lemon juice 2 tablespoons oil ~"- Ae TSS) 2) SN American 1 Ib. turnips 2 eggs 1 teaspoon sugar dash pepper dash grated nutmeg 4 cup coffee cream 4 tablespoons soft bread crumbs 1 tablespoon melted butter