Batter for Meat, Fish, or Fritters

Ingredients

• Flour
• Margarine
• 1 gill tepid Water

Method

1. 1

   Place the flour in a basin, melt and pour into the centre the margarine.

2. 2

   Mix the Bisto and water, and add them.

3. 3

   Add the yolk of the egg, whip the white to a stiff froth and stir it in lightly.

4. 4

   This batter will be found excellent for fish, meat, or fritters.

Nutrition per serving

As published

This recipe was extracted from 101 prize recipes for Bisto (1930) by Cerebos Limited, page 12. The excerpt below is the record exactly as published.

Margarine 2 Cloves 1 Bay-leaf 1 bunch of Herbs 1 Carrot 1 tablespoonful Bisto METHOD—Place the margarine in a frying-pan, brown the bacon in it, then take it out and place it in a stew-pan. After- wards brown the onion and carrot, and place them in the stew- pan. Add the mushrooms, peppercorns, tomatoes, cloves, bay-leaf and herbs. Pour over the Bisto Stock and stir all until boiling. Cook for half-an-hour, strain, and keep in a wide- mouthed bottle. Hoaeaa Ga FISH GRAVY - INGREDIENTS 1 tablespoonful Tomato Ketchup 1 tablespoonful Worcester Sauce L dessertspoonful Bisto 1 gill Bisto Stock (page 47) ° METHOD—Pour away the fat from the tin in which the fish has been cooked. Stir into the tin the Bisto mix well, add the> Bisto Stock, Worcester sauce, and ketchup. Stir until boiling. Serve over the fish or in a sauce-boat. 48 ~ 100 per cent. Purity | YORKSHIRE " INGREDIENTS ig eats 48 ~ SAUCE. Lae A ae 4 (page 48) ! 1 tablespoonful Red Currant 1 wineglassful Port Wine [Jelly 4 oz. Flour _ METHOD—Pour the Bisto Sauce into a saucepan, grate in the } orange rind, and sprinkle in the flour. Stir until boiling, and = add the port wine and ee Cook for ten minutes, and serve. HoBoAaea a & oh, CURRY SAUCE ' / INGREDIENTS ; 3 teaspoonfuls Curry Powder ‘ 1 tablespoonful Tomato Chutney 1 pint Bisto Stock (page 47) . 2 ozs. Margarine - 1 small Onion (sliced) 1 teaspoonful Dried é erbs 1 Bay-leaf 1 blade of Mace 1 dessertspoonful Bis o - METHOD—Place the margarine in a frying-pan and fry the . q onion in it. Pour in the Bisto Stock and stir until boiling. | Place in, a saucepan the curry powder, Bisto, herbs, bay-leaf, a chutney and mace, mix well together and pour in the contents ; _ of the frying- pan. Stir until boiling. Cook gently for half-an- ; hour, oe strain through a pointed strainer. — Sree TE — 49 BISTO. . «~The Gravy Maker BROWN 3 INGREDIENTS MUSHROOM Sc Maer pint Bisto Gravy (page 47 SAUCE 1 Liber ioontul Bisto es METHOD—Peel and chop the mushrooms, and fry them with the margarine in a large frying-pan. Sprinkle in the flour, mix well and add the Bisto. Pour over the Bisto Gravy, and stir all until boiling. Cook slowly for twenty minutes, and serve. eae @ BROWN CAPER INGREDIENTS 2 tabl AKO SAUCE 3 Pe Gea ok 48) 1 aessertspoonful Bisto METHOD—Mix the Bisto with a very small quantity of! vinegar. add the Bisto Sauce. and turn into a saucepan. Stir over a slow fire until boiling, add the capers. and cook for five *} minutes. Serve very hot. The O.K. K. in Cooking | q SCOTCH PUDDING INGREDIENTS 4b. Flour 4 lb. Currants 4 1b. Raisins 4 lb. Sugar 4 1b. Ground Rice . + 1b. Suet 1 teaspoonful Bisto 1 teaspoonful Carbonate of Soda ) boiling milk ; pour over the other ingredients and mix _ thoroughly. Boil or steam for three hours. Ae & &@ BB | CHOCOLATE INGREDIENTS 1 7 PUDDING 2 ozs. Chocolate 3 ozs. Bread-cruwmbs 1 oz. Sugar 1 Egg 14 ozs. Butter 1 teaspoonful Bisto 1 gill Milk 1 teaspoonful Vanilla Essence 1 | 3 -METHOD-— Shred the chocolate and dissolve it in, the milk, / add the Bisto. Cream the butter and sugar together, add the | yolk of the egg ; add the bread-crumbs and chocolate alter- nately. Stir in lightly the white of the egg, beaten to a stiff ) froth ; add the vanilla essence, turn into a well-greased mould, (ea and steam for one-and-a-half hours. Serve with custard sauce. 51 lacie BISTO sv Sy ihe Gravy Maker. TREACLE SPONGE —= INGREDIENTS 4 1b. Fl PUDDING bdo s 4 1b. Sugar ‘ L teaspoonful Spice 1 tablespoonful Treacle 1 teaspoonful Carbonate of Soda ‘ teaspoonful Bisto (a METHOD—Put all the ingredients into a basin. «Mix the} carbonate, of soda with, a teaspoonful of milk, add it, and mix} with the rest of the milk. Steam for one-and-a-half hours, Hoe a &@ & SCOTCH INGREDIENTS ~ LLOUL GINGERBREAD ee 4 lb. Sugar 1 Egg 1 teaspoonful Ground Ginger 1 teacupful Treacle 1 teaspoonful Bisto 1 teaspoonful Carbonate of Soda | METHOD—Melt the treacle and lard in a pan. Pour it oven), all the other ingredients and mix with the egg. If not sufficiently »,, moist use a little warm milk. Bake in a moderate oven fon) three-quarters ofan hour. x A | Pleasure to Cook ‘1a COFFEE C AKE INGREDIENTS ie 2 teaspoonfuls Coffee Essence 2 ozs. Flour 4 Eggs 6 ozs. Castor Sugar 4 teaspoonful Bisto METHOD—Place the eggs in a mixing bowl, add the castor sugar, Bisto, and coffee essence. Place the bowl over a pan of boiling water and whisk the ingredients for twenty minutes. Stir in the flour lightly, pour into a greased tin, and bake slowly for twenty minutes. Do not turn out until cold. f 88 @ @ @ SEMOLINA CAKES _— INGREDIENTS 6 ozs. Semolina 1 Egg (beaten) 4 tablespoonfuls Bread-crumbs 1 tablespoonful Bisto 1 pint Milk _ METHOD—Place the semolina in a basin, sprinkle in the _ Bisto and moisten it by degrees with the milk. Stir well, pour _ the mixture into a saucepan, and allow it to boil, continuing _ to stir. Boil for half-an-hour. Turn the mixture back into the basin and let it get quite cold. Place it on a floured board, roll - out an inch thick, cut it in rounds, roll them in the beaten egg, ' and then in the bread-crumbs. Fry in hot fat for three _ minutes. 53 BIS TO fos) 0: She 3G¥avy Waker FORCE-MEAT INGREDIENTS 4ozs. Bread-crumbs 1 tablespoonful Bisto 1 oz. Margarine 1 tablespoonful chopped Parsley 1 Lemon Rind Pepper METHOD—Place the bread-crumbs in a basin, rub in the margarine, and add a little pepper. Sprinkle in the Bisto and chopped parsley, grate in the lemon rind. Moisten with the smallest quantity of milk just to bind it. B&F & & & B&B BATTER for -Meat, INGREDIENTS Fish, “or Fritters Mme Rs Bisto our $ ie . argarine il 1 gill tepid Water

Cook this with the app: pantry check, scaling, and the assistant.