Casserole of Turkey with Savoury Dumplings

Ingredients

• Left over Turkey (about 1 lb.)
• 2 large Onions
• 2 large skinned Tomatoes
• Little seasoned Flour
• 2 oz. Poultry Fat or Cooking Fat
• 3 oz. ‘Frenlite’ Self-Raising Flour
• ½ teacup left-over Stuffing
• 1 oz. Suet or Margarine
• Water to bind

Method

1. 1

   Fry onions in fat, add turkey and tomatoes, cover with stock, and cook until tender.

2. 2

   For dumplings, mix flour, suet, and stuffing, bind with water, and drop into casserole.

3. 3

   Cook for 15-25 minutes.

As published

This recipe was extracted from Frenlite cookery book (1950) by J.W. French & Co. Ltd, page 10. The excerpt below is the record exactly as published.

3 oz. ‘‘Frenlite’’ Self-Raising Flour 4 oz. Caster Sugar 1 tablespoon Hot Water 1 oz. Butter or Margarine Put the eggs and sugar into a basin and whisk until thick and creamy in texture. This is more quickly done if you stand the basin over a pan of boiling water—but do be careful to keep the egg mixture from getting too hot and so setting in the basin. If you do use the hot water method continue whisking away from the heat until quite cool again. Fold in the ‘“‘Frenlite’”’ Flour, then melted butter and hot water. Pour the mixture into a large Swiss roll tin lined with greased and floured paper. Bake for approximately 7 minutes near the top of a really hot oven—Mark 8 or 9 or 475 to 500°F. The sponge is cooked when it feels firm to the touch. Turn out on to a sugared paper. Put a piece of grease- proof paper on top of the sponge and roll firmly. Leave until cold. When quite cold, unroll and fill and decorate with the following mixture :— Chestnut Chocolate Cream Cream together 3 oz. butter or margarine and 3 oz. sieved icing sugar. Work in 1 level tablespoon chocolate powder, a few drops of vanilla essence and approximately 4 teacup sieved chestnut pulp. Add just enough coffee essence or strong coffee to make a soft consistency—or you may like to add a little cream instead. Use half of this inside the sponge, then roll firmly. Coat with the rest of the mixture and, with the help of a skewer, mark “lines” in tree-trunk fashion. Decorate with a tiny sprig of holly—a robin—and a dusting of sieved icing sugar to look like snow. If preferred, an ordinary chocolate butter or coffee icing could be sub- stituted for the chestnut cream filling, but this makes a complete change of flavour. REFUND OF MORET OR REACEMERT S\_ 11 ROT I CONFORMITY WITH Tet IRSTITUTES STANDARDS Page 2] seal of the Good Housekeeping Institute *“* FRENLITE ”» CHRISTMAS CAKE (Recipe is for a cake 7-8 inch) 10 oz. ‘‘Frenlite’’ Flour (preferably plain) 8 oz. Butter or Margarine 8 oz. soft Brown Sugar or Caster Sugar 4 Large Eggs 2 oz. Glacé Cherries 2 oz. Chopped, Blanched Almonds } teaspoon Mixed Spice Pinch of Salt 1 lb. Currants 4 Ib. Sultanas 4 lb. Stoned Raisins 2 oz. Mixed Peel 4 teaspoon Cinnamon 1-2 tablespoons Sherry, Brandy or Rum 2 teaspoons Black Treacle Line an 8-inch round or 7-inch square cake tin with greased, greaseproof paper. Tie a band of brown paper round the outside of the tin. Clean the fruit, chop the cherries and almonds. Cream the sugar, treacle and butter together until soft and light. Add the beaten egg a little at a time and beat well. Add the dried fruit, peel, glacé cherries, chopped almonds and sherry. Then add the sieved flour, salt, cinnamon and spice. Put into prepared tin and bake for about 34 hours at 325°F. or Mark 3. If desired, lower heat to 275—300°F. or Mark 2 after the first 14 hours. “ FRENLITE * CHRISTMAS PUDDING 4 oz. ‘‘Frenlite’’ Flour (plain or self-raising) 2 oz. Breadcrumbs 1 level teaspoon Mixed Spice 1 level teaspoon Cinnamon 1 level teaspoon Nutmeg 4 oz. Shredded or Grated Suet (or finely chopped butter, if you prefer) 4 oz. Brown Sugar 4 oz. Grated Apple 1 Small Grated Carrot 4 oz. Mixed Candied Peel 4 oz. Currants 4 Ib. Raisins 4 oz. Sultanas 2 oz. Chopped Prunes or Dried Apricots 4 oz. Chopped Blanched Almonds Grated rind and juice of 4 a Lemon Grated rind of $ an Orange 1 tablespoon Golden Syrup or Black Treacle 2 Eggs 4 pint Ale, Beer, Stout or Milk Mix all ingredients together, stir well and leave overnight if possible. Place in one large or two smaller basins and cover well with cloth or paper and, to prevent top of pudding becoming too wet, flour and water paste. Steam or boil for 6-8 hours. Cool. Remove wet coverings. When cold, put on dry covers. Steam for 2 hours on Christmas Day. If you have a pressure cooker, allow 2-3 hours at 15 lbs. pressure. age 22 Frenlite is submitted to TINY CHOCOLATE CHRISTMAS CAKES 2 oz. ‘‘Frenlite’’ Self-Raising Flour 2 small Eggs 2 oz. Margarine or Butter 1 tablespoon Chocolate 2 oz. Caster Sugar Powder 1 oz. Sultanas Cream together the margarine and sugar. Add the beaten eggs and the *‘Frenlite’’ flour—sieved with the chocolate powder. Lastly stir in the sultanas. Bake in tiny round patty tins for about JO minutes in a hot oven Mark 6 or 7 or 450°F. Turn out and, when cold, decorate like Christmas cakes with a “‘snow scene’’ in white icing or bake in fairly deep patty tins and, when cool, pour a small quantity of water icing—coloured with a few drops of saffron yellow colouring to look like custard—over the top of each cake. When set, decorate with a sprig of holly. These tiny cakes will look like miniature Christmas puddings. OLD FASHIONED TIPSY CAKE Requirements for this are: A Victoria Sandwich (see page 13) baked in three sandwich tins 64—7-in. diameter. These can be made some days before Christmas. 1 tin Fruit—Apricots are particularly good Apricot Jam 1 oz. Blanched Almonds 1 Wineglass of Sherry or Madeira 1 pint Custard, flavoured with sherry Cream, Angelica, Cherries to decorate Put one round of the Victoria sandwich on a plate, spread with jam, then cover with sliced apricots and a few chopped nuts. Put the second sponge round on top and treat in the same way. Cover with the third round of sponge and spread this with jam. Heat a teacup of the apricot syrup, add the sherry, plus a little extra sugar if desired. Pour carefully over the cake. Now coat the cake with the custard. Leave until cold and decorate with cream, whole apricots, cherries, etc. A refreshing change from the conventional trifle. CASSEROLE OF TURKEY WITH SAVOURY DUMPLINGS Left over Turkey (about i Ib.) Little seasoned Flour 2 large Onions 2 oz. Poultry Fat or Cooking Fat 2 large skinned Tomatoes Stock For the Dumplings 3 oz. ‘‘Frenlite’’ Self-Raising Flour % teacup left-over Stuffing 1 oz. Suet or Margarine Water to bind

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