Lancashire Stew

Ingredients

• 2 Ibs. Stewing Beef
• 1 tablespoonful Bisto
• 1 pint Bisto Gravy (page 47)
• $ gill Vinegar
• salt and Pepper

Method

1. 1

   Mix thoroughly the Bisto and vinegar.

2. 2

   Cut the beef into small pieces, and roll each piece in the mixture.

3. 3

   Place them in a saucepan and pour over the Bisto Gravy.

4. 4

   Cook over a very slow fire for one hour and a half.

5. 5

   Serve very hot.

As published

This recipe was extracted from 101 prize recipes for Bisto (1930) by Cerebos Limited, page 1. The excerpt below is the record exactly as published.

Salt and Pepper METHOD—Put the water, Bisto and barley into a saucepan, add salt and pepper, and cook very slowly for one hour. Wash and chop the cabbage, turnip, onion and leeks, add them, and cook slowly for one hour longer. Ten minutes before serving, wash and grate the carrot and add it. BISTO ... + +. The Gravy Maker ee ag C ARROT SOUP INGREDIENTS 2 large Carrots 1 large Potato 1 large Onion : 1 tablespoonful Bisto 1 teaspoonful Celery Salt 1 quart Water Pepper METHOD— Peel, wash, and scald the onion and chop it finely. Scrape, wash and slice the carrots, wash, peel and slice the potato. Put all into a saucepan, sprinkle over the celery salt and pepper, add the water, and simmer for one hour over a very slow fire. Rub all through a coarse wire sieve into a basin, add the Bisto, mixed with a little warm water, and. return to the saucepan. Boil for ten minutes. Serve very hot. | Fe & & & A LENTIL SOCGUP INGREDIENTS 1 lb. Lentils 1 small Carrot 1 large Onion 2 ozs. Dripping ; 1 heaped tablespoonful Bisto 3 pints Water By si Salt and Pepper METHOD—Wash the lentils well, put them into a saucepan, pour over the water, add the dripping, and bring these ingredients to boiling point. Peel and scald the onion, chop it finely and add it. Sprinkle in the salt and pepper, moisten the Bisto | with tepid water and add it. Cook slowly for one-and-a-half | haurs::. Pass through a coarse wire sieve, Return the soup» to the saucepan, boil up, and then serve. 7 Improves Soups, Stews, Hot-Pots, etc... HARICOT SOUP SS ee. 41b. Haricot Beans ° large Onions. : 4 id ga ful Celery Salt. ° + pint 1 heaped Lablbepiontul Bisto 1 tablespoonful Chopped Parsley 1 quart Water Pepper METHOD—Soak the beans over-night in»water. Drain - off the water and put the beans into a saucepan. Peel, scald and slice the onions, and add them, Pour over the water and. add the celery salt, pepper and Bisto. Bring to boiling point, and then simmer for two hours. Rub all through a coarse wire sieve and return to the saucepan, olin with the milk: ant parsley. Boil -— five minutes and serve. Bee Bo BROWN SOUP INGREDIENTS 1 oz. Margarine 1 quart of Stock 1 Carrot 1 Turnip 1 Onion 1. teaspoonful Bisto ta snp ee METHOD—Melt the margarine ina “sanicepamy, Selice: the vegetables and fry them ; when.browned add the stock and. the peppercorns. Bring to the boil and simmer for one hour. ; »Put through a sieve, add the Bisto, and serve. Desa rere Se TO Tener tO eree CO Dennen Sanne Ena Ean OUT ao BISTO : OMS Tpenchany ivinber MIXED INGREDIENTS VEGETABLE SOUP 1 large Carrot 1 small Turnip 2 large Potatoes 1 large Onion 4 oz. Fine Oatmeal 1 tablespoonful Bisto 1 teaspoonful Celery Salt Pepper METHOD-—Scrape and wash the carrot, wash and peel thickly the turnip, and cut them into slices. Wash, peel and cut into slices the potatoes ; peel, scald and chop the onion. Put ail these ingredients into a saucepan, add the Bisto, celery sait, and pepper, pour over a quart of water, and sprinkle in the oatmeal. Stir until boiling. Cook slowly for one hour. Serve very hot. Hee @ & BA TOMATO SOUP INGREDIENTS 1 quart tin Tomatoes 1 small Carrot 1 small Turnip 1 small Onion 1 tablespoonful Bisto 1 pint Water Salt and Pepper METHOD—Wash the carrot, turnip and onion, peel and chop them up roughly. Place them in a saucepan with the celery salt, pepper and water, pour in the tomatoes and cook slowly for one hour and a quarter. Put the Bisto in a basin and smooth down with a little warm water. Rub over them, through a coarse sieve, the other ingredients. Mix well, boil up again, and serve. 10 Saves Time and Trouble RICE SOUP INGREDIENTS 3 ozs. Rice 1 lb. Bones 3 Onions 1 tablespoonful Bisto 3 pints Water Salt and Pepper METHOD—Wash the bones, put them into a saucepan with the water and pepper, and cook all very slowly for two hours. Strain out the bones and put the liquid into a basin to stand over-night. When ready to complete cooking, turn into a saucepan, first removing the fat from the liquid. Peel, scald and chop the onions, wash and add the rice and Bisto, which should be moistened with a httle tepid water, mix together and put the whole into the saucepan. Cook slowly for half-an-hour. Serve very hot. ee &@ &@ &@ @A SEMOLINA SOUP INGREDIENTS 1 oz. Semolina 1 gill Milk 1 Egg 1 dessertspoonful Bisto 1 pint Water METHOD—Put the Bisto into a basin, moisten it with a little tepid water, pour over the cold water, sprinkle in the semolina, and mix well together. Pour into a saucepan, and stir over a slow fire until boiling. Simmer gently for twenty minutes, break the egg into the basin, whip it until light, pour in the milk, add the contents of the saucepan, mix well and return to the sauce- pan. Cook for just two minutes, but do not curdle the egg by allowing it to boil. Serve very hot. Si - BISTO The Gravy Maker BROWN FISH SOUP INGREDIENTS 1 lb. Cod 1 oz. Margarine 1 Leek 1 Onion 1 Carrot 1 tablespoonful Bisto 1 quart Water ~ METHOD—Wash the cod, boil it in a quart of water for ten minutes, take it out, remove bone and skin, return it to the saucepan and cook for half-an-hour longer. Wash and chop the leek, peel, scald and chop the onion, and wash and grate the carrot. Put the Bisto into a basin, moisten it with a little tepid - water, and strain over it the liquid in which the fish has been cooked. Put the margarine in a frying pan, and brown the vegetables in it. Add these to the liquid and simmer slowly for one hour. Ten minutes before serving break up the pieces of _ cod. Serve very hot. Eee & & B LOBSTER SOUP | INGREDIENTS 1 smali tin Lobster 1 small Carrot 1 small Onion 1 tablespoonful Bisto 1 quart Water Pepper METHOD—Take the lobster from the tin and break it up into small pieces. Put the liquid from the tin and also the bone into a saucepan and add the water and pepper. Wash and slice the carrot, peel, scald and slice the onion, and add them. Cook slowly for one hour. Mix in a basin the margarine and Bisto, pour over through a strainer the liquid in the saucepan, mix well, return to the saucepan, boil up, and serve. 12 Makes Meat go Further IRISH STEW INGREDIENTS 2 lbs. Breast of Mutton 4 lbs, Potatoes 4 large Onions 1 tablespoonful Bisto 1 pint Water Salt and Pepper METHOD—Cut the mutton into small pieces, breaking each bone. Place the pieces in a stewpan and add the water, salt, and pepper. Bring quickly to the boil, and skim. Draw the sauce- pan on one side and simmer for one hour. Peel and scald the onions. Wash, peel and slice the potatoes, sprinkle over the Bisto and add them to the saucepan. Cook for one hour longer. GF & &@ B&B BB LANCASHIRE INGREDIENTS STEW 2 Ibs. Stewing Beef 1 tablespoonful Bisto 1 pint Bisto Gravy (page 47) $ gill Vinegar

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