Savoury Pudding

Ingredients

• 8 ozs. Bread-crumbs
• 1 large Onion (chopped)
• 1 teaspoonful Saye (powdered)
• 4 pint Milk
• 1 Egy (beaten)
• 1 heaped tablespoonful Bisto
• 1 tublespoonful chopped parsley
• epper

Method

1. 1

   Mix together the bread-crumbs, onion, parsley, sage, and a little pepper.

2. 2

   Place the Bisto and milk in a saucepan; bring to boiling point and pour over the beaten egg.

3. 3

   Pour this mixture over the bread-crumbs and bake in a gentle oven for half-an-hour.

As published

This recipe was extracted from 101 prize recipes for Bisto (1930) by Cerebos Limited, page 8. The excerpt below is the record exactly as published.

epper to the bread, and mix well. Put the stuffing into the fish, sew it up, and sprinkle over the Bisto. Put the tail through the eyeholes, brush over with milk and sprinkle with the bread-crumbs. Melt the dripping in a tin, put in the fish and bake for twenty or thirty minutes. 34 oe - Makes the Dish « just Perfect” a FISH PIE INGREDIENTS ~ $1b. cold Fish or tinned Fish 1 ld. Mashed Potatoes 2 ozs. Margarine 1 heaped tablespoonful Bisto 1 gill Milk Salt und Pepper - METHOD—Remove the bone and skin from the fish, place a _ layer of the fish in a pie-dish, and melt and pour over the mar- | garine. Sprinkle over half the Bisto and a pinch of pepper. _ Stir the milk and potatoes well together, pile them upon the fish and smooth with a knife. Sprinkle over the remainder of the Bisto and bake in a rather quick oven for half-an-hour. Serve hot. B® ©8 & 8 & DB FISH CURRY ) INGREDIENTS 1 lb. White Fish lL oz. Margarine 1 oz. Curry Powder 3 ozs, Rice 1 small Onion (chopped) 1 tablespoonful Bisto 1 tables poonful Vinegar 4 pint Water METHOD—Place the fish in a saucepan, pour over the water, and boil for ten minutes. Remove the bone and skin, and divide the fish into small pieces. Rinse out the saucepan, melt in it the margarine, and stir in the Bisto, onion, and curry powder. ‘Strain over the liquid in which the fish was boiled - and add the fish and the vinegar. Simmer for half-an-hour. _ Serve with boiled rice. 35 ———— BISTO SRC MTae Grospainee FISH CAKES INGREDIENTS 1 1b. cold Fish $ lb. cold Potatoes 1 Egg 2 dessertspoonfuls cold Sauce 1 oz. Margarine Bread-crumbs j 2 teaspoonfuls Parsley 1 teaspoonful Bisto Salt and Pepper METHOD—Remove all skin and bones from the fish, and chop it in pieces. Put the potatoes through a sieve. Melt the margarine in a pan and stir in the fish, potatoes, parsley, Bisto and sauce. When thoroughly mixed turn out on to a plate, and cut into equal portions. Make each portion into a round cake, coat with egg and bread-crumbs. Fry in hot fat and drain on paper. Garnish with parsley. Serve hot. aoe ef ee A = STEAMED FISH INGREDIENTS ‘ 1 lb. cold Cooked Fish PUDDIN G 4 ozs. Dreallecriiipe’ J 3 ozs. Margarine 1 Egg 1 gill Milk 1 heaped tablespoonful Bisto 1 tablespoonful chopped: Parsley Pepper METHOD—Place the bread-crumbs in a basin, rub into them the margarine, and add a little pepper. In a separate basin beat the egg to a light froth and add the Bisto and milk. Next add the parsley and the fish, broken into small pieces, and again mix well. Put the mixture into a greased basin and steam for one hour, 36 | DEVILLED CRAB INGREDIENTS — 1 Crab i 2 ozs. Margarine 3 ozs. browned Bread-crumbs 1 tablespoonful Bisto Pepper. Dash of Cayenne | METHOD—Remove the meat from the body and claws of the | crab. Sprinkle over the Bisto, pepper, cayenne, and half of the _ bread-c1umbs. Place this mixture in the shell of the crab, melt and pour over the margarine, and sprinkle over the remainder | - of the bread-crumbs. Bake in a moderate oven for ten minutes. | serve hot or cold. . He eee Bo / KEDGEREE _ INGREDIENTS ae N a 1 lb. Smoked Haddock ] 4 ozs. Rice 2 ozs. Margarine 1 heaped tablespoonful Bisto 2 Eggs (hard boiled) 4 pint Milk Pepper _ METHOD—Place the haddock in a frying pan, cover it with _ water and cook for ten minutes. Remove the bone and skin _ and divide the fish into small pieces. Boil the rice in plenty of _ water for fifteen minutes, drain away every drop of water, add _ the fish, Bisto and milk, and sprinkle over a pinch of pepper. Stir all until boiling, cook for ten minutes slowly ; just before _ serving chop and add the eggs. 37 BISLO See, elhexGravy Viarer: STUFFED ONIONS INGREDIENTS 4 Spanish Onions 4 ozs. cold Meat 1 oz. gruted Cheese 1 oz. Margarine i tablespoonful Bisto 3 gills bisto Gravy (page 47) Pepper METHOD--Place the onions in boiling water and boil them) for half-an-hour. Take them from the water and draw out the? centres with a fork from the root end. Place the centres or} a board and chop them finely, then put them in a basin, with the Bisto, cheese, and a little pepper. Jtun the meat through the mincer, add it, and mix all very thoroughly. Fill thes centres of the onions with this mixture, and place on the top) of each an equal quantity of the margarine. Bake in a hot oven for half-an-hour, basting frequently. Place the onions on) a hot dish, boil the Bisto Gravy and pour it round. @ @8 &@ & @ BB SAVOURY INGREDIENTS 8 ozs. Bread-crumbs PUDDING 1 large Onion (chopped) 1 teaspoonful Saye (powdered) 4 pint Milk 1 Egy (beaten) 1 heaped tablespoonful Bisto 1 tublespoonful chopped parsley

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