Stewed Sausages

Ingredients

• 1 lb. Sausages
• 2 Onions (chopped)
• 1 cupful Cooked Rice
• 1 tablespoonful Bisto

Method

1. 1

   Place the sausages in a saucepan and barely cover them with water, add the onions and cook very gently for three-quarters of an hour.

2. 2

   Stir in the cooked rice, the Bisto, and cook for ten minutes.

3. 3

   Serve very hot.

As published

This recipe was extracted from 101 prize recipes for Bisto (1930) by Cerebos Limited, page 3. The excerpt below is the record exactly as published.

lb. S SAUSAGES 2 Suna Or ions (chopped) 1 cupful Cooked Rice 1 tablespoonjful Bisto METHOD—Place the sausages in a saucepan and barely cover them with water, add the onions and cook very gently for three: quarters of an hour. Stir in the cooked rice, the Bisto, anc cook for ten minutes. Serve very hot. aie how it Thickens BRAZILIAN STEW INGREDIENTS 1 lb. Lean Beef 1 Carrot 1 Onion 1 Turnip 2 tablespoonfuls Vinegar 2 teaspoonfuls Bisto Bunch of Herbs -METHOD—Cut the meat into small pieces, sprinkle with the Bisto. Wash and peel the vegetables and cut into small dice. Put them with the meat into a stewpan, add the vinegar, pepper, and herbs. Simmer gently for three hours. 8 © 8 ae BB STEWED RABBIT INGREDIENTS 1 Rabbit 1 oz. Dripping 1 teaspoonful Bisto 2 Onions 1 dessertspoonful Ketchup | dessertspoonful Vinegar 1 pint Water Pepper METHOD—Cut the rabbit into pieces and scald with hot water. Melt the dripping, fry the rabbit and also the onions. Add the water and simmer gently for one hour and a half. Add the Bisto, ketchup, vinegar, and boil up. 15 RISTO. Nahar Gy Tre Gravy Maker STEWED SHEEP’S INGREDIENTS 4 Sheep’s Trolt TROTTERS ee ; 1 tablespoonful Bisto + pint Water Salt and Pepper METHOD—Wash the trotters and stew them in milk and water until the flesh leaves the bones; remove the bones. Mix the Bisto with a little cold milk, add it, and allow the whole to boil for a quarter of an hour. Serve very hot. @ @8 @ BS EXETER STEW INGREDIENTS 1 db. Shin of Beef 1 Onion 3 ozs. Clarified Fat 1 pint Water or Stock | heaped tablespoonful Bisto 4 tablespoonful Vinegar Pepper METHOD—Cut the meat into thick pieces and put them into) a stew jar with the vinegar. Fry the onion in the fat until brown, add the Bisto and the water, and boil up. Pour this over the meat and cook for two-and-a-half hours. 16 Makes a Good Dish Better HARICOT MUTTON INGREDIENTS 1 lb. Neck of Mutton 1 Onion 1 Carrot 1 pint Stock . ’ & Turnip 1 heaped tablespoonful Bisto Pepper METHOD—tTrim the meat and: remove the fat. Melt a little dripping, and fry the meat on both sides quickly, then fry the onion. Put the meat and onion into a saucepan. Prepare the other vegetables, cut into small dice and add them to the saucepan. Sprinkle in the Bisto, add the water, and cook gently for one-and-a-half hours. oo 8 & & & 8 JUGGED STEAK | INGREDIENTS 3 lbs. Steak 1 large Onion 8 Cloves 2 Bay Leaves 1 teaspoonful Mixed Herds 1 oz. Bisto 1 quart Water 2 ozs. Margarine or Dripping Pepper METHOD—Cut the steak into small pieces, sprinkle with Bisto and fry in the margarine or dripping until brown, then remove to a plate, add the rest of the Bisto and water, and boil up. Stick the cloves into the onion, put the bay leaves and herbs into a muslin bag, add these to the saucepan together with the steak, and simmer gently for three hours. Serve on a hot dish with force-meat balls and red-currant jelly. BISTO . «~~ ~=The Gravy. Maker HOT-POT : INGREDIENTS 1 lb. Shin of Beef or Neck of 1 small Carrot (grated) [Mutton 1 small Turnip (cut into slices) 1 large Onion 1 teaspoonful Dried Herbs 1 lb. Potatoes 1 heaped tablespoonful Bisto 1 pint Water METHOD—Cut the meat into small pieces, place in a stew-jar, and sprinkle over the Bisto. Add the water and stir well together. Put in the vegetables and herbs, and cook the contents in a slow oven for two hours. Serve very hot. B® &@ @ BD BA BONED BREAST INGREDIENTS OF MUTTON 2 lbs. Breast of Mutton 4 ozs. Bisto Force-meat (p. 54) 4 pint Bisto Stock (page 47) 3 ozs. Browned Bread-crumbs | Lemon 1 pint Water METHOD—Bone the mutton, place the bones in a stew-pan, pour over the water, and bring it to boiling point. Place the force-meat on the mutton, squeeze over the lemon juice and add the grated rind. Koll up and tie with string, place in the stew- pan and cook very slowly for two hours. Take it from the stew- pan, place it in a tin in the oven, and sprinkle over a little dry Bisto and the bread-crumbs. Bake for twenty minutes. Serve on a very hot dish, boil up the Bisto Stock, and serve. 18 Try it in Meat Puddings BEEF STEAK INGREDIENTS =a! a 4 1b. Suet 3 teaspoonfuls Bisto 1 smail teaspoonful Baking & pint Water | Powder Pepper ; METHOD—Cut the meat into small pieces, mix the Bisto and _ pepper on a plate, and dust the pieces of meat with it. Shred and chop the suet finely, mix the flour, suet, salt, and baking powder to a paste, roll out, and line a pudding basin with it. Put in the meat, pour over the water, and cover with the remainder of the dough. Place into boiling water and boil for three hours. oo & & & & & BACON AND INGREDIENTS SAU SAGE 1 1b. Sausage Meat Be ee PUD D ING 1 tsBleapana gal Bisto 1 Onion (chopped)

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