Welsh Rarebit

Ingredients

• 1 tea-spoonful Brown & Polson’s ‘ Patent ’ Corn Flour
• 2 oz. Cheese
• 1 oz. Butter
• Salt and Pepper
• 4 tea-cupful Milk
• 4 tea-spoonful Mustard

Method

1. 1

   Grate cheese, melt butter, stir in corn flour, add milk, cheese, seasoning, and mustard.

2. 2

   Stir over gentle heat until smooth and thick.

3. 3

   Pour over buttered toast and serve hot.

As published

This recipe was extracted from Simple recipes (1930) by Brown & Polson Ltd, page 4. The excerpt below is the record exactly as published.

tea-spoonful Brown & Polson’s “‘ Patent ” Corn Flour. 1 small Onion. 4 small Carrot. 4 oz. Ham or Bacon trimmings. 4 Ib. Tomatoes. 4 pint Stock. 4 oz. Dripping or Butter. Small bunch of Herbs. 2 Cloves. 4 Peppercorns. Salt and Pepper. Slice the onion and carrot, and fry with the ham in the butter, but do not allow to brown. Add the tomatoes. sliced, stock, seasoning and herbs, and simmer for half an hour. Rub through a hair sieve, or fine strainer, return to the pan, and add the Corn Flour mixed with a little cold water. Stir till boiling, boil for a few minutes to cook the Corn Flour. If fresh tomatoes are used one tea- spoonful vinegar may be necessary, if tinned tomatoes, one tea-spoonful sugar. If the tomatoes are a poor colour, a little colouring should be added to the sauce. Page 10 Meat Dishes _ Sausage Rolls 8 Rolls. Time 30 mins. + lb. Sausages. 3 lb. Flaky or Rough Puff Pastry (see page 28). Skin the sausages, divide into eight portions, and form into little rolls. Roll the pastry into a square shape, and cut into eight squares. Put a roll of sausages on each. Moisten one edge of pastry, fold the pastry over, letting the fold come at the top. Mark a straight line along the ends and along the top with a knife. Put on a flat baking sheet, and brush over with beaten egg, and oo? bake in a hot oven for about twenty minutes. Cornish Pasties _ Sufficient for 7 or 8 pasties. Time 30 to 40 mins. ¢ lb. plain Short Pastry (large). ¢ lb. Steak. 4 lb. Potatoes. 1 small Onion. Salt and Pepper. 2 tea-spoonfuls Water. Cut the meat and the potatoes into dice, chop the onion, mix all together with salt and pepper and two tea-spoonfuls of water. Roll out the pastry and cut into six rounds the size of a saucer. Put a table-spoonful of the mixture on to each round, brush the edge with a little water, draw the edges up together over the top, and mark with the fingers into a frill. Brush over with the egg or milk, and bake in a quick oven at first, then moderate for thirty minutes. Page |} en! ° waVvouries Savoury Omelette For 2 persons. Time 15 mins. $ oz. Brown & Polson’s ‘‘ Patent ”’ Corn Flour. 4 tea- -cupful Milk. 2 Eggs. $ tea-spoonful each Salt, Eenpee and made Mustard. 4to1 oz. Butter or Lard. Mix Corn Flour to a smooth cream with a little milk, bring the remainder to the boil, pour in the Corn Flour ; boil for five minutes, stirring, allow to cool. Separate egg yolks from whites and beat them in basin; add seasonings and the cooked Corn Flour, beating well. . Beat egg whites to a stiff froth, with pinch of salt, and add in. Heat the butter or lard in omelette pan and pour in omelette. Shake the pan gently over the fire till the underside is nicely browned, then hold in front of the fire till the top is brown. Fold over and serve on hot plate at once. Welsh Rarebit 1 tea-spoonful Brown & Polson’s “ Patent ”? Corn Flour. 2 oz. Cheese. 1 oz. Butter. Salt and Pepper. 4 tea-cupful Milk. 4 tea-spoonful Mustard

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