Victory Christmas / Margarine Cookery Service.

Date:
1945
Catalogue details

Licence: Public Domain Mark

Credit: Victory Christmas / Margarine Cookery Service. Source: Wellcome Collection.

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    APPLE SAUCE 1 lb. apples 1-2 tablespoonsful sugar 1 oz. margarine (optional) A little water Peel, core and slice the apples and cook with the margarine and just sufficient water to prevent burning. Add the sugar and mash well. To make really smooth, press through a sieve or strainer. = Bi@ THICK GRAVY As for Thin Gravy, but stir in 2 level tablespoonsful flour instead of 2 dessertspoonsful. Duck: Stuff with Sage and Onion or Apple Stuffing, using half the quantity for Roast Goose. Serve with Apple Sauce and Thick Gravy. Hare and Rabbit : STUFFING 8 ozs. (16 heaped tablespoonsful) breadcrumbs 1 tablespoonful chopped parsley (optional) 2-3 ozs. fat bacon The liver of the hare or rabbit 1 shallot 1 reconstituted dried egg or milk to bind Salt and pepper 1 teaspoonful each of thyme and marjoram chopped finely or 2 teaspoonsful mixed herbs Pour boiling water over the liver and leave to stand for 2 minutes. Mince or chop very finely with the bacon. Chop the shallot and mix with all the other ingredients, using just enough liquid to bind. Season to taste. Fill the hare or rabbit and sew up with cotton so that the stuffing does not escape. NOTE: Use half quantities for a small rabbit. FORCEMEAT BALLS Follow recipe for Forcemeat, using quarter quantities. Make into balls, roll in flour and roast with the hare or rabbit. e BROWN SAUCE 2 sticks celery or 4 teaspoonful celery seeds tied in muslin 1 pint stock or water in which giblets were cooked 1 tablespoonful tomato or mushroom ketchup or sauce 1 bunch herbs or 1 teaspoonful mixed dried herbs tied in muslin 1 oz. margarine 1 blade of mace + turnip 1 tablespoonful flour 1 carrot 10 peppercorns 2 cloves 1 onion Salt Melt the margarine in a saucepan and add the onion, chopped finely. Stir until brown, then sprinkle in the flour and brown also. Add the stock gradually, stir until boiling. Add the remainder of the vegetables, peeled and sliced, and the herbs, ketchup and seasoning. Simmer for % hour, remove the muslin bag of herbs and strain. Re-heat before serving. Roast Beef: In normal times jars of ready-made Horseradish Sauce can be purchased. To make the sauce from the horseradish root, here is a simplified recipe: HORSERADISH SAUCE 2 tablespoonsful grated horseradish 1 teaspoonful sugar 3 tablespoonsful vinegar (white, if possible) 3 level tablespoonsful household milk powder 4 pint (4 tablespoonsful) warm water Place the warm water into a bowl, sprinkle in the milk powder and beat in with a fork. Add the sugar, vinegar and grated horseradish and mix well. s Mutton : ONION SAUCE 1 large onion (or more according to taste) 4 pint milk 1 tablespoonful flour ; 1 oz. margarine Salt and pepper Cook the onion until soft in boiling water (about 20 minutes). Melt the margarine in a saucepan, add the flour, and cook until it bubbles, stirring all the time. Add the milk and stir until boiling. Chop the cooked onion and add. Simmer for 2 or 3 minutes longer, stirring continuously. Season and serve. Fens
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