"What shall I cook today"?.

Date:
[1936?]
Catalogue details

Licence: Public Domain Mark

Credit: "What shall I cook today"?. Source: Wellcome Collection.

    50/104 page 46
    BRAISED STEAK Method—Heat the SPRY. Fry the cut-up vegetables and ham slightly. Add the meat whole, and brown it. Add the liquid. Bring to boiling point. Season and cover the meat with aoe a thickly-greased paper. Fit Carrot, turnip, onion, the lid tightly on the pan or Beh casserole and cook in a modet- 1 to 2 oz. ham or bacon ately hot oven. This steak will 1 oz: SPRY. take about 14 hours to cook, but 1 gill water or stock if the steak is cut thick, up to 2 Seasoning hours should be allowed. Serve on a hot dish, with gravy (see page 51). REGULO SETTING MARK 5. TEMPERATURE 375° F, RO] Avs »p UO C K Method.—Pluck, singe and draw duck. Cut off wing bones at first joint, scald feet and remove skin. Stuff the body with sage and onion stuffing (see page 50). To Truss.—Twist the feet to lie on back. Pass a skewer through points of wings and one through legs. Skewer “apron ” to cover tail. To Roast.—Heat 3 oz. SPRY in tin, then put the duck in the tin and baste well. Roast 1 to 14 hours, depending on age and size. Baste occasionally. Serve 1 duck with thickened gravy and apple Sage and onion stuffing sauce (see page 82). 3 oz. SPRY Roast Goose treated similarly. REGULO SETTING MARK 7. TEM. 400°, REDUCING TO 375. F. SPRY BRINGS OUT THE REAL FLAVOUR
    digitised image 1
    digitised image 2
    digitised image 3