Lemco dishes for all seasons : containing 208 recipes for articles in season each month, together with invalid dishes, breakfast dishes and sweets, and 75 menus for breakfasts, lunches, and dinners / Eva Tuite.

  • Tuite, Eva
Date:
[1905?]
Catalogue details

Licence: In copyright

Credit: Lemco dishes for all seasons : containing 208 recipes for articles in season each month, together with invalid dishes, breakfast dishes and sweets, and 75 menus for breakfasts, lunches, and dinners / Eva Tuite. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    Put the fowl into a saucepan covered with cold water, wash the rice and add it, when the water boils stir in the Lemco and a little minced onion if liked, and continue to stew until the fowl is almost in rags. Carefully skim and strain. Serve hot with fingers of nicely made toast. 174. Potted CMcSi.en (Pat'e de Volaille) Time.—About i hour. Ingredients.—Remains of Fowl from which the Chicken Tea has been made [see Recipe 170]. 3 oz. Butter. 2 teaspoonfuls Lemco. Salt. Remove all bones, skin, and string^/ pieces from the fowl, and pound to a paste in a mortar v/ith the butter, dissolve the Lemco in a little boiling water and mix it thoroughly in. Press into jars, pour over a little melted butter when required for use, spread between thin slices of white or brown bread and butter, sprinkle a little salt over and cut into dainty sandwich shapes. Serve garnished with parsley. 175. Savoury Pread Pudding {Boudins de Pain) Time.— !§■ hour. Average cost, 6d. Ingredients.—2 oz. fine Bread Crumbs, i Egg. §• pint hlilk. l teaspoonful Lemco. A grate of Nutmeg. A pinch of Salt. Put the bread crumbs and milk into a stewpan with a dust of nutmeg and a pinch of salt, boil up, stir in the Lemco, simmer for a few minutes, then remove from the fire. When cool stir in the egg, which has first been well beaten; turn into a buttered cup and steam for an hour. Turn out and serve with a little meat gravy. 176. Stewed Tripe {Tripe d la Mode) Time.—S hours. Average cost, is. Ingredients.—I lb. Tripe. i tablespoonful Flour, i teaspoonfuS Lemco. ^ pint Milk. Salt, 7