FOOD FOR BRITAIN

Te Awamutu Courier, Volume 73, Issue 6283, 20 September 1946, Page 6

FOOD FOR BRITAIN

COUPON-SAVING RECIPES SHIN OF BEEF Cut 1 lb. of lean meat off the shin and use for the steak and kidney pie or pudding. Put the rest of the shin on to cook with cold water and a little salt and if desired, a few pepercorns. Cook gently four to five hours. Remove the meat from the bone, chop coarsely, or mince and set in a mould with some of the stock. Use the remainder of the stock for soup. BOILING BEEF Put into boiling salted water and simmer gently 3 hours. Add vege tables an hour before serving—onions, carrots,' parsnips, swedes. . FLAP OF MUTTON The few rib bones are easily cut away and can be used for soup stock. Cut away some of the fat, but this is a fat cut anyway, and most of it must be left. Make a bread stuffiing, and it will be an improvement to add a little grated apple or lemon juice to give tartness. Spread the stuffing on the meat and roll across, so that the long fibres of meat muscle lie along the length of the roll, not across. In this way, the carving later will be across the grain. Roll in seasoned flour, brown in a little hot fat in a heavy saucepan, add about 1 cup hot water, cover well and simmer 2 to 3 hours. If the roll is too long for the saucepan cut in half. Make gravy from the drippings, or use more water at the beginning and add vegetables for the last hour and a half of cooking. SOUSED FISH One lb ris’n, 1 or 2 onions, a pinch of thyme, bay leaves, i teaspoon mixed spice, 6 peppercorns- vinegar. Prepare the fish for serving. Place in a casserole and add the minced onion, and spices. Cover with equal quantities of vinegar and w»ater. Cook under cover in a slow oven for two or three hours. POTATO CROQUETTES Four cups or 2 lbs hot mashed potato, 2 ozs fat, 1 teaspoon pepper, egg, a tablespoon chopped parsley, 2 teaspoons salt, i teaspoon celery salt, pinch cayenne, 1 teaspoon onion juice 2 tablespoons water, sifted dried bread-crumbs. Mix ingredients in order and beat thoroughly. Shape. Dip in sifted breadcrumbs, egg and crumbs again. Stand in a cool place for i to 1 hour. Fry in deep fat (385 degrees) till golden brown. Drain on paper. VEGETABLE CASSEROLE Two cups carrots, 2 onions, :i cup celery, cup green peas (if available), 2 cups medium white sauce, 1 cup grated cheese, salt, pepper, 1 cup breadcrumbs. Cook diced carrots and onions* (cut finely) in boiling salted water. Cook celery. Add cheese to sauce and blend thoroughly. layers in greased casserole. Sprinkle with buttered 'crumbs. Bake till golden brown at 325 degrees for 40 minutes.