HOLSUM SAUCES.

Star (Christchurch), Volume XLIV, Issue 493, 30 June 1932, Page 14

HOLSUM SAUCES.

IMPROVE MEAT. The flavour of almost any meat dish is improved when Holsum Sauces are used. Holsum Sauce is made in both Tomato and Worcester varieties. For cold meats Holsum Chow Chow Pickles will be found the ideal appetiser. Try out these recipes using Holsum Sauces as the flavouring medium: — Sausage Pasties. One pound flour, 2 ounces fat, £ll> sausage meat, 1 onion, pepper and salt, £lb potatoes cut up small, Holsum Worcester or Tomato Sauce. Make a paste and roll it out and cut into shapes with a saucepan lid. Sprinkle pepper and salt on to the sausage meat and lay some on the rounds of paste, also some of the potatoes and onions. Close up the pasties and bake for about threequarter of an hour. If preferred it can

be made into a pork roly poly and tied up jn a floured cloth and boiled for 1$ hours. Hot Pot. Take some slices of mutton, par-boiled potatoes, onions sliced and stock. Into a bowl put some stock seasoned to taste, then a layer of meat then the onions, then the potatoes, and continue to the top, which must be of potatoes, sprinkle salt and pepper between. Flavour to taste with Holsum Worcester or Tomato Sauce. Cover with a saucer and cook in the- oven till thoroughly hot and the vegetables cooked. Remove saucer and allow the potatoes to brown. Sea Pie. Take some gravy beef and cut into pieces, some potatoes, onions and carrots sliced. Put the meat into a saucepan with seasoning, the vegetables on the top and cover with water. Make a suet paste and roll out into a round and to fit the saucepan. When the slew is boiling put it on the top of the vegetables and let the whole simmer gently for three hours without raising the lid. Be sure and have enough water in the stew to prevent burning. To dish: Lift out the paste, place the meat and vegetables on a hot dish. Thicken the gravy with a little Holsum Worcester Sauce, and pour over the meat, cut the paste into pieces and airange round the dish.