Manual of army catering services, 1945. Pt. 2, Recipes / War Office.

Date:
1945
Catalogue details

Licence: Public Domain Mark

Credit: Manual of army catering services, 1945. Pt. 2, Recipes / War Office. Source: Wellcome Collection.

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    Recipe No. 3. Grease trays and place a layer of potatoes, then a layer of vegetables, then a layer of meat. Continue until the trays are full and finish with a layer of potatoes. 4. Half fill trays with water and bring to the boil, then place into a moderate oven until potatoes and vegetables are cooked and surface coloured golden brown; time approxi- mately 1 hour. (Press down with a knife at intervals.) 546. Preserved meat pancakes Preserved meat 4 83.tins=>.Dripping= 2... ee SAB. Potatoes “>.>. a 25D: Salt and pepper ~ Method I. Cook and finely chep the potatoes. 2. Chop or mince the meat. 3. Well mix the meat and potatoes and season with salt and pepper. 4. Divide the mixture of beef and potatoes evenly. 5. Place 2 oz. of dripping in a camp kettle lid and heat until it gives off a blue vapour. 6. Add the mixture, press flat and cook to a golden brown over a slow heat or in an oven. . 547. Preserved meat stew (with dumplings) Preserved meat sc .25- tins. ¢ s\Vater es io: 2:gals. Powdered biscuit .. 2 Ib. Salt and pepper Mixed vegetables .. 4 |b. Biscuit paste for Dripping... 7 baeelb. dumplings (see Recipe No. 543) 121b. | Method : i. Cut the meat into cubes. 2. Melt the dripping in a pan. 3. Add diced vegetables and fry off. 4 . Add biscuit dust to form a roux, stirring continually over the fire to colour. 5. Gradually add water and stir together, simmer for 30 minutes, then season with salt and pepper. 6. Place meat into trays or camp kettles, cover with the pre- pared sauce and bring to the boil slowly. 7. Prepare the dumplings, place on top of the stew, cover trays or camp kettles with lids and gently simmer for 10 minutes before serving.