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.

    280/300 (page 268)
    5. Remove cloves and bay leaves, add salt and pepper to taste. and arrange in a baking dish. 6. Pour tomato sauce over them and a thin film of cheese. 7. Bake in a slow oven. *These are not essential but improve the flavour of the sauce. Brinjals, Spanish Brinjals at £2 20Nb; Rice an Be esp leh Onions ay aeet2 el Dig eee LOmatossauce ..-2% pts Eggs .. © RN (prepare the sauce Oil as in the savoury Salt 7 Ae Pee e2,0Z. brinjals) Pepper Pi Pe LIOZs Fresh tomato (gar- nish) a ae 2b Method 1, Cut the brinjals lengthwise in halves and fry in deep fat or oil for IO minutes. 2. Drain well, scoop out the inside and mince it. 3. Put the oil in a frying pan and when hot add the onion finely minced and cook for 5 minutes. 4. Add the well-washed, dried and uncooked rice; turn and cook in the oil for 5 minutes. . Add the minced brinjal, tomato sauce, salt and pepper. 6. Bake for 40 minutes ; then beat into the stuffing the yolks of the eggs. . Heap the filling into the shells. . The surface of the stuffed brinjal shells should not be flattened but Kept rough; scatter either buttered breadcrumbs or grated cheese over them. Nn oo 9. Bake until the crumbs are a deep gold in colour and serve - with a garnish of tomatoes. Brinjal fritters Brinjals et 52®) 1D: Flour ay odds Eggs .. 4 20 Milk Fr xamere ese alte, ei: ie amps Method 1. Boil as in savoury brinjals. 2. When dry, dip in batter and fry in deep fat. 3. Lay on brown paper to drain thoroughly and serve at once.