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.

    287/300 (page 275)
    Wash well, place into saucepan and add onions, bacon trimmings, water, salt and sugar. then remove the garnish. Mix margarine and flour together and add to the peas, a little at a time, to thicken the liquor slightly. : Mix well and serve. Pick the spinach over to remove all dead and discoloured leaves. . cold salted water for 2 hours. until tender, — Strain well, press between plates, cut into portions and serve. ‘Stalks Strip the leaves from the centre stem. Wash in several changes of clean cold water and place into cold salt water for about 1 hour. added and boil with the lid off until the leaves are tender (about 20 minutes). squeeze out all the water, mash and add salt and pepper. Strip the leaves from the centre stem. Cut the centre stem into suitable lengths (about 6 inches jong),