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.

    63/300 (page 51)
    76. 77° 78. bring to the boil. cooked, approximately 1 hour. or sieve. Reboil, skim, correct seasoning, consistency, to lightly coat the back of a spoon, add the hot milk and serve. Stock rs es §O.Dts. 5. Potatoes, < 36° LOB, Onions eee de Dt White peppercorns in Prepared cabbage ee Oub. bags. ee sabe 36 Margarine or dripping # lb.. Salt .. ae = -h-OZ: Bacon bones or trimm- Faggot. dog? = ne ca AAD, Method Melt the margarine, add the diced onions and cook slowly for IO minutes. Add the peppercorns, faggot and the bacon trimmings. Cut the cabbage and potatoes into small squares, add to the stock and cook slowly for 1 hour. Remove excess fat, peppercorns, faggot and the bacon. Correct the seasoning and serve. White stock or water.. 50 pts. Potatoes... (i eto. Onions os ea as Margarine .. et. O1OZe Peeks. 5). Jaa Ra IO, Salta. as Bat BOs Cauliflower .. <aea@ Ib; Pepper Method 1. Clean the vegetables. Shred the onions and leeks and stew in the margarine with- out colouring.