Recipies

1. 

   Tomato and Cucumber Salad

   Tomatoes Cucumber French Dressing Chives 1.    Wash and thinly slice tomatoes and cucumber 2.    Arrange overlapping alternate slices. 3.    Pour over a few spoonfuls French dressing. Sprinkle with chopped chives, Serve with cold ham or bacon



2. 

   Mock Goose

   1lb. Sausage Meat 1 Beaten Egg 1 Teaspoon Salt and Pepper Mix (1 pepper:3 salt ratio) 1 teaspoon made mustard 1 to 2 oz (25 to 50 grams) fresh breadcrumbs2 tablespoons dried breadcrumbs   Stuffing 1 oz (25 grams) dripping 2 large sliced onions 1 teaspoon Salt and Pepper Mix (1 pepper:3 salt ratio) 1 teaspoon sage 1 to 2 oz (25 to 50 grams) ...



3. 

   Potted Beef

   1lb. (453 grams) Shin Beef 1/4 level teaspoon mixed spice 1 level teaspoon salt Grating of black pepper 1 teaspoon vinegar 2 teaspoons Worcester sauce 4 tablespoons water 4 oz (100 grams) soft table margarine A little melted butter 1.    Trim excess fat and gristle from meat. Cut meat into one-inch cubes 2.    Put in ...



4. 

   Yorkshire Salad

   Lettuce Onions or spring onions Mint Sugar Vinegar   1.    Wash and finely shred some lettuce - the good outer leaves can be used. 2.    Finely slice 1 to 2 onions or use spring onions when available. 3.    Finely chop a little mint. 4.    Add sugar to taste to a cup of vinegar and stir to dissolve. Pour ...



5. 

   Watercress and Orange Salad with Soused Herrings

   Watercress Oranges Soused Herrings French Dressing 1.    Wash watercress thoroughly, pat dry. 2.    Remove peel and pith from 1 to 2 small oranges, cut them into thin slices and remove pips. 3.    Arrange herrings down centre of dish, sliced oranges overlapping down each side. 4.    Just before serving, dip sprigs o...



6. 

   Potato Salad

   1lb (453 grams) Potatoes French Dressing 1 or 2 tablespoons mayonnaise Salt and pepper Parsley or chives 1.    Peel and dice potatoes. Put into boiling, salted water. Cook until tender but not broken, 5 to 10 minutes. 2.    Drain well and while still hot trickle over a little French dressing. 3.    When cool drain away any sur...



7. 

   Mushroom Salad

   8 oz (226 grams) small cultivated mushrooms 1 small, red pepper 1 small, green pepper 1 to 2 tablespoons French dressing Leaves of crisp lettuce   1.      Wash mushrooms in tepid, lightly-salted water. Drain and pat very dry. Slice. 2.      Remove core and seeds from peppers. Cut flesh into strips, or dice. Blanch a...



8. 

   Mayonnaise

   1 egg yolk 1/2 level teaspoon dry mustard 1/2 level teaspoon salt 1/2 level teaspoon sugar 1/2 level teaspoon pepper 1/2 pint (236ml) salad oil 1 tablespoon white vinegar or lemon juice   1.      Put egg yolk and seasonings in a basin. Mix really well using a wooden spoon. 2.      Add oil, drop by drop at f...



9. 

   French Dressing

   1 clove of garlic optional 1/4 level teaspoon salt 1/4 level teaspoon dry mustard A grating of black pepper 1/4 level teaspoon sugar 1 tablespoon vinegar 2 tablespoons oil   Put seasonings and sugar in a small basin, add vinegar and oil, mix well. This dressing can be made in advance but should not be used until the last minute before serving the salad. As...



10. 

    Cold Stuffed Tomatoes

    4 to 6 tomatoes depending on size. Choose firm ones. 1 tin sardines in oil 2 hard-boiled eggs 2 oz (50 grams) butter, softened 1 teaspoon made mustard 1 teaspoon chopped parsley Seasoning to taste   1.      Stand tomatoes stalk end down, cut a lid from rounded end which is uppermost, remove pulp, sprinkle lightly with salt and inver...