The feeding of children from one to five years
1942-03 1942 1940s 24 pages 9 2. Cottage Soup. 4 lbs. Potatoes. 1/2 lb. Margarine or Cooking Fat. 4 lbs. Carrots. 1/2 lb. Flour. 2 lbs. Onions — if available. 4 pints Milk. 12 pints pot Liquor. 1 lb. Cheese (grated). Parsley (chopped). Method : Prepare vegetables and cut into roug...
| Institution: | MCR - The Modern Records Centre, University of Warwick |
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| Language: | English English |
| Published: |
London : His Majesty's Stationery Office
March 1942
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10796/FCFA6AB2-DEA9-4827-AB87-53115F57D0FD http://hdl.handle.net/10796/F7AF759B-19DB-40B9-884F-B2415030E714 |
| Summary: | 1942-03
1942
1940s
24 pages
9 2. Cottage Soup. 4 lbs. Potatoes. 1/2 lb. Margarine or Cooking Fat. 4 lbs. Carrots. 1/2 lb. Flour. 2 lbs. Onions — if available. 4 pints Milk. 12 pints pot Liquor. 1 lb. Cheese (grated). Parsley (chopped). Method : Prepare vegetables and cut into rough pieces. Fry lightly in margarine or cooking fat. Add enough water to cover and cook until tender. Beat mixture until smooth. Add remainder of liquid, reserving enough milk to blend flour to thin paste. Add blended flour to soup and boil for 10 minutes. Place grated cheese in serving bowls. Pour on soup and sprinkle with chopped parsley, chopped watercress or chopped lettuce. MEAT DISHES. 3. Boiled Bacon. 6-7 lbs. Bacon. Method : Soak joint in cold water for several hours. Scrape and put in enough tepid water just to cover. Bring to boiling point and boil for 3 minutes. Simmer gently till tender — approximately 3 hours. Allow to cool in the liquor if required cold. Remove skin. Use liquor for gravies. 4. Braised Steak. 5 lbs. Steak 10 lbs. Potatoes — some of this quantity may need to be cooked separately. 7 lbs. mixed Vegetables 3 pints cold Water. Method : Prepare root vegetables and cut into thick pieces. Place in baking tins, add water and seasoning. Place wiped meat on vegetables and cover. Cook 2-2 1/2 hours in moderate oven, turning the meat once during this time. Add potatoes when meat has been cooking for one hour. Thicken gravy if desired. This dish may be cooked in the oven or on top of the stove in casserole or saucepan. 5. Hot-Pot. 4-6 lbs. Breast of Mutton. 9 lbs. Potatoes. 3 1/2 lbs. Lentils. 1 lb. Oatmeal. Method : Wash and cut mutton into rough pieces. Cover (barely) with cold water and stew gently for 1/2 hour. Place meat in baking tins with a little of the stock. Cover with oatmeal and soaked lentils. Scrub potatoes and cut into a few rough pieces (do not peel). Arrange potatoes on top of all ingredients and season. Bake in covered tins for 1-1 1/2 hours, removing cover 15 minutes before serving to brown potatoes. Serve with thickened gravy made from liquor in which meat has been stewed. 6. Irish Stew. 7-8 lbs. Neck of Mutton. 6 pints Water. 10 lbs. Potatoes. Parsley (chopped). 4 lbs. Onions — if available. Seasoning. Method : Wash and cut meat into rough pieces. Peel and slice onions. Place in covered pan and stew meat and onions gently in water for two hours, adding salt. Add scrubbed and sliced potatoes and cook for one more hour. Add chopped parsley just before serving.
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| Physical Description: | TEXT |