The feeding of children from one to five years
1942-03 1942 1940s 24 pages 10 7. Mince and Rice. 5 lbs. raw minced Meat. 3 pints Water. 6 oz. Dripping or Margarine. 6 teaspoonfuls Salt. 3/4 lb. Onion — if available. 2 lbs. Rice. 6 oz. Flour. Fry onion gently in melted fat. Add flour and stir for a few minutes over low light. Po...
| 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/10796/36FDA656-B4B4-4319-8495-A96F83C399E3 http://hdl.handle.net/10796/9BFC8A0D-26CC-4BB7-BC92-8462CEAF0177 |
| Summary: | 1942-03
1942
1940s
24 pages
10 7. Mince and Rice. 5 lbs. raw minced Meat. 3 pints Water. 6 oz. Dripping or Margarine. 6 teaspoonfuls Salt. 3/4 lb. Onion — if available. 2 lbs. Rice. 6 oz. Flour. Fry onion gently in melted fat. Add flour and stir for a few minutes over low light. Pour in water and bring to boil. Stir in minced meat and add salt. Cook very gently for 1 hour in covered pan. Wash rice and boil rapidly until soft. Strain and arrange as border round edge of dish. Pour mince into centre of border, adding chopped parsley. Serve with rusks or toast. 8. Mince and Oatmeal Pudding. 3 lbs. Flour. 3/4 lb. Suet or hard Fat. 1 1/2 lbs. Medium Oatmeal (soaked overnight). 3/4 oz. Baking Powder (6 teaspoonfuls). 4 1/2 lbs. raw minced Meat. Seasoning. 9 lbs. Carrots (grated). Water. Method : Mix all ingredients together, adding enough water to make a soft mixture. Steam for 1 1/2—2 hours in greased basins. Serve with a green vegetable. 9. Mince Roly-poly. Mixture Pastry 3 1/2 lbs. raw minced Meat. 3lbs. Flour. 1 lb. Onions — if available. 3/4 lb. Suet. 1 lb. root Vegetables (grated). 6 teasp. Baking Powder. 2 Tablesp. Parsley (chopped) Salt water. Salt. Brown Gravy. Method : Mix meat, chopped onion, grated vegetables and parsley and moisten with gravy. Make suet pastry, roll out and spread with seasoned mince mixture. Roll up and seal edges. Steam 2-3 hours. Serve with brown gravy. 10. Baked Mutton. 7-8 lbs. Breast of Mutton (or other suitable cut). 1 lb. Onions. 2 pints Water. 10 lbs. Potatoes. Salt. Method : Scrub potatoes and cut in thick slices. Peel and slice onions. Put good layer of potatoes in baking tin, then onions, then remainder of potatoes. Season each layer. Pour on water. Roll up breasts of mutton and lay on top of potatoes. Cover with greased paper and bake for 1 1/2 hours (moderate oven). Remove paper and brown for 20 minutes before serving. 11. Sea Pie. Stew. Pastry. 4 1/2 lbs. Stewing Steak. 3 lbs. Flour. 1 1/2 lbs. Onions — if available. 3/4 lb. Suet. 9 lbs. Carrots and Turnips. 6 teasp. Baking Powder. 1/2 lb. Flour. Water to mix. 8 pints Water. Seasoning. Method : Prepare ingredients for stew and put into covered pan and cook slowly for 3 hours. Add gravy salt to colour and chopped parsley. Make suet pastry and steam in basins 2 1/2 - 3 hours. Cut puddings into slices and arrange on top of stew.
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| Physical Description: | TEXT |