Scotch Eggs and Curry Sauce

4. Curry Sauce. 2 onions, 4 medium sized tomatoes, I large cooking apple, 1 tsbp. curry powder, 1 dsp curry paste, 2 oz sultanas, 1 oz dripping, 1 oz flour, 1 1/2 pints stock or water, salt.Melt the dripping and add the chopped onions. While they are frying, skin and slice the tomatoes. Add them and the curry powder and fry with the onions and tomatoes. Mix the curry paste with a little stock or water and stir into the mixture cooking it for a minute or two. Then add the remainder of the liquid and season well with salt. Simmer for two minutes. Add the sultanas just before serving. Note. 1. Hard boiled eggs, cooked vegetables, prawns, remains of cooked fish, meat or tripe can all be used for curry. They must be heated thoroughly in the sauce before serving. 2. Fresh food may also be used. In this case the food must be cooked slowly in the curry sauce. 3. Remains of curry sauce may be added to rissoles and will improve their flavour.

 

5. Mock mayanoaise sauce. 1 tin sweetened milk, an equal amount of vinegar, 1 tbsp salad oil, 1 tbsp made mustard, salt. Turn the milk into a basin, and fill the empty tin with the vinegar Add the vinegar slowly to the milk stirring all the time. Stir in the oil mustard, and season. If after standing for an hour or so, the mixture shoud become too thick for bottling, a little more vinegar may be added. This dressing will keep indefinitely. If the vinegar seperates from the milk, shake the bottle.

 

6. Sweet sauce. 4 tbsp jam or marmalade, 2 tbsps sugar, i pt water, idsp lemon juice. Boil the jam or marmalade, sugar and water until reduced to about half the quantity. Skim, add the lemon juice, and strain.

Omelet, hard time. 1 lb cooked potatoes. 6 rashers bacon, 2 eggs, 1/2 pt milk, salt and pepper. Cut the rind from the bacon, and fry the rind so that no fat is watsed. Then fry the bacon lightly, and remove both the bacon and rind from the pan. Slice teh potatoes thickly and fry them aslo until they are golden brown. Cut up the bacon and add to the potatoes. Beat up the eggs and milk, season well, and pour them over the potatoes. Cook for a few minutes until the mixture is set and browned on one side. Turn over on to a hot dish and serve at once.

 

BACON BARS GRILLED (To use up scraps of stale bread, cheese and bacon) 24 pieces of stale bread about 1 inch by 3 inches, 12 pieces of bacon, alomst about the same size as the bread, 1/2 lb maragrine, 3 oz grated cheese. Melt the margarine. Dip the pieces of bread in it, and then toss them in the grated cheese. Fry the bacon. Make sandwiches of two pieces of bread, placing the bacon in between. Grill or fry on each side and serve piping hot.Note. Flaked smoked haddock may be used as an alternative filling.

 

SCOTCH EGGS

6 Hard boiled egges. 1/4 lb sausage meet or mince. 2 oz mashed potatoes, browned breadcrumbs. Mix the mashed potatoes with the sausage meet or mince. Remove the shells, cover the eggs with the mixture and coat with crumbs. Fry until a golden brown, preferably in deep fat. Serve hot with tomato sauce, spaghetti or spinach, or cold with salad or watercress. Note. Cooked lentils or beans may be used instead of the sausage meat. Prepare the mixture as for lentil roast. (see recipe, page 33.)

 

STUFFING, ECONOMICAL. 4 oz soaked bread, 1 1/2 chopped suet, 1 tbsp chopped parsley, mixed herbs, lemon rind, salt and pepper. Squeeze the moisture from the bread and break it up with a fork. Add the chopped suet and mix in the other ingedients. Season well.

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