Lemco dishes for all seasons : containing 208 recipes for articles in season each month, together with invalid dishes, breakfast dishes and sweets, and 75 menus for breakfasts, lunches, and dinners / Eva Tuite.

  • Tuite, Eva
Date:
[1905?]
Catalogue details

Licence: In copyright

Credit: Lemco dishes for all seasons : containing 208 recipes for articles in season each month, together with invalid dishes, breakfast dishes and sweets, and 75 menus for breakfasts, lunches, and dinners / Eva Tuite. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    Cut up the game into nice pieces and lay on one side, putting the smaller pieces and trimmings into a stewpan with the water and onion stuck with cloves. Dissolve the Lemco in the water when it boils, stir in a little browning, then slowly simmer for an hour. After this strain the gravy and thicken with flour rubbed up in butter. Add the ketchup, lemon juice, and a seasoning of pepper and salt, and last of all pour in the port wine. Bring to boiling point, then lay in the pieces of game. Simmer again until all is thoroughly hot, when the salmi is ready to serve. 3. Beef Olives {Paupiettes de Boeuf) Time.—z hours. For (> persons. Cost, is. lod. Ingredients.—About i lb. cold underdone Roast Beef, i small Onion. 3 sprigs Parsley. A little Lemon Peel. 2 02. Bread Crumb.s. Pepper. Salt. i§ teaspoonful Lemco. 2 teacupfuls boiling Water. Cornflour to thicken. A squeeze of Lemon Juice. 1 dessertspoonful Ketchup. Browning to colour. 2 oz. Butter. Cut the meat into neat slices, chop up together the onion, lemon peel, and parsley. Mix with bread crumbs, and season highly with pepper and salt. Spread this mixture on the slices of meat. Roll up each neatly and fasten with a skewer. Fry in butter to a nice brown. Make a rich stock of the Lemco dissolved in the water, thickened with cornflour, coloured with browning, and seasoned with pepper, salt, ketchup, and lemon juice. Stir all together, and when ready place the beef olives in it. Serve, arranged on a hot dish, with mashed potatoes in the middle and the gravy poured round. 4. Curried Eggs {(Ei/ps en Kart') Time.—I hour. For i, persons. Cost, u. id. Ingredients.—4 Eggs, i large Onion, i Applo. i heaped table- spoonful Curry Powder, i dessertspoonful Chutney. oz. Butter. I oz. Flour, f pint Water, i teaspoonful Lemco. Salt. A squeeze of Lemon Juice. Boil the eggs hard, shell and cut them in halves lengthways.
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