You will need 1 medium-sized cauliflower 3 onions 1 clove garlic ½ teaspoon ginger powder ½ pint (U.S. 1¼ cups) yoghurt 1 teaspoon sugar 1 teaspoon salt 1½ oz. Cooking fat ¼ pint (U.S. ⅝ cup) hot water 1 teaspoon garam masala (see Card No. 2)
Divide cauliflower into flowerets. Slice 1½ onions finely. Mince the other 1½ onions, garlic and ginger. Put the yoghurt in a bowl, add the minced ingredients, sugar and salt and beat with an egg beater. Marinate the cauliflower in the yoghurt mixture and leave for 2 hours. Make sure that the yoghurt covers the flowerets all over. Heat the fat and fry the onions golden, add the cauliflower, all the yoghurt and hot water. Simmer until cauliflower is tender. Sprinkle with garam masala.
You will need 3 oz. Crab meat 4 tablespoons peanut oil 1 small spring onion, shredded 1 oz. Bamboo shoots, shredded 5 eggs; salt ½ teaspoon monosodium glutamate 6 tablespoons chicken stock; pinch sugar 1 teaspoon soy sauce; 2 teaspoons tomato ketchup 1 teaspoon cornflour Lettuce; radish, tomato; cucumber
Remove any soft bones from crab meat and shred. Heat 1 tablespoon oil in a pan and fry onion and bamboo shoots for 1 minute. Beat eggs, add onion, bamboo shoots, ¼ teaspoon salt, ¼ teaspoon monosodium glutamate, 2 tablespoons water and crab. Heat another tablespoon oil in the pan, add chicken stock, pinch of salt, remaining monosodium glutamate, sugar, soy sauce, tomato ketchup and cornflour. Mix all well, bring to a boil and keep hot while making omelette. Heat 2 tablespoons oil in omelette pan, stir in egg mixture, cook for ½ minute. Fold omelette and finish cooking. Put on to hot dish, pour sauce over, garnish as photograph.
Chicken, Ham, Bamboo Shoots and Mushroom Omelette (Gai See Chow Dan)
You will need 2 oz. Shredded chicken meat; salt 1¼ teaspoons cornflour 5 tablespoons oil Few shredded bamboo shoots Little shredded ham 1 oz. Shredded onion 1 large mushroom, shredded; 5 eggs ¼ teaspoon monosodium glutamate 3 tablespoons water Radishes; cucumber
Mix the chicken with a pinch of salt and 1 teaspoon cornflour. Fry for 1 minute in 1 tablespoon hot oil. Remove from pan. Heat 2 tablespoons oil in same pan and fry bamboo shoots, ham, onion and mushroom for 2 minutes. Remove from pan. Beat the eggs, and ½ teaspoon salt, monosodium glutamate, ¼ teaspoon cornflour and water. Add cooked chicken and vegetable mixture. Heat 2 tablespoons oil in omelette pan and pour in the mixture. Cook the omelette in the usual way. Place on a hot dish and garnish with radish and cucumber.
You will need 8 oz. flour ½ pint boiling water Filling: 14 oz. minced pork 2 tablespoons ham, chopped 2 tablespoons mushrooms, chopped 2 tablespoons hard-boiled egg yolk, chopped 2 tablespoons parsley, chopped 2 teaspoon gingelly oil 2 teaspoons sherry 2 tablespoons soy sauce ½ teaspoon salt 1 teaspoon sugar ¼ teaspoon pepper ¼ teaspoon monosodium glutamate Garnish: 10-20 shelled prawns 10-20 green peas
Mix the boiling water with sifted flour into a noodle dough. Set aside for 20-30 minutes, covered with a damp cloth. Mix minced pork with all ingredients listed under ‘Filling’, and dived into 30 meat balls. Roll the dough out to a to 1-inch in diameter. Cut the roll into 30 balls, and roll each ball out into a 3-inch round.
Put the filling in the centre of the round, and form into a cylindrical shape. Pull out the top of each a little to look like a flower, and put the prawns and green peas on the top. Place. ina steamer, cover and steam for 20 minutes.
Square shapes:
You can make as many shapes as you like and garnish with the ingredients as the photographs show.
You will need ½ oz. almonds 1½ oz. butter ½ oz. currants 1½ pints (U.S. 3¾ cups) milk 4 oz. castor sugar 4 oz. very fine semolina 1 teaspoon vanilla essence ½ teaspoon ground cardamom (optional) ½ teaspoon grated nutmeg (optional)
Blanch the almonds and slice into thin strips. Heat the butter and fry the almonds until lightly coloured. Remove. Fry the currants gently and set aside. Bring the milk and sugar to the boil, then simmer for a minute on a very low flame. Fry the semolina very gently in the butter. Stir all the time and do not let the semolina get creamy coloured. Now add the milk gradually and keep stirring all the time so that no lumps are formed. Add the vanilla essence and turn out onto a serving dish while still of a fairly soft consistency. When cold, sprinkle with the almonds, currants and spices.
You will need 1½ pints (U.S. 3¾ cups) milk 2 oz. castor sugar 2-3 eggs, well beaten 1 tablespoon ground almonds 1 tablespoon rose water (optional) pinch nutmeg and cardamom powders
Boil the milk and sugar together over a low heat till the quantity has been reduced to half. Allow to cool, and add the well beaten eggs. Add the almonds and rose water. Put the custard into a buttered pie dish and sprinkle with nutmeg and cardamom powders. Preheat the oven to very moderate (335°F. of Gas Mark 3). Place the dish in a pan containing 1 inch of cold water. Bake for 45 minutes or 1 hour till the custard is set.
You will need 8 eggs 8 tablespoons water salt and pepper butter for frying
Break two eggs into a bowl, beat well with 2 tablespoons water and seasoning. Melt a knob of butter in a frying pan and when hot, pour in egg mixture. Allow the omelette to set and brown on the underside, then fold. Turn on to a serving plate. Make 3 more omelettes in the same way.
Filling: 4 oz. mushrooms 2 oz. butter 1 oz. flour 1/2 pint milk salt and pepper parsley and tomato slices for garnish
Melt butter in pan and saute sliced mushroom for 1 minute. Add flour and cook for 1 minute. Remove from heat and stir in milk. Return to heat and bring to boil, stirring. Season to taste. Divide mixture into four and put filling in omelette before folding. Garnish with parsley and tomato slices.
Preparation time: 1 ½ hours (including time for marinating) Cooking time: no cooking To serve: 4
You will need:
6 oz. firm white mushrooms 1 cut clove garlic 5 tablespoons olive oil 1 ½ tablespoons lemon juice ground black pepper 4-6 oz. shelled prawns (U.S. shrimps) or cooked scampi 1 teaspoon salt fresh parsley
Wash and dry the mushrooms. Remove stalks and slice caps finely. Rub a basin with a cut clove of garlic and in it mix the oil, lemon juice and 2 shakes of pepper. Add the mushrooms, mix thoroughly with the dressing and set aside in a cold place for at least an hour. Just before serving add the salt. To serve pile the prawns (U.S. shrimps) in the centre of four individual plates and arrange the mushrooms all around. With scissors snip a little parsley over the prawns (U.S. shrimps).
You will need 1 -1 ½ oz. butter and 1 teaspoon olive oil or 2 oz. butter ½-1 clove garlic 1 onion, finely chopped 2 oz. mushrooms, finely chopped 1 carrot, finely chopped 6 oz. minced beef 1 x 8 oz. can tomatoes or 4 fresh tomatoes ½ pint brown stock 1 wineglass red wine little tomato purée 6-8oz. spaghetti Parmesan cheese
Heat butter and oil in pan. Then fry crushed garlic, onion, mushrooms, and carrot. Add meat and rest of the ingredients and simmer liquid until thickened. slices of red or green pepper can be used in this sauce. Chopped parsley may be added to the sauce just before serving. Cook spaghetti in boiling salted water and drain. Rinse in cold water, return to pan with a knob of butter and reheat. Pour the sauce over spaghetti and serve with grated Parmesan cheese.
You will need 6 oz. cooked smoked haddock 1 hard-boiled egg approx. 8 oz. cooked rice pinch cayenne pepper and salt chopped parsley ¼ lemon, cut in thin wedges
Flake fish coarsely with fork. Chop egg white. Sieve yolk. Mix flaked fish with chopped egg white, and hot cooked rice. Season to taste. Little milk may be added if necessary. Put on hot dish. Sprinkle sieved egg yolk and chopped parsley on top. Add lemon. Serve while hot.
You will need 1 oz. bamboo shoots 1 green pepper 3-inch piece leek or spring onion 5 oz. beef (rump steak) salt ½ teaspoon monosodium glutamate white pepper 1 tablespoon sherry 1 egg white 1 teaspoon cornflour 4 oz. bean sprouts 4 tablespoons peanut oil 1 crushed clove garlic 1 tablespoon soy sauce ¼ teaspoon sugar
Shred bamboo shoots, green pepper, leek and rump steak. Sprinkle the steak with pinch salt, ¼ teaspoon monosodium glutamate, pinch of pepper and 1 teaspoon sherry. Mix with the egg white and cornflour and set aside. Wash bean sprouts and drain. Heat 2 tablespoons peanut oil in the pan add ½ teaspoon salt, fry the shredded bamboo shoots, green pepper, the onion and the bean sprouts for 2 minutes. Move from the pan. Again add 2 tablespoons peanut oil into the same pan. Add garlic and beef, stir well. When the beef changes colour, add cooked vegetables to the pan, and add soy sauce, remaining sherry, sugar and ¼ teaspoon monosodium glutamate and pinch of white pepper. Cook for 1 minute, remove to a heated dish and serve immediately.
You will need 4 slices calves’ or lamb’s liver, ½-inch thick seasoned flour 2 tablespoons oil 2 level tablespoons French mustard 1 level tablespoon finely chopped shallot or spring onion 2 level tablespoons finely chopped parsley fresh white breadcrumbs 2 oz. melted butter Garnish: orange slices watercress
Fry liver slices, coated with flour, in hot oil for 1 minute on each side. Remove. Mix mustard, shallot or spring onion and parsley, adding drop by drop enough of the frying oil to make a ‘creamy’ mixture. Spread liver slices on each side with mustard mixture and coat with breadcrumbs, pressing on firmly. Lay slices in grill pan, spoon melted butter over and brown under a hot grill for 1-2 minutes; turn, baste with remaining butter and brown other side. Garnish with orange slices and watercress.
You will need 3 lb. chicken, oven ready salt 1 oz. butter 8 sprigs fresh tarragon 1 tablespoon oil 1 ½ oz. powdered gelatine 1 ½ pints (U.S. 3 ¾ cups) good chicken stock or canned consommé few drops gravy browning, if necessary 4-5 tablespoons Madeira or port
Dry the chicken, sprinkle inside liberally with salt and insert a nut of butter and 3 sprigs fresh tarragon. Heat the remaining butter and the oil in a flameproof casserole and brown chicken on all sides. This will take about 12-15 minutes. Cover and cook in pre-heated moderate oven (350° F. or Gas Mark 4) for 1 hour. Remove chicken and set aside until absolutely cold.
Sprinkle the powdered gelatine into the stock or consommé and heat until gently dissolved. Add 3 sprigs tarragon, and if necessary a few drops of browning to give the stock a light brown colour. Cover and leave to stand for 15 minutes. Check seasoning, add Madeira or port to taste, then strain jelly through several thicknesses of muslin. Pour ⅛-inch layer of jelly into the serving dish and leave to set. Carve the chicken and arrange the pieces on the jelly. Chill remaining jelly and stir over ice until almost set, but still fluid, then spoon over chicken.
Repeat at intervals as necessary and arrange a decoration of tarragon leaves before the final coating.
Pour remaining jelly into a shallow tin and when set cut into shapes, or chop, to garnish the edge of the dish.
Vintage Recipe Cards 