Tag Archives: Marguerite Patten’s Recipe Cards

Boiled Bacon

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Cooking time: see Stage 5
Preparation time: dependent on vegetables added
Main cooking utensil: large saucepan

You will need:
3lb smoked picnic shoulder or shoulder butt
pepper

Parsley sauce:
2 tablespoons butter
1/4 cup flour
2/3 cup ham stock
2/3 cup milk
seasoning
2-3 tablespoons chopped parsley

1. Wash and soak salted pork or ham overnight or for several hours in cold water*

2. Put soaked (or unsoaked) into a saucepan, cover with cold water.

3. Bring the wanter to a boil, skim, i.e., remove any greyish scum floating on the top.

4. Add pepper, but no salt.

5. Put a lid on the pan and cook slowly allowing 35 minutes per lb.

6. Add vegetables, e.g., carrots, onions, potatoes, during cooking.

TO SERVE: Hot with vegetables and parsley sauce. To make the sauce for 4 people, heat butter, stir in flour, cook for several minutes, then gradually add ham stock, milk, seasoning, and parskely. Boil until thickened and smooth.

To serve cold: Cool in the liquid, remove rind, and coat with crisp bread crumbs.

TO STORE: In the refrigerator, keep covered to prevent drying.

*Mild-cure pork or ham cuts do not need soaking.

Printed in Canada. © Copyright Paul Hamlyn, Ltd. 1967

Ham in Aspic

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Cooking time: few mins. to heat water for jelly.
Preparation time: 30 mins.
Main utensil: 5 -cup deep round mold or pan

For 6 servings you need:
2/12 cups aspic jelly
few stuffed olives
1/2 cup cooked peas
1 hard-cooked egg white
1-l can ham
8 cooked prunes
2 hard-cooked eggs
1 hard-cooked egg yolk

Approximate calories:
Aspic jelly – virtually none
Peas – 56 for 1/2 cup
Cooked or canned lean ham – 1600 for 1 lb meat
Dried prunes – 25 for 1 large
A boiled egg – 80

1. Pour in enough aspic jelly to give 1/4 inch layer at the bottom of the mold.

2. Allow to set, then arrange the sliced olives, peas, and white egg on this, then cover with a very little more cold jelly.

3. Put this into a cool place to become quite firm.

4. Dice the ham, pit and chop the prunes and mix with the chopped eggs and yolk.

5. Put this into the mold; then gently pour in enough cold, but not set, aspic jelly to cover.

6. Put into a cool place for the mold to set and allow remainder of the jelly to set separately.

TO SERVE: Turn out, garnish with the chopped jelly, and serve with a green salad.

TO VARY: Use half tomato juice and half water to set the jelly.

TO STORE: In the refrigerator.

To turn out a mold: Dip for a few seconds only in hot water, then invert over serving dish.

©Copyright Paul Hamlyn Ltd 1967

Savory Boxes

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Cooking time: 15-20 mins.
Preparation time: 15 mins.
Main cooking utensil: baking sheet
Oven temperature: 425-450°F.
Oven position: toward top

For 4 people you need:
8 2-in squares bread, about 1 1/2 ins thick
1/2 cup melted margarine

Filing:
2 tablespoons butter or margarine
1/4 cup flour
3/4 cup milk
seasoning
1/3-2/3 cup cooked shrimp or prawns

Garnish:
shrimp
parsley

1. Insert tip of a knife and mark a small square on each piece of bread to form the lid: remove carefully.

2. Take out center – this need not be wasted but may be made into crisp crumbs.

3. Brush the outside and lids of the boxes with melted margarine, stand on baking sheet, and cook until crisp and brown, approximately 15 minutes; the lids will take a shorter time.

4. To make the filling, heat butter, stir in flour, cook for several minutes, and then add milk. Bring to a boil, cook until thickened, season, and add shrimp.

TO SERVE: Fill the boxes with the shrimp mixture, garnish and serve at once.

TO VARY: Add chicken or ham to sauce.

©Copyright Paul Hamlyn Ltd. 1967 Printed in Canada

Roast Lamb with Anchovies and Bacon

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Cooking time: see stage 4
Preparation time: 15 mins plus 24 hours soaking in marinade
Main cooking utensil: roasting pan
Oven temperature: 375°F.
Oven position: near top

For 4 people you need:
2 lb lamb loin roast
(other cuts may be used)

Marinade:
1/3 cup oil
1/3 cup white wine
1 finely chopped onion
1 finely chopped carrot
2-4 cloves

Garnish:
1 teaspoon chopped fresh tarragon or good pinch dried tarragon (optional)
4 bacon slices
1 chopped celery stalk
1 sliced dill pickles
can anchovy fillets

1. Mix together the oil, white wine, onion, carrot, and cloves.

2. Put the lamb in this, leave for 24 hours.

3. Put the lamb into the roasting pan

4. Sprinkle with tarragon and roast for 30 minutes per lb and 30 minutes over.

5. 30 minutes before the end of the cooking time remove the meat from the oven and arrange the bacon slices, celery, dill pickles, and anchovies on top of the meat.

6. Continue cooking at the end of the time life the meat onto a hot dish with the garnish on top.

TO SERVE: Wish mashed potatoes, green vegetables, or peas. Gravy may be made in the usual way, but the meat is moist and full of flavor.

TO VARY: Use vinegar instead of white wine.

Printed in Canada © Copyright Paul Hamlyn Ltd. 1967

Ham And Pineapple Loaf And Garlic Bread

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Cooking time: 1 hour
Preparation time: 25 mins
Main Cooking Utensil: 9-by-5-in loaf pan
Oven temperature: 374-400°F
Oven position: center

For 4-6 people you need:
Ham and pineapple loaf:
3/4 lb ham
1 onion
1 green pepper
1 egg
1/2 cup fresh white bread crumbs
paprika
pinch nutmeg
seasoning
1/4 cup margarine
1 small pineapple or 6 pineapple rings

Garlic bread:
1 small French loaf
1/4 cup butter
1 clove garlic

1. Chop or grind ham, chop onion and green pepper, discarding seeds and core.

2. Place all loaf ingredients except pineapple in a bowl and mix thoroughly.

3. Grease pan, peel the pineapple and cut 6 rings or drain juice from a can of pineapple.

4. Place two rings in bottom of loaf pan and stand one at each end and one at each side.

5. Press the ham mixture into the pan and smooth the top.

6. Bake for 1 hour at 375-400°F.

TO SERVE: Hot or cold – keep in the pan to carry for picnics

Garlic bread:

Slash loaf almost through at 1/2 inch intervals. Mix together butter and crushed garlic, spread between the slices. Wrap in foil and heat for a few minutes.

This is better eaten hot, so is only suitable for a garden picnic, or where there are heating facilities.

Printed in Canada. ©Copyright by Paul Hamlyn Ltd. 1967