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Military Cookery Manuscript, the London School of Cookery, September 30-November 9, 1940
Page 41
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2/ Veg. Celery can be used. Cut veg in large dice. Tomatoe sauce. 1 Gall. 1 Gall of white stock. 1 Tin of Tomatoe Puree. 8 ozs of Mar. 1 ozs of Flour. 8 ozs of Carrots 8 ozs of onions 24 Peppercorns 1 Small Bacon Bone Salt to taste. Method. Cut veg in small dice. Place in pan with marg and allow to fry on without taking color. Add flour allow to dry out for 5 mins add puree. allow to throughly dry out. Add your stock, faggots, peppercorns and Bacon bone Simmer for 1/2 hr. Strain, ready to Serve.
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2/ Veg. Celery can be used. Cut veg in large dice. Tomatoe sauce. 1 Gall. 1 Gall of white stock. 1 Tin of Tomatoe Puree. 8 ozs of Mar. 1 ozs of Flour. 8 ozs of Carrots 8 ozs of onions 24 Peppercorns 1 Small Bacon Bone Salt to taste. Method. Cut veg in small dice. Place in pan with marg and allow to fry on without taking color. Add flour allow to dry out for 5 mins add puree. allow to throughly dry out. Add your stock, faggots, peppercorns and Bacon bone Simmer for 1/2 hr. Strain, ready to Serve.
Szathmary Culinary Manuscripts and Cookbooks
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