DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Military Cookery Manuscript, the London School of Cookery, September 30-November 9, 1940

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Military Cookery Manuscript, the London School of Cookery, September 30-November 9, 1940

Page 8

Beef Olives 4/10/40. Method
100 Beef Olives. Peel, cut reg in rings. Fry on
2 LBs. carrots in Thick fat till light brown
1 " onions Strain off fat. Add your arramats 
Brown stock. Pepper corns and place Beef olives 
2 qts Bown sauce. on Top. Place in oven for 10 mins
Arramato. to set. Add brown stock and
Salt sauce up to 2/3 of beef. Bring
Peppercorns. to simmer. Place in oven till
cooked take out beef, until. Place in 
serving dish. Stain sauce. Reboil, skim pour
over beef.
Savory Potatoes. 4/10/40. Method
50 LBS. Potatoes Finely shred onions. Slice 
7 " onions potatoes throughly rinse together 
6 qts. White stock adding salt-P pepper. Place
8 oz. Marg. in serving dish. Cover with layer
4 " Salt of overlapping potatoes. Cover with
1 " Pepper stock, Marg on top. Simmer. Put in oven.

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Beef Olives 4/10/40. Method 100 Beef Olives. Peel, cut reg in rings. Fry on 2 LBs. carrots in Thick fat till light brown 1 " onions Strain off fat. Add your arramats Brown stock. Pepper corns and place Beef olives 2 qts Bown sauce. on Top. Place in oven for 10 mins Arramato. to set. Add brown stock and Salt sauce up to 2/3 of beef. Bring Peppercorns. to simmer. Place in oven till cooked take out beef, until. Place in serving dish. Stain sauce. Reboil, skim pour over beef. Savory Potatoes. 4/10/40. Method 50 LBS. Potatoes Finely shred onions. Slice 7 " onions potatoes throughly rinse together 6 qts. White stock adding salt-P pepper. Place 8 oz. Marg. in serving dish. Cover with layer 4 " Salt of overlapping potatoes. Cover with 1 " Pepper stock, Marg on top. Simmer. Put in oven.