Historical Cookbooks » Savouries

Potato Pie – Allinson Vegetarian Cookery Book

Old Cook — Tue, 25 Mar 2008 22:19:40 +0000

Slice potatoes and onions, stew with a little water until nearly done,
put into a pie-dish, flavour with herbs, pepper, and salt, add a
little soaked tapioca and very little butter, cover with short
wheatmeal crust, and bake 1 hour. To make a very plain pie-crust use
about 2 oz. of butter or a proportionate quantity of Allinson frying
oil to 1 lb. of wheatmeal. Roll or touch with the fingers as little as
possible, and mix with milk instead of water. Eat this pie with green
vegetables.

Onion Turnover – Allinson Vegetarian Cookery Book

Old Cook — Mon, 24 Mar 2008 22:18:59 +0000

2 medium-sized Spanish onions, 1 oz. of butter (or Allinson frying
oil), 3 eggs, pepper and salt. For the pastry, 6 oz. of Allinson fine
wheatmeal, 2-1/2 oz. of butter or oil. Chop the onions fine, boil them
a few minutes in a little water, and drain them; stew them in the
butter for 10 minutes, adding the seasoning beat up the eggs and mix
them well with the onions over the fire, remove the mixture as it
begins to set. Have ready the pastry made with the meal, butter, and a
little cold water, roll it out, place the onions and eggs on it, fold
the pastry over, pinching the edges over, and bake the turnover brown.
Serve with gravy. This is a Turkish dish.

Onion Tart – Allinson Vegetarian Cookery Book

Old Cook — Sun, 23 Mar 2008 22:18:26 +0000

1 lb. of Spanish onions, 1 lb. of English onions, 4 oz. of butter, 3
eggs, 1/2 pint of cream, pepper and salt to taste, 1/2 lb. of Allinson
fine wheatmeal. Slice the onions, and stew them with 1-1/2 oz. of
butter without browning them. When tender let the onions cool, mix
with them the eggs, well beaten, and the cream, also the seasoning.
Make a paste with the meal and the rest of the butter, line with it a
baking-tin, keeping back a small quantity of the paste; pour the
mixture of onions, eggs, and cream into the paste-lined tin, cut the
rest of the paste into thin strips, and lay these crossways over the
tart, forming diamond-shaped squares; bake the tart in a moderate oven
until golden brown.

Oatmeal Pie-Crust – Allinson Vegetarian Cookery Book

Old Cook — Sat, 22 Mar 2008 22:17:31 +0000

4 oz. each of medium oatmeal and Allinson fine wheatmeal, and 2-1/2
oz. of vege-butter or butter. Make the crust in the usual way with
cold water. It will be found beautifully short, very tasty, and more
digestible than white flour pastry.

Mushroom Turnovers – Allinson Vegetarian Cookery Book

Old Cook — Sat, 22 Mar 2008 22:16:33 +0000

1/2 lb. of medium-sized mushrooms, 1 oz. of butter, pepper and salt to
taste. For the pastry, 1/2 lb. of Allinson fine wheatmeal, 3 oz. of
butter (or 3 tablespoonfuls of Allinson frying oil). Make the pastry
of the meal, butter, and a little water; pick and wash the mushrooms,
cut them up in small pieces dredge them with pepper and salt, and fry
them in the butter for 5 to 10 minutes. Roll the paste out, cut it in
squares of about 4 inches, and place as much mushroom on each as it
will conveniently hold. Press the edges of each square together,
folding them in triangular shape, and bake them in a moderate oven for
an hour. Serve with brown gravy.

Mushroom Tart and Gravy – Allinson Vegetarian Cookery Book

Old Cook — Fri, 21 Mar 2008 22:15:49 +0000

1 lb. of mushrooms, 1/2 lb. of Allinson fine wheatmeal, 4 oz. of
butter or Allinson frying oil, pepper and salt to taste. Pick and wash
the mushrooms, remove the stalks, dry them and cut them into pieces;
make pastry with the meal, 3 oz. of the butter, and a little cold
water; roll it out, line a large plate and heap the mushrooms upon it,
dredge well with pepper and salt, and cut the rest of the butter into
bits to be scattered over the mushrooms; when you line the plate, keep
a little of the paste, cut this into thin strips and lay them in
diamond shape across the pie; bake the pie 3/4 hour in a moderate
oven.

The Gravy.–The stalks of the mushrooms, 4 eschalots chopped very
fine, 1 teaspoonful of Allinson cornflour, 3 bay leaves, 1/2 oz. of
butter, pepper and salt to taste. Fry the stalks and eschalots in the
butter, then gently cook them in 3/4 pint of water for 1/2 hour,
adding seasoning and the bay leaves; strain, return the sauce to the
saucepan, and thicken it with the cornflour.

Mushroom Tartlets – Allinson Vegetarian Cookery Book

Old Cook — Thu, 20 Mar 2008 19:13:57 +0000

1/2 lb. of mushrooms, 1 oz. of butter, 1 small English onion, 1
tablespoonful of vermicelli broken up small, pepper and salt to taste.
Peel and wash the mushrooms and cut them up; chop up the onions very
fine, melt the butter in the frying-pan and fry the mushrooms and
onion in it, adding pepper and salt to taste; a good deal of liquid
will run from the mushrooms, stir into it the vermicelli, which let
cook in the juice until tender; let the mixture cool, line some
tartlet tins with Allinson wholemeal crust, fill with the mixture,
cover with crust, and press the edges well together; bake in a
moderate oven.

Mushroom Savoury – Allinson Vegetarian Cookery Book

Old Cook — Wed, 19 Mar 2008 19:13:23 +0000

4 ounces of Allinson plain rusks 3 eggs, 1 pint of milk, 2 oz. of
butter, 1 lb. of mushrooms, 1 small onion chopped fine, and pepper and
salt to taste. Crush the rusks and soak in the milk; add the eggs well
whipped. Peel, wash, and cut up the mushrooms, and fry them and the
onion in the butter. When they have cooked in the butter for 10
minutes add them to the other ingredients, and season with pepper and
salt. Pour the mixture into a greased pie-dish, and bake the savoury
for 1 hour. Serve with green vegetables, potatoes, and tomato sauce.

Mushroom Pie – Allinson Vegetarian Cookery Book

Old Cook — Tue, 18 Mar 2008 19:12:49 +0000

1-1/2 lbs. of mushrooms, 1-1/2 lbs. of potatoes, 1 Spanish onion, 1
oz. of butter, pepper and salt to taste, 1 teaspoonful of mixed herbs,
and 3 hard-boiled eggs. Peel and wash the mushrooms, and cut them into
2 or 4 pieces, according to their size. Peel and wash the potatoes,
and cut them into pieces the size of walnuts; parboil them with 1 pint
of water, and turn them into a pie-dish with the water. Chop up the
onion, and cook the mushrooms and onion for 10 minutes with the butter
in 1/2 pint of water, adding the herbs and seasoning. Mix all well in
the pie-dish, quarter the eggs, and place them on the top, cover with
a short crust, and bake the pie for 3/4 of an hour to 1 hour.

Mushroom Cutlets – Allinson Vegetarian Cookery Book

Old Cook — Mon, 17 Mar 2008 19:11:49 +0000

1/4 lb. of mushrooms, 1/2 teacupful of mashed potatoes, 1 teacupful of
breadcrumbs, 1 small onion, 2 eggs, 2 oz. of butter, a little milk, 1
teaspoonful of finely chopped parsley, 1/2 teaspoonful of herbs. Peel
and cut up the mushrooms, chop up the onion, and fry them in 1 oz. of
butter. Mix the mushrooms and onion with the breadcrumbs, 1 egg well
beaten, add also pepper and salt to taste; if necessary add a little
milk to make it into a paste; shape the mixture into cutlets, dip them
in the other egg well beaten, and fry them in the rest of the butter.
Serve with tomato sauce.