Slice onions very thinly.
Fry in the fat until fairly soft, using large pan ir frying pan.
Add water, the thickly sliced tomatoes. Arrange chops on top and season well.
Core, but do not peel the apples. Read the rest of this entry »

1. Make and cook the pancakes wafer thin, in the usual way, but instead of rolling, spread each pancake with apple pureé or jam and chopped almonds.
2. Pile on top of one another.
3. When the last panacakes has been added, whisk egg white, fold in sugar.
4. Spread on top of the pancakes, sprinkle with nuts and brown in the oven, for 10 minutes.
5. Serve in slices like a cake. Read the rest of this entry »

1. Sieve flour and salt, add egg or eggs and enough milk to give sticky consistency.
2. Beat well then gradually add rest of liquid.
3. Add oil last if using this. Read the rest of this entry »

1. In small saucepan boil giblets in water until tender; drain; reserve ½ cup liquid. Chop giblets finely; put in mixing bowl.
2. Preheat oven to 350ºF. Line roasting pan with large square of heavy aluminium foil.
3. Prepare Oyster Cracker Stuffing: Add green pepper, scallions, crumbs, parsley, garlic, pepper and oyster to giblets. Toss lightly. Add reserved liquid and ¼ cup of the butter; mix well. Read the rest of this entry »

1. Dissolve the gelatine in the water.
2. Add to the hot custard, together with almond essence and macaroon crumbs.
3. Put into mound and allow to set.
4. Split the almonds and brown under a grill or in the oven.
5. Turn out the cream and decorate with almonds and cherries.
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1. Putt lettuce and dill in salad bowl.
2. Strain sauce from herring over greens. Cut herring into bite-size pieces; add to salad; toss lightly. Read the rest of this entry »

Season cod cutlets with salt and pepper and lay them in a well-buttered shallow fireproof dish.
Add the chopped onion and the crushed garlic, roughly chopped parsley and sprig of thyme, covering all with the chopped, peeled tomatoes.
Moisten with tarragon vinegear and water, ook in a moderate oven (375º F. – Gas Mark 4) for 30 minutes.
Arrange the cutlets in a serving dish, reduce the cooking liquor by rapid boiling, taste for seasoning, add a few bits of butter and pour over the fish.
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