1926 Recipes - Snacks

Omelettes

  • 2 eggs
  • 1 ounce of butter
  • 1 teaspoonful of parsley
  • Pinch of thyme
  • Small piece of finely chopped onion
  • Pepper and salt

Beat eggs, parsley, thyme, onion and seasoning together in a basins. Place the butter in a frying pan and when hot pour in the mixture, stir until the mixture sets, forming a pancake. Hold under the grill until pancake browns, repeat for the other side, serve at once.

Fried Eggs and Bacon

Place some rashers of bacon in a hot pan, cook slowly to remove as much fat from the bacon as possible, move to one side in the pan and break and cook two egg to choice.

Poached Eggs

Place sufficient water in a pan, add a teaspoonful of vinegar. When the water is boiling carefully place two eggs in the water [to avoid cracking the eggs] reduce the heat cook until set.

Scrambled Eggs

Melt a small piece of butter in the pan, add two tablespoonfuls of milk and seasoning. Break two eggs in the pan and lightly beat with a fork until cooked, serve on fried bread or toast.

Haddock

Heat a little butter and milk in pan, cut the fish into small pieces and cook until tender, cover the pan while cooking.

Cod cutlets

Butter the sides and bottom of a pan, and wrap the cod cutlet in buttered paper. Pour a little milk in the pan and cover, cook until tender. Serve with chopped parsley [cod fillets can be done the same way].

Fried sprats

Clean and dry the fish, dust with flour and season. Cook in a pan with a little fat, or deep fry using a basket.

Kidneys

Skin and cut in half some sheep’s kidneys, season, cover the pan and cook in hot fat, serve on toast.

Liver and Bacon

Cook the bacon slowly to extract the fat. Slice the liver thinly, then dust with flour and cook with the bacon until browned.

Mushrooms

Peel the mushrooms and cook in a little hot butter until tender, serve on toast or fried bread.

Herring Roes

Heat a small amount of butter in a pan, dust the soft roes with flour and cook until brown and crisp, serve with fingers of fried bread or toast.

Pancakes

  • 4 ounces of flour
  • 1 egg
  • Half a pint of milk
  • Salt
  • Water if required.

Break the egg into the middle of the flour and add the milk gradually, mix to a smooth batter. Beat well and allow to stand for at least two hours. Put a little lard into a frying pan and heat, pour a little of the mixture into the pan. When it starts to set, loosen the pancake with a knife or similar. Turn or toss and brown the other side, to serve sprinkle with lemon juice and sugar, syrup can be used.

Fried Apples

Peel and core and cut the apple into thick slices, cook in boiling fat until brown, dust with sugar and serve as a sweet.

French pancakes

  • 2 ounces of flour
  • 2 ounces sugar
  • 2 ounces butter
  • 2 eggs
  • Half a pint of milk

Mix the butter, flour and sugar, beat in whisked eggs and add the milk. Beat well and allow to stand before using. Heat a little lard in a frying pan and pour in four tablespoonful of batter, when brown loosen and turn. Place one cake on top of the other with jam in between to make one pudding, dust and serve with sugar.

To use up a leg of mutton

  • Sunday Cook with potatoes
  • Monday Cold slice with mint sauce
  • Tuesday Mince and mashed potatoes
  • Wednesday Cornish pastry
  • Thursday The bone can be made for mutton broth, chop into small pieces and add two onions, one chopped carrot and a tablespoonful of rice and seasoning. Boil for one and a half hours until all vegetables are tender.

To use a shoulder of mutton

  • Sunday Roast with potatoes
  • Monday Cold with mint sauce and chipped potatoes
  • Tuesday Mutton fritter, lean slices only
  • Wednesday Place the remainder of the joint in a dish with two sliced onions, a tablespoonful of rice and a few slices of raw potatoes, season with pepper and salt. Slightly thicken the gravy with corn flour mixed in water.

Fish omelette

Beat the white of an egg until it is a stiff froth. Lightly beat the yoke of an egg and pour onto whipped egg. Melt half ounce of butter in a pan and pour in the mixture, when set and browned at the bottom, place a little cooked fish in the centre and fold the omelette in half. Dust with cayenne and serve hot.