Mrs. Manuel's Recipes

From Mrs Rosemary Manuel from around 1960 - 1970

Dinner and Supper Dishes


  • Liver, any type
  • 1 tablespoon vegetable oil
  • 1 large onion, sliced
  • Vegetable salt

Take the fresh tender liver. Cut into noodle-like strips. If at all tough sprinkle with a natural tenderizer and let stand for 10 – 20 minutes. Then put oil in a heavy heated skillet. Sauté sliced onion to golden brown. Add strips of liver and sauté for 3 minutes. Sprinkle with bit vegetable salt and serve.

Chicken Livers

  • 12oz chicken livers
  • 1 tablespoon butter or margarine
  • 1 tablespoon vegetable oil
  • Dash of paprika
  • 2 tablespoons onions, sliced
  • ½ teaspoon vegetable salt

Wash the livers and cut into small pieces. Heat butter and oil in a heavy skillet and sauté the livers, mushrooms and onions over low heat for about 4 minutes, stirring occasionally. Add seasonings to taste and serve.

Stuffed Marrow

  • 2 lb marrow
  • 1 lb onions
  • 1 tablespoon corn oil
  • 1 lb chestnuts
  • 1 tablespoon sage, chopped

Cut marrow lengthways, remove peel and seeds, place both pieces onto a baking tray side by side. Chop onions and fry in oil. Cook chestnuts, then mash, then add to onions with sage. Stir well, fill the two marrow halves with the mixture. Bake in over 400°F for 1 hour.

Stuffed Onions

  • 4 large onions
  • 1lb chestnuts
  • 1 leave Lovage
  • ½lb Leicester Cheese
  • 1oz butter

Remove the outer skin from onions and cook in a little water with lovage till nearly soft, then put on a flat Pyrex plate and cut onions in half horizontally. Remove lovage. Cook and mash chestnuts, grate cheese and mix together into a thick paste. Divide the mixture into four, and place on 4 of the onion halves, then place remaining halves on top. Add a little butter to top of each and bake in oven 400°F for 20 minutes.

Walnut and Tomato Roast

  • ¼lb onions
  • ½lb tomatoes
  • ½ teaspoon celery salt
  • 1 tablespoon paprika
  • 1 teaspoon sunflower oil
  • 1 tablespoon dill, chopped

Chop the tomatoes and onion and simmer in a lidded saucepan with celery salt and oil until tender, then add paprika. Grind the walnuts keeping six halves aside. Mix ground walnuts with other ingredients and form into a rectangle and place on a casserole plate. Then decorate with the remaining walnuts and bake in oven at 400°F for 20 minutes.

Walnut Cutlets

  • ½lb cooked carrots
  • ½lb ground walnuts
  • 1 tablespoon tomato puree
  • 1 teaspoon coriander

Mix all ingredients together and form into four cutlets. Bake for 20 minutes and serve with cooked vegetables or leave to cool and serve with salad.

Shepherd’s Pie

  • 1½lb mashed potatoes
  • 1 sprig basil
  • 1 tablespoon Barmene (yeast extract)
  • 1lb carrots
  • 1lb tomatoes
  • 1 leaf rue

Slice carrots and tomatoes and put in alternate layers in a casserole dish. Sprinkle with chopped rue and basil, cover with one-cup water mixed with Barmene, then cover with mashed potatoes. Bake in oven 350°F for one hour.

Ham Omelet

  • 4oz can pineapple chunks, no sugar added, drained
  • 1 egg
  • 1 tablespoon water
  • Salt and pepper to taste
  • 1½ oz cooked ham
  • 2 teaspoons chives, chopped
  • 3oz tomatoes – garnish
  • Watercress – garnish

Whisk egg with water, salt and pepper. Pour into non-stick heated pan. When egg mixture begins to set, add ham, pineapple and chives and finish cooking. Fold omelette over, slide onto heated plate and garnish, serve hot.