My Mum's 1922 Recipe Book A collection of hand-written Recipes which my Mum, pictured here in 1924, assembled and used throughout World WarTwo whenever the ingredients were available. I shall choose one or two each month, at random, for you to

My Mum's 1920's Recipe Book
A collection of hand-written Recipes which my Mum, Mabel Mary pictured here in 1924, assembled and used throughout World WarTwo whenever the ingredients were available. I shall choose one or two each month, at random, for you to try. Happy Cooking, and don't blame me if it all goes wrong !

Mabel Mary White
1900 - 1996

September Recipe of the Month

PICKLED BEEF
     6 lbs. brisket of Beef (Fresh)                       2 dessertspoonsful BlackPepper
     2 dessertspoonsful of Brown Sugar              2 dessertspoonsful White Pepper
     2 dessertspoonsful of Mixed Spice               A few Bay Leaves
     A good handful of Salt
   Cover the meat with cold water, and boil gently with spices, etc., for 5     or 6 hours. Press and glaze. Serve cold.

VEAL MOULD
     ½lb lean Veal                               Seasoning
     1 Hard-boiled Egg                        A little grated Lemon Rind
     2 ozs. Bacon                                 1 gill of jellied White Stock
     Teaspoonful of chopped Parsley

Decorate a souffle tin with Egg and Parsley. Cut veal and bacon into dice, chop remainder of egg. Mix veal, bacon, egg and seasoning together and place in tin. Add the stock. Cover with greased paper and bake in a moderate oven for 1½ hours. Fill up the mould with extra stock. If the stock is not jellied, dissolve a little gelatine; allow ¼ozs. to 2 gills of stock. When cold and set, turn out of tin and garnish with salad.