DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Military Cookery Manuscript, the London School of Cookery, September 30-November 9, 1940

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Military Cookery Manuscript, the London School of Cookery, September 30-November 9, 1940

Page 5

barley broth 1/10/40          all method
25p to      Milton lock         place barley in a lock allow to 
1.1/2         carrots               gently summed s/ad 30 min.  
1                turpentine            peat and wash all reg. but in 
1                leeks                 small deice. add to oddh  
1.1/2           barley             deasod, dimmed for faithes 
1.1/2           anions             30 mins
4                 salt
                                           all methods
Beef hot pot 1/10/40         fry slakes in a hot pot  will know
50  ''          potatoes          lies potatoes and sliced anions 
4     ''          anions           thoroughly more logethed. add
4 ops             salt               salt and pepper, please a layer
1''              peppers       on bottom of dish, add slakes 
brown        lock              bared with potatoes another layer    dimmed off with other layer of potatoes. bored wirh polish, bring to summed. pleace in warm well cooked.

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barley broth 1/10/40 all method 25p to Milton lock place barley in a lock allow to 1.1/2 carrots gently summed s/ad 30 min. 1 turpentine peat and wash all reg. but in 1 leeks small deice. add to oddh 1.1/2 barley deasod, dimmed for faithes 1.1/2 anions 30 mins 4 salt all methods Beef hot pot 1/10/40 fry slakes in a hot pot will know 50 '' potatoes lies potatoes and sliced anions 4 '' anions thoroughly more logethed. add 4 ops salt salt and pepper, please a layer 1'' peppers on bottom of dish, add slakes brown lock bared with potatoes another layer dimmed off with other layer of potatoes. bored wirh polish, bring to summed. pleace in warm well cooked.