MUTTON PIE

This quantity will make 6 full size trays.

 Each tray cuts into: 18 Senior Portions

                                 24 Junior Portions

                                 28 Infant Portions

Pastry

Filling

7lbs 9 ½ oz Flour

18lbs mutton

1lb 14 oz Margarine

6lbs onions

1lb 14 oz cooking Fat

12 pts water

1 1/1 oz salt

1lb 2oz flour

1 ½ - 1 ¾ pts water

4 lbs dried milk

Pepper and salt

METHOD

1.

Trim and dice mutton – stew for 1 ½ - 2 hours

2.

Peel and chop onions and boil in approx 8pts water.  When cooked blend flour and dried mild with remaining 4 pts water and thicken onion sauce

3.

Make up pastry, weigh out and line trays.  Divide cooked meat between trays – pour onion sauce over meat.  Cover with pastry.

4.

Brush with milk and bake at 425 or regulo 7 for 30-45 minutes

N.B.

The stock from the mutton should be used to make gravy to serve with pie.

BAKED GINGER SPONGE

100 PORTIONS

Pastry

Flour

7lbs 2 ozs

Ginger

3 ½ ozs

Syrup

2 lbs 11 ozs

Margarine

2 lbs 11 ozs

Sugar

2 lbs 11 ozs

Bicarbonate of soda

4 ½ ozs

Warm Water

3 ½ pts

METHOD

1.

Melt margarine, syrup and sugar

2.

Add to lour and ginger

3.

Mix to thick batter with warm water, in which bicarbonate of soda has been dissolved. Beat very well.

4.

Pour into greased shallow tins and bake in a rather slow oven.  Reg. 3-4; 325 -350F

SHARPS PIE

This quantity will make 6 full size trays.

 Each tray cuts into: 18 Senior Portions

                                 24 Junior Portions

                                 28 Infant Portions

Pastry

Filling

7lbs 9 ½ oz Flour

17lbs Stewing beef

1lb 14 oz Margarine

2bs onions

1lb 14 oz cooking Fat

3pts milk

1 1/1 oz salt

4 oz cornflour

1 ½ - 1 ¾ pts water

1lb dried milk

Pepper and salt

METHOD

1.

Trim and wash meat, cut into small pieces and stew

2.

Boil onions and make white sauce

3.

Strain onions, chop and add to sauce

4.

Stir cooked meat together - cool

5.

Make pastry, weigh out and line tins

6.

Spread on meat filling, cover with pastry

7.

Bake in a hot oven 40-50 minutes

FRUIT CRUMBLE

This quantity will make 4 deep tins.

 Each Roll cuts into: 24-30 Senior Portions

                                  30-36 Junior Portions

                                  36-40 Infant Portions

Fresh Fruit

28 lbs

Sugar

4 ½ lbs

Water

To moisten

Crumble

Flour

8 lbs

Sugar

3 lbs

Fat

3 lbs

METHOD

1.

Put uncooked fruit into tins, sprinkle with sugar and add water

2.

Rub fat into flour and add sugar, mix well

3.

Sprinkle the crumble over the fruit

4.

Bake in a moderate oven for 30 minutes

Savoury Whirls

100 portions

10 portions

Short Crust Pastry

6lbs flour etc

12oz Flour etc.

Filling:

6lbs

Minced Beef or minced bacon

14lbs

1lb 6 ozs

Onions

1 lb

1 ½ oz

Carrots

1lb

1 ½ oz

Eggs

5

½

Seasoning and Chopped parsley

6lbs

METHOD

1

Make pastry and roll into oblong pieces (8)

2

Mince Bacon, onions and carrots

3

Add parsley, season well

4

Bind with beaten egg

5

Divide mixture into number of rolls to be made

6

Spread mixture well to edges on oblong pieces o pastry

7

Roll and cut into fifteen 1” slices

8

Bake flat on greased tins, moderate oven approximately 30 minutes.

LANCASHIRE SYRUP ROLLS

This quantity will make 8 Rolls.

 Each Roll cuts into: 12 Senior Portions

                                  18 Junior Portions

                                  24 Infant Portions

Suet Crust

Flour

6 lbs

Fat

2 lbs

Baking Powder

3 ozs

Filling

Apples weighed after preparation

6 lbs

Currants

2 ½ lbs

Mixed Spice

2 ½ teaspoons

Golden Syrup

2 ½  lbs

Demerara Sugar

2 ½  lbs

METHOD

1.

Overnight, wash and pick currants

2.

Next day, mix with the apples (minced) the spice, and warmed syrup

3.

Make suet crust and weigh into even portions. Roll out

4.

Cover pastry with the filling, sprinkled with the demerara sugar immediately before rolling up.