1/2 lb onions

3/4 lb streaky home-cured bacon

seasoning

pastry crust

Put 1 layer og apples at the bottom of a pie-dish, on top on this place a layer of sliced onions, followed by a layer of bacon cut into dice. Repeat until dish is full adding to each layer a sprinkling of pepper and salt. Ass a very little water, cover with a good pastry crust, and bake in a moderate oven for 2 hours.

1/2 lb onions

1 dessertspoonful flour

1 oz butter

1/2 lb carrots

1/2 lb turnips

salt and pepper

3 cloves

6 peppercorns

1 teasspoonful choppes parsley

Joint ox tail and cut in pieces. Stick one onion with cloves and put in pan with parsley, peppercorns, seasoning, meat and enough water to cover. Bring to boil and simmer gently for 1 hour. Strain off gravy, and skim off the fat. Put gravy in the pan again with meat, and remainder of onions, peeled and sliced; cut up carrots and turnips small. Simmer until vegetables are tender. Mix butter and flour and stir into stew. Simmer for 10 minutes. Turn on to a hot dish and give a border of boiled  harivot beans.

1/2 lb. dried apricots;

pepper;

1 oz. sultanas;

6 potatoes;

a little gravy.

Lightly brown the rasher on both sides in a frying-pan. Lay in a large pie-dish. Place apricots – which have been in water 12 hours previously – on top. Sprinkle a little pepper over, add the sultanas, pour a little gravy over, cover with sliced potatoes. Put a piece of greaseproof paper over all abd bake in a moderate oven for 1 hour. Serve hot.

Cook in a gentle oven, setting the jar in a pan with the hot water half the depth of the jar, the contents of which must not reach boiling-point. In 2 to 3 hours the meat will be tender; then add salt to taste (nothing else, unless more pepper is nedded) and serve in a hot, deep dish. If the meat is dookes slowly enough, there will be plenty of gravy.

1 thick slice stale bread;

1/4 pint gravy or milk;

salt;

1/4 lb. mashed potatoes;

1 teaspoonful chopped onion;

brownes breadcrumbs;

pepper.

Break the bread into small pieces, soak them in the gravy or milk, beat out all the lumps with a fork, and add the finely-chopped meat. Add the potato, onion and salt and pepper to taste, and mix all well together. Grease a basin or mould, coat it thickly with browned breadcrumbs, and pour in the mixture, Press it down firmly with a greased paper, and either stream or bake gently for about 1 hour.

1 oz. butter;

8 small potatoes;

4 small onions;

4 tablespoonfuls white bredcrumbs;

4 oz. mushrooms;

1/2 cup white wine;

1/2 cup stock (or 1/2 chicken cube);

1/2 cup thick cream;

little thyme, parsley, bay leaf;

sprig of lovage (or bunch celery tops).

Trim chops, fry gently in butter. Take out and put into the fat the potatoes, cut in half, the whole onions and the chooped mushrooms. Cook for 5 minutes. Remove the vegetables and drain off any fat, add wine, stock, bredcrumbs nd cream. Add seasoning and stir well, add chopped herbs and the bay leaf, put back the vegetables with the chops, cover the pan closely and simmer until meat is tender. Remove bay leaf. Garnish with chopped parsley. Serve hot.

Spread thick layer fo this in half the tripe, fold the other piece on to it and sew the edges together. Place in a greased tin with a few slices of bacon on tio. Bake for 1 hour. Pour over a good brown gravy.

1/2 lb steak;

1/4 lb. butter;

2 medium-sized potatoes;

1 small onion;

salt and pepper;

a little cold water.

Rub the fat into the flour, add the salt and mix into a stiff dough with the water. Divide into two parts and roll each piece out thinly into a round. Season the chopped potatoes, onion and sliced meat, mix and place a layer on one half of each piece of pastry. Fold over the other half and pinch together. Bake in a oven for 1/2 hour. For 2 persons.

2 or 3 ozs. fat;

pinch of salt;

water to mix.

Filling:

1/2 lb corned beef;

2 tablespoonfuls beaten eggs;

2 large tomatoes;

pepper and salt to taste.

Rub fat into flour with pinch of salt and mix to a firm paste with water. Rool out and line a tin or dish, leaving safficient paste for the crust.

Cover the pastry in the tin with corned beef, then slices of tomato. Beat the egg, add seasoning and pour over beef and tomato. Cover with the remaining pastry and brush over with a little of the eeg. Bake quickly for 15 minutis, then at a lower temperatyre for 10 minutes.