Braised Vegetables (Recipe from 1912)

Braised Vegetables (From 1912) >>>

Evening Post, Volume LXXXIII, Issue 65, 16 March 1912, Page 11

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Braised Vegetables (Metric Conversion)

1. Cut up some fresh vegetables and fry them in 28 g (1 oz) of butter. Drain well.

2. In a buttered pie dish, place a layer of macaroni, then a layer of vegetables. Repeat until the dish is full.

3. Season each layer with pepper and salt.

4. Pour over 570 ml (1 pint) of gravy or well-flavoured stock.

5. Cover the pie dish with a plate or another dish.

6. Place in a moderate oven at about 180°C and cook for 1.5 hours.

7. Put a little butter on top and brown quickly.