Cold Lamb Cutlets in Jelly - from Recipes Rare From Everywhere pre-1940

COLD LAMB CUTLETS IN JELLY

Put a neck of lamb (well trimmed) in a stewpan or earth. earthenware pot with only just enough water to cover, with 1 onion, 4 cloves, I blade of mace. Stew very gently with the above (if possible) for an hour, trimmings to be stewed with it. When done, lift out the meat, let the stock cool, take off the fat, add a pinch of soaked gelatine and a. dessertspoonful of flour. Let them boil in the stock, stirring all the while to keep it smooth. Lay this mixture all over each outlet separately, and let it get cool and firm. Dish up with frills round, a pile of cold vegetables-cut into shape-er with lettuce and tomatoes, etc.

Mrs. d’A nson.

Fig Parkin Gingerbread - 1950's

Figs are nice but not common.  If you can get your hands on some, then here is a little recipe that'd make a nice tea accompaniment or a quick fix for gingerbread-heads.

6 ozs. self raising flour
2 ozs. margarine
2 ozs. oatmeal
1 oz. sugar
4 ozs. figs
1 egg
1 teaspoonful of ground ginger
2 tablespoonfuls of syrup
Pinch of salt
little milk

1. Sift flour and salt into a bowl.  Rub in the marge, add sugar, ginger, oatmeal and chopped figs.
2. Melt syrup and add with beaten egg and milk to make a soft dropping consistency.
3. Turn into greased and lined tin and bake in a moderately hot oven for about 1.5 hours.