Pastai Pysgodyn ac India-corn
Archifau Sir Powys
Bywyd yn y Cartref
Casgliad Lewis Lloyd: Rysetiau - Pysgod a Bwyd Llysieuol
| Fish and Maize Pie | Time ½ hour |
| ½ lb. cooked
Fish 3 oz maize porridge 1 ½ gill milk or fish stock or both may be used ¼ teasp. Pepper tablesp. ground flaked maize |
1 oz margarine 1 ½ teasp cornflour teasp. Salt or ½ teasp. Anchovy teasp. Chopped parsley |
Flake and chop fish finely.
Mix cornflour to smooth paste with milk.
Add seasonings and milk the rest of milk or stock gradually. Put margarine in
saucepan and add mixture stir till boiling and boil stirring all the time till
cooked. Sauce when cooked should leave the sides of pan clean. Let it cool slightly
then add fish and mix well. Serve in pie dish. This may be served without any
addition. Put maize porridge, rice, or potatoes on the top of mixture and spread
evenly a few pieces margarine or dripping on top and do in moderate oven for
½ an hour.
NB Save all fish water and bones for fish stock
Rol neu Gytledi Lentil
Archifau Sir Powys
Lentil Cutlets or Roll
| ½ pt or ½
lb. lentils pt water or stock pepper and salt to taste |
1 oz fat 1 oz grated cheese ½ teasp. herbs |
Wash lentils and soak in
stock or water and cook then beat well and add fat and other ingredients and
cool. Shape into cutlets coat with barley flour batter and maize flakes and
fry.
For the batter use ½ tablesp. flour.
For the roll, roll mixture out and bake 15 minutes in a quick oven.
Lentil Cutlets (E Mostyn)
1 oz fat 1 gill milk
1 oz Flour seasoning
4 oz cooked lentils
Melt the fat in saucepan and add flour and milk and stir till it thickens. Then
add lentils and mix well. Leave to cool then shape egg and breadcrumb and fry.
Serve with thick gravy or tomatoe sauce.
Cytledi Caws a Macaroni
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Macaroni cheese cutlets
2 oz macaroni 1 egg
2 oz grated cheese pepper and salt
Boil macaroni in salt and water for half an hour. Chop fine and mix with the cheese and flavour. Beat up egg and use half to bind leave to cool. Shape into cutlets egg and breadcrumb and fry.
Cytledi Cnau
Archifau Sir Powys
| ¼ lb. Nuts 3 oz cooked rice Gill milk ½ onion |
1 oz fat ½ oz cornflour or 1 oz flour teasp. Parsley 2-3 drops lemon juice |
Chop or mince the nuts, onion and parsley and add to the nuts and rice. Mix the cornflour to a smooth paste with milk or stock put in saucepan with margarine and stir till it boils when quite thick add seasonings etc. and mix well turn out and leave to cool. Shape on floured board and fry.