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November the month for Fogs, cold, rain, short afternoons, cosy evening.
Now’s the time for the vegetables list still lengthens, leeks and onions
celery, chicory, root vegetables (only if you know were to go for them), and Savoy’s, and spinach useful both to the diet.
Horseradish is here for our roast beef and for our lingering dessert the fragrant Cox’s Pippin, the best apple in the world.
No more plums, alas! But hothouse grapes are more suited to the season (if you know someone who is growing them).
And if on foggy nights she wishers to conjure up the distant days of summertime, her National Mark genii of the can will help her. (If she has coupons to get some cans of food)
The housewife must not forget that this is the eleventh month, nor omit to let National Mark help her with her Christmas puddings, made out of vegetables, if she can get hold of any, for her puddings as well as her mincemeat.
YOU WILL NEED
1 -1 ½ lbs of short flank beef
1lb of runner beans, broad beans or green peas
1 tablespoonful flour
1 tablespoonful vinegar
1 teaspoonful made mustard, a bay leaf and a few peppercorns
1 saltspoonful of pepper
Forcemeat balls made with soaked bread, a little bacon fat, mixed herbs, salt and pepper.
Cut a little of the fat from the beef and put it into a saucepan
Frizzle over a low heat for a few minutes, and then add the carrots cut in slices, the bay leaf and seasoning, put on the lid.
Simmer gently over a very low heat for 15minutes.
Lay the piece of beef on the carrots, and then put in the potatoes and forcemeat balls.
Mix the mustard, vinegar and flour with enough water to make one pint of liquid.
Pour into the saucepan and simmer gently for 1 hour, now add the beans or peas and cook for 20 minutes.
If liked, more vegetables may be add to make a thick blanket on top of the meat.
If the pan appears to be cooking a little dry, add more liquid, but the steam from the cooking should provide enough moisture as long as the lid is kept closely down.