BACK ON TRACK

Hello CBS patrons,

As some of you probably noticed, we had limited services in the morning yesterday. I am happy to report that we are all up-to-date, and running as normal again. Thank you so much for your patience!

In other news, have you ever noticed that small section of books by the entrance to CBS just to the right. These are some of our historical cookery books. Though we ask you to take special care of these books, many of them are borrowable. Take for example Three Meals a Day by Jessie Read.
This book looks a bit scruffy, but has all sorts of fun recepies.  Maybe you are thirsty, check out page 20 for Claret Lemonade, or you are feeling a bit peckish whip up a batch of Orange tea rolls.

Here is a recipe for our adventurous carnivors, which can be found on page 112:

Veal Pie with Tomato Biscuits

2.5- 3 cups cold veal, in 3/4-inch cubes.
1 cup left-over gravy.
2 cups water.
1 cup sliced onion.
1 cup diced carrots. 
3 tbsp flour.
1 tsp Worcestershire sauce.
3/4 tsp celery salt. 
Salt and pepper. (presumably to taste).
1 cup canned green peas, or beans.
Tomato biscuit dough.

Combine veal, gravy, water, onions, and carrots. Cover, and bring to the boil. Add the seasonings, and simmer all together for 30 minutes. Mix flour with water to a paste, and add to the mixture to thicken. Now, add green peas and turn into casserole. Cool slightly, then place rounds of tomato buscuit dough on top. ake at 425 degrees F (~220 C) for 25 minutes. Serve hot to 6 people. 

Aside from adding many needed commas, and an italicised word, or (comment), this is the recipe given in Read's book. If you want to make this recipe and you don't already know how to make tomato tea biscuit dough, come check out this book! I'll even make it easy, this book can be found as earlier discribed in the historical cookery section under 641.5971 REA, and the Tomato biscuit recipe can be found on page 32.

Ps. I would just like to ask Mr. Read how one transfigures green peas into a whole casserole. :)