Trimmings

8 oz (225 g) cooking apples
1 oz (25 g) white sugar
4 cloves
1 strip lemon peel

Peel and core the apples. Cook with the sugar, cloves and lemon peel over a low heat until they are broken down, adding water if necessary. Remove the cloves and lemon peel. Sieve or liquidise. Serve hot or cold with pork or duck.

1 pint (600 ml) milk substitute or milk from your daily milk allowance
2 oz (50 g) margarine
2 oz (50 g) plain flour
pinch salt
black pepper

Make the sauce by melting the margarine in a small pan. Remove from the heat and add the flour, blending carefully. Return to the heat and cook for 1 minute. Lower the heat. Take off the heat, add a little of the milk or milk substitute and blend in. Carefully add the rest of the milk or milk substitute, stirring constantly. Return to the lowered heat and cook gently until bubbling, stirring briskly with a spoon or whisk all the time to avoid lumps forming. Season.

1 pint (600 ml) milk substitute or milk from your daily milk allowance
2 oz (50 g) margarine
2 oz (50 g) plain flour
pinch salt
black pepper

Make the sauce by melting the margarine in a small pan. Remove from the heat and add the flour, blending carefully. Return to the heat and cook for 1 minute. Lower the heat. Take off the heat, add a little of the milk or milk substitute and blend in. Carefully add the rest of the milk or milk substitute, stirring constantly. Return to the lowered heat and cook gently until bubbling, stirring briskly with a spoon or whisk all the time to avoid lumps forming. Make the white sauce as above and add 4 rounded teaspoonfuls English Mustard to the sauce.Season.

4 oz (100 g) white breadcrumbs
1 oz (25 g) margarine
1 egg beaten
black pepper
2 tablespoons thyme (fresh) or 1 tablespoon (dried)
Juice and rind of 1 lemon
1 tablespoon water

Melt the margarine and add the breadcrumbs. Grate the lemon rind and add with the juice to the breadcrumbs. Add the pepper, beaten egg and thyme. Mix to a firm consistency with the water. use for the neck end of chicken, either end of duck or goose, or the vent end of turkey.

Make the white sauce as above, but add 2 onions, boiled and chopped, and a dash of nutmeg to the sauce.
After roasting meat, remove fat from roasting tin. Sprinkle in 2 level tablespoons flour and cook over a medium heat for 1-2 minutes. gradually blend in ¾ pint of water, add ground pepper and a teaspoonful of cranberry or redcurrant jelly if available. Simmer for 2 minutes more and pour into a jug. Alternatively, when there are not meat juices, make gravy with Gravy Granules as directed on the container, but using only half the quantity of Granules.
2 medium sized onions (finely sliced)
2 oz (50 g) margarine or suet
6 oz (300 g) white breadcrumbs
2 teaspoons dried sage
1 teaspoon chopped parsley
black pepper
beaten egg or milk

Boil the sliced onions for 5-10 minutes.
Drain and stir in the margarine or suet.
Add remaining ingredients. Mix with beaten egg or milk.

Either wrap in tin foil and stuff the poultry or joint, or place the mix in a small ovenproof dish, and cook for about 30 mins at 200°C, 400°F, gas mark 5.

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