HOT POT
Tako the remains of cold mutton, beef, or a rabbit, and cut into joints. Brown the meat in a frying-pan with some onion and carrot. Then put all into a deep dish, fill up with sliced potato and onion. Cover with another dish, and let it simmer gently in a warm oven for two hours. Thicken the gravy, and serve in the dish in which it has been cooked.
Permanent link to this item
Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/newspapers/AS19420526.2.24
Bibliographic details
Ngā taipitopito pukapuka
Auckland Star, Volume LXXIII, Issue 122, 26 May 1942, Page 2
Word count
Tapeke kupu
71HOT POT Auckland Star, Volume LXXIII, Issue 122, 26 May 1942, Page 2
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Acknowledgements
Ngā mihi
This newspaper was digitised in partnership with Auckland Libraries.
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