Hot meal stars
Method: Finely chop onion and saute in 2oz butter until golden, but do not brown. Add a little hot water and simmer until tender. Pour on to crumbed white bread, adding a little more hot water if necessary to moisten, but do not make too wet. Add herbs, parsley, salt and pepper and egg, working to a stiff paste. Place boned chop meat with most of the fat cut away in a baking dish. Place a spoonful of stuffing and curl the tail of the chop round it, securing to the meat with a toothpick. Cut a small round of tomato (cherry size) and give it two leaves cut from gherkin. Chill until one hour before dinner. Bake in a moderately hot even.
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https://paperspast.natlib.govt.nz/newspapers/CHP19610426.2.7.3
Bibliographic details
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Press, Volume C, Issue 29497, 26 April 1961, Page 3
Word count
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126Hot meal stars Press, Volume C, Issue 29497, 26 April 1961, Page 3
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Acknowledgements
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This newspaper was digitised in partnership with Christchurch City Libraries.
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