Cooking for 1966 SPICED STEAK
(By CELIA TIMMS) Spiced steak makes another warming and acceptable meal for winter. Containing meat, vegetables and cereals, it is also very nourishing. Ingredients: IJlb topside steak 1 onion 1 large tomato 1 large potato i cup grated cheese i cup rice 1 cup stock 1 tablespoon tomato sauce or chutney 1 dessertspoon Worcestershire sauce t teaspoon nutmeg Parsley. Salt and pepper. Method: Beat the steak with a rolling pin or mallet until thin. Then cut into serving pieces, removing any fat or gristle. Peel and slice the onions, the skinned tomato and the peeled potato and fill an ovenproof dish with alternate layers of vegetables and meat, sprinkling each layer with grated cheese and the uncooked washed rice, salt and pepper. Add to the stock the
sauces and the nutmeg and pour over meat and vegetables. Cover the dish and cook in a moderate oven (350 deg F) for about two hours. Serve garnished with parsley.
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https://paperspast.natlib.govt.nz/newspapers/CHP19660709.2.23.6
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Press, Volume CVI, Issue 31107, 9 July 1966, Page 2
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162Cooking for 1966 SPICED STEAK Press, Volume CVI, Issue 31107, 9 July 1966, Page 2
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