A SAVOURY PIE Take lilbs. nic'e veal cutlets; 3 hard-boiled eggs; 6 ozs. mild pickled pork, which should be laid in water all night to extract the salt. Cut the veal into neat pieces, season with pepper and- salt; put into a frying pan with butter and siightly brown, but do not cook thoroughly. Take meat out of the pan, put in water or stock and diicken over the fire making about i-pint of thick gravy. Into pie dish- put layer of pickled pork cut thin, then cooked veal, then- sliced* eggs, then more pork and finish with veal. Pour in th.e gravy. Cover with Fether Flake Puff Pastry. Brush with egg and bake in a moderate ov.en. Fether Flake is sold ready mixed. JUST ROLL AND BAKE. It is freshly made by Adams Bruce only and sold straight from the refrigerator. Allow Fether Flake to stand a while before using. Obtainable! only from the Adams Bruce shop in Oxford Street, Levin.
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https://paperspast.natlib.govt.nz/newspapers/CHRONL19460523.2.53.2
Bibliographic details
Chronicle (Levin), 23 May 1946, Page 8
Word Count
162Page 8 Advertisements Column 2 Chronicle (Levin), 23 May 1946, Page 8
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