SATURDAY.
Shearers' Casserole. Turnips, Scolloped Potatoes, Caramel Pudding.
Shearers' Casserole. —Take about 21b of steak of mutton, or lamb, and cut into serving pieces. Remove superfluous fat, and roll meat in well-sea-soned flour. Braize in a minimum* of hot fat, drain, and lay at bottom of casserole. Cover with sliced apples and finely-minced onions. (Add a teaspoon of sugar to apples if desired.) Cover and bake for 2 to 2& hours in a moderate oven. Before serving, spread with half a cup-of currant jelly.
Caramel Pudding.—2oz sugar, 1 tablespoon butter, 2 eggs, 2oz ground rice, $ pint milk, i 1b castor sugar.
Stir the 4 lb sugar in a frying pan over a low heat until it is a golden brown like treacle. Then pour it into a pudding basin and turn the basin about until the inside is coated all over with the caramel. Put ground rice, butter, milk, and the 2oz of sugar into a saucepan, stir over a low flame until boiling, then add flavouring to taste and the eggs well beaten. Pour into the prepared basin, covered with buttered paper, and steam about 4 hour. It should be cooked slowly. Allow to stand a few minutes before turning out.
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Bibliographic details
Evening Post, Volume CXXVI, Issue 137, 7 December 1938, Page 19
Word Count
202SATURDAY. Evening Post, Volume CXXVI, Issue 137, 7 December 1938, Page 19
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