MINCED VEAL AND MACARONI.
Three-quarter of a pound .of cold roast veal, 3ozs hani, pepper and salt, grating of nutmeg, 1 dessertspoon butter, 1 tablespoon gravy, 3 or 4ozs breadcrumbs, Jlb macaroni, 1 or 2 eggs. Mince the veal with the hani. Add seasoning and breadcrumbs and mix with enough beaten egg to bind and moisten. Have the macaroni boiled in salted water, and line the bottom and sides of a buttered mouki with it. Mix any macaroni left with the meat mixture. Fill the mould to the top with the mixture. Put a platc on top of the mould and steam for onc hour. Turn out and serve with a good gravy.
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https://paperspast.natlib.govt.nz/newspapers/RMPOST19320212.2.11.1
Bibliographic details
Rotorua Morning Post, Volume 1, Issue 146, 12 February 1932, Page 3
Word Count
113MINCED VEAL AND MACARONI. Rotorua Morning Post, Volume 1, Issue 146, 12 February 1932, Page 3
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