MINCED VEAL AND MACARONI.
Three-quarter of a ponnd of eold roast veal, Sozs ham, pepper and salt, grating of nutmeg, 1 dessertspoon butter, 1 tablespoon gravy, 3 or 4ozs breadcrumbs, £lb maearoni, 1 or 2 eggs. Mince the veal with the ham. Add seasoning and breadcrumbs and mix with enough beaten egg to bind and moisten. Have the maearoni boiled in salted water, and line the bottom and sides of a buttered mould with it. Mix any maearoni left with the meat mixture. Fill the mould to the top with the mixture. Put a plate on top of the mould and steam for one hour. Turn out and serve with a good gravy.
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https://paperspast.natlib.govt.nz/newspapers/RMPOST19320216.2.11.1
Bibliographic details
Rotorua Morning Post, Volume 1, Issue 149, 16 February 1932, Page 3
Word Count
113MINCED VEAL AND MACARONI. Rotorua Morning Post, Volume 1, Issue 149, 16 February 1932, Page 3
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