MINCED VEAL AND MACARONI.
Three-quarter of a ponnd of cold roast veal, 3ozs hani, pepper and salt, grating of nutmeg, 1 dessertspoon butter, 1 tablespoon gravy, 3 or 4ozs breadcrumbs, 51b macaroni, 1 or 2 eggs. Mince the veal with the hani. Add seasoning and breadcrumbs and mix with enbugh beaten egg to bind and moisten. Have the macaroni boiled in salted water, and line the bottom and sides of a buttered monld with it. Mix any macaroni 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/RMPOST19320217.2.12.1
Bibliographic details
Rotorua Morning Post, Volume 1, Issue 150, 17 February 1932, Page 3
Word Count
113MINCED VEAL AND MACARONI. Rotorua Morning Post, Volume 1, Issue 150, 17 February 1932, Page 3
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