MINCED VEAL AND MACARONI.
Three-quarter of a pound of cold roast veal, 3ozs ham, pepper and salt, grating of nutmeg, 1 dessertspoon butter, 1 tablespoon gravy, 3 or 4ozs breadcrumhs, |lb macaroni, 1 or 2 eggs. Mince the veal with the ham. Add seasoning and breadcrumhs 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 mould 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/RMPOST19320218.2.11.1
Bibliographic details
Rotorua Morning Post, Volume 1, Issue 150, 18 February 1932, Page 3
Word Count
113MINCED VEAL AND MACARONI. Rotorua Morning Post, Volume 1, Issue 150, 18 February 1932, Page 3
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