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 breadcrumhs, Jlb macaroni, 1 or 2 eggs. Mince the veal witli the hara. Add seasoning and hreadcrunibs and mix witli enough beaten egg to hind 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 witli tlie meat mixture. Fill the mould to the top witli the mixture. Put a plate on top of the mould and steam foi" one hour. Tuni out and serve witli a /good gravy. '
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https://paperspast.natlib.govt.nz/newspapers/RMPOST19320220.2.10.1
Bibliographic details
Rotorua Morning Post, Volume 1, Issue 153, 20 February 1932, Page 3
Word Count
113MINCED VEAL AND MACARONI. Rotorua Morning Post, Volume 1, Issue 153, 20 February 1932, Page 3
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