LEICESTER OMELET
New ways of using up cold meats are always in great demand, and this omelet is usually most acceptable to menfolk, who are often ready to grumble at hashes and stews. Beat one egg well, stir In three tablespoonfuls of flour, half a pint of stock or gravy, and add seasoning to taste. Mix quite smooth, and leave for an hour. Now add half a pound of finely chopped cold meat, and one tablespoonful of baking powder. Have ready a well greased dripping tin, pour the meat batter into this to a depth of half an inch, and bake in a quick oven for half an hour. Serve at once with gravy.
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Bibliographic details
Sun (Auckland), Volume II, Issue 450, 4 September 1928, Page 5
Word Count
114LEICESTER OMELET Sun (Auckland), Volume II, Issue 450, 4 September 1928, Page 5
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