To-day’s Recipe

Sun (Auckland), Volume II, Issue 597, 25 February 1929, Page 5

To-day’s Recipe

a TASTY ROLL I IXI r jr^nlS is a very nice supper or p) 1 luncheon dish. Take MU nj steak, 2os tread crumbs, \lb p] rashers of bacon, lb mashed pota- p] toes, one teaspoonful chopped pars- p] ley, one egg, salt, pepper , a good p] pinch of mixed herbs. The steak Ln should be as lean as possible. Cut K it in pieces, remove the rind from K i it] the bacon, and put both through [q [n the mincer; mix with the bread K ftj crumbs, potato, herbs and parsley, [p Qj and add a plentiful seasoning of (jj pepper and salt. Beat in the egg. QJ qJ Turn on to a floured board and qS pi form the mixture into a roll. Cover pJ rJ it first with greased paper, then pJ p] with a. cloth, and tie the ends of p] p] the cloth securely. Put into a p] p] P an °f boiling water and boil for p] “] two hours. When done, remove pJ p] the cloth and set aside till cold [q Ltj To make the glaze- Melt two leave.- _rj In of gelatine in two tablespoonsfn _n [q of hot water, add a small tea n Dj spoonful of meat essence, and on* \ fn or two drops of browning. When [p [■J it is cold, and' fust hednmna t> jjJ fD thicken, brush it oca the roll. j *