TO-DAY’S RECIPE.
Veal and Ham. —Hlb pieces of veal, 6oz lean bacon or ham, J pint stock or water, Job gelatine (bare measure), grated rind of 1 lemon, salt and pepper, 2 half-boiled eggs, 1 teaspoonful chopped parsley. Cut the meat into small pieces, and stew it until tender with the stock, seasoning, and lemon rind. Allow it to cool, then turn it into a strong, waved carton or other suitable container. Measure the stock, adding extra to make the half pint if necessary. Dissolve the gelatine in it and pour over the meat. Decorate the top with egg and chopped parsley, and allow it to stand in a cool place until the jelly is set.
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https://paperspast.natlib.govt.nz/newspapers/TCP19370420.2.9.2
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Taranaki Central Press, Volume IV, Issue 412, 20 April 1937, Page 3
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116TO-DAY’S RECIPE. Taranaki Central Press, Volume IV, Issue 412, 20 April 1937, Page 3
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