LAMB MOUSSE & SPINACH
FOR MONDAY'S DINNER. Mince lib. cold cooked lean mutton or any cold meat. Add 1 cup fine white breadcrumbs and pour over A (jup hot mild and 1 tablespoon melted margarine. Beat 2 eggs well and add io mixture. Now add 1 cup thick white sauce, pepper, salt, a little paprika, and 2 teaspoons chopped parsley. 1 small grated onion, and if liked a little ground mace. Place in well-greased small moulds and steam lor about 15 minutes, or place in a pan containing water, then bake in oven for 45 minutes. Have spinach cooked and put through a mincer, season well with pepper and salt and a little grated cheese. Press well into a basin, then turn out on to a hot dish; turn out moulds carefully and place round spinach. Serve with a sauce made from any left-over gravy, flavoured with mushroom catsup and tomato sauce.
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Wairarapa Times-Age, 23 April 1940, Page 8
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151LAMB MOUSSE & SPINACH Wairarapa Times-Age, 23 April 1940, Page 8
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