COLD BEEF ROLLS
FOR MONDAY'S DINNER. Chop 1 small onion finely and fry in a little good dripping or margarine until cooked, but not too brown. If liked, fry I tablespoon finely chopped capsh cum with the onion. Add 2 cups finely chopped cold meat 1 teaspoon finely chopped parsley, 1 tablespoon chopped and fried bacon, 1 cup thick white sauce, pepper and salt to taste, and the grated rind of 1 lemon. Form into* cork shapes. Roll out puff pastry rather thinly, cut into strips, sprinkle with a little finely grated cheese, then roll each cork shape up neatly in the pastry. Pinch edges and ends firmly together, then dip in egg and breadcrumbs and fry until a golden brown. Drain well and serve with a well-flav-oured sauce made from any left-over gravy.
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Wairarapa Times-Age, 6 May 1940, Page 8
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134COLD BEEF ROLLS Wairarapa Times-Age, 6 May 1940, Page 8
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