COLD BEEF ROLLS
PLACE THEM ON THE MENU. Chop 1 small onion finely and fry in a little good dripping until cooked, but not too brown. Add 2 cups finelychopped cold meat, 1 teaspoonful fine-ly-chopped parsley.' 1 tablespoonful 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 end 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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https://paperspast.natlib.govt.nz/newspapers/WAITA19400706.2.91.2
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Wairarapa Times-Age, 6 July 1940, Page 8
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119COLD BEEF ROLLS Wairarapa Times-Age, 6 July 1940, Page 8
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