DISH FOR LUNCHEON
FISH AND POTATO OMELET. Boil and mash potatoes and measure 2 cCips. Season well and keep hot. Add 1-J cups cold flaked fish or haddock, salt and pepper to taste, 1 teaspoon grated onion, 1 teaspoon finely-chopped parsley, the yolk of 3 eggs. Beat the whites until stiff and fold into the mixture. Melt 1 tablespoon good dripping in an omelet pan, add mixture, and cook over a low gas for a few minutes, then place in moderate oven and continue to cook for about 15 minutes. Turn on to a hot dish and serve with tomato sauce.
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https://paperspast.natlib.govt.nz/newspapers/WAITA19410802.2.4.7
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Wairarapa Times-Age, 2 August 1941, Page 2
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101DISH FOR LUNCHEON Wairarapa Times-Age, 2 August 1941, Page 2
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