SAVOURY DUMPLINGS
A GOOD DINNER DISH.
Mince cold meat or cut into very fine dice and measure 1 cup. Place 2 cups soft white breadcrumbs and 2 cups milk in a double saucepan and cook until a thick paste. Remove from fire and allow to cool a little. Add meat, 1 teaspoon each finely-chopped parsley, grated onion, a little grated lemon rind, pepper and salt to taste, 3 or 4 grated mushrooms (optional) ,and 2 beaten eggs. Form into balls about the size of an egg and drop into boiling stock and simmer for 20 minutes. Drain and serve with a sauce made from the left-over gravy.
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https://paperspast.natlib.govt.nz/newspapers/WAITA19411028.2.4.6
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Wairarapa Times-Age, 28 October 1941, Page 2
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107SAVOURY DUMPLINGS Wairarapa Times-Age, 28 October 1941, Page 2
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