TO-DAY’S RECIPE.
STUFFED ROAST BREAST OF VEAL. Take 41b of boned breast of veal, Jib of breadcrumbs, two teaspoonfuls of minced parsley one beaten egg, a quarter teaspoonful of grated lemon rind, 2 oz or suet, half a teaspoonfuJ of dried herbs, salt, pepper, and cayenne to taste. Mix parsley, suet crumbs, herbs, anil lemon rind with enough egg to bind. Spread over veal. Add seasoning. Roll up and tie into a neat roll. Place in a baking tin. Cover with buttered for ten minutes, then reduce heat and roast, allowing twenty minutes to the pound and twenty minutes over. Baste frequently One hour before it will he ready, add peeled potatoes, brought to the boil, strained, and dipped in flour. Baste them with the hot fat In the pan. 'turn when brown below.
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https://paperspast.natlib.govt.nz/newspapers/WT19370825.2.21.9
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Waikato Times, Volume 121, Issue 20281, 25 August 1937, Page 5
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134TO-DAY’S RECIPE. Waikato Times, Volume 121, Issue 20281, 25 August 1937, Page 5
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