TO-DAY’S RECIPE
SAVOURY MOULD One pound cooked veal, £lb cooked ham, loz gelatine dissolved in 1 pint of jellied stock, 1 teaspoon chopped parsley, i or 2‘ hard-boiled eggs, seasoning and the graded rind of a lemon. Damp a mould and decorate it with eggs and ham. Fill up with the meat cut into large dice, and remainder of the eggs, flavouring and stock. Cover with greased paper and bake in a moderate oven for 1 hour. When cold turn out and serve with salad.
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https://paperspast.natlib.govt.nz/newspapers/WT19380518.2.4.5
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Waikato Times, Volume 122, Issue 20501, 18 May 1938, Page 3
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85TO-DAY’S RECIPE Waikato Times, Volume 122, Issue 20501, 18 May 1938, Page 3
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