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The Week-end Joint

Dear Aunt Daisy, Here is a recipe for meat rissoles which, when cooked, taste simply delicious. Put the meat left from the week-end joint through the mincer together with a very small onion. Boil together 2 large potatoes, 1 carrot, 1 onion and a small swede or white turnip. Mash together and leave to cool. Then add this to the meat, adding also a teaspoon of mixed herbs and salt to taste. Parsley if liked. Dip into beaten egg and roll in breadcrumbs; pat out into rounds. Leave to stand for at least an hour, then fry in hot fat.

Constant Listener

Lower Hutt. |

This article text was automatically generated and may include errors. View the full page to see article in its original form.I whakaputaina aunoatia ēnei kuputuhi tuhinga, e kitea ai pea ētahi hapa i roto. Tirohia te whārangi katoa kia kitea te āhuatanga taketake o te tuhinga.
Permanent link to this item
Hononga pūmau ki tēnei tūemi

https://paperspast.natlib.govt.nz/periodicals/NZLIST19510727.2.46.3.5

Bibliographic details
Ngā taipitopito pukapuka

New Zealand Listener, Volume 25, Issue 630, 27 July 1951, Page 23

Word count
Tapeke kupu
107

The Week-end Joint New Zealand Listener, Volume 25, Issue 630, 27 July 1951, Page 23

The Week-end Joint New Zealand Listener, Volume 25, Issue 630, 27 July 1951, Page 23

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