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. |
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19510727.2.46.3.5
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New Zealand Listener, Volume 25, Issue 630, 27 July 1951, Page 23
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107The Week-end Joint New Zealand Listener, Volume 25, Issue 630, 27 July 1951, Page 23
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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