Dainty Nursery Dishes

Radio Record, Volume II, Issue 25, 4 January 1929, Page 12

Dainty Nursery Dishes

URSERY folk are captious people when it comes to mealtime, and it is often a problem to serve up food that is attractive and at the same time wholesome. The two following dishes are welltried recipes, and never. fail to make an interesting nursery luncheon menu. Minced veal alone is not intriguing even to grown-ups, but when served as a miniature mountain with an outer crust of colourful vegetables, it is both attractive and nutritious, ‘ Take #lb, of fresh minced veal and 80z. of cobked ham (also minced), to which is added 1b, of bread-crumbs, with pepper and salt to taste. Beat up two eggs and mix into it above ingredients until well bound. A little nutmeg and lemon juice will tickle the toddlers’ palate. Boil some carrots and turnips, separately, in salted water. When cooked; cut into strips about Hn. thick; butter an oval mould (the vegetable strips will behave better in this shape), and place turnips and carrots alternately until bottom and sides are covered. Now fill mould with the minced veal. Put small dish over the top and steam for half an hour. ‘Then, if you turn this out carefully, you should have an attractive dish with a striped jacket to

set before the children. Pour gravy round, but not over, it. Serve with boiled potatoes and runner beuus or cabbage.