Aberdeen Sausage
| "TAKE ilb. best buttock steak (no fat), 3b. fat bacon or ham, 1} egg, 1 tea-cup of breadcrumbs, 1 tea-cup of soaked bread (squeezed well), salt and pepper to taste, a grating of nutmeg, 1 large teaspoon Worcester sauce-if desired. Put steak and bacon through mincer. Add bread crumbs-then seasoning and egg well beaten. Mix well in a bowl by hand. Butter a basin, then sprinkle with a teaspoonful of granulated gelatine. Press the mixture in firmly-cover with buttered paper-then pudding cloth tied tightly. Steam well for two hours or slightly less. Serve cold with salad or tomatoes and mayonnaise.
Miss
E.
(Wellington).
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https://paperspast.natlib.govt.nz/periodicals/RADREC19380414.2.39.1
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Radio Record, 14 April 1938, Page 32
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105Aberdeen Sausage Radio Record, 14 April 1938, Page 32
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