Ham and Egg Savoury.
Bnil four cirgs \iil hard.^loave .them r ln 1 cold water for twenty miiViites, : fffejj shell them, and cut theni.iniml^H'ength- 1 ,ways,.. : . Hemovc the v ,ysjlks, [jqunclthem 'witJi'ii: puiAll 'liuiiutity 'o'f Gutter,' am) then add enough I'tot ted' lift ni f to CaVfrtir ■ rtj^eni nicely.. sai<» iind c^j4 e'nue. fill ttie * "whites with the mixture} ■ p : rbss ' the 'tw'b'iiJiiVes 'VogetiVer, Wd' 4 tle , nea»ly iround with a.uarrow" white ribr bon.Serv^ c;.ioli eg/; on .'in oval piece,pf ! br6ad sVrond aaWi greVn bii%t (N<B, **iG« ; eeu tuii'teii isl Ifut teV to -^fiich - has been added a sii/ncic-ncy v«f • clrp]>ppd parsley to. make it 'grtten.) r
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https://paperspast.natlib.govt.nz/newspapers/BH18970611.2.21.6
Bibliographic details
Bruce Herald, Volume XXVIII, Issue 2861, 11 June 1897, Page 4
Word Count
107Ham and Egg Savoury. Bruce Herald, Volume XXVIII, Issue 2861, 11 June 1897, Page 4
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