COOK

Press, Volume XCV, Issue 28263, 29 April 1957, Page 2

COOK

with Elizabeth

Picca-Pacca Loaves

One pound of ordinary pork sausages jump right out of their skins to make these individual picca-pacca loaves with a piquant tang which provide a heart-warm-ing flavour change for dinner. Serve them with fried apple rings, fried tomatoes, green peas and mashed potatoes for a pretty - as-a-magazine-picture dinner. Picca-pacca Loaves: lib skinned pork sausages, | onion, 1 egg, i cup milk, 4 cups corn flakes, 1 teaspoon salt; 2| onions, 2 tablespoons Worcester sauce, 1 cup tomato sauce, 2 drops tabasco sauce. In a bowl place the meat taken from 11b pork sausages, half an onion, minced, and 1 tespoon salt. Crush the cornflakes and add, together with 1 egg and J cup of milk and mix to a paste. Divide into five or six pieces and shape each into a neat little loaf. Set on a greased baking dish. In a small saucepan place 2| onions which have been minced, i cup of tomato sauce, 2 tablespoons Worcester sauce and a couple of drops of piquant tabasco sauce. Bring to the boil, then pour some of the mixture over each small loaf in the baking dish. Bake for an hour in a moderate oven—regulo 4 or 350 degrees.