Sausage-Meat Balls
Ingredients: lib sausage-meat Seasoned flour Fat for frying 6oz rice 2oz butter 1 onion 1 small green pepper, if available 2 sticks celery 1 small tin tomatoes Salt and pepper
Method: Form the sausagemeat into about six balls or cakes and roll them in a little seasoned flour. Fry on all sides until well cooked, turning them carefully to prevent them from breaking. Prepare the Spanish rice by boiling long grain rice in plenty of salted water until tender, then drain it. Melt the fat in a pan. stir in the finely chopped onion, pepper and celery, and cook gently for about 15 minutes. Add the tomatoes and seasoning. When hot. stir in the rice. Heat all ' together, stirring then put into a hot dish. Arrange the sausage-meat balls over the top and garnish with parsley.
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Bibliographic details
Press, Volume CI, Issue 29871, 11 July 1962, Page 3
Word Count
138Sausage-Meat Balls Press, Volume CI, Issue 29871, 11 July 1962, Page 3
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