COOK WITH ELIZABETH Ham, Kidney Rolls

Press, Volume CIII, Issue 30470, 18 June 1964, Page 2

COOK WITH ELIZABETH Ham, Kidney Rolls

A luncheon special is. . this savoury and appetising dish, a mineed kidney filling inside cookM ham rolls and cooked with asparagus spears 1b a creamy sauce. Arrange the long, filled' rolls neatly side by side in an ovenware dish, with the asparagus spears laid along where they touch, cover all with the sauce and bake in a moderate oven, covered with butter papers, for one hour and a quarter. Ingredients: lib cooked boned ham jib calves kidney 4 thick slices bread 1 onion 1 tin thick asparagus 1J tablespoons cornflour 1 pint milk Salt and pepper. - Method: Have pressed ham thinly sliced into large

squares. Remove rind' and excess fat from each square. Mince kidney and onion together. Add a little salt and pepper and about four very thick slices of stale bread rubbed into fine crumbs; sufficient to make a moderately firm mixture. Place a scant tablespoon of the mixture in a roll along one end of a slice of ham and roll up neatly, placing edge down, close together in a long ovenware dish. Arrange spears of asparagus along. Mix cornflour with some taken from a pint of milk and heat the remainder with all the asparagus liquid. Stir in the cornflour when boiling and cook, stirring, for three minutes. Add a dash of pepper and a very little salt. Pour over the rolls carefully, cover with butter papers and bake about one hour and a quarter to one hour and a half in oven at 350 degrees.