COOK WITH ELIZABETH PANCAKE ROLLS

Press, Volume CIII, Issue 30480, 30 June 1964, Page 2

COOK WITH ELIZABETH PANCAKE ROLLS

Leftover cold meat trips gaily up to stardom in this recipe for making a virtue out of necessity. The meat is turned into a savoury mince and rolled inside thin, large pancakes to make delicious rolls which may have a savoury tomato Sauce, or a creamy onion one, served with them. If these become family favourites, as surely they will, vary them another week by adding curry powder to the mince and serving apple sauce. Ingredients: 2 cups minced cooked meat 1 small finely minced onion 3 tablespoons tomato puree or sauce i teaspoon Worcester sauce Pinch mixed herbs 1 tablespoon flour 1 cup milk 1 egg 4oz flour i teaspoon baking powder

Salt and pepper joz. butter. Method: Place meat, tomato minced onion, herbs, Worcester sauce and seasonings in a saucepan with a few drops of stock or water to moisten and simmer gently until the onion is cooked. . Mix one tablespoon flour with a little water and stir in and cook for another five minutes. Stand over boiling water and keep very hot. Sift flour, baking powder, salt and pepper into a bow] and add egg and milk and melted butter and beat all together until smooth. Melt a little butter in a frying pan and make hot Pour in just sufficient batter to cover the bottom in a very thin layer. Cook until brown on one side, then turn and cook the other. Lift off bn to a hot plate over boiling water. Cover and make remaining pancakes in the same way. Place a good spoonful of the meat along one side and roll the pancake up. Serve with a savoury sauce if desired.