Food For Thought Hamlets And Sardine Fingers

Press, Volume CIV, Issue 30794, 5 July 1965, Page 2

Food For Thought Hamlets And Sardine Fingers

(Bv

ALAN TREMAIN.)

Sometimes it is a problem to know what to rustle up in a hurry for a quick tea or supper. Here are two dishes, hamlets and sardine fingers, which are both very tasty. Hamlets You will need: Salt and pepper soz cooked ham fib cold boiled potatoes 3 eggs i small peeled onion i tablespoonful chopped parsley. Method.—Put the ham, onions and potatoes through a mincer into a basin. Stir in the parsley and salt and pepper to taste. Divide the mixture into three equal portions. Shape each into a flat round cake. Pour enough melted

bacon dripping into a frying pan to cover the base. Add the cakes. Fry slowly till brown below, and then turn and brown on other sides. Meanwhile, fry the eggs in another pan. When ready dish up. Garnish with sprigs of watercress.

Sardine Fingers You will need: 6 plump sardines 6 fingers of hot buttered toast Tomato ketchup 1 rounded tablespoonful grated cheese Salt and cayenne pepper. Method.—Cut bread into oblings a little larger than the sardines before toasting and buttering. Spread thinly with tomato ketchup. Sprinkle with cheese. Season cheese lightly with salt, cayenne pepper, and heat under grill until the cheese melts. Meanwhile, bone the sardines, dose them again and heat them through in the oven. Place one on each finger of toast. Brush sardines with mayonnaise. Dish up fingers. Slip under grill for a minute or two. Serve with watercress.