MINCE ROLL

Press, Volume CVII, Issue 31441, 7 August 1967, Page 2

MINCE ROLL

/By CILIA TIMMS) I am perpetually trying to invent or discover new ways of cooking minced steak; it is simple and economical and can be very palatable. Here is a variation of a Mince-meat Roll For five or six servings you will need:— lib minced topside steak ilb sausage meat or 3 skinned sausages Jib minced uncooked lamb or pork 2 cups breadcrumbs 1 grated carrot 1 grated onion (small) 11b potatoes 1 clove garlic J cup finely diced or grated celery ' 1 dessertspoon salt Pepper 1 dessertspoon Worcestershire sauce 1 tablespoon chopped parsley Method: Combine steak, sausage meat and other meats with the breadcrumbs, salt, pepper, sauce, parsley, carrot

and onion. Bind with the beaten egg, mixing thoroughly. Roll lightly on a floured board to maintain a round shape. Place in a well greased tin—if you have a large nut loaf tin use this. Bake in a moderate oven one and a half to two hours. Meantime boll the potatoes and drain them. When the meat is nearly ready, cream the potatoes with a little butter and milk. Remove the meat loaf from the tin and coat the top with the creamed potato. Return to the oven to allow the potato to set Sprinkle lightly with finely chopped parsley and paprika and serve with a hot tomato sauce. The garlic may be crushed and added to the creamed potato.