SELECTED RECIPES.
Veal Mould. —Take 1 lb. of cooked veal, half a pound of streaky bacon, and two hard boiled eggs cut in slices. Arrange these in layers in a buttered dish, seasoning each layer with a little pepper and salt, and a sprinkling of grated lemon rind. Melt a. large teaspoonful of powdered gelatine in a breakfastcupful of hot white stock. Pour this over the mould, adding more stock if necessary. Steam the mould for an hour. Do not turn out until it is quite oold.
Vegetable Mould. —This will please your vegetarian friends, and is really a delicious change from the ordinary meat dish. It can be served cold with a salad or hot with a brown sauce or tomato sauce.
Chop one onion very finely and put it in a basin with I lb. of haricot beans which have been cooked until soft and rubbed through a sieve. Add four oz. mashed potatoes and two ounces of mixed minced nuts. Season this well and bind the mixture with a beaten egg. Steam for an hour and a half. Turn it out at once if to be served hot, or leave it on the dish to cool if served with salad.
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Bibliographic details
Cromwell Argus, Volume LXVIII, Issue 3482, 16 August 1937, Page 7
Word Count
203SELECTED RECIPES. Cromwell Argus, Volume LXVIII, Issue 3482, 16 August 1937, Page 7
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