To-day’s Recipe SAVOURY SAUSAGE AND CAULIFLOWER
Killed sausage slices will be appreciated as a lunelteou or sup per dish- Cut eight slices of luncheon sausage with the skin left on, and fry them so that the edges curl and they form small bowls. Then quickly cook some scrambled eggs with milk, till the sausage slices with this, and arrange them all round a boiled cauliflower served with either white sauce or melted butter and fried breadcrumbs.
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Bibliographic details
Dominion, Volume 29, Issue 226, 20 June 1936, Page 21
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76To-day’s Recipe SAVOURY SAUSAGE AND CAULIFLOWER Dominion, Volume 29, Issue 226, 20 June 1936, Page 21
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