HOT BEEF MOULD
Thin in n uhol'iil way ol! twiiif* up cold cooked beef. 'I'hltd n plain round mould itml thickly grouse il iimiili1. Melt. 11, tubloMpOOll 1)1' (Iflppilll; ill II tilUK'Opnn, iidcl 1.0 it two tnbloHpoonl'iilH nl1 chopped iiiiiiniH, mid Try them n li;^hl. brown. Stir in 411) dl' iinely minced cooked beef, 2 tablespoons of crumbs, and li teaspoons oJ! chopped parsley. Mix those with one whole e^'K and ouo extra yolk, well beaten, imtl noun' uloc.lt nr milk. Mix nil together, HHiiKoniiitf further if lH'i'Oßfuiry. .l.'r<>nn tho mixliii'o v IttMo ut it time into the mould. TwiHl, H. pioeo »f greased paper over l.liv lop iiik'l hl.ciiiii for luilf nn hour or [ill firm in thu centre. Krmove (hn paper, turn out Iho wluipo on lo it hot <linli, and servo with urnvy.
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Bibliographic details
Evening Post, Volume CV, Issue 99, 28 April 1928, Page 15
Word Count
136HOT BEEF MOULD Evening Post, Volume CV, Issue 99, 28 April 1928, Page 15
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