"A very appetising luncheon dish," says Miss Una Carter.
It is. both economical., and very tasty, easy to. make. Butter,six small fireproof china or glass moulds.. Half-fill with cold chopped meat, fowl'or fish, seasoned with popper, salt, and a little Lea & Pen-ins sauce. Beat ono egg with .half a cup milk, season with salt and.pepper, aud pour over enough to fill each mould. Stand in a baking tin containing cold water and bake in oven until set. Serve-".en casserole" with Lea & Perrins sauce, or turn but on dish and pour round brown sauce, flavoured with Lea & Perrins. This nan be a very tasty dish so long as one is particular to use only Lea and Perrius sauce. A blend of rare and subtle seasonings mellowed for years before bottling, Lea & Perrins sauce gives a unique flavour which cannot be gained by using any other seasoning. : It is delectable, appetising, a.nd possesses the rare property;,of actually drawing out the flavour of the .dish to which it is added.—Advt.
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Bibliographic details
Evening Post, Volume CXIII, Issue 1, 2 January 1932, Page 7
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167Untitled Evening Post, Volume CXIII, Issue 1, 2 January 1932, Page 7
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