FARMHOUSE MOULD RECIPE
One ham shank, one boiling f.owl, two hard-boiled eggs, seasonings, and one tablespoonful powdered gelatine; ; Place the ham shank and fowl into a pan, cover with boiling .water--put the lid on, and simmer untii the meat leaves the bones. Then take all the lean ham and.white meat from the fowl and pass them through the mincer.. Season with nutmeg; no salt is .required. Take a pint of the liquid, add one tablespoonful of gelatine, a.d boil it fast for five minutes. Then strain sufficient into'the minced meats to make the mixture quite moist. Cut the hard-boiled eggs in half, arrange, the cut sides, to rest on the bottom of the mould. Pour in the minced meats and leave to set.
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Bibliographic details
Evening Post, Volume CXX, Issue 79, 30 September 1935, Page 15
Word Count
123FARMHOUSE MOULD RECIPE Evening Post, Volume CXX, Issue 79, 30 September 1935, Page 15
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