SANDWICH FILLINGS.
Home-made potted pastes for sandwiches always make a welcome change, and the following are very tasty. Sirdine Filling—Take six sardines, loz of butter half a teaspoonful of cream, two hard-boiled eggs, a squeeze of lemon juice, cayenne, and a little finely chopped parsley. Pound all together.
Potted Meat.—Put into a casserole Alb. of beef, -ilb. calf's liver, £lb. smoked tat bacon, highly season with salt, nutmeg, cayenne, and ordinary pepper, and one or two cloves. Put tw beef and liver at the bottom of the casserole and the bacon on top, cook for six hours in a slow oven. When cooked pass all through a tine mincing machine three times, press into pots, and cover with clarified butter.
P:ttcd Rabbit and Ham.—Cut up on» rabbit and ilb. of ham. and put intu a basin with three-quarters of a pint of stock, one small onion chopped finely, pepper and suit u, tasto.
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Bibliographic details
New Zealand Herald, Volume LIX, Issue 18278, 20 December 1922, Page 8 (Supplement)
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153SANDWICH FILLINGS. New Zealand Herald, Volume LIX, Issue 18278, 20 December 1922, Page 8 (Supplement)
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