BIRDS' NESTS.
Six eggs, cold meat, loz. butter, loz. flour, one gill gravy, pepper and salt, nutmeg and lemon, foil the eggs hard, remove the shells and keep in cold water till ready to use them. Chop the meat finely and season to taste. Put the butter into a small saucepan, and when it is dissolved stir in the flour and gravy. Stir till it boils, then add tho meat and simmer for a few minutes. Turn on to a plate till cool. Dip tho eggs in flour and cover them with tho meat mixture. Dip into egg and breadcrumbs and fry in hot fat till a good colour, then cut the eggs in half and stand them in a dish. Garnish with fried parsley and serve hot.
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Bibliographic details
New Zealand Herald, Volume LXIX, Issue 21224, 2 July 1932, Page 7 (Supplement)
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128BIRDS' NESTS. New Zealand Herald, Volume LXIX, Issue 21224, 2 July 1932, Page 7 (Supplement)
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