“Sweetbread Balls make a very tasty dish,” says Miss Una Carter. Mix some cooked minced sweetbread with half its quantity of breadcrumbs, a little chopped parsley, pepper and salt, and a very small piece of onion minced as fine as possible. Mix these together with an egg to bind them, then roll them into bails: dip them in egg and breadcrumbs and fry in hot fat. Serve on a mound of cooked spinach. Add 1 dessertspoonful of Lea & Perrins’ sauce'to a rich gravy and pour over. "The addition of the Lea & Perrins is important," says Miss Carter, Cookery Expert and Gold Medallist, "as this sauce alone possesses the uniquo properties of both adding to and drawing out the ilavor of the various ingredients used. Lea Perrins is a blend of rare spices and most economical in use; a very little# gives the best results.’’—-3
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Bibliographic details
Poverty Bay Herald, Volume LX, Issue 18056, 5 April 1933, Page 9
Word Count
144Page 9 Advertisements Column 3 Poverty Bay Herald, Volume LX, Issue 18056, 5 April 1933, Page 9
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