TODAY’S RECIPE
PIGS IN CLOVER
Six skinned sausages, 6 medium, well-scrubbed potatoes, cooked cabbage, salt and pepper. Remove a centre core, using an apple corer, from the length of each raw potato, and stuff the cavity with sausage meat, leaving a piece of meat sticking out at the end to represent the fat potato-pig’s snout. Bake the potatoes in the usual way.
Finely shred and cook a cabbage in a very little boiling, salted water, keeping the lid tightly on while the vegetable is cooking. Arrange the “pigs” on a generous layer of the cooked cabbage in a large, shallow dish.
You may make the pigs even more realistic if you give them small pieces of carrot for “eyes.”
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/ST19410428.2.84
Bibliographic details
Southland Times, Issue 24420, 28 April 1941, Page 7
Word Count
119TODAY’S RECIPE Southland Times, Issue 24420, 28 April 1941, Page 7
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