SAVOURY MEAT ROLL
A GOOD COLD LUNCHEON DISH Prepare about three-quarters of a pound of stewing steak and half a pound of fairly lean ham. Put the meat through the mincer two or three times; add a quarter of a pound of breadcrumbs, one teaspoonful of salt, half a teaspoonful of white pepper, half a grated nutmeg and one well-beaten egg. Thoroughly mix these ingredients, make into a roll, put into a wellfloured pudding cloth and boil for two hours. Remove from cloth, cover with browned crumbs, or meat glaze, and serve cold.
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Bibliographic details
Sun (Auckland), Volume II, Issue 552, 3 January 1929, Page 4
Word Count
93SAVOURY MEAT ROLL Sun (Auckland), Volume II, Issue 552, 3 January 1929, Page 4
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