To-day’s Recipe

Sun (Auckland), Volume III, Issue 687, 12 June 1929, Page 4

To-day’s Recipe

is S: pj SAVOURY PORK PUDDING H p] jr—xUr three-quarters of a pound jd of cold pork through the jd mincing machine and finely n] “J chop four onions and two medium- p] | j-n sized apples. Fry the onions and p] ! Ln apples, add them to the meat with «] Lrj four ounces of stale bread crumbs, Ej j Ci half a teaspoon of pov:dered sage , «] and seasonings of salt and pepper, b] j [q Mix all well together, moisten with bj [H two beaten eggs and enough stock Ln m or gravy to bind, put into a Ln nJ greased basin, cover with buttered Cj i ru paper, and. steam for about one K pi and a-half hour. Serve turned out [~ | pi on a rearm dish and pour round [d j p] some thickened gravy to which a qJ p little tomato sauce has been added, qj IicISHSHSESESSSHSESESESHScS^SSSESESiIn