TWO DELICIOUS SAVOURY RECIPES

Sun (Auckland), Volume IV, Issue 982, 27 May 1930, Page 5

TWO DELICIOUS SAVOURY RECIPES

CABBAGE CUTLETS Ingredients: One medium-sized cabbage, two onions, two or three tablespoonfuls flour, salt and pepper. Cut the cabbage into quarters, soak in salt water, wash well, and chop very small. Add a little salt, knead well to soften slightly, and drain off superfluous liquid. Cut up the onions and fry them with the cabbage until half done. Remove from fire and allow to cool. Add salt and pepper, and flour to make a paste that Is not too stm. Form this mixture into round, flattened cutlets about three inches in diameter, coat well with flour, and fry in hot fat. BEEF OLIVES Take a pound of tender steak, cut very thinly; trim off any fat or skin, and cut into strips about three inches by an inch and a-half. Prepare -the stuffing as follows: To a cupful of breadcrumbs add a little chopped onion, mixed herbs, parsley, pepper and salt; rub in a little butter, and mix the whole to a fairly stiff paste with beaten egg. Place a small mound of the filling on each strip of steak, roll neatly, and tie with fine string. Put the beef olives in a saucepan with a cupful of stock, and simmer gently for two hours. Remove the string, and serve with brown gravy.