RECIPES.

Timaru Herald, Volume CV, Issue 16081, 30 September 1916, Page 3

RECIPES.

Cannelon of Meat.—One -"pound cold | xrutton, Meet, oi poultiy, jib baton, I four or live oz. biead, two eggs, one g'll stock or gravy, salt, peppji, pars--00, escha ots li liked.* Method: I Jlince meat, soak bicad in the stock (it'may be necessary, to add more stock if not, moist enough) Beat the eggb, and mix.,well-a!!.,, other - into a roll, and tie in a floured I cloUi; 1 oi! for t\\ o and a hall hours. I beive with a gravy; or it is veiy tasty | : picsscd till cold;: cut in slices and dipped in flour and egg,'and Iried in.hot tat like cutlets. , Bailoj Bioth - T laLge onion, ha t a canot, a\ little tuimp, a stick bailey, hall a tup -of lenti s, some parsley through the mincer. ' Put them in a saucepan with a small cup of barley, half ---a of lentils,.'some ,tinned (or'-iresh) peeied tomatoes, pepper and salt. Cover with water, and boil barley is tender. Add a cup of milk and a lump of butter (and bring to the boil) just before'serving. Lentil' Rissoles.—Soak two cups of./ lent.ls lor an hour in water, and then stow themviu a little water in a double saucepan . (or. a. vessel ,water).,, Drain off all the liquid and add a small onion, cooked and minced, some chopped parsley, pepper, salt,and, Jittle hot sauce, and enough broad-.! crumbs to make a. stiff mixture. Form,: into riso'cs, dip in beaten egg; or flour and water mixture, roll "in dried oi limbs. Fry in boiling dripping' and seive with hot- tomato sauce. - 1 '